Figure 2.

Annual and cumulative numbers of publications on the application of natural extracts in controlling enzymatic browning (a). Distribution of natural sources that possesses the ability to prevent enzymatic browning (b). Distribution of natural-based extracts with anti-browning, antioxidant and anti-tyrosinase properties (c). The results are based on the recent studies that determined the enzyme (PPO, POD, and tyrosinase) and radical inhibition activities of extracts derived from selected fruits, vegetables, plants/herbs and others (animal by-products), which were retrieved from WoS database.