Effect of L cysteine kojic acid and 4 hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice

Date

2004-05-01

Author

İYİDOĞAN, Nükhet
Bayındırlı, Alev

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In this study, the effect of different anti-browning agents on the enzymatic browning in the cloudy apple juice from Amasya cultivar was compared by considering colour changes. For this purpose, L-cysteine, kojic acid and 4-hexylresorcinol were used at different concentrations in the apple juice (0-4 mM). They were found as effective inhibitors. The combination of L-cysteine, kojic acid and 4-hexylresorcinol was also studied for the control of enzymatic browning. The results showed that 89.2% inhibition was obtained at the end of 24 h storage period with the combination of 3.96 mM L-cysteine, 2.78 mM kojic acid and 2.34 mM 4-hexylresorcinol in the cloudy apple juice. L-Cysteine was found to be the most significant anti-browning agent. The interaction of kojic acid and 4-hexylresorcinol was found to have a positive effect on the inhibition of enzymatic browning. (C) 2003 Elsevier Ltd. All rights reserved.

Subject Keywords

Response surface methodology, Apple juice, Anti-browning agents, Polyphenol oxidase, Enzymatic browning

URI

https://hdl.handle.net/11511/47357

Journal

Journal Of Food Engineering

DOI

https://doi.org/10.1016/s0260-8774(03)00243-7

Collections

Department of Food Engineering, Article

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Citation Formats

N. İYİDOĞAN and A. Bayındırlı, “Effect of L cysteine kojic acid and 4 hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice,” Journal Of Food Engineering, pp. 299–304, 2004, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47357.