Use of Natural and Modified Cyclodextrins as Inhibiting Agents of Peach Juice Enzymatic Browning

• Published in: Journal of agricultural and food chemistry Vol. 55; no. 13; pp. 5312 - 5319
• Main Authors: López-Nicolás, José M, Pérez-López, Antonio J, Carbonell-Barrachina, Ángel, García-Carmona, Francisco
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 27-06-2007
• Subjects: alpha-cyclodextrin; beta-cyclodextrin; Beverages - analysis; Biological and medical sciences; catechol oxidase; chemical treatment; Color; cyclodextrins; Cyclodextrins - pharmacology; enzymatic browning; enzyme activity; Food industries; food processing; Fruit - chemistry; fruit juices; Fundamental and applied biological sciences. Psychology; Maillard Reaction - drug effects; maltosyl-beta-cyclodextrin; metabolic inhibitors; peach juice; peaches; Prunus; Prunus - chemistry; Enzyme; Use; Rosaceae; Color; Peach; Catechol oxidase; Prunus persica; Natural; juice; Browning; Cyclodextrin; Dicotyledones; Angiospermae; Spermatophyta; polyphenol oxidase; Oxidoreductases; Enzymatic reaction
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf070499h

Although cyclodextrins (CDs) have been successfully used as antibrowning agents in different fruit juices, no research has studied the effect of these compounds on enzymatic browning in peach juice. In this paper, the color of fresh peach juice was evaluated in the presence of two types of natural (α-CD and β-CD) and a modified (maltosyl-β-CD) CD, and the effectiveness of these compounds as browning inhibitors was determined using the color space CIELAB system. Moreover, to clarify the mechanism by which CDs inhibit peach juice enzymatic browning, the process was kinetically modeled in the absence and presence of CDs using a colorimetric method; the apparent complexation constants between the mixtures of diphenols present in peach juice and some types of CD were calculated. The results show that the highest affinity constant was presented by α-CD (K c = 18.31 mM-1) followed by maltosyl-β-CD (K c = 11.17 mM-1), whereas β-CD was incapable of inhibiting peach juice enzymatic browning. Keywords: Cyclodextrin; browning; peach; juice; color; polyphenol oxidase