Control of Enzymatic Browning in Apple with Ascorbic Acid Derivatives, Polyphenol Oxidase Inhibitors, and Complexing Agents

Abstract

ABSTRACT Novel browning inhibitors were evaluated in raw apple juice and on the cut surface of apple plugs, using quantitative measurements of color changes during storage to assess treatment effectiveness. Ascorbic acid‐2‐phosphate (AAP) and ‐triphosphate (AATP) showed promise for cut surfaces but were ineffective in juice. Ascorbic acid‐6‐fatty acid esters showed anti‐browning activity in juice. Cinnamate and benzoate inhibited browning in juice but induced browning when applied to cut surfaces. Combinations of β‐cyclodextrin with ascorbic acid (AA), AAP or ascorbyl palmitate were effective in juice but not on cut surfaces. Combinations of AA with an acidic polyphosphate were highly effective with both juice and cut surfaces.