Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update

被引：264

作者：

Loizzo, M. R. ^{[1
]}

Tundis, R. ^{[1
]}

Menichini, F. ^{[1
]}

机构：

[1] Univ Calabria, Dept Pharmaceut Sci, Fac Pharm Nutr & Hlth Sci, I-87036 Arcavacata Di Rende, CS, Italy

来源：

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2012年 / 11卷 / 04期

关键词：

FAR-INFRARED IRRADIATION; MUSHROOM TYROSINASE; BIOLOGICAL EVALUATION; ASCORBIC-ACID; ANTIOXIDANT ACTIVITIES; POLYPHENOL OXIDASE; ETHANOL EXTRACTS; ANTI-TYROSINASE; BY-PRODUCT; DERIVATIVES;

D O I：

10.1111/j.1541-4337.2012.00191.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tyrosinase (EC 1.14.18.1), a copper-containing enzyme, can cause enzymatic browning in raw fruits, vegetables, and beverages. Browning is an undesirable reaction that is responsible for less attractive appearance and loss in nutritional quality. These phenomena have encouraged researchers to seek new potent tyrosinase inhibitors for use in the food industry. This article reviews recent studies on tyrosinase inhibitors of natural and synthetic origins. The information offered here should help food industry in developing and using potential tyrosinase inhibitors desirable efficacy and safety, and for improving food quality.

引用

页码：378 / 398

页数：21

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