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

2002-06-01
Bayındırlı, Alev
Show full item record
213
views
0
downloads
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

Suggestions

Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents
Ozoglu, H; Bayındırlı, Alev (2002-06-01)
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 beta-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 25 +/- 1 degreesC. The most effective agents were...
Effect of L cysteine kojic acid and 4 hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice
İYİDOĞAN, Nükhet; Bayındırlı, Alev (2004-05-01)
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...
Synthesis and characterization of fully aromatic thermotropic liquid-crystalline copolyesters containing m-hydroxybenzoic acid units
Yerlikaya, Z; Aksoy, S; Bayramlı, Erdal (Wiley, 2001-10-01)
A series of fully aromatic copolyesters based on p-acetoxybenzoic acid (p-ABA), hydroquinone diacetate (HQDA), terephthalic acid (TPA), and m-acetoxybenzoic acid (m-ABA) were prepared by a modified melt-polycondensation reaction. The copolyesters were characterized by DSC, thermogravimetric analysis, H-1 NMR, polarized optical microscopy, X-ray diffraction, and intrinsic viscosity measurements. The copolyesters exhibited nematic liquid-crystalline phases in a broad temperature range of about 150 degreesC, w...
Unusual manganese(III)-mediated oxidative free-radical additions of Meldrum's acid and dimethyl malonate to benzonorbornadiene and oxabenzonorbornadiene
ÇALIŞKAN, Raşit; Nohut, Neslihan; Yilimaz, Ozlem; ŞAHİN, Ertan; Balcı, Metin (Elsevier BV, 2017-01-26)
Benzonorbornadiene and 7-oxabenzonorbornadiene were reacted with Meldrum's acid and dimethyl malonate in the presence of Mn(OAc)(3) and Cu(OAc)(2) in acetic acid. The reaction of benzonorbornadiene with Meldrum's acid gave a naphthalene derivative whereas the reaction with dimethyl malonate formed rearranged products derived from a carbocation intermediate. However, the reaction of 7-oxabenzonorbornadiene with Meldrum's acid gave two nonrearranged products. On the other hand, the reaction with dimethyl malo...
Effect of Carbon Nanotube Purification on the Electrical and Mechanical Properties of Poly(ethylene terephthalate) Composites with Carbon Nanotubes in Low Concentration
Yesil, Sertan; Bayram, Göknur (Wiley, 2011-03-15)
Surface properties of carbon nanotubes (CNTs) were altered by purification with nitric acid, sulfuric acid, ammonium hydroxide, and hydrogen peroxide. As-received and purified CNT-based conductive poly( ethylene terephthalate) composites were prepared with a twin-screw extruder. The effects of CNT purification on the surface properties of the CNTs and on the morphology and electrical and mechanical properties of CNT-based composites were investigated. Surface energy measurements showed that the acidic compo...
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.
METU IIS - Integrated Information Service open@metu.edu.tr