Inhibitory effects of various antibrowning agents on apple slices |
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| Affiliation: | 1. Department of Food Science and Nutrition, Pukyong National University, Busan, South Korea;2. Herbal Medicine Research Division, Korea Institute of Oriental Medicine (KIOM), 1672 Yuseong-daero, Yuseong-gu, Daejeon 34054, South Korea;3. Korean Convergence Medicine Major KIOM, Korea University of Science & Technology (UST), 1672 Yuseongdae-ro, Yuseong-gu, Daejeon 34054, South Korea;4. Natural Product Research Team, Biocenter, Gyeonggido Business and Science Accelerator, Gyeonggi-Do, South Korea;5. Brain Science Institute, Korea Institute of Science and Technology (KIST), Seoul, 02792, South Korea;6. Division of Bio-Medical Science & Technology, KIST School, University of Science and Technology, Seoul, 02792, South Korea;1. School of Bio Sciences and Technology, VIT University, Vellore 632014, Tamil Nadu, India;2. School of Advanced Sciences, VIT University, Vellore 632014, Tamil Nadu, India;1. Korean Medicine (KM)-Application Center, Korea Institute of Oriental Medicine (KIOM), 70 Cheomdan-ro, Dong-gu, Daegu 41062, Republic of Korea;2. Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Republic of Korea;1. College of Food Science and Engineering, Shan Dong Agricultural University, Tai’an 271018, Shandong, China;2. Shandong Yingyangyuan Food Technology Co. Ltd., Jinan 250000, Shandong, China;3. Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38040, Pakistan |
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| Abstract: | A comprehensive study to evaluate the relative antibrowning activity of 36 known compounds was conducted. Five chemical groups, including carboxylic acids, ascorbic acid derivatives, sulfur containing amino acids, phenolic acids and other miscellaneous compounds, were tested on apple slices under the same conditions. Among the compounds tested, oxalic acid, oxalacetic acid, ascorbic acid-2-phosphate, cysteine, glutathione, N-acetylcysteine, kojic acid and 4-hexyl resorcinol belonged to a group that showed the highest inhibitory activity on apple browning. The minimal concentrations of oxalacetic acid, oxalic acid, cysteine and kojic acid, for an effective antibrowning activity, were 0.25, 0.05, 0.05 and 0.05%, respectively. Oxalic acid showed a synergistic effect when 0.02% oxalic acid was used with 1% ascorbic acid or its derivatives. |
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