Enzymatic Browning Inhibition in Cloudy Apple Juice by Electrodialysis |
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| Authors: | JEAN-SÉ BASTIEN TRONC,FRANÇ OIS LAMARCHE,JOSEPH MAKHLOUF |
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| Affiliation: | Authors Tronc and Lamarche are affiliated with the Centre de recherche et de développement sur les aliments, Agro-alimentaire et Agriculture Canada, Saint-Hyacinthe, Canada J2S 8E3. Authors Tronc and Makhouf are affiliated with the Département de sciences et technologie des aliments, Pavillon Paul-Comtois, UniversitéLaval, Sainte-Foy, Canada G1K 7P4. Direct inquiries to Dr. Joseph Makhlouf. |
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| Abstract: | ![]()
Cloudy apple juice (pH 3.8) was acidified to pH 2.7, at 16–24°C and at a constant current density of 40 mA/cm2, in an electrodialysis (ED) unit composed of an AB electrocell with three compartments, a bipolar membrane (Neosepta BP-1) and two ion-exchange membranes (anion- and cation-exchange). The treatment inhibited 81% of the activity of polyphenoloxidase and slowed enzymatic browning, indicated by a decrease in indice “a” and an increase in “L” on the Hunter Lab colorimeter scale. During ED treatments, conductivity and K+ concentration in apple juice decreased by, respectively, 21% and 86%. |
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| Keywords: | electrodialysis bipolar membranes apple juice enzymatic browning polyphenoloxidase |
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