Oxyresveratrol as an Antibrowning Agent for Cloudy Apple Juices and Fresh-Cut Apples

Antibrowning activities of Morus alba L. twig extracts, oxyresveratrol, and mulberroside A isolated from mulberry twig on cloudy apple juices and fresh-cut apple slices were evaluated by monitoring the change of a* value, total color difference (ΔE), and visual observation. It was found, similar to...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2007-04, Vol.55 (7), p.2604-2610
Hauptverfasser:	Li, Haitao, Cheng, Ka-Wing, Cho, Chi-Hin, He, Zhendan, Wang, Mingfu
Format:	Artikel
Sprache:	eng
Schlagworte:	apple juice apples Beverages Biological and medical sciences chemical constituents of plants cloudy apple juices color Disaccharides - pharmacology enzymatic browning food additives Food industries fresh-cut foods Fruit - chemistry Fruit - drug effects Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Maillard Reaction - drug effects Malus - drug effects Morus alba mulberroside A oxyresveratrol plant extracts Plant Extracts - pharmacology raw fruit resveratrol stems Stilbenes - pharmacology turbidity twigs
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