Polyphenol oxidase (PPO) is present in most higher plants, but also in animals and fungi.
PPO in plants had been summarized several years ago. However, recent advances in …

Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …

Novelty statement This manuscript entitled “Elucidation of adsorption mechanism of Pb (II)
onto lobeira fruit (Solanum lycocarpum) using a Langmuir, Freundlich and Temkin …

Quince (Cydonia oblonga Miller) is a plant that is commonly cultivated around the world,
known for centuries for its valuable nutritional and healing properties. Although quince fruit …

The inhibition mechanisms of soluble PPO (sPPO) by l-cysteine, reduced glutathione and
thiourea, and membrane-bound (mPPO) by l-cysteine, reduced glutathione, thiourea …

Cape gooseberry (Physalis peruviana) is an exotic fruit highly valued, however it is a very
rich source of polyphenol oxidase (PPO). In this study, Cape gooseberry PPO was isolated …

Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …

The enzymatic browning reaction caused by polyphenol oxidase (PPO) has a negative effect
on the processing of fruits and vegetables. However, some chemical inhibitors have been …

Polyphenol oxidase (PPO) is a copper containing enzyme widely occurred in many plants,
animals, bacteria and some fungi. Polyphenol oxidase has wide applications in the field of …

Mangosteen pericarp is a rich source of anthocyanins. However, the high polyphenol
oxidase (PPO) activity challenges potential applications of pericarp as natural colorant. The …