title: Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning.
abstract: 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.
  
  
  BACKGROUND
  Cyclodextrin; browning; peach; juice; color; polyphenol oxidase.
authors.affiliation: Department of Biochemistry and Molecular Biology-A, Faculty of Biology, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain. josemln@um.es
authors.forename: José M
authors.initials: JM
authors.lastname: López-Nicolas
authors.forename: Antonio J
authors.initials: AJ
authors.lastname: Pérez-López
authors.forename: Angel
authors.initials: A
authors.lastname: Carbonell-Barrachina
authors.forename: Francisco
authors.initials: F
authors.lastname: García-Carmona
mesh_terms: D001628:Beverages / Q000032:analysis*; D003116:Color; D003505:Cyclodextrins / Q000494:pharmacology*; D005638:Fruit / Q000737:chemistry*; D015416:Maillard Reaction / Q000187:drug effects*; D027861:Prunus / Q000737:chemistry*
chemical_list: D003505:Cyclodextrins