Research Progress in the Browning Mechanism of Apple Juice and Their Color Protection Mechanism by Antioxidants

Abstract

As the main processing product of apple in China, juice contributed great to the value-added of the industry. However, browning reaction is easy to occur during processing and storage, resulting in color instability, quality deterioration and reduced commercial value. Therefore, using antioxidants effectively to solve the browning problem of apple juice is an important issue faced by juice processing industry. In this paper, the progress of the apple juice browning mechanism is reviewed, and the action mechanism of four common antioxidants including apple polyphenols, ascorbic acid, sulfur dioxide and glutathione are also described. Moreover, the advantages and disadvantages of each antioxidant are compared and analyzed, further putting forward the use of synergistic color protection can make up for the problems of independent use and improve the antioxidant effect to provide an idea for solving the browning problem of apple juice.

Keywords

• apple juice
• browning
• antioxidants
• apple polyphenols
• synergistic anti-oxidation