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Comparison of Erythorbic and Ascorbic Acids as Inhibitors of Enzymatic Browning in Apple
Author(s) -
SAPERS GERALD M.,
ZIOLKOWSKI MICHAEL A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05917.x
Subject(s) - browning , chemistry , ascorbic acid , food science , enzyme , chromatography , biochemistry
The effectiveness of ascorbic acid (AA) and erythorbic acid (EA) in inhibiting enzymatic browning at cut surfaces of apple and in raw apple juice was determined by tristimulus calorimetry. Red Delicious and Winesap plugs, dipped for 90 set in 0.8–1.6% solutions of AA or EA, showed longer lags before the onset of browning with the former compound. AA and EA were similar in effectiveness in apple juice. Because the relative effectiveness of AA and EA depends on the system in which they are compared, they should not be used interchangeably as sulfite alternatives without experimental verification of equivalence.