Prevention of enzymatic browning by natural extracts and genome-editing: a review on recent progress

• Main Authors: Hamdan, Norfadilah, Lee, Chia Hau, Wong, Syie Luing, Che Ahmad Fauzi, Che Ellysa Nurshafika, Zamri, Nur Mirza Aqilah, Lee, Ting Hun
• Format: Article
• Language: English
• Published: MDPI 2022
• Subjects: Q Science (General); TP Chemical technology
• Online Access: http://eprints.utm.my/103327/1/LeeTingHun2022_PreventionofEnzymaticBrowningbyNatural.pdf; http://eprints.utm.my/103327/; http://dx.doi.org/10.3390/molecules27031101

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...