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Inhibitory Effects of Ultrasound in Combination with Ascorbic Acid on Browning and Polyphenol Oxidase Activity of Fresh-cut Apples  

Jang, Ji-Hyun (Department of Food Science and Technology, Kyungpook National University)
Kim, Sang-Tae (Department of Food Science and Technology, Kyungpook National University)
Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Biotechnology / v.18, no.6, 2009 , pp. 1417-1422 More about this Journal
Abstract
This study was conducted to investigate the effect of ultrasound with ascorbic acid on the quality of fresh-cut apples. Prepared apple cubes were dipped in distilled water (US) or in 1% ascorbic acid solution (AS), both were treated with ultrasound at 40 kHz, while the other sample was just dipped in 1% ascorbic acid solution for 1 min (AA). All samples were stored at $4^{\circ}C$ for 12 days. AS treatment had an effect on apple cube color as indicated by its significantly higher L values and lower ${\Delta}E$ value whereas AA- and US-treated samples showed a considerable browning. Higher inhibition rate on browning and polyphenol oxidase (PPO) activity of 46 and 98%, respectively, were observed after AS treatment. The highest total phenolic content of AS-treated samples was shown during whole storage periods. This investigation revealed that the use of ultrasound in combination with ascorbic acid had a positive effect on quality maintaining of fresh-cut apples.
Keywords
ultrasound; antibrowning; polyphenol oxidase; non-thermal processing; 'Fuji' apple;
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