Enzymatic browning inhibition in cloudy apple juice by electrodialysis

被引：25
|
作者：
Tronc, JS
Lamarche, F
Makhlouf, J
机构：
[1] UNIV LAVAL, DEPT SCI & TECHNOL ALIMENTS, Ste Foy, PQ G1K 7P4, CANADA
[2] AGR CANADA, CTR RECH & DEV ALIMENTS, ST HYACINTHE, PQ J2S 8E3, CANADA
来源：
JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 01期
关键词：
electrodialysis; bipolar membranes; apple juice; enzymatic browning; polyphenoloxidase; ACIDS;
D O I：
10.1111/j.1365-2621.1997.tb04371.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Cloudy apple juice (pH 3.8) was acidified to pH 2.7, at 16-24 degrees C and at a constant current density of 40 mA/cm(2), in an electrodialysis (ED) unit composed of an AB electrocell with three compartments, a bipolar membrane (Neosepta BP-1) and two ion-exchange membranes (anion- and cation-exchange). The treatment inhibited 81% of the activity of polyphenoloxidase and slowed enzymatic browning, indicated by a decrease in indice ''a'' and an increase in ''L'' on the Hunter Lab colorimeter scale. During ED treatments, conductivity and K+ concentration in apple juice decreased by, respectively, 21% and 86%.
引用
收藏
页码：75 / +
页数：1
相关论文
共 50 条
  • [1] Effect of pH variation by electrodialysis on the inhibition of enzymatic browning in cloudy apple juice
    Tronc, JS
    Lamarche, F
    Makhlouf, J
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (03) : 829 - 833
  • [2] Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents
    Özoglu, H
    Bayindirli, A
    FOOD CONTROL, 2002, 13 (4-5) : 213 - 221
  • [3] Studies on the occurrence of non-enzymatic browning during the storage of cloudy apple juice
    Zhao Guang-Yuan
    Li Bo
    PROCEEDINGS OF THE 2007 INTERNATIONAL CONFERENCE ON AGRICULTURE ENGINEERING, 2007, : 634 - 643
  • [4] Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds
    Han, Aye Myo
    Xu, Xueming
    Yang, Na
    Jin, Yamei
    Jin, Zhengyu
    Xie, Zhengjun
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (07): : 4138 - 4147
  • [5] Effect of a combination of electrodialysis with bipolar membranes and mild heat treatment on the browning and opalescence stability of cloudy apple juice
    Quoc, A. Lam
    Mondor, M.
    Lamarche, F.
    Ippersiel, D.
    Bazinet, L.
    Makhlouf, J.
    FOOD RESEARCH INTERNATIONAL, 2006, 39 (07) : 755 - 760
  • [6] Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material
    Munoz-Pina, Sara
    Duch-Calabuig, Aitana
    De Assin David, Elia Ruiz
    Ros-Lis, Jose, V
    Amoros, Pedro
    Arguelles, Angel
    Andres, Ana
    FOOD RESEARCH INTERNATIONAL, 2022, 162
  • [7] Study on Correlation of Browning and Quality of NFC Cloudy Apple Juice
    Shen Y.
    Zhu D.
    Pan Y.
    Cao X.
    Liu H.
    Li J.
    Journal of Food Science and Technology (China), 2021, 39 (05): : 156 - 164
  • [8] Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice
    Jing Xu
    Lei Zhou
    Jinyu Miao
    Wenzhi Yu
    Liqiang Zou
    Wei Zhou
    Chengmei Liu
    Wei Liu
    Food and Bioprocess Technology, 2020, 13 : 860 - 870
  • [9] Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice
    Xu, Jing
    Zhou, Lei
    Miao, Jinyu
    Yu, Wenzhi
    Zou, Liqiang
    Zhou, Wei
    Liu, Wei
    FOOD AND BIOPROCESS TECHNOLOGY, 2020, 13 (05) : 860 - 870
  • [10] Polyphenol mediated non-enzymatic browning and its inhibition in apple juice
    Xu, Zijing
    Yang, Zihan
    Ji, Junfu
    Mou, Yao
    Chen, Fang
    Xiao, Zhiyong
    Liao, Xiaojun
    Hu, Xiaosong
    Ma, Lingjun
    FOOD CHEMISTRY, 2023, 404
12345