Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents

Golden Delicious apple juice was subjected to enzymic browning in the presence of the selected antibrowning agents: ascorbic acid, isoascorbic acid, l-cysteine, sorbic acid, benzoic acid, cinnamic acid and β-cyclodextrin. The relative effectiveness of these antibrowning agents for inhibition of enzymic browning in apple juice was determined in terms of colour and enzyme activity measurements with respect to time for approximately one day storage period at 25±1 °C. The most effective agents were determined as l-cysteine, cinnamic acid and ascorbic acid. Response surface methodology was used to evaluate the potency of the l-cysteine, ascorbic acid and cinnamic acid combination for the control of enzymic browning. The ascorbic acid, l-cysteine and cinnamic acid combination provided better results than the individual compounds. The optimum combination was determined as 0.49 mM ascorbic acid, 0.42 mM l-cysteine and 0.05 mM cinnamic acid in the cloudy apple juice stored for 2 h at 25±1 °C.