The effect of antibrowning agents on enzymatic reaction in apple concentrate

摘要

The effect of antibrowning agents such as PVPP (polyvinylpolypyrrolidone), bentonite, gelatin, celite 545, tannic acid and sodium sulfite in apple Concentrate was investigated for the control of enzymatic browning by comparing physicochemical properties (pH, color, turbidity), polyphenoloxidase activity and contents of polyphenol compounds. In color value, apple concentrate containing PVPP showed higher L value (lightness) than control and other antibrowning agents. The turbidity (absorbance at 660 nm) of apple concentrate added PVPP, gelatin celite 545, tannic acid and sodim sulfite were 0.003, 0.038, 0.038, 0.018 and 0.022, respectively. PVPP was regarded to remove suspended solids effectively. Polyphenoloxidase activity and polyphenolics(catechol, catechin, chlorogenic acid, epicatechin) content of apple concentrate used PVPP significantly reduced. Therefore PVPP was proved to be effective for enzymatic antibrowning agent considering to color, turbidity, polyphenoloxidase activity and polyphenol compounds in apple concentrate.