ReviewMolecules (Basel, Switzerland)2020
Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products.
Review in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 108 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
108 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Potential Bioactive Function of Microbial Metabolites as Inhibitors of Tyrosinase: A Systematic Review.International journal of molecular sciences · 2026Pooled it
- Evaluation of Total Phenols, Flavonoids, and Antioxidant Activity in the Peel and Flesh of Old Apple Cultivars.Foods (Basel, Switzerland) · 2026Article
- Green and Energy-Efficient Post-Harvest Enhancement: Low-DoseAntioxidants (Basel, Switzerland) · 2026Article
- Smart Chemical Sensors for Monitoring and Detection of Spoilage in Fermented and Non-Fermented Food Products.Sensors (Basel, Switzerland) · 2026Review
- Dietary Polyphenols as Modulators of Redox Signalling: From the Antioxidant-Pro-Oxidant Continuum to Clinical Translation (2015-2025).Current issues in molecular biology · 2026Review
- Developing bioactive-rich hybrid beverages: A metabolomic study of grape must co-fermentation with orange and apple juices.Food chemistry: X · 2026Article
- Effect of l-Cysteine on Enzymatic Browning, Antioxidant Activity, and GSH Stability in Fresh-Cut Quince: A Comparative Evaluation With Potassium Metabisulfite.Food science & nutrition · 2026Article
- Evaluation of Various Drying Methods forFoods (Basel, Switzerland) · 2026Article
- Beyond a simple oxidation reaction: the complex molecular network regulating fruit and vegetable browning.Horticulture research · 2026Article
- Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies.Food science & nutrition · 2026Review
- Sustainable Valorization of Avocado By-Products: Green Extraction of Phenolics with NaDES and Their Use in Fresh-Cut Fruit Preservation.Foods (Basel, Switzerland) · 2026Article
- Engineering a Cold-Active Cellulase Complex with a Novel Mushroom Cellobiohydrolase for Efficient Biomass Saccharification and Juice Flavor Optimization.Journal of fungi (Basel, Switzerland) · 2026Article
- Design of a Plant-Based Smoothie: Exploiting Ingredient Complementarity for a Diversified (Poly)phenolic Profile Quantified by Targeted LC-MS/MS Analysis.Foods (Basel, Switzerland) · 2026Article
- Functional and regulatory mechanisms of the NtPPO5 gene in the browning reaction of tobacco.BMC plant biology · 2026Article
- A Comprehensive Review of Biochemical Insights and Advanced Packaging Technologies for Shelf-Life Enhancement of Temperate Fruits.Biosensors · 2026Review
- Rethinking polyphenol oxidases in wheat: beyond the "low-PPO is always better" paradigm.Frontiers in genetics · 2026Review
- Early signaling events as vital regulators of enzymatic browning in fresh-cut fruits and vegetables: a mini-review.Frontiers in plant science · 2026Review
- Genome-wide association study revealed genomic regions associated with tuber quality traits in water yam (Dioscorea alata L.).PloS one · 2026Article
- Ultrasonic-assisted coating and UV irradiation as hurdle technology to augment anti-browning and disinfection efficacy on fresh-cut apples.Ultrasonics sonochemistry · 2025Article
- Metabolic dynamics of litchi pericarp and pulp during browning: Unraveling differential profiles through temporal clustering and untargeted metabolomics.Food chemistry. Molecular sciences · 2025Article
48 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds are commonly being used as PPO inhibitors in FV products. Recently, there has been an emphasis on consumer-oriented innovations in the food industry. Consumers tend to urge the use of natural and environment-friendly PPO inhibitors. The purpose of this review is to summarize the mechanisms underlying the anti-browning action of chemical PPO inhibitors and current trends in the research on these inhibitors. Based on their mechanisms of action, chemical inhibitors can be categorized as antioxidants, reducing agents, chelating agents, acidulants, and/or mixed-type PPO inhibitors. Here, we focused on the food ingredients, dietary components, food by-products, and waste associated with anti-browning activity.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.