Natural Inhibitors of the Polyphenol Oxidase Activity Isolated from Shredded Stored Iceberg Lettuce (<i>Lactuca sativa</i> L.)

Polyphenol oxidase (PPO) is the key enzyme responsible for enzymatic browning. To extend the shelf life of shredded lettuce, knowledge about biochemical PPO properties is required. The characterization of the enzyme from shredded, cold-stored lettuce was performed using pyrocatechol and the endogeno...

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Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Małgorzata Sierocka, Michał Świeca
Format:	Article
Language:	English
Published:	MDPI AG 2024-10-01
Subjects:	polyphenol oxidase iceberg lettuce storage enzyme inhibition natural plant extracts endogenous substrate
Online Access:	https://www.mdpi.com/2076-3417/14/21/9980