Enzymatic browning reaction of apple juices prepared using a blender and a low-speed masticating household juicer. Issue 11 (2nd November 2018)

• Record Type: Journal Article
• Authors: Park, Shin-Young; Kang, Tae-Min; Kim, Min-Ju; Kim, Myo-Jeong
• Is Part Of: Bioscience, biotechnology, and biochemistry. Volume 82:Issue 11(2018)
• Page Start: 2000
• Page End: 2006
• Publication Date: 2018-11-02
• Subjects: Apple juice -- low-speed masticating household juicer -- enzymatic browning reaction -- polyphenol oxidase -- antioxidant activity; Biotechnology -- Periodicals; Biochemistry -- Periodicals; 660.6
• DOI: 10.1080/09168451.2018.1497943
• Languages: English
• ISSNs: 0916-8451

Abstract

ABSTRACT: The aim of this study was to investigate the effect of juicer type (blender or LSM household juicer) on the browning reaction of apple juice and evaluate the remaining antioxidant activity in the juice. The blender apple juice showed a darker brown color and 4.5 times higher PPO activity than LSM apple juice. This result suggested that the blender caused severer damage to plastids in cells leading to leakage of PPO into the juice than the LSM juicer. The total polyphenol and flavonoid content of LSM apple juice was approximately 2 times higher than that of blender apple juice because polyphenols and flavonoids can be used as substrates by PPO. The antioxidant activity of LSM juice was higher than that of blender juice. Together, these results suggested that the LSM juicer is superior to the blender for preparation of fresh apple juices due to the minimization of enzymatic oxidation reactions. Abbreviations: LSM: low-speed masticating; PPO: polyphenol oxidase; ABTS: 2, 2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid); DPPH: 2, 2-diphenyl-1-picrylhydrazyl Graphical abstract: : Graphical abstract: Low-speed masticating household juicer (LSM) minimized the enzymatic oxidation reactions in fresh apple juice compared with blender (BLD).