to investigate the effect of different concentrations (0, 0.01% and 0.02%) of salicylic acid (sa) on some quantitative and qualitative characteristics of pomegranate fruit cultivar ‘malase yazdi’ at ripening,2 and 4month ofstorageat5°c, a factorial experiment based on randomized complete block with three replications was conducted. quantitative characteristics including percentage of fruit weig...

in this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of aloe vera gel juice was investigated. aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºc for 1 min. the effect of pasteurization on vitamin c, total phenolic content  and juice color was evaluated. the samples pasteurized conventi...

The apple is the most widely used fruit globally. Apples are more prone to fungal spoilage, which leads browning and subsequent changes in their flavor texture. Browning also caused by tyrosinase enzyme. By inhibiting initiation spoilage fruits, natural texture of fruits can be maintained. Biogenic NPs act as antioxidants inhibit due oxidative stress, it catalyzes deformation hyphae spores. Nan...

Obesity is a condition that highly associated with chronic diseases. The number of obese individuals increasing on global scale every year. Energy intake imbalanced energy expenditure causes the accumulation excess fat. Regular exercise part lifestyle can reduce risk obesity by inducing adipose browning. One mechanisms in browning modifying gut microbiome profile. This profile may promote maint...

Pericarp browning occurs widely in postharvest pomegranate fruit, but little is known about its mechanism. In this study, ‘Baiyushizi’, a browning-sensitive cultivar, was used to investigate the physiological and genetic changes during pericarp browning. The index (BI) increased greatly after 3 d storage at room temperature, and, consequently, fruit appearance became unattractive 6 d. increasin...

Zhang X., Shao X. (2015): Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit. Czech J. Food Sci., 33: 109–117. Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from a new loquat fruit cultivar (Ninghaibai) and characterised using reliable spectrophotometric methods. In both cases, the optimum pH for PPO was 4.5 and 5 for POD, and their opt...

UNLABELLED BACKGROUND Litchi (Litchi chinensis Sonn.) fruit are highly perishable and have a very short shelf life, easily turning brown and decaying. This study investigated the efficiency of pyrogallol, a catechin on the physiology and biochemistry in relation to storage life of litchi fruit. RESULTS Fruit were treated with pyrogallol at 1 mM and then stored at ambient temperature (25°C)...

OBJECTIVE White and brown adipose tissues play a major role in the regulation of metabolic functions. With the explosion of obesity and metabolic disorders, the interest in adipocyte biology is growing constantly. While several studies have demonstrated functional differences between adipose fat pads, especially in their involvement in metabolic diseases, there are no data available on possible...

Brown and beige adipocytes are potent therapeutic agents to increase energy expenditure and reduce risks of obesity and its affiliated metabolic symptoms. One strategy to increase beige adipocyte content is through inhibition of the evolutionarily conserved Notch signaling pathway. However, systemic delivery of Notch inhibitors is associated with off-target effects and multiple dosages of appli...

The nonenzymatic glycosylation reaction that is accelerated in diabetes is the first step of the Maillard or nonenzymatic browning reaction that occurs in stored food. The glucose-protein adduct rearranges and dehydrates to form brown and fluorescent pigments, which can act as crosslinks, resulting in decreased protein solubility and altered mechanical properties. Evidence suggesting that this ...