Inhibitory kinetics and antioxidant efficiency of kiwicha (Amaranthus caudatus L.) protein hydrolysates for preserving minimally processed potato (Solanum tuberosum) and yacon (Smallanthus sonchifolius)

Kiwicha (Amaranthus caudatus) proteins are a promising source of bioactive peptides with antioxidant and anti-browning potential. This study evaluated the functional properties of amaranth protein fractions and hydrolysates and their effects on polyphenol oxidase (PPO) inhibition, antioxidant activi...

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Ngā kaituhi matua:	Juan José Calixto-Muñoz, Katerin Stefany Medrano-Quispecahuana, Guadalupe Chaquilla-Quilca
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Elsevier 2026-09-01
Rangatū:	Food Chemistry Advances
Ngā marau:	Amaranthus caudatus Protein hydrolysates Polyphenol oxidase Enzymatic browning Antioxidant activity Fresh-cut produce
Urunga tuihono:	http://www.sciencedirect.com/science/article/pii/S2772753X2600136X
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!