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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 419 - 427 (9page)
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The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.
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참고문헌 (45)
참고문헌 신청
Alvarez-Parrilla E / 2005 / Complexation of apple antioxidants : Chlorogenic acid, quercetin and rutin by β-cyclodextrin / J Incl Phenom Macrocycl Chem 53:121~129
Arias E / 2007 / Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction / J Food Sci 72:C422~C429
Blois MS / 1958 / Antioxidant determination by the use of a stable free radical / Nature 26:1199~1200
Brecht JK / 1995 / Physiology of lightly processed fruits and vegetables / HortScience 30:18~22
Cha YJ / 1990 / Substitution effect of sorbitol for sugar on the quality and storage stability of Yujacheong / Korean J Soc Food Sci Nutr 19:13~20
Arias E / 2007 / Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction / J Food Sci 72:C422~C429
Blois MS / 1958 / Antioxidant determination by the use of a stable free radical / Nature 26:1199~1200
Brecht JK / 1995 / Physiology of lightly processed fruits and vegetables / HortScience 30:18~22
Cha YJ / 1990 / Substitution effect of sorbitol for sugar on the quality and storage stability of Yujacheong / Korean J Soc Food Sci Nutr 19:13~20
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