Inhibition of potato polyphenol oxidase by Maillard reaction product

Thiol containing compounds as controlling agents of enzymatic browning in some apple products

“…Lee and Park (2005) reported that, the reductone moiety in the melanoidines in addition to their antioxidant activity may also prevent browning by reducing the copper of PPO. Tan and Harris (1995) attributed the high inhibitory effects of the MRPs derived from cysteine-glucose solution heated for 1 h, to both the melanoidine structure and presence of SH group.…”

Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids

“…Chériot et al . studied Cys or GSH, whereas a few other studies have focused on basic amino acids: aginine (Arg), lysine (Lys) and histidine (His), as well as the most simple amino acid Gly . By contrast, the enzymatic browning inhibition mechanism of MRPs is still unresolved.…”

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

“…The MRPs have been found to have antioxidant properties 7. MRPs formed from glycine and glucose, cysteine‐related compounds and various monosaccharides have been reported as natural antibrowning agents 2, 8–10…”