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American Journal of Food Technology
  Year: 2009 | Volume: 4 | Issue: 4 | Page No.: 146-153
DOI: 10.3923/ajft.2009.146.153
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Effect of Stem Bromelain on the Browning of Apple Juice

B.N. Tochi, Z. Wang, Shi Ying Xu and W. Zhang

The effectiveness of pineapple stem protease (bromelain) in enzymatic browning inhibition was evaluated on apple juice and compared with that of L-cysteine and ascorbic acid at 25±1°C. The relative effectiveness of these anti-browning agents was determined in terms of color (L*) and enzymatic activity measurements with respect to time. L-cysteine at 0.7 and 1.0 mM concentrations gave the best results though the latter is associated with undesirable odor and bleaching effect. Ascorbic acid seemed to be only effective within the first 5 h after which its effectiveness dropped sharply. Stem bromelain, as compared to both L-cysteine and ascorbic acid, was found weakest in enzymatic browning inhibition hence considered ineffective.
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How to cite this article:

B.N. Tochi, Z. Wang, Shi Ying Xu and W. Zhang, 2009. Effect of Stem Bromelain on the Browning of Apple Juice. American Journal of Food Technology, 4: 146-153.

DOI: 10.3923/ajft.2009.146.153


14 August, 2009
gopala krishna:
thank you it is very use ful and helpful to me
18 August, 2009

Thanks. May you kindly give me more views about the article. How can i improve my future research writing? What short comings can you pinpoint in the present article and what do you think i should do? I look forward to your comments.





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