Results
Title

Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress.

Authors

Hamdan, Norfadilah; Lee, Chia Hau; Wong, Syie Luing; Fauzi, Che Ellysa Nurshafika Che Ahmad; Zamri, Nur Mirza Aqilah; Lee, Ting Hun

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.

Subjects

ENZYMATIC browning

Publication

Molecules, 2022, Vol 27, Issue 3, p1101

ISSN

1420-3049

Publication type

Academic Journal

DOI

10.3390/molecules27031101