Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents

2002-06-01
Bayındırlı, Alev
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Golden Delicious apple juice was subjected to enzymic browning in the presence of the selected antibrowning agents: ascorbic acid, isoascorbic acid, l-cysteine, sorbic acid, benzoic acid, cinnamic acid and β-cyclodextrin. The relative effectiveness of these antibrowning agents for inhibition of enzymic browning in apple juice was determined in terms of colour and enzyme activity measurements with respect to time for approximately one day storage period at . The most effective agents were determined as l-cysteine, cinnamic acid and ascorbic acid. Response surface methodology was used to evaluate the potency of the l-cysteine, ascorbic acid and cinnamic acid combination for the control of enzymic browning. The ascorbic acid, l-cysteine and cinnamic acid combination provided better results than the individual compounds. The optimum combination was determined as 0.49 mM ascorbic acid, 0.42 mM l-cysteine and 0.05 mM cinnamic acid in the cloudy apple juice stored for 2 h at .
Apple juice, Enzymic browning, Inhibition, Polyphenol oxidase, Response surface methodology
https://hdl.handle.net/11511/76744
Department of Food Engineering, Article

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Citation Formats
A. Bayındırlı, “Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents,” Food Control, pp. 213–221, 2002, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/76744.
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