| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541425 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠During apple processing, ascorbic acid (AA) is added to prevent polyphenol oxidation catalysed by polyphenoloxidase (PPO). ⺠Evolution of PPO activity was studied during heating model systems in the presence of chlorogenic acid (CG) and/or AA. ⺠After 2 h of heating at pH 3.8, PPO was still active, keeping 61 and 4% residual activity at 45 and 60 °C. ⺠The combined treatment of heating and AA was more effective in reducing PPO activity than during heating PPO with CG and AA. ⺠Losses of CG and AA observed during heating mainly resulted from oxidation reactions.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yin-Naï Chow, Loïc Louarme, Catherine Bonazzi, Jacques Nicolas, Catherine Billaud,