Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice.

Hithamani, G. and Harshini, Medappa and Chakkaravarthi, A. and Ramalakshmi, K. and Raghavarao, K. S. M. S. (2018) Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice. Journal of Food Science and Technology, 55 (10). pp. 4356-4362. ISSN 0022-1155

PDF J Food Sci Technol (October 2018) 55(11)4356–4362.pdf - Published Version Restricted to Registered users only Download (653kB) | Request a copy

Abstract

Enzymatic browning is a major factor affecting the quality of sugarcane juice, mainly due to the activities of polyphenol oxidase (PPO) and peroxidase (POD). Effect of bentonite (0–1%, w/v) on the activities of these enzymes, when employed alone and also in combination with acidulants, was determined. Bentonite alone could reduce the activities of PPO and POD enzymes to 160 and 24.2 u/mL, respectively. The PPO and POD activity was completely inhibited below pH 4.1 when ascorbic acid was used alone or in combination with bentonite. However, PPO and POD activity was inhibited to 60 and 51 u/mL, respectively, at pH 3.7 when citric acid was used individually and to 112 and 15.36 u/mL, respectively, when employed along with bentonite. In addition, color changes at 4 and 10 �C were measured during the storage of sugarcane juice.

Item Type:	Article
Uncontrolled Keywords:	Sugarcane juice Bentonite Ascorbic acid Citric acid Polyphenol oxidase (PPO) and peroxidase (POD) Browning
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice
Divisions:	Dept. of Biochemistry Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jan 2019 11:23
Last Modified:	08 Jan 2019 11:23
URI:	http://ir.cftri.res.in/id/eprint/13884

Actions (login required)

View Item