Green tea extract as an anti-browning agent for cloudy apple juice
Inga Klimczak , Anna Gliszczyńska-Świgło
AbstractBACKGROUND: Enzymatic browning of fruits and vegetables and their products is an important factor worsening their quality. The influence of five green tea extracts at the concentrations of 1 g L-1 , 2 g L-1 and 3 g L-1 on polyphenol oxidase (PPO) activity in fresh cloudy apple juice was investigated. Moreover, PPO inhibition by tea extract and colour stability of juice during short-time refrigerated storage was studied. The changes of juice colour during storage was expressed as the total colour differences (ΔE*), browning index (BI), yellowness index (YI), and the absorbance at 420 nm (A420 ). RESULTS: All extracts inhibited PPO activity in fresh apple juice in concentration-dependent manner. PPO activity in pure apple juice decreased by 7% after 48 h, whereas PPO activity in samples with 1 g L-1 , 2 g L-1 and 3 g L-1 tea extract decreased by 53%, 74%, and 96%, respectively. Browning of apple juice during storage decreased with increased concentration of green tea extract. After 48 h, extract at 1 g L-1 , 2 g L-1 and 3 g L-1 inhibited browning of juice expressed as BI by 48%, 60%, and 86%, respectively, comparing to pure apple juice. CONCLUSION: Green tea extract may be an effective anti-browning agent for short-time stored cloudy apple juices. © 2016 Society of Chemical Industry.
|Journal series||Journal of the Science of Food and Agriculture, ISSN 0022-5142, e-ISSN 1097-0010, (A 35 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||apple juice; colour stability; enzymatic browning; green tea extract; tyrosinase inhibition|
|ASJC Classification||; ; ;|
|Score||= 35.0, 08-04-2020, ArticleFromJournal|
|Publication indicators||= 6; : 2017 = 1.329; : 2017 = 2.379 (2) - 2017=2.537 (5)|
|Citation count*||16 (2020-07-14)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.