Enzymatic browning control of cloudy fruit juice with natural substances has received much attention for improving its nutritional and commercial value. This study explored the anti-browning potential of Rosa roxburghii in apple juice. The anti-browning effects and mechanisms were evaluated by serial measurements of appearance, browning index, polyphenol oxidase (PPO) activity, UPLC-QE-Orbitrap-MS identification, inhibition kinetics and molecular docking. The results showed that Rosa roxburghii juice (0.25%-1.25% w/w) could effectively inhibit browning and PPO activity of apple juice. Ascorbic acid (1.67 g/100 g) as a reducing agent was a main anti-browning factor. Furthermore, seven phenolic compounds in Rosa roxburghii were screened as PPO inhibitors. Representative phenolic inhibitors induced mixed or competitive inhibition of PPO, mainly driven by hydrophobic forces and hydrogen bonds. This work demonstrates that Rosa roxburghii is a promising natural anti-browning ingredient to control the browning of cloudy apple juice due to abundant ascorbic acid and PPO inhibitors.

用天然物质对浑浊的果汁进行酶促褐变控制已得到广泛关注，以改善其营养价值和商业价值。这项研究探索了罗莎·罗克伯格（Rosa roxburghii）在苹果汁中的抗褐变潜力。通过外观，褐变指数，多酚氧化酶（PPO）活性，UPLC-QE-Orbitrap-MS鉴定，抑制动力学和分子对接的系列测量，评估了抗褐变的作用和机理。结果表明，罗莎果汁（0.25％-1.25％w / w）可以有效抑制苹果汁的褐变和PPO活性。抗坏血酸（1.67 g / 100 g）作为还原剂是主要的抗褐变因子。此外，罗莎（Rosa roxburghii）中有7种酚类化合物被筛选为PPO抑制剂。代表性的酚类抑制剂诱导了PPO的混合或竞争性抑制，这主要是由疏水力和氢键驱动的。这项工作表明，由于富含抗坏血酸和PPO抑制剂，Rosa roxburghii是一种有前途的天然抗褐变成分，可控制混浊苹果汁的褐变。