Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
