ArticleAntioxidants (Basel, Switzerland)2020
Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning.
Article in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 60 citations in OpenAlex.
- Inhibitory effect of fermented avocado seed extract (Heliyon · 2025Article
- Effects of 1-Methylcyclopropene Treatment on Postharvest Quality and Metabolism of Different Kiwifruit Varieties.Foods (Basel, Switzerland) · 2024Article
- Article
- Genome-wide analysis of the polyphenol oxidase gene family reveals that MaPPO1 and MaPPO6 are the main contributors to fruit browning inFrontiers in plant science · 2023Article
- Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient.Foods (Basel, Switzerland) · 2022Article
- Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress.Molecules (Basel, Switzerland) · 2022Review
- Preparation of Spice Extracts: Evaluation of Their Phytochemical, Antioxidant, Antityrosinase, and Anti-BioMed research international · 2022Article
- Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns.Foods (Basel, Switzerland) · 2021Review
- Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts.Antioxidants (Basel, Switzerland) · 2021Article
- Designing the Antioxidant Properties of Low-Processed Food.Antioxidants (Basel, Switzerland) · 2020Article
- The Impact of Plant-Based Coatings in "ROCHA" Pear Preservation during Cold Storage: A Metabolomic Approach.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
10 authors at 3 institutions in 1 country.
Funding
Abstract
Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme's activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.g
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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.