Abstract
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 25±1 ° C . 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 25±1 ° C .
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.
