Abstract
Soluble and insoluble forms of β-cyclodextrin (β-CD) can be used to inhibit enzymatic browning of fresh raw apple, pear, white grape, and celery juice. The anti-browning effects of soluble CDs were concentration-dependent. Concentrations (1-1.5% w/v) of soluble (un-derivatized, hydroxyethyl, or maltosyl) β-CD substantially inhibited browning of Granny Smith apple juice held at room temperature for several hours while untreated juice browned in minutes. Higher concentrations (4-10%) of soluble β-CD derivatives completely inhibited the browning of apple juice held for 1 day under these conditions. The effectiveness of β-CD was greatly enhanced by the presence of phosphate-containing compounds. Hence, only 1% levels of soluble β-CD (in the presence of 0.25-0.5% phosphate compound) completely inhibited browning in apple juice held for 1 day at room temperature or for up to 2-3 weeks at 4 °C. Treatment of apple, pear, white grape, and celery juice with an insoluble form of β-CD, either in a batchwise or flow-through process, resulted in juices free of CDs that resisted browning indefinitely.
Original language | English (US) |
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Pages (from-to) | 2591-2594 |
Number of pages | 4 |
Journal | Journal of agricultural and food chemistry |
Volume | 44 |
Issue number | 9 |
DOIs | |
State | Published - Sep 1996 |
Keywords
- Cyclodextrins
- Enzymatic browning
- Inhibition
- Phosphates
- Phytic acid
- Vegetable and fruit juice