Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update

Tyrosinase (EC 1.14.18.1), a copper-containing enzyme, can cause enzymatic browning in raw fruits, vegetables,and beverages. Browning is an undesirable reaction that is responsible for less attractive appearance and loss innutritional quality. These phenomena have encouraged researchers to seek new potent tyrosinase inhibitors for use in thefood industry. This article reviews recent studies on tyrosinase inhibitors of natural and synthetic origins. The informationoffered here should help food industry in developing and using potential tyrosinase inhibitors desirable efficacy and safety,and for improving food quality.