Hoang Duy Huynh

Polyphenol Oxidase Inhibition for Browning Control in Fruit and Vegetable Products: Molecular Mechanisms, Computational Screening, and Natural Inhibitors

Enzymatic browning, primarily catalyzed by polyphenol oxidase (PPO), is a major cause of postharvest losses and quality degradation in fresh-cut fruit and vegetable processing. To control this browning, conventional methods such as sulfite treatment and thermal inactivation have been widely used, yet they increasingly...