Inhibitory effects of various antibrowning agents on apple slices
作者： S.M. Son , K.D. Moon , C.Y. Lee
DOI: 10.1016/S0308-8146(00)00274-0
关键词: Food science 、 Kojic acid 、 Amino acid 、 Resorcinol 、 Ascorbic acid 、 Cysteine 、 Organic chemistry 、 Glutathione 、 Chemistry 、 Oxalic acid 、 Browning
摘要: 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 phenolic acids and other miscellaneous compounds, were tested on apple slices under same conditions. Among tested, oxalic acid, oxalacetic acid-2-phosphate, cysteine, glutathione, N-acetylcysteine, kojic 4-hexyl resorcinol belonged a group that showed highest inhibitory browning. The minimal concentrations cysteine for an effective activity, 0.25, 0.05, 0.05 0.05%, respectively. Oxalic synergistic effect when 0.02% used with 1% or its derivatives.
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