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...