Preparation of Canned Apple Juice Using Glutathione as an Enzymatic and Non-Enzymatic Browning Inhibitor

Abstract

Apple juice browning during processing and storage decreases the sensory quality of the product. Therefore, inhibiting apple juice browning during processing and storage is a vital objective of producers. This study investigated the effect of glutathione on canned apple juice browning during processing and storage. The browning in apple juice treated with glutathione was monitored during processing and storage. Glutathione (0.08%) inhibited polyphenoloxidase activity by 99.8%. Browning decreased in apple juice treated with 0.08% glutathione during juicing and storage at room temperature (P < 0.05). These results confirm the potential of glutathione as a browning inhibitor in apple juice during processing and storage. Practical Applications Treatment with glutathione decreased browning in apple juice during juicing and storage at room temperature. The results confirm the potential of glutathione as a browning inhibitor in apple juice during processing and storage and could be of practical industrial relevance.