JUICE PRODUCTS AND METHODS FOR REDUCED ENZYMATIC BROWNING

摘要

Juice products and associated methods are provided that include a fruit or vegetable juice having one or more polyphenols, and an anti-browning agent that includes acerola in an amount effective to reduce oxidation of the one or more polyphenols by polyphenol oxidase (PPO). For example, the disclosed method can include providing a juice having one or more polyphenols, in which the juice is a fruit or vegetable juice, and adding an anti-browning agent to the juice, in which the anti-browning agent includes acerola in an amount effective to inhibit oxidation of the one or more polyphenols by polyphenol oxidase (PPO).