Preliminary Study on Glucose Oxidase–Catalase Enzyme System to Control the Browning of Apple and Pear Purées

Authors: Parpinello G.P.¹; Chinnici F.²; Versari A.¹; Riponi C.²

Source: Lebensmittel-Wissenschaft und-Technologie, Volume 35, Number 3, May 2002 , pp. 239-243(5)

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Abstract:

Oxygen is a key factor in fruit purées browning. The use of a commercial glucose oxidase–catalase enzyme system (GOX) for oxygen removal and browning control of Golden Delicious apple and Kaiser pear purées during storage has been investigated. The effect of ascorbic acid and peroxidase has also been tested and results compared with control (no treatment). Colour change was quantified using the CIE L^*, a^*, b^* system. Heating has been the unique treatment able to control the enzymatic browning of fruit purées, whereas GOX was the most efficient in reducing to low level the dissolved oxygen content in apple and pear purées (99% oxygen removed), and showed an interesting capability to control the nonenzymatic browning during fruit processing and purées storage. However, ascorbic acid decreased the nonenzymatic browning of fruit purées to a larger extent than any other chemical treatment used in this study. The Kaiser pear shows a fast enzymatic browning thus may represent a good ‘standard’ to measure browning kinetics. Copyright 2002 Published by Elsevier Science Ltd.

Keywords: ascorbic acid; browning; fruit puré; es; glucose oxidase–; catalase

Language: English

Document Type: Research article

Affiliations: 1: Corso di Laurea in Scienze e Tecnologie Alimentari, via Ravennate 1020, Cesena, FC, 47023, Italy 2: Istituto di Industrie Agrarie, Via Fanin 40, Bologna, CAAB, 40126, Italy

Publication date: 2002-05-01