Gene Expression and Enzyme Kinetics of Polyphenol Oxidases in Strawberry and Their Possible Involvement in Enzymatic Browning Reactions in Strawberry Nectar

Gene Expression and Enzyme Kinetics of Polyphenol Oxidases in Strawberry and Their Possible Involvement in Enzymatic Browning Reactions in Strawberry Nectar

The browning of fruit juices and nectars is a common issue in the beverage industry and is a particular problem in strawberry nectars, where it significantly reduces the shelf-life. Polyphenol oxidases (PPOs), which are multicopper enzymes responsible for the oxidation of a wide plethora of polyphen...

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Bibliographic Details
Main Authors: Alberto Zavarise, Ibrahim Rabeeah, Christian Molitor, Mahboubeh Davoudi Pahnekolayi, Viktoria Gruber-Schmidt, Andrea Winter, Klaus Olbricht, Christian Haselmair-Gosch, Karl Stich, Manfred Goessinger, Heidi Halbwirth
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
polyphenol oxidase
enzyme kinetics
browning
gene expression
<i>Fragaria vesca</i>
<i>Fragaria</i> × <i>ananassa</i>
Online Access:https://www.mdpi.com/2304-8158/14/12/2064
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