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KMID : 0665220200330040419
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 4 p.419 ~ p.427
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Quality Change of Sliced Citron (Citrus junos Sieb.) according to Browning Inhibitor Treatment
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Lee Bo-Bae
Cho Hye-Sung
Cho Youn-Sup
Nam Seung-Hee
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Abstract
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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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KEYWORD
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citron, polyphenol oxidase (PPO), cyclodextrin, browning inhibitor
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