Ethyl 3-mercaptopropionate, a safe food flavoring, competitively inhibits polyphenol oxidase and prevents browning in fresh-cut produce
{{output}}
Enzymatic browning, caused by polyphenol oxidase (PPO), degrades fresh-cut produce, resulting in significant economic losses. This study investigates ethyl 3-mercaptopropionate (EMP), a safe food flavoring, as a novel PPO inhibitor. EMP at 50-100 μL/L effecti... ...
