Open AccessInhibitory Action of Hypoiodous Acid (HIO) against Browning on Apple through the Analysis of Lightness Appearance
Author(s) -
Ahmad Ni’matullah Al-Baarri,
Anang Mohamad Legowo,
Mulyana Hadipernata,
Wisnu Broto,
E. Auliyana,
A. D. Puspitoasih,
A. C. D. Wratsongko,
Laili Izzati,
Cassia Michael,
Y. D. P. Handoko,
Maulana Yusuf,
Hanifah Mustika Wahda,
Widia Pangestika
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/309/1/012010
Subject(s) - browning , polyphenol oxidase , lightness , chemistry , food science , peroxidase , catechol oxidase , biochemistry , enzyme , physics , optics
Reaction of enzymatic browning occurs due to the oxidation of phenol involving polyphenol oxidase (PPO). Prevention of browning reactions can be done by inhibiting PPO activity, one of the alternative is hypoiodous acid (HIO). The purpose of this study is to know the inhibitory activity of HIO on the enzymatic browning of apple based on the color change. The color change was analyzed by L* value differences. HIO was provided from the reaction between H 2 O 2 and KIO 3 using peroxidase as catalyst. Apple was immersed into the solution of HIO for six hour and the lightness was analyzed using digital color meter. Result indicated the decrease of the lightness was found in apple when the immersion in HIO was applied. The inhibitory action of HIO was comparable with NaCl immersion where HIO with concentration of 0.09 had better inhibitory action than HIO 0.068.