Fruit molecules

Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds are commonly being used as PPO inhibitors in FV products. Recently, there has been an emphasis on consumer-oriented innovations in the food industry. Consumers tend to urge the use of natural and environment-friendly PPO inhibitors. The purpose…

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Citric acid (2-hydroxy-1,2,3-propanetricar-boxylic acid) is a weak tricarboxylic acid that is naturally concentrated in citrus fruits. At physiologic blood pH, and to a lesser extent in urine, it exists mainly as trivalent anion. Lemon juice and lime juice are rich sources of this organic compound

Happy #moleculemonday ! repost @ministryofchemistry β-#Carotene is an organic strongly colored #red-#orange #pigment abundant in #plants and #fruits. It is a member of the #carotenes which are #terpenoids (isoprenoids) synthesized #biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate. β-Carotene is the most common…

Illustration about Color molecules in white background. Illustration of research, helix, atom - 11164202

Happy #moleculemonday repost @macromoltek Pectin is a polysaccharide (or a carbohydrate consisting of multiple sugar molecules bound together) thats found in the non-woody cell walls of terrestrial plants. When fruit ripens pectin gets broken down by enzymes called pectinases. Pectin lyase works particularly well and has been adapted for commercial use. It is the only pectinase capable of degrading highly esterified pectins without producing volatile byproducts which are unpleasant for…