Apples oxidizing enzymes

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French researchers provided an alternative to the tartrazine synthetic colorant (E 102), valorizing a phloridzine oxidation product (POP) generated as a by-product of the cider industry. Phloridzine is a polyphenol specific to apples and shows good antioxidant capacity. When apples are pressed to yield juice, phloridzine, oxygen, and polyphenoloxidase enzyme combine to form POP. This brilliant yellow natural colorant with nuances dependent on pH level can be incorporated easily into water-based foods such as beverages (juices, syrups) and confectionery creams because it is stable during production processes. Details about the specific formulations of these colorants are presented in Section 5.1. 

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The browning offruitisa common example of the oxidation of phenols to quinones. Apples, pears, potatoes, etc. contain polyphenol oxidase (PPO), an enzyme that catalyzes the oxidation of naturally occurring derivatives of catechol (benzene-1,2-diol) by atmospheric oxygen. The products are ortho-quinones, which are unstable and quickly condense to give brown polymers. 

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