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Nonhlanhla Mathanga Sibisi

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Open access Aug 2026

Microencapsulated Spent Coffee Grounds Extracts Inhibit Enzymatic Browning In Vitro and In Silico

Enzymatic browning, a reaction catalyzed by polyphenol oxidase (PPO), occurs when polyphenolic compounds in freshly cut produce are exposed to oxygen, reducing sensory quality and consumer acceptability. This study investigated the use of microencapsulated spent coffee grounds (SCG) as a natural inhibitor of browning i...

Nonhlanhla Mathanga Sibisi, Lusani Norah Vhangani, A. Getachew et al. · 0 citations

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