Development of a Browning Inhibitor for Preserved Fruits
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Abstract:
In order to solve the problem in excess use of sulfur dioxide in Cantonese-style preserved fruits, new food additives formula that could inhibit browning of preserved fruits was developed using apple slices and greengages as experimental models. Analysis of the apple slices treated by the new food additive showed that browning phenomena was significantly inhibited after a one-day curing treatment under the following conditions: 1.25 mg/g L-Cysteine hydrochloride, 2 mg/g ascorbic acid, 5 mg/g citric acid and 0.625 mg/g sodium bisulfite. Sensory evaluation showed that L-Cysteine hydrochloride had better browning inhibition effect than sodium bisulfite on preserved fruits. The highest browning inhibition effect was achieved in preserved fruits by using a composite formula, which contained 1.25 mg/g of L-Cysteine hydrochloride, 1 mg/g ascorbic acid and 5 mg/g citric acid. These results indicated that L-Cysteine hydrochloride and its mixture with other inhibitors showed potential application in preserved fruits for inhibition of browning.
