ReviewCurrent research in food science2023
Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning.
Review in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 47 papers, 1 of them a synthesis that pooled it.
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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.
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.
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Who cites it
47 citing papers in PubMed, 1 synthesis or guideline pooled it, 117 citations in OpenAlex.
- Potential Bioactive Function of Microbial Metabolites as Inhibitors of Tyrosinase: A Systematic Review.International journal of molecular sciences · 2026Pooled it
- Synergistic suppression of Pestalotiopsis versicolor by acetic and gallic acids: a reduced-risk strategy for integrated management of bayberry twig blight.Pest management science · 2026Article
- Changes in Phenolic Compounds, Antioxidant Capacity, Color, and Microstructure of Hass Avocado (Molecules (Basel, Switzerland) · 2026Article
- Microencapsulated Spent Coffee Grounds Extracts Inhibit Enzymatic Browning In Vitro and In Silico.Foods (Basel, Switzerland) · 2026Article
- Steric control of copper nuclearity in sulfur ligated oxidase mimics alters catechol and phenoxazinone oxidation.Scientific reports · 2026Article
- Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob-Xanthan Hydrogel.Gels (Basel, Switzerland) · 2026Article
- Low Temperature Suppress Cell Wall Degradation by Modulating Antioxidant Metabolism in Figs.Foods (Basel, Switzerland) · 2026Article
- Ultrasound-assisted water based sustainable extraction of potato peel extract for the development of potato starch based active edible films for the preservation of fresh-cut potatoes.Food chemistry: X · 2026Article
- Preliminary Screening of Mineral-Based Active Packaging Films for Banana Postharvest Quality: Origin-Dependent Efficacy and Superiority of Tourmaline-Based Formulations.Foods (Basel, Switzerland) · 2026Article
- A novel physical hurdle technology by combining plasma-activated water and ultrasound for long-term stored shiitake mushrooms.Ultrasonics sonochemistry · 2026Article
- UV-C Irradiation Delays the Quality Deterioration of Postharvest Shiitake Mushrooms (Foods (Basel, Switzerland) · 2026Article
- Long-term preservation strategy for legume root nodule phenotypes coupled with a comprehensive evaluation method.BMC plant biology · 2026Article
- Global perspective on the genetic architecture of susceptibility to spot form net blotch in barley.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2026Article
- Purification, Biochemical Characterization, and Inhibition Studies of Polyphenol Oxidase from Tea (Foods (Basel, Switzerland) · 2026Article
- The Metabolic Regulation of Antioxidant Defense: Exogenous Ascorbate Disrupts Redox Homeostasis Under Energy Limitation inPlants (Basel, Switzerland) · 2026Article
- Consumer Acceptance ofFoods (Basel, Switzerland) · 2026Article
- Physicochemical and Functional Characterization ofFoods (Basel, Switzerland) · 2026Article
- Lotus Seeds: Current Molecular Biology Insights and Future Perspectives as a Prominent Biological Resource.Plants (Basel, Switzerland) · 2026Review
- Article
- What are the primary roles of peroxidases in enzymatic browning of fresh-cut fruits and vegetables, browning promoters or ROS scavengers?Frontiers in nutrition · 2026Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses the oxidation of phenolic compounds. It is thought that subsequent non-enzymatic reactions result in these compounds polymerising into dark pigments called melanins. Most work to date has investigated the kinetics of PPO with anti-browning techniques focussed on inhibition of the enzyme. However, there is substantially less knowledge on how the subsequent non-enzymatic reactions contribute to enzymatic browning. This review considers the current knowledge and recent advances in non-enzymatic reactions occurring after phenolic oxidation, in particular the role of non-PPO substrates. Enzymatic browning reaction models are compared, and a generalised redox cycling mechanism is proposed. The review identifies future areas for mechanistic research which may inform the development of new anti-browning processes.
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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.