Intense moisturisation and moisture retention property of lotion – by Enzymatic browning in potato


Inhibition of enzymatic browning in potato showed the moisturising effect of lotion when compared to control and water

Verdura intense moisturizing lotion

control

water

Verdura intense moisturizing lotion has effectively inhibited/inactivated the process of phenol oxidation and the effect had lasted for about 21 h.

Phenol oxidation causes browning in potato due to moisture loss. Moisture retention and occlusion inhibits browning.

Verdura intense moisturizing lotion has effectively inhibited/inactivated the process of phenol oxidation and the effect had lasted for about 21 h.

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