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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...

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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
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spelling my.utm.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
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
language English
topic Q Science (General)
TP Chemical technology
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
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.
format Article
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
title 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_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_sort prevention of enzymatic browning by natural extracts and genome-editing: a review on recent progress
publisher MDPI
publishDate 2022
url http://eprints.utm.my/103327/1/LeeTingHun2022_PreventionofEnzymaticBrowningbyNatural.pdf
http://eprints.utm.my/103327/
http://dx.doi.org/10.3390/molecules27031101
_version_ 1781777679889989632
score 13.211869

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