Enzymatic browning reactions in apple and apple products

Nicolas, J.; Richard‐Forget, Florence; Goupy, Pascale; Amiot, Michel; Aubert, S.

doi:10.1080/10408399409527653

Cited by 549 publications

(427 citation statements)

References 353 publications

Supporting

Mentioning

374

Contrasting

Unclassified

Order By: Relevance

“…The apple juice obtained from Jonagold apples by pulping and straight pressing had 10% of the antioxidant activity of fresh apples, while the juice obtained after pulp enzyming had only 3% of the antioxidant activity. After pulp enzyming, the juice contained 31% less phloridzin, 44% less chlorogenic acid, and 58% less catechin.Apple mash undergoes the oxidative reaction very easily which results in the oxidation of phenolic compounds into o-quinones, which subsequently polymerise into complex dark coloured pigments (Nicolas et al 1995).To satisfy consumers' growing demand for the products containing bioactive components, certain protection of phenolics in apple juices is of vital importance.To reduce apple pulp browning , chemical antioxidant was used (Lee & Whitaker 1995). Considerable research was conducted into the natural antioxidant substances, such as honey (Oszmiański et al 1990), pineapple juice (Lozano-de-Gonzalez et al 1993), and rhubarb juice (Son et al 2000).…”

mentioning

confidence: 99%

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Oszmiański¹

2009

Czech J. Food Sci.

View full text Add to dashboard Cite

Oszmiański J., Wojdyło A. (2009): Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices. Czech J. Food Sci., 27: 338-351.The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, l-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low l-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of l-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between l-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (P < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, p-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6µM T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93µM T/100 ml for ABTS (2,2'azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35µM T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (P < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of L* values in the samples stored at 4°C for 6 months, and a much higher decrease of L* values in the samples stored at 30°C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity. A high intake of fruits and their products is generally acknowledged to promote good health and lower the risk of diseases, such as coronary heart disease and cancer, which implicate the oxidative stress as part of their pathogenesis or progression.Oxygen free radicals and lipid peroxidation may be involved in pathological conditions, such as arteriosclerosis, cancer, and chronic inflammation (Leontowicz et al. 2003;Lotito & Frei 2004). 339Czech J. Food Sci. Vol. 27, 20...

show abstract

mentioning

confidence: 99%

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Oszmiański¹

2009

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Additionally as it is indicated in Table 1, even lowering pH to 4.5 in HPP treated samples, which was suggested to minimize PPO activity (Whitaker 1994), failed to prevent browning. Nevertheless, it has also been reported that PPO in apple is quite tolerant to acidity and at pH value of 3.0 retains 40 % of its maximum activity (Nicolas et al 1994). In fact when aiming at enzyme inactivation by applying high pressure technology, the pressure requirements vary depending on the enzyme.…”

Section: Color Evaluationmentioning

confidence: 99%

Effect of non-thermal hurdles in extending shelf life of cut apples

et al. 2013

View full text Add to dashboard Cite

Pulsed electric fields (PEF), high pressure processing (HPP) and conventional method of heating (90°C, 60s) were evaluated as blanching methods for fresh cut apples. The settings employed for PEF and HPP were 1.5 kV/cm, 100 pulses, 4 Hz and 600 MPa for 2 min respectively. The blanched samples were soaked in sucrose solution (60°Brix, 60 min) containing ascorbic acid, citric acid, sodium benzoate, and potassium sorbate. The treated samples were packed and pasteurized using either hot water (90°C, 15 min) or HPP (600 MPa, 10 min). These samples were analyzed for physicochemical and microbiological attributes immediately after treatment and after 2 months of cold storage. The combination of different hurdles in all groups completely inhibited microbial growth. However, in terms of color values and texture retention, the apple cuts treated with PEF followed by hot water pasteurization were of a better quality when compared to HPP pasteurized ones (P<0.05).

show abstract

“…Pada penelitian lain juga pernah disebutkan oleh Richardson dan Hyslop (1985) bahwa enzim PPO inaktif pada pH 3. Meskipun demikian, Nicolas et al (1994) menyebutkan bahwa PPO pada buah apel lebih toleran terhadap asam, dimana pada pH 3 aktivitas enzim PPO dihambat hingga 60%. Tranggono dan Sutardi (1990) menyatakan asam sitrat tidak hanya menurunkan pH medium, tetapi juga terjadi ikatan dengan Cu ++ pada enzim.…”

Section: Pengamatan Warna Potongan Buah Apelunclassified

Characterization of composite edible film from glucomanan of iles-iles (Amorphopallus muelleri) tuber and cornstarch

2009

View full text Add to dashboard Cite

Abstract. Siswanti, Anandito RBK, Manuhara GJ. 2009. Characterization of composite edible film from glucomanan of iles-iles (Amorphopallus muelleri) tuber and cornstarch. . The use of glucomanan and cornstarch flour combination is presumed to produce a strong but elastic edible film as well as to have a lower permeability to H 2 O. The objectives of this research were: (i) to find out the characteristic of glucomanan resulted from extraction, (ii) to find out the effect of glucomanan resulted from extraction on the physical (thickness and solvability) and mechanical (elongation and tensile strength) properties, as well as edible film inhibition of glucomanan-maizena combination against the water vapour transmission rate, (iii) to find out the edible film capability in inhibiting the apple weight loss through wrapping method, and (iv) to find out the edible film capability in inhibiting the apple weight loss and browning through coating method. This research consisted of six major steps, i.e. material storage, glucomanan extraction, glucomanan characterization, edible film preparation, edible film characterization, and edible film application. In this research, a completely random design was used with two replications in preparing edible film for each treatment of glucomanan concentration and two replications for the edible film characterization testing for each film preparation replication. The data obtained was analyzed for variance, if there was a difference, it was followed with Duncan Multiple Range Test at a significance level of 0.05. The rendemen of iles-iles flour and glucomanan were 15% and 9.88%, respectively. The glucomanan resulted from isolation consisted of 9.78% water, 1.54% N, 0.41% fat, 3.40% ash, 0.55% crude fibre and 84.87% carbohydrate. The increased glucoman concentration tended to increase the thickness, solvability, tensile strength, and elongation of edible film, but it decreased the water vapour transmission rate. The lowest water vapour transmission rate was occured at the edible film with glucoman addition of 15%. The apple pieces weight loss with wrapping method was about 0.0885 g/hour. In coating method, the best result was obtained from composite film of glucomanancornstarch 15%, because of having the lowest weight loss of 0.0597 g/hour and indifferent color brightness of apple until the third-day observation.

show abstract

Enzymatic browning reactions in apple and apple products

Cited by 549 publications

References 353 publications

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Effect of non-thermal hurdles in extending shelf life of cut apples

Characterization of composite edible film from glucomanan of iles-iles (Amorphopallus muelleri) tuber and cornstarch

Contact Info

Product

Resources

About