Enzymatic browning inhibition in cloudy apple juice by electrodialysis

Cloudy apple juice (pH 3.8) was acidified to pH 2.7, at 16-24 degrees C and at a constant current density of 40 mA/cm2, in an electrodialysis (ED) unit composed of an AB electrocell with three compartments, a bipolar membrane (Neosepta BP-1) and two ion-exchange membranes (anion- and cation-exchange...

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Bibliographic Details
Published in:Journal of food science 1997-01, Vol.62 (1), p.75-78
Main Authors: Tronc, J.S. (Centre de recherche et de developpement sur les aliments, Canada.), Lamarche, F, Makhlouf, J
Format: Article
Language:English
Subjects:
ACIDIFICATION
APPLE JUICE
Apples
Beverages
Biological and medical sciences
bipolar membranes
BROWNING
CATECHOL OXIDASE
electrodialysis
enzymatic browning
Enzymes
Food industries
Food science
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
INHIBITION
Oxidation
polyphenoloxidase
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Summary:Cloudy apple juice (pH 3.8) was acidified to pH 2.7, at 16-24 degrees C and at a constant current density of 40 mA/cm2, in an electrodialysis (ED) unit composed of an AB electrocell with three compartments, a bipolar membrane (Neosepta BP-1) and two ion-exchange membranes (anion- and cation-exchange). The treatment inhibited 81% of the activity of polyphenoloxidase and slowed enzymatic browning, indicated by a decrease in indice "a" and an increase in "L" on the Hunter Lab colorimeter scale. During ED treatments, conductivity and K+ concentration in apple juice decreased by, respectively, 21% and 86%
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1997.tb04371.x