Control of enzymatic browning in apple slices by using ascorbic acid under different conditions

Control of phenol oxidase activity in apple slices by the use of ascorbic acid at different pH values, temperature and time of incubation was investigated. The enzyme was almost inactivated at 1% and 1.5% ascorbic acid. Ascorbic acid solution (1%) caused a remarkable inhibition with the increasing a...

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Bibliographic Details
Published inPlant foods for human nutrition (Dordrecht) Vol. 43; no. 1; p. 71
Main Author El-Shimi, N.M. (Alexandria Univ. (Egypt). Dept. of Food Science and Technology)
Format Journal Article
LanguageEnglish
Published Netherlands 01.01.1993
Subjects
ACIDE ASCORBIQUE
ACIDO ASCORBICO
APPLES
ASCORBIC ACID
Ascorbic Acid - pharmacology
BRUNISSEMENT ENZYMATIQUE
Catechol Oxidase - antagonists & inhibitors
CORTE
CUTTING
DECOUPAGE
Dose-Response Relationship, Drug
ENZYMIC BROWNING
Food Preservation - methods
Fruit - enzymology
Hot Temperature
Hydrogen-Ion Concentration
Maillard Reaction - drug effects
MANZANA
OXIDOREDUCTASES
OXIDORREDUCTASAS
OXYDOREDUCTASE
PARDEAMIENTO ENZIMATICO
POMME
TEMPERATURA
TEMPERATURE
Time Factors
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Summary:Control of phenol oxidase activity in apple slices by the use of ascorbic acid at different pH values, temperature and time of incubation was investigated. The enzyme was almost inactivated at 1% and 1.5% ascorbic acid. Ascorbic acid solution (1%) caused a remarkable inhibition with the increasing acidity up to pH = 1. Heating treatments for apple slices dipped in 1% ascorbic acid caused a reduction of enzymatic browning, optimum temperature for inactivation of the enzyme was between 60-70 degrees C for 15 minutes. Increasing the time of dipping apple slices in 1% ascorbic acid solutions and at different pH values reduce phenolase activity.
Bibliography:Q04
9300893
ISSN:0921-9668
1573-9104
DOI:10.1007/bf01088098