Apple (Malus domestica) is widely consumed by consumers from various regions. It contains
a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic …

One of the most prolific plants utilized in various applications is mangosteen (Garcinia
mangostana L.). Rich in potent bioactive compounds, such as xanthones, mangosteen is …

Jujube slices were pretreated by cold plasma for 15, 30, and 60 s on each side, followed by
hot air drying at 50, 60, and 70° C. Scanning electron microscopy investigation indicated that …

The postprandial hyperglycemia of diabetic patients is associated with a-amylase and a-
glucosidase, searching safer enzyme inhibitors and deciphering their inhibition mechanism …

Surface browning is the primary limiting factor for the shelf-life of fresh-cut apple. Hydrogen
sulfide (H 2 S) treatment is known to effectively inhibit the browning, however, little is known …

In recent years, the natural ingredients are in high demand in formulating the cosmetic
products. Seaweed polysaccharides signify the attractive natural ingredient with a wide …

Bio-based functional packaging materials are attracting increasing attention, but poor
mechanical properties often hinder their application. This study aims to develop a novel …

Polyphenol oxidase (PPO)-mediated enzymatic browning occurs in fruit, vegetables and
aquatic products and causes huge economic losses every year. In this study …

Browning is an important factor affecting the quality of fresh-cut apples, and studying this
factor is valuable. Previous research has found that apple browning is due to an enzymatic …

It has been revealed that slightly acid electrolysed water (SAEW) could delay enzymatic
browning and melanin formation in food. In this work, multi-spectroscopic methods and …