• Horticultural Science & Technology
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• v.33 no.3
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• pp.364-374
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• 2015

This study investigated quality changes in fresh-cut burdocks treated with hot water and anti-browning agents. The combined treatment using both heat treatment and anti-browning agents delayed the browning of burdocks, especially for those dipped in hot water and a solution of green tea extract plus NaCl. This treatment reduced the respiration rate and inhibited the growth of microorganisms more than heat treatment alone. The organoleptic quality of burdocks treated with the combined method proved to be the best according to sensory evaluation. Hence, this combined treatment using heat and anti-browning agents can enhance overall quality of processed fresh-cut root vegetables by browning inhibition and shelf-life extension.

• The Korean Journal of Community Living Science
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• v.21 no.1
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• pp.71-79
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• 2010

This study was conducted to develop fresh-cut and processed pears. After treatment of citric acid (1%) or N-acetylcysteine (0.2 M), and co-treatment of citric acid (1%) and N-acetylcysteine (0.2 M) into the pears c.v. 'Wonhwang', the quality changes of pears during cold storage ($1^{\circ}C$) for 10 days were investigated respectively. Pear quality and the taste of pears increased much more in those treated with anti-browning agents than those in the control group at 10 days after anti-browning treatment and cold storage. Changes in Hunter b values of pears treated with 0.2 M N-acetylcysteine were insignificant. Those with Polyphenol oxidase (PPO) activity and ethylene production were had the most decreased effects and those with the phenolics compound contents were the most lowered. Firmness of fruits increased in treatment of 0.2 M N-acetylcysteine + 1% citric acid solution. The amount of respiration decreased in the application of 1% citric acid solution. Consequently, fruit freshness can be maintained more effectively by the treatment of the anti-browning agent compared to non-treatment, even if the effectiveness were different among different kinds of anti-browning agents.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.139-147
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• 2017

The objective of this study was to develop anti-browning agents for commercial ready-to-eat pear products, which are preferred not only to maintain the flavor, color and texture of pears, but also to increase consumers' preference. The sliced 'Shin-go (Niitaka)' pears were immersed in 5% and 10% oxidized starch, 1% citric acid, and 5% and 10% oxidized starch with addition of 0.1% sucralose for 3 minutes, and then they were packaged in vacuum sealed bags at $1^{\circ}C$ for 9 days. In order to evaluate the quality of packaged sliced pears, the quality index was determined in terms of color, firmness, soluble solids, and sensory quality. With the passage of storage time, no specific variation in firmness and soluble solids was observed. However, the ${\Delta}E$ value of the sliced pears treated with 5% oxidized starch solution was significantly lower than that of the other pears. Also, the Hunter L and b values of the sliced pears treated with 5% oxidized starch solution remained nearly constant from the beginning of storage. This observation shows that 5% oxidized starch solution was effective in reducing surface browning of sliced pears. Moreover, sliced pears treated with oxidized starch solution with addition of 0.1% sucralose were given an overall liking score which was slightly higher than that given to the other pears because of the sweetness of sucralose. In conclusion, 5% oxidized starch solution with addition of 0.1% sucralose was effective in reducing browning of sliced pears and in improving the taste of sliced pears.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.11a
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• pp.41-41
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• 2011

The aims of this study were to examine the efficacy of phytochemicals of Rumex crispus as anti-oxidant and anti-browning agent. The bioactive properties of Rumex crispus as natural colorants were studied by total phenolic contents, DPPH radical scavenging, ABTS radical scavenging,lipid peroxidation, cell viability, singlet oxygen quenching and photoprotection effect. Among all of the results ($IC_{50}$: the concentration of various extracts required to exert 50% reducing effect), the higher activity of the extract was found in the ethyl acetate and butanol extracts. Anti-browning activity was evaluated by monitoring the change $L^*$, $a^*$, $b^*$ values and total color differences(${\Delta}E$). It was found that ethyl acetate and butanol extracts effectively inhibited browning in apple juice at a concentration below 0.3 mg/ml. Rumex crispus extracts used natural colorants could be of good resources as anti-oxidant and anti-browning agents. The results suggest that our study may contribute to the development of natural and functional materials with potential application to reduce oxidative damage.

• Journal of Plant Biotechnology
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• v.41 no.4
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• pp.223-228
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• 2014

To establish an efficient proliferation and regeneration of PLBs (protocorm-like bodies) of Phalaenopsis plants, a variety of propagation medium types, various concentraions of sucrose as well as liquid and solid type were tested in this study. Further, activated charcoal, citric acid and ascorbic acid were compared whether these agents are suppose to reduce the browning in culture process using PLBs of Phalanopsis plants. With regard to the proper propagation medium, VW medium showed 1.3 ~ 2 times highr than those of other medium in an index of increasing for fresh weight and 50% higher than those of other medium in the frequency of shoot regeneration. However, regarding liquid and solid types of culture, there were no significant differences in the proliferation of PLBs and regeneration of shoots from PLBs. In the experiment for a variety of sucrose concentrations (0 ~ 50 g/l), 10 g of sucrose showed 30 ~ 50% higher than other concentrations in increasing index and 10 ~ 50% higher in the regeneration of shoots from PLBs. Regarding the reduction of browning in tissue culture via PLBs of Phalaenopsis plants, 1 g of activated charcoal showed only 1.5% browning of PLBs cultured. Whereas, other treatments including citric acid and ascorbic acid showed 6 ~ 16% of browning of PLBs. Therefore, activated charcoal was selected as an efficient anti-browning agents for the culture of PLBs in Phalaenopsis plants. Using above-described results can be contibuted to the establishment of mass propagation system using PLBs of Phalaenopsis plants in the future.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.321-328
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• 2004

Raw mulberry (Morus spp.) juice was prepared by minimal processing using several filter aids, fining agents, and clarifying enzymes, followed by filtration, centrifugation, and membrane filtration. Control of browning in minimally processed mulberry juices by anti-browning agents, sodium hydrosulfite, L-ascorbic acid, citric acid, and NaCl, was investigated using quantitative measurements of color changes during storage. Clarification of mulberry juice was improved by adding several filter aids, fining agents, and enzymes, followed by filtration and centrifugation. Several fining agents, including chitosan, chitin, PVPP, gelatin, and casein at a concentration of 1%, and combination of ultrafiltration and centrifugation at 8,000 rpm were not suitable for clarification of juice owing to strong adsorption of anthocyanin pigment. Combination of $0.01\;{\mu}m$ membrane filtration and centrifugation at 8,000 rpm was effective for clarification of mulberry juice. Browning of minimally processed mulberry juice was inhibited significantly by adding 200 ppm sodium hydrosulfite, and 0.1% L-ascorbic acid (L-AsA) and 0,1% citric acid (CA) also showed considerable browning inhibition. Combination of L-AsA and CA, which was moderately effective for browning inhibition of juice, may be useful as a sulfite alternative for mulberry juice. Optimum sugar ($^{\circ}Brix$)/acid ratio and commercial sterilization of minimally processed mulberry juice were approximately 40 and 10 min at $85-90^{\circ}C$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.595-600
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• 1997

To extend the shelf-life of Kochujang, the effects of anti-browning agents and their optimum concentrations were evaluated using organic acids as synergists. Among the physicochemical analyses, amino nitrogen content exhibited the highest correlation with sensory score. Ascorbic acid and citric acid were selected among the anti-browning agents(ascorbic acid, potassium sorbate, calcium chloride) and organic acids(citric acid, lactic acid, oxalic acid) tested on the basis of the highest amino nitrogen content during storage at 55$^{\circ}C$. The appropriate concentration of ascorbic acid was 0.03% based on amino nitrogen content during storage at 55$^{\circ}C$. Combination of 0.06% citric acid with 0.03% ascorbic acid showed the highest amino nitrogen content during storage at 55$^{\circ}C$. From the results, the 0.03% ascorbic acid and 0.06% citric acid were selected as additives for extending the shelf-life. Control(no additive) and additives(0.03% ascorbic acid and 0.06% citric acid) were tested for physicochemical and sensory analyses during storage at 45$^{\circ}C$ and 55$^{\circ}C$. Amino nitrogen content was also highly correlated with sensory score, The marginal amounts of amino nitrogen for control and additives were 174.9mg% and 173.2mg%, respectively. Degradation rate of amino nitrogen was a first order reaction. Compared to control, the predicted shelf-life for adding additives increased 69% and 56% at 45$^{\circ}C$ and 55$^{\circ}C$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.792-799
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• 2013

This study was designed to develop natural browning inhibitors. The anti-browning effects of distilled water (SBD) and 80% ethanol extracts (SBE) of Scutellaria baicalensis Georgi in apple slices were investigated by L and ${\Delta}E$ values. Both SBD and SBE were effective in reducing the browning of apple slices and were successively fractionated into chloroform ($CHCl_3$), ethyl acetate (EtOAc), and water ($H_2O$) fractions. These extracts were measured for total phenolic content, flavonoid content, anti-oxidative activity (through free radical scavenging activity and the FRAP assay), ferrous ion chelation, and the inhibition of PPO (polyphenol oxidase) activity. Overall, fractions of SBE were better than fractions of SBD in all measurements. The highest total phenolic and flavonoid content were measured in the EtOAc and $CHCl_3$ fractions of SBE. EtOAc and $CHCl_3$ fractions also exhibited the highest anti-oxidative activities (in DPPH and ABTS free radical scavenging and the FRAP assay). Unusually, the highest ferrous ion chelating capacity was found in the $H_2O$ fraction of SBD, but the other fractions showed more than triple the ascorbic acid already in use. Also, $CHCl_3$ fractions showed a stronger inhibition of PPO activity than ascorbic acid. All of these results suggest that EtOAc and $CHCl_3$ fractions from Scutellaria baicalensis can be used as natural anti-browning agents.

• Food Science and Preservation
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• v.20 no.5
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• pp.720-726
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• 2013

This study was carried out to optimize the filtration, clarification, anti-browning processing conditions of clear pear juice and to investigate changes in antioxidant activity of pear juice produced through different heating treatment. For the filtration with cheese cloth, filter paper, or centrifugation (10 min at 3,000 rpm), the pear juice was most efficiently filtered with centrifugation because it showed the highest lightness (L value) and lowest yellowness (a value). Among various clarifying agents, 1% of gelatin or bentonite clarified effectively pear juice but tannin or egg albumin did not. Among anti-browning agents (0.1%) like L-ascorbic acid, NaCl or citric acid, L-ascorbic acid prevented the browning of pear juice with the lowest browning index value (2.62), compared to that of NaCl (2.74), or citric acid (2.87). Fructose, sucrose, glucose and sorbitol were present in the pear juice, the fructose and glucose contents increased but that of sucrose decreased in the heated pear juice. The total polyphenol content of the heated pear juice significantly increase, and did the total flavonoid contents in the clear and heated pear juice. The DPPH radical scavenging activity and nitrate scavenging activity were higher in the clear and heated pear juice than in the fruit crush.

• Food Science and Preservation
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• v.16 no.4
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• pp.499-505
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• 2009

Quality changes in fresh-cut potatoes during storage at $4^{\circ}C$ after treatment with low-temperature blanching and antibrowning agents were studied. Fresh-cut potatoes were treated by dipping for 1.5 min in a browning inhibitor solution containing 0.5% (w/v) ascorbic acid, 0.5% (w/v) citric acid, 0.5% (w/v) sodium chloride, 0.1% (w/v) trehalose, and 0.005% (w/v) biotin, at $60^{\circ}C$, with subsequent cooling for 1.5 min and storage at $4^{\circ}C$. The browning properties of fresh-cut potatoes were examined by measurement of polyphenol oxidase (PPO) activity and total phenolic content. Changes in quality attributes over a 14-day period were assessed in terms of titratable acidity, pH, water-soluble solid level, and gas analysis at $4^{\circ}C$. During storage, PPO activity increased, with the lowest activity seen after about 7 days of storage. Treatment with antibrowning solution at $4^{\circ}C$ increased visual sensory attributes during storage. Low-temperature blanching in distilled water more effectively inhibited browning compared with exposure to browning inhibitor solution, as assessed after 7 days of storage. Fresh-cut potatoes respired aerobically after different treatments during storage at $4^{\circ}C$.