Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning.
J Agric Food Chem
; 55(13): 5312-9, 2007 Jun 27.
Article
en En
| MEDLINE
| ID: mdl-17542611
UNLABELLED: Although cyclodextrins (CDs) have been successfully used as antibrowning agents in different fruit juices, no research has studied the effect of these compounds on enzymatic browning in peach juice. In this paper, the color of fresh peach juice was evaluated in the presence of two types of natural (alpha-CD and beta-CD) and a modified (maltosyl-beta-CD) CD, and the effectiveness of these compounds as browning inhibitors was determined using the color space CIELAB system. Moreover, to clarify the mechanism by which CDs inhibit peach juice enzymatic browning, the process was kinetically modeled in the absence and presence of CDs using a colorimetric method; the apparent complexation constants between the mixtures of diphenols present in peach juice and some types of CD were calculated. The results show that the highest affinity constant was presented by alpha-CD (Kc = 18.31 mM-1) followed by maltosyl-beta-CD (Kc = 11.17 mM-1), whereas beta-CD was incapable of inhibiting peach juice enzymatic browning. KEYWORDS: Cyclodextrin; browning; peach; juice; color; polyphenol oxidase.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Bebidas
/
Reacción de Maillard
/
Ciclodextrinas
/
Prunus
/
Frutas
Idioma:
En
Revista:
J Agric Food Chem
Año:
2007
Tipo del documento:
Article
País de afiliación:
España
Pais de publicación:
Estados Unidos