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Synergistic effect of high-intensity ultrasound and β-cyclodextrin treatments on browning control in apple juice |
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| Authors: | Jiao Zhang Junjie Li Ayesha Murtaza Aamir Iqbal Lijuan Zhu Shinawar Waseem Ali Muhammad Usman Roshan Yameen Siyi Pan Wanfeng Hu |
| Affiliation: | 1. College of Food Science and Technology, Huazhong Agricultural University, No. 1, Shi Zi Shan Road, Wuhan, 430070 China
Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070 China Contribution: Conceptualization (lead), Writing - original draft (equal);2. College of Food Science and Technology, Huazhong Agricultural University, No. 1, Shi Zi Shan Road, Wuhan, 430070 China Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070 China Contribution: Formal analysis (equal);3. College of Food Science and Technology, Huazhong Agricultural University, No. 1, Shi Zi Shan Road, Wuhan, 430070 China;4. College of Food Science and Technology, Huazhong Agricultural University, No. 1, Shi Zi Shan Road, Wuhan, 430070 China Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070 China Contribution: Visualization (equal);5. Institute of Agricultural Sciences, University of the Punjab, Quaid-i-Azam Campus, Lahore, 54590 Pakistan Contribution: Software (equal);6. Institute of Agricultural Sciences, University of the Punjab, Quaid-i-Azam Campus, Lahore, 54590 Pakistan Contribution: Methodology (equal);7. College of Food Science and Technology, Huazhong Agricultural University, No. 1, Shi Zi Shan Road, Wuhan, 430070 China Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070 China Contribution: Project administration (equal) |
| Abstract: | This work evaluated the synergistic effects of combined high-intensity ultrasound (HIU) with β-cyclodextrin (β-CD) treatments on inhibiting browning of apple juice and explored the mechanism through simulation system. The combined treatment of 300 W HIU with 0.006 g mL?1 β-CD had a synergistic impact on maintaining juice colour, resulting in a 39.06% reduction in browning degree, only a 36.64% decrease in total phenolic content, and a 17.82% reduction in PPO activity. The inhibition of enzymatic browning in simulated system revealed that HIU suppressed the enzyme (Polyphenol oxidase, PPO) and β-CD inhibited enzyme (PPO) and embedded substrate (polyphenol). The results of spectroscopic analysis showed that the particle-size distribution of PPO narrowed, the content of α-helix in the secondary structure increased, the fluorescence intensity increased, and the maximum wavelength was red-shifted after HIU and β-CD treatment. Changes in structure could further result in PPO activity loss. Hence, the combined treatment could synthetically alleviate the browning of apple juice. |
| Keywords: | Apple juice enzyme browning high-intensity ultrasound PPO Structure β-cyclodextrin |