ReviewMolecules (Basel, Switzerland)2022
Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress.
Review in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
What it found
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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.
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Who cites it
34 citing papers in PubMed.
- Characterization ofPlants (Basel, Switzerland) · 2026Article
- Beyond a simple oxidation reaction: the complex molecular network regulating fruit and vegetable browning.Horticulture research · 2026Article
- Modern approaches and future prospects in lettuce breeding for controlled environment agriculture.Frontiers in plant science · 2026Review
- Insights into the Mushroom Tyrosinase Inhibitory, Antibrowning, Antioxidant, and Other Biologically Important Actions ofACS omega · 2025Article
- Ultrasonic-assisted coating and UV irradiation as hurdle technology to augment anti-browning and disinfection efficacy on fresh-cut apples.Ultrasonics sonochemistry · 2025Article
- Effects of low-density polyethylene inner liner on keeping the postharvest quality in 'Fuji' apple during storage.Food chemistry: X · 2025Article
- Integrative Analysis of Transcriptomic and Metabolomic Profiles Uncovers the Mechanism of Color Variation in the Tea Plant Callus.Plants (Basel, Switzerland) · 2025Article
- Impact of organic acid cross-linking on the structure and functional properties of gum arabic and guar gum: Formulation of an edible coating for enhancing strawberry shelf life.Food chemistry: X · 2025Article
- Comparative enzymatic browning transcriptome analysis of three apple cultivars unravels a conserved regulatory network related to stress responses.BMC plant biology · 2025Article
- Enzymatic Hydrolysis-Derived Water-Soluble Carbohydrates fromFoods (Basel, Switzerland) · 2025Article
- Exploring phenotypic diversity and stability of key traits for apple breeding in northeastern Spanish germplasm.Frontiers in plant science · 2025Article
- Identification of Key Mitochondrial Autophagy-Related Genes in Fetal Growth Restriction.International journal of women's health · 2025Article
- Blanching-Induced Changes in Polyphenol Oxidase, Antioxidants and Phenolic Profile of Mangosteen Pericarp.Food technology and biotechnology · 2024Article
- Chemical Composition, Biological Activity, and Application ofFoods (Basel, Switzerland) · 2024Article
- Epistasis and pleiotropy-induced variation for plant breeding.Plant biotechnology journal · 2024Review
- Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications.Foods (Basel, Switzerland) · 2024Review
- Review on the extension of shelf life for fruits and vegetables using natural preservatives.Food science and biotechnology · 2024Review
- Evaluation of chemical components and quality in Xinhui Chenpi (Food science & nutrition · 2024Article
- Aflatoxins in Peanut (ACS omega · 2024Review
- Glutathione Transferase Photoaffinity Labeling Displays GST Induction by Safeners and Pathogen Infection.Plant & cell physiology · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method from natural sources is needed to tackle enzymatic browning prevention. The capabilities of natural anti-browning agents derived from plant- and animal-based resources in inhibiting enzymatic activity have been demonstrated in the literature. Some also possess strong antioxidants properties. This review aims to summarize a recent investigation regarding the use of natural anti-browning extracts from different sources for controlling the browning. The potential applications of genome-editing in preventing browning activity and improving postharvest quality is also discussed. Moreover, the patents on the anti-browning extract from natural sources is also presented in this review. The information reviewed here could provide new insights, contributing to the development of natural anti-browning extracts and genome-editing techniques for the prevention of food browning.
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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.