Prevention of enzymatic browning by natural extracts and genome-editing: a review on recent progress
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 enzy...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI
2022
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| Online Access: | http://eprints.utm.my/103327/1/LeeTingHun2022_PreventionofEnzymaticBrowningbyNatural.pdf |
| _version_ | 1796867439264268288 |
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| author | Hamdan, Norfadilah Lee, Chia Hau Wong, Syie Luing Che Ahmad Fauzi, Che Ellysa Nurshafika Zamri, Nur Mirza Aqilah Lee, Ting Hun |
| author_facet | Hamdan, Norfadilah Lee, Chia Hau Wong, Syie Luing Che Ahmad Fauzi, Che Ellysa Nurshafika Zamri, Nur Mirza Aqilah Lee, Ting Hun |
| author_sort | Hamdan, Norfadilah |
| collection | ePrints |
| description | 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. |
| first_indexed | 2024-03-05T21:27:16Z |
| format | Article |
| id | utm.eprints-103327 |
| institution | Universiti Teknologi Malaysia - ePrints |
| language | English |
| last_indexed | 2024-03-05T21:27:16Z |
| publishDate | 2022 |
| publisher | MDPI |
| record_format | dspace |
| spelling | utm.eprints-1033272023-10-31T02:39:55Z http://eprints.utm.my/103327/ Prevention of enzymatic browning by natural extracts and genome-editing: a review on recent progress Hamdan, Norfadilah Lee, Chia Hau Wong, Syie Luing Che Ahmad Fauzi, Che Ellysa Nurshafika Zamri, Nur Mirza Aqilah Lee, Ting Hun Q Science (General) TP Chemical technology 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. MDPI 2022-02-01 Article PeerReviewed application/pdf en http://eprints.utm.my/103327/1/LeeTingHun2022_PreventionofEnzymaticBrowningbyNatural.pdf Hamdan, Norfadilah and Lee, Chia Hau and Wong, Syie Luing and Che Ahmad Fauzi, Che Ellysa Nurshafika and Zamri, Nur Mirza Aqilah and Lee, Ting Hun (2022) Prevention of enzymatic browning by natural extracts and genome-editing: a review on recent progress. Molecules, 27 (3). pp. 1-37. ISSN 1420-3049 http://dx.doi.org/10.3390/molecules27031101 DOI:10.3390/molecules27031101 |
| spellingShingle | Q Science (General) TP Chemical technology Hamdan, Norfadilah Lee, Chia Hau Wong, Syie Luing Che Ahmad Fauzi, Che Ellysa Nurshafika Zamri, Nur Mirza Aqilah Lee, Ting Hun Prevention of enzymatic browning by natural extracts and genome-editing: a review on recent progress |
| title | Prevention of enzymatic browning by natural extracts and genome-editing: a review on recent progress |
| title_full | Prevention of enzymatic browning by natural extracts and genome-editing: a review on recent progress |
| title_fullStr | Prevention of enzymatic browning by natural extracts and genome-editing: a review on recent progress |
| title_full_unstemmed | Prevention of enzymatic browning by natural extracts and genome-editing: a review on recent progress |
| title_short | Prevention of enzymatic browning by natural extracts and genome-editing: a review on recent progress |
| title_sort | prevention of enzymatic browning by natural extracts and genome editing a review on recent progress |
| topic | Q Science (General) TP Chemical technology |
| url | http://eprints.utm.my/103327/1/LeeTingHun2022_PreventionofEnzymaticBrowningbyNatural.pdf |
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