Inhibition Of Browning Research Articles

Transcriptome-wide N6-methyladenosine (m6A) methylation profiling of fresh-cut potato browning inhibition by nitrogen

Although fresh-cut potato is extremely popular, it is highly prone to browning, severely affecting its quality and shelf life. Nitrogen treatment can inhibit fresh-cut potato browning. Potato browning from the perspective of transcriptome-wide N6-methyladenosine (m6A) methylation has not yet been reported. This study performed transcriptome-wide m6A-sequencing of fresh-cut potato from nitrogen-treated group (1 h N2) and control group (1 h CK and 0 h CK) to reveal the m6A methylation modification features, and determine the methylation sites of the differentially methylated genes (DMGs). Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis indicated that the DMGs in 1 h CK vs 0 h CK and 1 h N2 vs 1 h CK were mainly enriched in the isoflavonoid and betalain biosynthesis pathways, respectively. The m6A modifications in potato were mainly enriched around the 3′-untranslated region and stop codons of the coding sequence. The DMG expression was further verified by quantitative real-time polymerase chain reaction (qPCR), while the methylation sites were determined using SELECT qPCR. This study is the first to reveal the transcriptome-wide m6A profile of potato, which may provide new insight into inhibiting fresh-cut potato browning using nitrogen treatment from the perspective of m6A methylation.

2‐aminoindan‐2‐phosphonic acid alleviates oxidative browning in fresh‐cut lily bulbs

2-aminoindan-2-phosphonic acid (AIP) functions as a particular inhibitor of polyphenol biosynthesis in phenylpropanoid pathway. In this study, the role of AIP in browning resistance of fresh-cut lily bulbs during storage was investigated. Application of 0.5 mmol/L AIP decreased browning degree of fresh-cut lily bulbs, which was accompanied by reduced total phenolics content (TPC) and enzymes related to enzymatic browning including polyphenol oxidase (PPO), phenylalanine ammonia-lyase (PAL) and peroxidase (POD). In comparison with the control, AIP efficiently maintained cell membrane integrity and lowered oxidative stress via inhibiting lipoxygenase (LOX) activity and malondialdehyde (MDA) content as well as promoting the activities of superoxide dismutase (SOD), catalase (CAT), and energy-metabolism related enzymes, thus controlling browning of fresh-cut lily bulbs. The browning inhibition of AIP was highly correlated with cell membrane structure, energy metabolism and enzymatic browning. These results show that AIP is a potential way to prevent browning of fresh-cut lily bulbs. Novelty impact statement The quality and shelf-life of fresh-cut lily bulbs are seriously reduced due to tissue browning. This work investigates the effect of AIP on alleviating oxidative browning of fresh-cut lily bulbs for the first time to our knowledge. The inhibitory effect of AIP on fresh-cut lily bulbs was highly correlated with cell membrane structure, energy metabolism and enzymatic browning.

Browning inhibition and postharvest quality of button mushrooms (Agaricus bisporus) treated with alginate and ascorbic acid edible coating

The effects of alginate and ascorbic acid coating treatment on browning inhibition and quality of button mushrooms (Agaricus bisporus) were ascertained during refrigerated storage at 4°C. Mushrooms were treated with 2% sodium alginate (SA), 0.2% ascorbic acid solution (Vc), and 2% SA + 0.2% Vc, and then enclosed in plastic boxes at 4°C for 16 d. Results showed that the use of 2% SA + 0.2% Vc during refrigerated storage could suppress the climacteric peak, reduce weight loss, maintain firmness, decrease colour degradation and Vc level, and inhibit PPO and POD activities. Results also showed that 2% SA + 0.2% Vc could be a useful method for retaining the postharvest quality and prolonging shelf life of button mushrooms.

SENP2 suppresses browning of white adipose tissues by de-conjugating SUMO from C/EBPβ.

The adipose tissue is a key site regulating energy metabolism. One of the contributing factors behind this is browning of white adipose tissue (WAT). However, knowledge of the intracellular determinants of the browning process remains incomplete. By generating adipocyte-specific Senp2 knockout (Senp2-aKO) mice, here we show that SENP2 negatively regulates browning by de-conjugating small ubiquitin-like modifiers from C/EBPβ. Senp2-aKO mice are resistant to diet-induced obesity due to increased energy expenditure and heat production. Senp2 knockout promotes beige adipocyte accumulation in inguinal WAT by upregulation of thermogenic gene expression. In addition, SENP2 knockdown promotes thermogenic adipocyte differentiation of precursor cells isolated from inguinal and epididymal WATs. Mechanistically, sumoylated C/EBPβ, a target of SENP2, suppresses expression of HOXC10, a browning inhibitor, by recruiting a transcriptional repressor DAXX. These findings indicate that a SENP2-C/EBPβ-HOXC10 axis operates for the control of beige adipogenesis in inguinal WAT.

Galla rhois water extract inhibits enzymatic browning in apple juice partly by binding to and inactivating polyphenol oxidase

Although Galla rhois has been used as a traditional medicine in Asian countries, there was no application of it in anti-browning food additives. Here, we tested whether Galla rhois inhibits apple juice browning. Apple juice browning was blocked at 250–1000 µg/ml of Galla rhois for 16 days but the effect of vitamin C did not last until a day. In vitro assays showed that the antioxidant capacity of Galla rhois was stronger than that of vitamin C. Further analysis by UPLC-MS/MS identified 17 phytochemicals containing gallotannin derivatives. Docking simulation and polyphenol oxidase activity assay indicate that the mechanisms underlying Galla rhois-mediated inhibition of the enzymatic browning include but are not limited to the combined effects of multiple compounds including galloylglucose- and gallate-derivates. Although marketability and long-term toxicity of Galla rhois should be tested, it may be applied as a food additive to elevate food quality.

Formulation of Laurus nobilis Essential Oil Nanoemulsion System and Its Application in Fresh-Cut Muskmelons

The objective was to elucidate the influences of Laurus nobilis essential oil nanoemulsion on the quality properties of fresh-cut muskmelons (Cucumis melo L.) stored at 4 °C for 8 days. The L. nobilis oil nanoemulsion coating can inhibit changes in the browning index and titratable acidity level of muskmelon samples. The browning index in the slices treated with L. nobilis oil nanoemulsion was 0.095 ± 0.007, as compared with that of the control (0.314 ± 0.018). Meanwhile, L. nobilis oil nanoemulsion treatment maintained total phenolic content, with values ranging from 11.13 ± 0.74 mg GAE/g FW to 9.47 ± 0.75 mg GAE/g FW and inhibited the activities of related enzymes, such as polyphenol oxidase, peroxidase and antioxidant enzymes (catalase and peroxidase). Moreover, the application of L. nobilis oil nanoemulsion inhibited the proliferation of spoilage microorganisms. The population of the aerobic bacteria of the muskmelon samples subjected to L. nobilis oil nanoemulsion treatment was 5.14 ± 0.47 log CFU/g FW, whereas that of the control was 9.42 ± 0.88 log CFU/g FW after 8 days. Therefore, the tested L. nobilis oil nanoemulsion may contribute to the inhibition of surface browning and enhancement of the shelf life of fresh-cut muskmelons for eight days at refrigerator temperature.

Low frequency ultrasound treatment enhances antibrowning effect of ascorbic acid in fresh-cut potato slices

Ascorbic acid (AsA) is generally used as an antibrowning agent for fresh-cut potato (FCP). However, its browning inhibitory effect is temporary because of its rapid consumption during redox processes. In this study, the effect of browning inhibition in FCP slices was evaluated using low frequency ultrasound (LFU; 40 kHz, 200 W, 3 min) and AsA (0.2%, w/v) treatments alone or in combination. The results showed that LFU combined with AsA (LFU-AsA) treatment could achieve a better antibrowning effect than either treatment alone (higher L*, lower a* and ΔE*), and there was no adverse effect on texture properties. LFU-AsA treatment not only inhibited the activity of PPO more effectively than AsA treatment, but also enhanced the antibrowning effect by retaining higher AsA content. Moreover, it also maintained membrane integrity by limiting lipid peroxidation and solute migration during storage. Overall, LFU-AsA treatment would be a promising method in food preservation industries.

Effects of Enzymatic Browning and Leaf Browning Inhibitors on Tobacco

The maturity of fresh tobacco leaves affects the browning of leaves to differing degrees during the curing process, thus affecting the quality of cured tobacco leaves. In this study, tobacco leaves of increasing maturity (M1–M4) were selected. Dark-box experiments were performed to investigate the roasting characteristics and relationship between tobacco leaf maturity and browning and to determine their polyphenol oxidase (PPO) activities and qualities. We found that mature tobacco leaves (M3) had high substance accumulation, and the PPO activity decreased throughout the baking process. After 72 h of curing, the PPO activity in the M3 leaves was 81.22 U/g, which was significantly different from that in M1 and M2. On this basis, three different browning inhibitors (control: 10 mL of distilled water; T1:10 mL of 0.5% citric acid+0.5% polyphenol; and T2:10 mL 0.5% citric acid+0.5% salicylic acid) were sprayed onto the surface of M2 leaves before curing to observe their inhibitory effects. The T2-treated leaves showed inhibited PPO activity, and after baking for 72 h, the peroxidase enzyme (POD) content of the T2-treated leaves was higher, which effectively inhibited the enzymatic reaction. In conclusion, to reduce the browning ratio of tobacco leaves during the curing process, the harvested tobacco leaves should be allowed to reach full maturity when the values of Soil Plant Analysis Development (SPAD) chlorophyll meter ranged 9–13, and 0.5% citric acid+0.5% salicylic acid (T2) should be used as a browning inhibitor to produce tobacco with the highest sensory quality. The results of this study can help inhibit browning and maintaining the quality of the tobacco leaves during the curing process.

Synergistic effect of high‐intensity ultrasound and β‐cyclodextrin treatments on browning control in apple juice

SummaryThis work evaluated the synergistic effects of combined high‐intensity ultrasound (HIU) with β‐cyclodextrin (β‐CD) treatments on inhibiting browning of apple juice and explored the mechanism through simulation system. The combined treatment of 300 W HIU with 0.006 g mL−1 β‐CD had a synergistic impact on maintaining juice colour, resulting in a 39.06% reduction in browning degree, only a 36.64% decrease in total phenolic content, and a 17.82% reduction in PPO activity. The inhibition of enzymatic browning in simulated system revealed that HIU suppressed the enzyme (Polyphenol oxidase, PPO) and β‐CD inhibited enzyme (PPO) and embedded substrate (polyphenol). The results of spectroscopic analysis showed that the particle‐size distribution of PPO narrowed, the content of α‐helix in the secondary structure increased, the fluorescence intensity increased, and the maximum wavelength was red‐shifted after HIU and β‐CD treatment. Changes in structure could further result in PPO activity loss. Hence, the combined treatment could synthetically alleviate the browning of apple juice.

A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation

Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the food industry to apply appropriate inhibitors to control enzymatic browning to maintain food quality. Accordingly, this study aims to evaluate the effect of small mazamacrocyclic compounds modified with a hydroxypyridinone similar to kojic acid on enzymatic browning, total polyphenols and antioxidant activity in apple juice. The results showed how these compounds interact with the tyrosinase enzyme in a complex interaction inhibiting its activity. The hydroxypyridinone attached to the macrocycle (I1) was crucial to induce the greatest inhibition, being the most powerful inhibitor. The kinetic studies of I1 reveal mixed-type inhibition over tyrosinase with an IC50 of 0.30 mM, which was much higher than the calculated IC50 for I2 and I3. Furthermore, I1 at a concentration of 2.25 mM, significantly reduced the enzymatic browning in fresh apple juice by more than 50% after 1 h under stirring. Also, it completely stops the decrease in the total phenolic content and delays loss of antioxidant capacity during the first 30 min.

Impact of carboxymethyl cellulose coating functionalized with browning inhibitors for maintaining quality attributes of fresh‐cut pineapple cubes

Efficacy of carboxymethyl cellulose (CMC)-based edible coating having calcium chloride (1%) and ascorbic acid (AA) (1%) in maintaining the postharvest quality of pineapple cubes was studied. Coated fresh-cut pineapple cubes were kept at 5 ± 2°C for 15 days. Coated cubes maintained nutritional and sensorial quality over the control and exhibited lower weight loss up to 15 days. AA and total phenolics in coated pineapple were higher than that of control. The polyphenol oxidase and peroxidase activity found lower in coating treatments till the end of storage period. Further, browning incidence with CMC containing anti-browning agents was lower than that of CMC alone. Total microbial counts for all coated treatments were within safe limits. In a nutshell, combined use of CMC with anti-browning agents, namely, calcium chloride (1%) and AA (1%) may be useful for upholding the postharvest quality of pineapple cubes. Practical applications The preservation techniques proposed in this work can be easily adopted at industrial scale. The formulations of CMC (1%) + AA (1%) + CaCl₂ (1%) proved to be the most effective for extending the shelf life of the pineapple cubes till 15 days of storage at 5 ± 2°C. The outcome from this study indicates that the use of edible coating in conjunction with browning inhibitors can be considered as a safe and effective treatment, resulting in reduced browning of the pineapple cubes without significantly impairing the nutritional value.

Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food

Ginseng extract (GE), ferulic acid (≥99%) (FA), and a fermented noni juice powder (FNJP) were analyzed for their antioxidant and antimicrobial activities in vitro. Half inhibitory concentration (IC50) was 29.87, 0.45, and 3.82 mg/mL, for GE, FA, and FNJP, respectively. The potential of the three extracts to inhibit polyphenol oxidase from three vegetable matrices ranged between no inhibition and 95.1% (depending on the extract and PPO source). In the study of peroxidation prevention by three types of fats, only ferulic acid delayed lipid peroxidation of olive oil when applied at 10 mg/mL. The extracts’ antimicrobial activity was investigated on 13 bacterial strains using the disk diffusion assay and the microdilution assay. Minimal inhibitory concentration (MIC) values were 5.5 mg/mL of GE for Listeria monocytogenes, 1.7 mg/mL of FA for Staphylococcus aureus, L. monocytogenes 1/2 and 4b and 4.2 mg/mL of FNJP for Bacillus cereus. The increases in lag phase and decreases in growth rate and in the asymptotic value of the bacteria growing under different concentrations of the three compounds were described. The results obtained suggest the potential of GE, FA and FNJP for its further application in food industries. Practical applications The exploration of new compounds for their antioxidant properties increases the range of ingredients to be used in food products for different purposes (e.g. browning inhibition, delaying lipid peroxidation). Determining the antimicrobial properties and the minimum inhibitory concentrations of these compounds for food-borne pathogens can help in promoting their use to enhance food safety.

Enhancing the enzymatic browning inhibition capacity of Moringa oleifera seed extract via the Maillard reaction

The antioxidant and anti-browning activity of heated plant extracts have been attributed to the formation of Maillard reaction products (MRPs) via the Maillard reaction (MR). The inhibitory effect of heated Moringa oleifera (MO) seed extract on banana polyphenol oxidase (PPO) was investigated. The Plain MO seed extracts and those with added glucose and glycine (1.5 mM each) were heated at 100°C for 15, 30, 60 and 120 min. The pH and brown colour development decreased and increased significantly (P <0.05) with increased reaction time, respectively, with heated moringa glucose-glycine HMGGL for 120 min exhibiting the highest pH reduction (2.58) and darkest extracts at an L* value of 8.11. This phenomenon is associated with progression of the MR. With reference to enzymatic browning, heated MO seed extracts exhibited stronger inhibitory effect against banana PPO activity in vivo and in vitro than the unheated counterpart. Evident to this are the higher inhibition percentages and lower ΔE values. Among model systems, the highest in vitro browning inhibition was exhibited mostly by longer heating times of 60 and 120 min. Model system HMGGL 120 min proved to be superior at 96% inhibition, which was comparable to known synthetic commercial antioxidants such as ascorbic acid (AA) at 99%, as well as ethylenediaminetetraacetic acid (EDTA) and citric acid (CA), both at 100% inhibition. In vivo enzymatic browning inhibition followed a similar trend, where the brown pigment (melanin) intensified as shown by an increase in ΔE as the storage time increased from 0.5 to 24 h. The model system UMGGL exhibited highest inhibition of brown melanin (p <0.05). Although it was the best amongst other model systems, it was surpassed by synthetic antioxidants AA, EDTA and CA, which were ranked amongst the top three in inhibiting brown pigment formation in vivo. To further illustrate the effect of MR augmented MO seed extracts on enzyme activity inhibition, UMGGL 60 and 120 at 5 and 24 h storage surpassed the inhibitory effect of AA. At the said storage times, AA lost its inhibitory potential against pigment formation. This was due to oxidation of AA to form dehydroascorbic acid, which lacks inhibitory potential. This study proved that heating MO plant extracts increases their enzymatic browning inhibition potential, furthermore, the inhibitory capacity was heightened when reacted via the MR.

Inhibition of enzymatic browning in fruit and vegetable, review

Abstract: The second-largest cause of losing quality in vegetables and fruits (VFs) is enzymatic browning (EB). As a result of polyphenol oxidases (PPOs), EB leads to the color performance of vegetable and fruit yields. To inhibit the activity of PPOs, chemical and physical methods have been developed and several synthetic chemical compounds are widely used as Anti-Browning Agents (ABA) in VFs products. In recent times, emphasis was placed on customer-oriented food manufacturing innovations. Customers have a tendency to encourage the usage of PPO inhibitors that are natural and environmentally friendly. The aim of present review is to illustrate the underlying mechanisms of PPO chemical inhibitor anti browning action and current trends in some of these inhibitor studies. Studies developed over the last decade have been reported and discussed, such as Natural, chemical, physical, controlled atmosphere and coating techniques to avoid EB. The purpose of this review article will be to assemble and reveal an up-to-date demonstration of browning inhibiting natural and synthetic compounds. The details available in this review could also take to facilitate the ultimate objective of developing new inhibitors of enzymatic browning (plant extracts, natural and synthetic compounds) that are acceptable, healthy and beneficial for the food industry.

Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product.

The Maillard reaction performed under a stepwise increase of temperature was applied for researching the inhibition of Maillard browning caused by ellagic acid. Ellagic acid was found effective for the inhibition of melanoidin formation in the xylose-glycine Maillard reaction but depended on its dosage and the point of time it was added in the reaction system. The lightest color of the Maillard reaction products was observed when ellagic acid was added at the 90th min, which was the point of time when the Amadori rearrangement product (ARP) developed the most. LC-ESI-MS/MS analysis results showed a significant tendency of the ellagic acid hydrolysis product to react with the predominant intermediate ARP to yield an adduct. The adduct stabilized the ARP and delayed its decomposition and inhibited the downstream reactions toward browning. After the ARP was depleted, ellagic acid also showed an effect on scavenging some short-chain dicarbonyls which contributed to the inhibition of Maillard browning.

Limitation of access to oxygen for inhibition of browning in fresh walnut kernels

Limitation of access to oxygen for inhibition of browning in fresh walnut kernels

Mechanism of colour change of carambola puree by high pressure processing and its effect on flavour and physicochemical properties

SummaryThe study aimed to investigate the mechanism of the colour change of carambola puree by high pressure processing (HPP), and the effects on its flavour, antioxidant properties and other physicochemical properties. The results showed that the colour change of carambola puree after HPP (200, 400, 600 and 800 MPa, for 15 min at 25 °C) was caused by both the enzymatic browning inhibition and the β‐carotene release promotion. The physical and chemical properties also varied after HPP treatment, in which the potential of hydrogen (pH) value and the total soluble solids decreased with the pressure. With the increase of pressure, the content of total phenols and flavonoids increased to a certain extent, and the antioxidant activity also increased. HPP could destroy the cell structure and form microscopic pores in the tissue, which might cause changes in physical and chemical properties. Compared with untreated samples, HPP could improve the characteristic flavour and quality of the sample itself, and it has a great application prospect in the production of carambola puree.

Inhibition of browning and shelf life extension of button mushroom (Agaricus bisporus) by ergothioneine treatment

• EGT treatment inhibited the browning of mushroom. • EGT treatment inhibited the activities of PPO, POD and PAL in mushroom. • Expression of AbPPO1, AbPPO3, AbPPO5, abpal1 and AbPAL2 genes in mushrooms was inhibited by EGT. The effect of ergothioneine (EGT) on postharvest quality and possible browning mechanisms in button mushroom ( Agaricus bisporus ) was investigated. Mushrooms were sprayed with 0.12 mmol L − 1 EGT solution, and then stored at 4 °C for 17 d Results demonstrated that EGT treatment effectively delayed the decline of lightness (L*) value and firmness, maintained higher levels of total phenolics and ascorbic acid, and reduced browning degree, malondialdehyde (MDA) content and electrolyte leakage rate. However, EGT treatment had no significant effect on weight loss. Further investigations showed that EGT inhibited the activities of polyphenol oxidase (PPO), peroxidase (POD), phenylalanine ammonia lyase (PAL), catalase (CAT), and browning-related gene expression level, including AbPPO1, AbPPO3, AbPPO5, AbPAL1 and AbPAL2 . The results from this research indicated that EGT treatment had potential effect on maintaining the postharvest quality and controlling browning in button mushroom.

Color and structural modifications of alkaline extracted sunflower protein concentrates and isolates using L-cysteine and glutathione

Alkaline sunflower protein extraction can be performed along with de-phenolization of sunflower seed proteins if greening is unwanted. This greening is promoted at alkaline pH when chlorogenic acid (CGA) oxidizes and reacts with amino acids such as lysine. Thiol-containing dough conditioners: L-cysteine hydrochloride and glutathione (GSH) were investigated as an alternative de-greening strategy to acidification and de-phenolization. Greening and browning inhibition of thiols (GSH and Cysteine) were modeled by a combination of additive and interaction effects of extraction pH (7.0 to 11.0) and thiol concentration (0.00 to 5.60 mM) randomly assigned by Response Surface Methodology (RSM). The powders with the highest greening were the controls (pH 8.9–9.3 and no added thiols) and powders at pH 10.41 with 0.82 mM thiols. From RSM, the maximum greening inhibition was achieved at pH 8.71 and 4.23 mM cysteine, and pH 8.51 and 3.78 mM GSH. However, cysteine caused more browning at alkaline pH than GSH. Furthermore, fluorescence spectroscopy showed that cysteine had a protective effect against alkaline unfolding, whereas GSH quenched fluorescence in a concentration-dependent manner. Overall, de-greening of alkaline extracted sunflower protein was achieved by adding cysteine or glutathione, but the thiols differed in their contribution to the browning and unfolding effect.

Rosemary essential oil enhances culture establishment and inhibits contamination and enzymatic browning: Applications for in vitro propagation of Aloe vera L.

Aloe vera L. is used largely in the pharmaceutical, cosmetic, and agro-food industries. The in vitro technique was proposed as an alternative method for large-scale propagation and/or conservation breeding programmes in response to the increasing demand for Aloe vera. Unfortunately, a major problem in the application of plant tissue culture is the browning of cultured tissues and microbial contamination. This work investigates for the first time the efficacy of using Essential Oils (EOs) to control enzymatic browning and contamination of cultures from Aloe vera. Murashige and Skoog (MS) (1962) medium supplemented with 1 mg/L β-indole butyric acid (IBA) was used as a basic medium for A. vera for in vitro culture. The effect of the addition of charcoal (at 0.5 g/L), thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) essential oils (at concentrations of 0.1 and 0.2%) to the basic medium was assessed. While thyme Essential Oil (EO) inhibited explant growth, rosemary EO induced the highest explant survival percentage, the lowest browning diffusion and contamination percentage. Moreover, a second experiment was conducted to determine the optimal rosemary EO concentration (0.025, 0.05, 0.075, and 0.1%). Explant survival percentage was 100% after four weeks of culture with rosemary EO concentrations of 0.05, 0.075, and 0.1% with no signs of browning. The lowest infection percentage (10%) was observed for media containing 0.075 and 0.1% of rosemary EO. The highest average number of leaves per explant was 3.71 with 0.1% rosemary EO and the greatest leaf length was 3.18 cm with 0.05%. The analytical techniques used to detect rosemary EO compounds were GC-FID (gas chromatography - flame ionization detection) and GC–MS (gas chromatography-mass spectrometry). The main constituents found were 1,8-cineole (53.92%), α-pinene (15.86%), β-pinene (10.79%), and camphor (7.99%). Additionally, the antioxidant activity of the rosemary EO was determined by the DPPH (Free radical-scavenging activity) (24.66 µg mL−1) and FRAP (Ferric reducing antioxidant power) (35.16 mmol Fe2+L − 1) tests. The chemical composition together with the antioxidant effect and the most widely recognized anti-infectious properties of the used rosemary EO could explain its role in the inhibition of both enzymatic browning and microbial growth in culture media. These results could be a scope for further screening of EOs to be used for the improvement of in vitro culture of A. vera and other industrial crops.