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Food Chem. 2012 Nov 15;135(2):580-2. doi: 10.1016/j.foodchem.2012.04.131. Epub 2012 May 11.

Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice.

Author information

1
School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu 222005, China.

Abstract

Browning decreases the commercial value of apple juice, and therefore colour preservation during processing and storage is the main objective of manufacturers. In this study, the efficacy of phytic acid as a browning inhibitor for use on apple juice was investigated. Browning of apple juice treated with phytic acid was monitored during processing and storage. 0.1 mM Phytic acid inhibited the polyphenol oxidase (PPO) from the apple juice by 99.2%. Consequently, the apple juice treated with phytic acid had significantly lower browning formation during processing and after 6 months of storage at room temperature compared with the control (p<0.05). Results indicate that this is a promising way to inhibit browning in apple juice.

PMID:
22868131
DOI:
10.1016/j.foodchem.2012.04.131
[Indexed for MEDLINE]

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