Apple polyphenoloxidase inactivation during heating in the presence of ascorbic acid and chlorogenic acid.

@article{Chow2011ApplePI,
  title={Apple polyphenoloxidase inactivation during heating in the presence of ascorbic acid and chlorogenic acid.},
  author={Yin-Na{\"i} Chow and Lo{\"i}c Louarme and Catherine Bonazzi and Jacques Nicolas and Catherine Billaud},
  journal={Food chemistry},
  year={2011},
  volume={129 3},
  pages={761-7}
}
It was recently reported that during osmotic dehydration of ascorbic acid (AA)-treated apple cubes, losses in AA and phenolics could partly arise from enzymatic oxidation, provided polyphenoloxidase (PPO) was still active under the processing conditions. To determine the impact of dehydration temperatures on PPO action, as well as chemical and enzymatic oxidation reactions, apple PPO inactivation alone or with AA (1mM) and/or chlorogenic acid (CG, 3mM), as well as AA and CG levels evolution… CONTINUE READING

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