The browning kinetic was recorded using color data information from images of avocado slices. GLCM image texture was used to describe the reaction. In the experiment, images of avocado slices stored at 4°C were captured and saved in tiff format. The classical color intensity index (the mean L* value) and some statistics GLCM image textures were used. Results showed that it is possible to use GL...

Abstract 120 day storage experiment at 4°C, 22°C and 40°C of cloudy apple juice without AA added or juice with 0.006% or 0.024% (w/w) AA added was conducted. The content of polyphenols, 5-(hydroxymethyl)furaldehyde (5-HMF), ascorbic acid, and the color were assessed by HPLC and other analysis techniques. The formation of new particles in juice during storage was studied by electronic scan micro...

Freeze-dried systems containing sucrose and organic acids were found to undergo rapid nonenzymatic browning, even at low relative humidities. Addition of protein reduced the rate of browning, especially at low humidities. It was determined that the browning was due to reducing sugars produced by acid-catalyzed hydrolysis of sucrose. This hydrolysis occurred even when water content was well belo...

Many factors related to the occurrence of browning disorder in ‘Braeburn’ apple were investigated, including harvest maturity, cumulative temperature in growing season, and different orchard locations. The incidence of browning disorder was related to the harvest time of fruit and the activity of superoxide dismutase. Superoxide dismutase activity was lower in late harvested ‘Braeburn’ apple fr...

The relationship of phenolic composition and polyphenoloxidase activity (PPO, E.C. 1.14.18.1) to browning potential (BP) was studied in buffer extracts of peach [Prunuspersica L. Batsch) and nectarine [P. persica var. nectarine (L.) Batsch] fruit skin. The BP varied among cultivars with ‘Flavorcrest’ having the highest value and ‘Maycrest’ the lowest. On average, over 83% of the browning measur...

In this study, needleless electrospinning technology was used to obtain flexirubin (F)-loaded polyvinyl alcohol (PVA)_kefiran (KF)/polycaprolactone (PCL) electrospun nanofibers. The SEM images of PVA_KF_ F and PCL_F nanofibers displayed beadless morphology with average diameters 211.90 ± 96.08 1610.71 996.68 nm, respectively. FTIR-ATR analysis revealed increased intensity at specific wavelength...

Enzymatic browning reactions by polyphenol oxidases cause alteration of appearance, flavor and nutritive value vegetables fruits. It is one the important problems for used as salads causes lots economic losses. In this study, oxidase (PPO) from Eruca sativa was extracted characterization studies were carried out. Substrate specificity variable substrates, optimum pH, temperature, effect differe...

BACKGROUND Pericarp browning is a critical problem resulting in reduced commercial value and shelf life of longan fruit. RESULTS Two non-protein amino acids, α-aminoisobutyric acid (AIB) and β-aminoisobutyric acid (BAIB) at 100 and 1 mM were applied to longan fruit prior to storage for up to 8 days at 25 °C respectively. Contents of the major five phenolics (gallic acid, catechin, corilagin, ...

Strategies for driving white adipose tissue (WAT) to acquire brown-like characteristics are a promising approach to reduce obesity. Liraglutide has been reported to active brown adipose tissue (BAT) thermogenesis and WAT browning by rapid intracerebroventricular injection in mice. In this study, we investigated the effects and possible mechanisms of liraglutide on WAT browning by chronic treatm...

Received: December 28, 2013; Revised; January 25, 2014; Accepted: March 2, 2014 . Abstract: A major problem in the micro propagation of litchi is the secretion of polyphenols into the medium by the tissues once excised. This secretion undergoes oxidation to produce substances that kill the tissues. The first visual symptom of deterioration is skin browning which has been reported to appear due ...