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 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.