Contribution of Pyrrole Formation and Polymerization to Non-Enzymatic Browning during Chicken Roasting

2001 ◽  
pp. 201-211 ◽  
Author(s):  
Francisco J. Hidalgo ◽  
Manuel Alaiz ◽  
Rosario Zamora
Keyword(s):  
Enzymatic Browning

Natural Tyrosinase Inhibitors: Role of Herbals in the Treatment of Hyperpigmentary Disorders

2019 ◽  
Vol 19 (10) ◽  
pp. 796-808 ◽  
Author(s):  
Kamal Uddin Zaidi ◽  
Sharique A. Ali ◽  
Ayesha Ali ◽  
Ishrat Naaz
Keyword(s):  
Critical Role ◽  
Enzymatic Browning ◽  
Melanin Production ◽  
Natural Sources ◽  
Pigmentary Disorders ◽  
Normal Manner ◽  
Abnormal Accumulation ◽  
Current Article ◽  
Tyrosinase Inhibitors

Cutaneous pigmentation plays critical role in determining the color of skin along with photo protection of skin from dreadful effects of ultraviolet radiations. Conversely, abnormal accumulation of melanin is responsible for hyper pigmentary disorders such as melasma, senile lentigines and freckles. Because of the visible nature of dermatologic diseases, they have a considerable psychosomatic effect on affected patients. Tyrosinase inhibitors are molecules that interrelate in some way with the enzyme to prevent it from working in the normal manner. Past many decades witnessed the quest for the development of natural tyrosinase inhibitors due to imperative role played by tyrosinase in the process of melanogenesis and fungi or fruit enzymatic browning. Mechanism of pigmentation is characterized by the intact process of the synthesis of specialized black pigment within melanosomes. Melanin is synthesized by a cascade of enzymatic and chemical reactions. For this reason, melanin production is mainly controlled by the expression and activation of tyrosinase. In the current article, we discussed tyrosinase inhibitors from the natural sources, which can be an essential constituent of cosmetics products and depigmenting agents for the treatment of hyperpigmentory disorders.

Enzymatic browning and its control in fresh-cut produce

2007 ◽  
Vol 3 (6) ◽  
pp. 1-7 ◽  
Author(s):  
Qiang He ◽  
Yaguang Luo
Keyword(s):  
Enzymatic Browning ◽  
Fresh Cut

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

The effect of ?-irradiation on the non-enzymatic browning reaction in the aqueous model solutions

2005 ◽  
Vol 92 (2) ◽  
pp. 357-363 ◽  
Author(s):  
S OH ◽  
Y LEE ◽  
J LEE ◽  
M KIM ◽  
H YOOK ◽  
...  
Keyword(s):  
Enzymatic Browning ◽  
Browning Reaction ◽  
Model Solutions

The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yan Yang ◽  
Ya Li ◽  
Liang Feng ◽  
Ai-Nong Yu ◽  
Bao-Guo Sun ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Reaction Pathway ◽  
Enzymatic Browning ◽  
Reaction Parameters ◽  
Remarkable Effect ◽  
Ph Values ◽  
Browning Reaction ◽  
Zero Order Kinetics ◽  
Volatile Products ◽  
Effects Of Temperature

AbstractThe non-enzymatic browning (NEB) reaction between l-ascorbic acid (ASA) and glycine (Gly), including the effects of temperature (110–150 °C), time (10–150 min) and pH (4.5, 6.8, 8.0 and 9.5) on the formation of un-colored intermediate products (UIPs), browning products (BPs) and volatile products (VPs), were investigated. The results showed that pH had a remarkable effect on the reaction. The characteristics of zero-order kinetics for the formation of UIPs and BPs were discussed, and the corresponding activation energy (Ea) was also calculated. When the pH was 4.5, the Ea for the formation of UIPs was approximate 53.76 kJ/mol and less than that at other pH values; while the Ea for BPs formation was approximate 94.06 kJ/mol and much higher than that at other pH values. The results suggested that an acidic environment facilitated the generation of UIPs, but did not remarkably promote the formation of BPs. The possible reaction pathway between ASA and Gly was proposed according to the experimental results.

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