Green tea extract as an anti-browning agent for cloudy apple juice

Inga Klimczak , Anna Gliszczyńska-Świgło


BACKGROUND: 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.
Author Inga Klimczak (WT / KTAS)
Inga Klimczak,,
- Department of Food Commodity Science
, Anna Gliszczyńska-Świgło (WT / KTiAI)
Anna Gliszczyńska-Świgło,,
- Department of Technology and Instrumental Analysis
Journal seriesJournal of the Science of Food and Agriculture, ISSN 0022-5142, e-ISSN 1097-0010, (A 35 pkt)
Issue year2017
Publication size in sheets0.5
Keywords in Englishapple juice; colour stability; enzymatic browning; green tea extract; tyrosinase inhibition
ASJC Classification2916 Nutrition and Dietetics; 1102 Agronomy and Crop Science; 1106 Food Science; 1305 Biotechnology
Languageen angielski
Score (nominal)35
Score sourcejournalList
ScoreMinisterial score = 35.0, 08-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 6; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.329; WoS Impact Factor: 2017 = 2.379 (2) - 2017=2.537 (5)
Citation count*16 (2020-10-22)
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