Food chemistryChlorogenic AcidNiacinamideMalusCatechol OxidaseFruit
Nicotinamide delays browning in fresh-cut apples through reducing Chlorogenic acid and inhibiting PPO activity.
Chen Wang, Lu-Ping Dai, Xin-Ran Bai, Song Zhang, Pei-Qiang Dai, Bao-Long Zhao, Feng-Yun Zhao, Da-Gang Hu
Published: 202510.1016/j.foodchem.2025.146738
Abstract
Post-cutting apple browning poses a major challenge in postharvest preservation, primarily driven by phenolic substrate accumulation and upregulated polyphenol oxidase (PPO) activity. This study systematically investigated the anti-browning mechanism…
Preview only. Read the full abstract at the source