INHIBITORY EFFECT OF THIOL CONTAINING COMPOUNDS ON ENZYMATIC BROWNING IN APPLE JUICE. | ||
| Journal of Food and Dairy Sciences | ||
| Article 3, Volume 30, Issue 7, July 2005, Pages 3965-3980 PDF (2.12 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2005.237779 | ||
| Authors | ||
| G. E. Ibrahim1; Hoda H. M. Fadel1; A. Abd Elrashidu M.2; I. M. Hassan2 | ||
| 1Chemistry of flavour and aroma Dept., National Research Center, Giza, Egypt. | ||
| 2Food science Dept., Fac. of Agrlc., Ain Shams Univ. Cairo, Egypt. | ||
| Abstract | ||
| A comparative study concerning the inhibition of the enzymatic browning in Red delicious apple juice stored for 24 h at 4. 25, and 35 °c was carried out between the thiol containing compounds; cysteine , glutathione· and Maillard reaction products (MRPs) derived by heating aqueous solutions containing cysteine with glucose or ribose (Cys/G or Cys/R) and those commercially applied such as: sodium me\abisulfile . ascorbic acid and 4.hexyl resorcinol. The efflciency of all antibrowning agents was determined in terms of absorbance and colour measurements. The obtained results confirmed the presence of a proportional relation between concentration of antibrowning agents and their inhibitory effect. whereas the increase in storage temperatures showed an opposite trend. The inhibitory eHect of the thiol containing compounds was comparable with 4-hexyl resorcinol and being significantly (P < 005) higher than ascorbic acid under all experimental conditions. The MRPs derived from cysteine I glucose model system were more active than their counterpart derived from cysteine I ribose model system. However, each of them could be considered as potential natural inhibitor having technological and commercial benefits 10 be applied in processed fruilS. The degree of browning was determined by measuremenl of soluble (A.20) and nonsoluble brown pigments. showing high correlation (r = 0.9454) with the percent of degraded phenolic compousnd during storage of apple juice samples treated with various antibrowning aqents. | ||
| Keywords | ||
| Apple juice; Enzymatic browning; Antibrowning; Maillarad reaction products (MRPs). Phenolic degradation | ||
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