Glutathione and Cinnamic Acid: Natural Dietary Components Used in Preventing the Process of Browning by Inhibition of Polyphenol Oxidase in Apple Juice |
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| Authors: | R.N. Gacche S.C. Warangkar V.S. Ghole |
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| Affiliation: | 1. School of Life Sciences, Swami Ramanand Teerth Marathwada University, (MS), Nanded, Indiarngacche@rediffmail.com;3. School of Life Sciences, Swami Ramanand Teerth Marathwada University, (MS), Nanded, India;4. Department of Biochemistry, University of Pune, (MS), Pune, India |
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| Abstract: | Consumer demands for ‘freshness’ in processed foods has been given increasing attention by food processing industries by searching for minimally processed products. Polyphenol Oxidase (PPO) mediated browning is a major cause of undesirable flavors and nutritional losses in fruit juices. Here the anti-browning efficiency of glutathione (GSH, reduced form) and cinnamic acid (CA) in apple juice is evaluated. It was observed that the rate of the browning reaction could be efficiently delayed using GSH and CA, which act as inhibitors of PPO. Kinetic studies confirm that GSH and CA are non-competitive and competitive inhibitors of PPO respectively. |
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| Keywords: | Polyphenol Oxidase Glutathione Cinnamic acid Browning Apple juice |
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