Fermentation-Driven Melon Waste Valorization to Diminish Enzymatic Browning in Spineless Cladodes by Kojic Acid Application

The valorization of agro-industrial residues through fermentation processes represents a sustainable approach to producing high-value bioproducts, such as microbial organic acids and fermentation-derived anti-browning agents, including kojic acid and kojic acid-rich fermented extracts. In this study...

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Autori principali:	Erendida del Carmen López-Roblero, Armando Robledo-Olivo, Susana González-Morales, Ana Verónica Charles-Rodríguez, Héctor A. Ruiz, Alberto Sandoval-Rangel
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2026-02-01
Serie:	Fermentation
Soggetti:	browning <i>Opuntia ficus-indica</i> polyphenol oxidase kinetic models sustainable agrifood
Accesso online:	https://www.mdpi.com/2311-5637/12/2/117
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