title: Control of enzymatic browning in apple slices by using ascorbic acid under different conditions.
abstract: Control of phenol oxidase activity in apple slices by the use of ascorbic acid at different pH values, temperature and time of incubation was investigated. The enzyme was almost inactivated at 1% and 1.5% ascorbic acid. Ascorbic acid solution (1%) caused a remarkable inhibition with the increasing acidity up to pH = 1. Heating treatments for apple slices dipped in 1% ascorbic acid caused a reduction of enzymatic browning, optimum temperature for inactivation of the enzyme was between 60-70 degrees C for 15 minutes. Increasing the time of dipping apple slices in 1% ascorbic acid solutions and at different pH values reduce phenolase activity.
authors: Food Science and Technology Department, Faculty of Agriculture, University of Alexandria, Egypt.
authors: N M
authors: NM
authors: el-Shimi
mesh_terms: D001205:Ascorbic Acid / Q000494:pharmacology*; D004156:Catechol Oxidase / Q000037:antagonists & inhibitors*; D004305:Dose-Response Relationship, Drug; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000201:enzymology*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction / Q000187:drug effects*; D013997:Time Factors
chemical_list: D004156:Catechol Oxidase; D001205:Ascorbic Acid