Inhibition of maltol on enzymatic browning in potato: Combined effects on PPO activity, substrate biosynthesis, and oxidative stress. (PubMed, Food Chem) - Jul 10, 2026 - "Secondly, maltol inhibited phenylalanine ammonia-lyase activity and thereby suppressed the synthesis of the key substrate chlorogenic acid. Thirdly, it enhanced the activity of superoxide dismutase and catalase in the early stage of treatment, maintaining a low level of oxidative stress. These pathways collectively contribute to browning inhibition, providing a viable solution for fresh-cut potatoes preservation."
Journal • CAT
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Junping Liu; Lei Zhou; Pingping Fan; Shaohe Jiao; Wei Liu; Xiaoyong Chang; Xing Lu; Xiongfeng Zhang; Zhaorui Liang
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