Rhubarb Juice as a Natural Antibrowning Agent

To search for natural antibrowning agents, rhubarb juice was tested on fresh‐cut apple slices and found to have a potent effect. Liberty apple slices were treated in various concentrations of rhubarb juice (5%–100%), and the rate of discoloration at room temperature was measured by a Hunter Colorime...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2000-11, Vol.65 (8), p.1288-1289
Main Authors: Son, S.M., Moon, K.D., Lee, C.Y.
Format: Article
Language:English
Subjects:
Apples
Beverages
Biological and medical sciences
browning activity
Color
Food additives
Food industries
Food science
fresh-cut apple
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
natural antibrowning agents
oxalic acid
rhubarb juice
Vegetables
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:To search for natural antibrowning agents, rhubarb juice was tested on fresh‐cut apple slices and found to have a potent effect. Liberty apple slices were treated in various concentrations of rhubarb juice (5%–100%), and the rate of discoloration at room temperature was measured by a Hunter Colorimeter. Apple slices treated in the 5%– 10% solution showed browning activity with dL values of 2.3 – 2.5 at two hours. However, the concentrations of rhubarb juice above 20% inhibited apple browning effectively with no change in the L value for several hours. Analysis of oxalic acid in rhubarb juice showed that the 20% solution contained about 67 mg/100g.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2000.tb10598.x