Comparison of Inhibitory Effects of Cinnamic Acid, β-Cyclodextrin, L-Cysteine, and Ascorbic Acid on Soluble and Membrane-Bound Polyphenol Oxidase in Peach Fruit

There has been considerable interest in controlling polyphenol oxidase (PPO) activity to prevent enzymatic browning in foods. However, studies on inhibitions of different forms of PPO are very limited. Thus, this study focuses on the effects of cinnamic acid, β-cyclodextrin, L-cysteine, and ascorbic...

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Detalles Bibliográficos
Autores principales: Jia, Shuang, Jiang, Shu, Chen, Yi, Wei, Yingying, Shao, Xingfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818785/
https://www.ncbi.nlm.nih.gov/pubmed/36613383
http://dx.doi.org/10.3390/foods12010167

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818785/
https://www.ncbi.nlm.nih.gov/pubmed/36613383
http://dx.doi.org/10.3390/foods12010167

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