A method preventing browning reaction of fresh fruit and vegetable using allulose

摘要

The present invention relates to a method for preventing browning reaction of fresh fruit and vegetable juice, which comprises a step of adding allulose to the fresh fruit and vegetable juice; fruits, vegetables or a combination thereof; fresh fruit and vegetable juice comprising the allulose; and a composition for preventing browning reaction of fresh fruit and vegetable juices, comprising the allulose.