Kinetic Study of the Activation of Banana Juice Enzymatic Browning by the Addition of Maltosyl-β-cyclodextrin

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• 作者：José ; M. Ló ; pez-Nicolá ; s ; Antonio J. Pé ; rez-Ló ; pez ; Á ; ngel Carbonell-Barrachina ; Francisco Garcí ; a-Carmona
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：November 14, 2007
• 年：2007
• 卷：55
• 期：23
• 页码：9655 - 9662
• 全文大小：289K
• 年卷期：v.55,no.23(November 14, 2007)
• ISSN：1520-5118

文摘

In recent years, the use of cyclodextrins (CDs) as antibrowning agents in fruit juices has received growning attention. However, there has been no detailed study of the behavior of these molecules as substances, which can lead to the darkening of foods. In this paper, when the color of fresh banana juice was evaluated in the presence of different CDs, the evolution of several color parameters was the opposite of that observed in other fruit juices. Moreover, a kinetic model based on the complexation by CDs of the natural browning inhibitors present in banana is developed for the first time to clarify the enzymatic browning activation of banana juice. Finally, the apparent complexation constant between the natural polyphenoloxidase inhibitors present in banana juice and maltosyl-β-CD was calculated (K_ci = 27.026 ± 0.212 mM⁻¹).