Juice products and methods for reducing enzymatic browning

摘要

A juice product comprising a fruit or vegetable juice having one or more polyphenols and a browning inhibitor comprising an amount of acerola effective to reduce oxidation of the one or more polyphenols by polyphenol oxidase (PPO); Related methods are provided. For example, the method of the present disclosure comprises preparing a fruit or vegetable juice having one or more polyphenols and an effective amount of acerola to inhibit oxidation of the one or more polyphenols by polyphenol oxidase (PPO). Adding an anti-browning agent to the juice. [Selected figure] Figure 1