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Control of Enzymatic Browning in Apple with Ascorbic Acid Derivatives, Polyphenol Oxidase Inhibitors, and Complexing Agents
Author(s) -
SAPERS G.M.,
HICKS K.B.,
PHILLIPS J.G.,
GARZARELLA L.,
PONDISH D.L.,
MATULAITIS R.M.,
McCORMACK T.J.,
SONDEY S.M.,
SEIB P.A.,
EIATAWY Y.S.
Publication year - 1989
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.1365-2621.1989.tb07931.x
Subject(s) - browning , ascorbic acid , chemistry , polyphenol oxidase , food science , polyphenol , ascorbyl palmitate , biochemistry , enzyme , antioxidant , peroxidase
Novel browning inhibitors were evaluated in raw apple juice and on the cut surface of apple plugs, using quantitative measurements of color changes during storage to assess treatment effectiveness. Ascorbic acid‐2‐phosphate (AAP) and ‐triphosphate (AATP) showed promise for cut surfaces but were ineffective in juice. Ascorbic acid‐6‐fatty acid esters showed anti‐browning activity in juice. Cinnamate and benzoate inhibited browning in juice but induced browning when applied to cut surfaces. Combinations of β‐cyclodextrin with ascorbic acid (AA), AAP or ascorbyl palmitate were effective in juice but not on cut surfaces. Combinations of AA with an acidic polyphosphate were highly effective with both juice and cut surfaces.