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Ye Y, Deng W, Li A, Wu Y, Yuan X, Wang Y. Non-enzymatic browning of a composite puree of Choerospondias axillaris, snow pear, and apple: kinetic modeling and correlation analysis. Food Sci Biotechnol 2023; 32:1039-1047. [PMID: 37215251 PMCID: PMC10195949 DOI: 10.1007/s10068-023-01249-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/30/2022] [Accepted: 01/04/2023] [Indexed: 01/30/2023] Open
Abstract
Choerospondias axillaris, snow pear, and apple composite fruit puree can be affected by non-enzymatic browning during storage decreasing the market value of the product. This study aimed to explore, using kinetic methods, the effects of non-enzymatic precursors (polyphenols and ascorbic acid) and intermediates (5-hydroxymethylfurfural) on fruit puree stored at 4 °C for 35 days. The results showed that ascorbic acid fitted the first-order reaction model, while the 5-hydroxymethylfurfural was consistent with the complex reaction model. Furthermore, the 5-hydroxymethylfurfural content was 1.53 ± 0.18 mg/L, (corresponding to an increase of 565%), and the ascorbic acid content was 0.88 ± 0.22 mg/100 g, (corresponding to a decrease of 98.5%). The results also demonstrated a change in the titratable acid, soluble solids, and pH of the fruit puree. Finally, the correlation results revealed a significant correlation between non-enzymatic browning and 5-hydroxymethylfurfural, titratable acid, and pH (p < 0.05). Overall, the results suggest that the Maillard reaction could be responsible for the non-enzymatic browning of fruit purees during storage.
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Affiliation(s)
- Yang Ye
- School of Biological Engineering, Sichuan University of Science and Engineering, No. 1 Baita Road, Yibin, 644000 Sichuan China
| | - Wenxin Deng
- School of Biological Engineering, Sichuan University of Science and Engineering, No. 1 Baita Road, Yibin, 644000 Sichuan China
| | - Anjiao Li
- School of Biological Engineering, Sichuan University of Science and Engineering, No. 1 Baita Road, Yibin, 644000 Sichuan China
| | - Yingting Wu
- School of Biological Engineering, Sichuan University of Science and Engineering, No. 1 Baita Road, Yibin, 644000 Sichuan China
| | - Xianling Yuan
- School of Biological Engineering, Sichuan University of Science and Engineering, No. 1 Baita Road, Yibin, 644000 Sichuan China
| | - Yang Wang
- School of Biological Engineering, Sichuan University of Science and Engineering, No. 1 Baita Road, Yibin, 644000 Sichuan China
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Zhang M, Gu L, Chang C, Li J, Sun Y, Cai Y, Xiong W, Yang Y, Su Y. Evaluation of the composition of konjac glucomannan on the color changes during the deacetylation reaction. Int J Biol Macromol 2023; 228:242-250. [PMID: 36563814 DOI: 10.1016/j.ijbiomac.2022.12.156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 11/03/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022]
Abstract
As a newly superior konjac variety, the Amorphophallus bulbifer (A. bulbifer) has several unique advantages of high reproductive coefficient, short growth cycle, high disease resistance, high konjac glucomannan (KGM) content and climate adaption to hot or humid conditions. However, the gel formed by KGM from the A. bulbifer flour is easily browning during the alkali-induced process and the mechanism underlying them is still unclear. In order to explore the browning mechanisms, the changes of composition and color parameters of KGM were investigated during deacetylation in this research. The L*, h*, total phenols, total flavonoids, reducing sugars, and amino acids decreased along with the increase of deacetylation degree of KGM while a*, ΔЕ, and browning index increased. The results indicated that the oxidation or polymerization of polyphenols and flavones in alkaline circumstances, and the carbonyl ammonia reaction between reducing sugars and amino acids may be the main reasons for color changes of KGM flour during deacetylation. Hence, this study was expected to provide the theoretical basis for the inhibition of KGM gel browning and further broaden the application range of KGM in food and other industries.
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Affiliation(s)
- Mianzhang Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuanyuan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yundan Cai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wen Xiong
- Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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3
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Wu Y, Ye H, Fan F. Nonenzymatic Browning of Amorphous Maltose/Whey Protein Isolates Matrix: Effects of Water Sorption and Molecular Mobility. Foods 2022; 11:foods11142128. [PMID: 35885371 PMCID: PMC9324457 DOI: 10.3390/foods11142128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 11/16/2022] Open
Abstract
Nonenzymatic browning (NEB) reactions often affect the nutritional quality and safety properties of amorphous food solids. Developing a proper approach to control the NEB reaction has been of particular interest in the food industry. An NEB reaction in an amorphous maltose/Whey protein isolates (WPI) matrix containing L-lysine and D-xylose as reactants were studied at ambient temperatures aw ≤ 0.44 and 45~65 °C. The results indicated that the presence of NEB reactants barely disturbed the water sorption behavior of the matrix. The Guggenheim–Anderson–de Boer (GAB) constants and Qst values of the studied samples were affected by storage conditions as the migration of sorbed water among monolayers occurred. The rate of color changes and 5-hydoxymethylfurfural (5-HMF) accumulation on the matrix were accelerated at high ambient temperatures aw, reflecting the extent of NEB reaction increases. Since the strength concept (S) could give a measure of molecular mobility, the extent of the NEB reaction was governed by the molecular mobility of the matrix as the activation energy (Ea) of 5-HMF production minimized at solids with high S values. We found that the S concept had a considerable potential usage in controlling the NEB reaction on amorphous sugar–protein solids. This data set has practical significance in the comprehensive understanding of manipulating the diffusion-limited chemical reactions on low-moisture food solids.
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Affiliation(s)
- Yaowen Wu
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; (Y.W.); (H.Y.)
| | - Haoxuan Ye
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; (Y.W.); (H.Y.)
| | - Fanghui Fan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; (Y.W.); (H.Y.)
- Institute of Advanced Study, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen 518060, China
- Correspondence: ; Tel.: +86-755-26535516
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4
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Chen Y, Zhang M, Mujumdar AS, Liu Y. Combination of epigallocatechin gallate with l-cysteine in inhibiting Maillard browning of concentrated orange juice during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112604] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Buvé C, Pham HTT, Hendrickx M, Grauwet T, Van Loey A. Reaction pathways and factors influencing nonenzymatic browning in shelf-stable fruit juices during storage. Compr Rev Food Sci Food Saf 2021; 20:5698-5721. [PMID: 34596322 DOI: 10.1111/1541-4337.12850] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 08/18/2021] [Accepted: 08/25/2021] [Indexed: 12/28/2022]
Abstract
The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption behavior and determines the shelf-life of these products. Although nonenzymatic browning of fruit juices has been the subject of research for a long time, the exact mechanism of the nonenzymatic browning reactions is not yet completely understood. This review paper aims to give an overview of the compounds and reactions playing a key role in nonenzymatic browning during the storage of fruit juices. The chemistry of the plausible reactions and their relative importance will be discussed. To better understand nonenzymatic browning, factors affecting these reactions will be reviewed and several strategies and methods to evaluate color changes and browning will be discussed. Nonenzymatic browning involves three main reactions: ascorbic acid degradation, acid-catalyzed sugar degradation, and Maillard-associated reactions. The most important NEB pathway depends on the matrix. Nonenzymatic browning is affected by many factors, such as the juice composition, the pH, the oxygen availability (packaging material), and the storage conditions. Nonenzymatic browning can thus be considered as a complex problem. To characterize color changes and browning and obtain insight into the browning mechanism of fruit juices, food scientists applied several approaches and strategies. These included the use of model systems with/without the addition of labeled compound and real systems as well as advanced analytical methods.
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Affiliation(s)
- Carolien Buvé
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Technology, Leuven, Belgium
| | - Huong Tran Thuy Pham
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Technology, Leuven, Belgium.,Current affiliation: Hue University, University of Agriculture and Forestry, Hue City, Vietnam
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Technology, Leuven, Belgium
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Technology, Leuven, Belgium
| | - Ann Van Loey
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Technology, Leuven, Belgium
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6
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Akyildiz A, Mertoglu TS, Agcam E. Kinetic study for ascorbic acid degradation, hydroxymethylfurfural and furfural formations in Orange juice. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103996] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Skrypec S, Doh H, Whiteside WS. Effect of oxygen scavenging films and modified atmosphere on the color quality of hot‐filled freestone peach puree. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13681] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Steven Skrypec
- Department of Food, Nutrition, and Packaging Sciences College of Agriculture, Clemson University Clemson South Carolina USA
| | - Hansol Doh
- Department of Food, Nutrition, and Packaging Sciences College of Agriculture, Clemson University Clemson South Carolina USA
| | - William Scott Whiteside
- Department of Food, Nutrition, and Packaging Sciences College of Agriculture, Clemson University Clemson South Carolina USA
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8
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Kolla MC, Laya A, Bayang JP, Koubala BB. Effect of different drying methods and storage conditions on physical, nutritional, bioactive compounds and antioxidant properties of doum ( Hyphaene thebaica) fruits. Heliyon 2021; 7:e06678. [PMID: 33889782 PMCID: PMC8050005 DOI: 10.1016/j.heliyon.2021.e06678] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/23/2020] [Accepted: 03/29/2021] [Indexed: 01/12/2023] Open
Abstract
The present study reports effect of various drying and storage conditions on physical, bioactive compounds, and antioxidant properties of doum (H. thebaica) fruit for the first time. Three types of fruit are used such as fresh, dried from tree, and dried fruits purchased from local market. Pulp of fresh fruit was dried using sun, shade and oven at different temperatures and stored under different conditions for three months. Samples were analysed before and after drying and storage. The results showed significantly (p < 0.01) higher dry matter (98.73 g/100g), pH (7.09), tannins (27.64 mg/g), flavonoids (19.90 mg/g) and total polyphenols (7.13 mg/g) contents in pericarp than other parts of fruit. The pulp without pericarp exhibited higher ash, amino acids, proteins and vitamin C contents, however pulp of whole fresh fruit had higher Ca (1.67 mg/g), Na (640.26 mg/g) and Zn (11.63 μg/g). Pulp of fruit purchased from local market showed significantly stronger antioxidant activities (DPPH and ABTS). All parameters evaluated were significantly (p < 0.01) affected in comparison with pulp of fresh fruit but varied with respect to drying methods and storage conditions. The shade-dried samples showed higher proteins, amino acids, vitamin C, ash, fibres and acidity contents than other drying methods. Polyphenols and antioxidant activities are higher in oven-dried samples at low temperature (40 °C) as compared to others. The highest DPPH and ABTS scavenging activities are observed after drying and storage conditions for three months. Significant and positive (p < 0.01) correlations are found between antioxidant compounds and antioxidant activities. Thus, drying methods and storage conditions can preserve pulp of doum fruit with high physicochemical, bioactive compounds and antioxidant capacities for human well-being up to three months, however shade-drying followed by oven-drying are highly promising process that must be considered as suitable drying methods for doum fruits.
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Affiliation(s)
- M C Kolla
- Department of Biological Sciences, Faculty of Science, University of Maroua, P.O. Box 46, Maroua, Cameroon
| | - A Laya
- Department of Biological Sciences, Faculty of Science, University of Maroua, P.O. Box 46, Maroua, Cameroon.,Department of Life and Earth Sciences, Higher Teacher's Training College of Maroua, University of Maroua, P.O. Box 55, Maroua, Cameroon
| | - J P Bayang
- Department of Biological Sciences, Faculty of Science, University of Maroua, P.O. Box 46, Maroua, Cameroon
| | - B B Koubala
- Department of Chemistry, Faculty of Science, University of Maroua, P.O. Box 814, Maroua, Cameroon.,Department of Life and Earth Sciences, Higher Teacher's Training College of Maroua, University of Maroua, P.O. Box 55, Maroua, Cameroon
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Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production. Food Chem 2021; 354:129503. [PMID: 33743446 DOI: 10.1016/j.foodchem.2021.129503] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 02/21/2021] [Accepted: 02/28/2021] [Indexed: 12/14/2022]
Abstract
As a flavor and quality parameter, furfural has potential undesirable effects. This study aimed to elucidate furfural formation, including generation, pathways, and possible precursors during the production of Zhenjiang aromatic vinegar. A cereal vinegar model, rich in saccharides, amino acids, and organic acids, was used to explore the potential precursors. Furfural and 5-hydroxymethylfurfural (HMF) mainly generated during the decoction process, but the HMF also increased during the aging process. Three pathways were found to coexist for the formation of furfural: (i) the Maillard reaction induced by saccharides and nitrogenous compounds, (ii) the direct cleavage of pentose, and (iii) indirect conversion from pentosan, which only made a minor contribution. Furfural was not formed from HMF or l-ascorbic acid in vinegar. Instead, ribose, xylose, arabinose, galacturonic acid, glucuronic acid, and pentosan were the main precursors. These insights may be useful for the risk/benefit balance and improve the flavor quality and safety.
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Pham HTT, Pavón-Vargas DJ, Buvé C, Sakellariou D, Hendrickx ME, Van Loey AM. Potential of 1H NMR fingerprinting and a model system approach to study non-enzymatic browning in shelf-stable orange juice during storage. Food Res Int 2021; 140:110062. [PMID: 33648285 DOI: 10.1016/j.foodres.2020.110062] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 12/02/2020] [Accepted: 12/21/2020] [Indexed: 10/22/2022]
Abstract
For the first time, a model system approach was combined with 1H NMR fingerprinting in studying non-enzymatic browning (NEB) of pasteurized shelf-stable orange juice during storage. Various NEB precursors were used individually or in combinations to formulate simple or complex model systems, respectively, in citric acid buffer. Based on orange juice composition, ascorbic acid, sugars (sucrose, glucose and fructose) and amino acids (proline, arginine, asparagine, aspartic acid, serine and glutamic acid) were selected as the precursors for the model systems. After pasteurization and during subsequent accelerated storage (42 °C, 16 weeks) the model systems displayed a three-phase browning development. The initial browning phase was mainly the result of ascorbic acid degradation especially in the presence of amino acids and sugars. In the later phases, the contribution of reactions of sugars and amino acids to browning became apparent. The application of 1H NMR fingerprinting on a simple model system containing ascorbic acid revealed that its degradation pathway to intermediates such as xylonic acid, acetic acid and erythrulose was responsible for the major changes during storage. When this model system was complexed by inclusion of sugars and amino acids, the hydrolysis of sucrose to glucose and fructose was identified as the main reaction leading to differences in the samples throughout storage. These three sugars dominated the NMR spectra of the samples, overshadowing several important compounds for NEB such as ascorbic acid and its degradation products. Other more advanced NMR experiments such as two-dimensional NMR analyses should be applied in future research to identify unknown compounds from NEB reactions.
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Affiliation(s)
- Huong T T Pham
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.
| | - Dario J Pavón-Vargas
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium
| | - Carolien Buvé
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium
| | - Dimitrios Sakellariou
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Centre for Membrane Separations, Adsorption, Catalysis, and Spectroscopy for Sustainable Solutions, Celestijnenlaan 200F Box 2454, 3001 Heverlee, Belgium
| | - Marc E Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium
| | - Ann M Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.
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Effect of extract or infusion of leaves of the Hibiscus sabdariffa L. in the production and storage of the beverage blends with cupuassu: physico-chemical and sensory acceptance. Journal of Food Science and Technology 2020; 58:2395-2405. [PMID: 33967336 DOI: 10.1007/s13197-020-04752-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/15/2020] [Accepted: 08/21/2020] [Indexed: 10/23/2022]
Abstract
This study aimed to produce beverages using extract or infusion of Hibiscus sabdariffa leaves with cupuassu pulp. The blended drinks with cold or hot extraction were formulated using the response surface methodology. Moreover, the physico-chemical and sensory stability of these beverages was performed for 180 days. The conditions production for beverage leaf extract were: 28% leaf extract, 72% cupuassu pulp, and 14°Brix. For beverage leaf infusion, were 37% leaf extract, 63% cupuassu pulp, and 13°Brix. Comparing the two beverages, the polyphenolic compounds and the antioxidant activity (ABTS and DPPH) were higher in the blends produced with leaf extract. Thus, the cold extract provided better extraction of these components in the leaves. During storage, pH, reducing and total sugars and soluble solids of blends increased linearly (p < 0.05). Nevertheless, vitamin C, polyphenolic compounds, and the antioxidant activity reduced linearly (p < 0.05). The sensory acceptance of blends containing leaf extract, in the hedonic scale, all sensory attributes were positively scored up to 135 days. At 180 days, the acceptance reduced for rejection. The blended beverage containing leaf infusion had all sensory attributes positively scored up to 90 days, with a rating between 6.27 and 7.42. At 135 and 180 days, the values were in the indifference region of the hedonic scale or acceptance region. Therefore, the blend with leaf infusion maintained better acceptance during storage when compared to leaf extract beverage. Thus, the blended beverages had good nutritional value and sensory acceptance and were acceptable for up to 135 days.
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Pham HTT, Bista A, Kebede B, Buvé C, Hendrickx M, Van Loey A. Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3765-3775. [PMID: 32270878 DOI: 10.1002/jsfa.10418] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 03/24/2020] [Accepted: 04/09/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Non-enzymatic browning (NEB) is the main quality defect in shelf-stable orange juice and other fruit juices during storage. Previous studies on NEB focused solely on the soluble fraction of orange juice, regardless of the fact that both soluble and insoluble fractions turn brown during extended storage. Clear evidence of the relative contribution of both fractions to NEB is currently lacking in the literature. This study investigated the contribution of the soluble and insoluble fractions of orange juice, which were obtained by centrifugation and ethanol precipitation, to NEB during storage. Changes in different NEB-related attributes, such as ascorbic acid (AA) degradation, and the browning index (BI), were quantified and kinetically modeled. RESULTS Evaluation of color during storage showed that the orange juice and the soluble compound-containing fractions turned brown whereas the insoluble fractions did not. The soluble compound-containing fractions showed exactly the same browning behavior with storage as the plain orange juice. Based on the kinetic parameters obtained, the degradation of AA, the hydrolysis of sucrose, the increase in the glucose and fructose content, and the formation of furfural and 5-hydroxymethylfurfural during storage were similar for the plain orange juice and the soluble compound-containing fractions. CONCLUSION This work provided evidence that the soluble fraction of orange juice plays the major role in NEB, unlike the insoluble fraction, which seems to make no contribution. Results from this work also demonstrate the potential use of the soluble fraction as an orange-juice-based model system of reduced complexity that can be used for the further investigation of NEB processes. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Huong Tran Thuy Pham
- Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, KU Leuven, Heverlee, Belgium
| | - Archana Bista
- Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, KU Leuven, Heverlee, Belgium
| | - Biniam Kebede
- Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, KU Leuven, Heverlee, Belgium
| | - Carolien Buvé
- Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, KU Leuven, Heverlee, Belgium
| | - Marc Hendrickx
- Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, KU Leuven, Heverlee, Belgium
| | - Ann Van Loey
- Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, KU Leuven, Heverlee, Belgium
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Pham HTT, Kityo P, Buvé C, Hendrickx ME, Van Loey AM. Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5402-5411. [PMID: 32302128 DOI: 10.1021/acs.jafc.9b07630] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Nonenzymatic browning during storage of pasteurized shelf-stable orange juice causes a major color deterioration, which negatively affects consumer acceptance of the juice. This study, for the first time, investigated on a kinetic basis the effect of pH and suspected nonenzymatic browning reaction precursors such as ascorbic acid, fructose, and arginine on nonenzymatic browning during accelerated storage (42 °C) using an orange-juice-based model system. The results showed that lowering the pH of the model juice system from 3.8 to 1.5 significantly increased the rate of ascorbic acid degradation, the rate changes (increases and decreases) in different sugars, and the rates of furfural and 5-hydroxymethylfurfural formation. These changes coincided with a higher browning intensity, which became more pronounced toward the end of storage of the juice model system. Similarly, adding more ascorbic acid and fructose largely increased the formation of furfural and 5-hydroxymethylfurfural, respectively, and resulted in a higher browning intensity. In conclusion, lowering the pH of the orange juice or addition of ascorbic acid or fructose will enhance its browning during prolonged storage.
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Affiliation(s)
- Huong T T Pham
- Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium
| | - Paul Kityo
- Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium
| | - Carolien Buvé
- Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium
| | - Marc E Hendrickx
- Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium
| | - Ann M Van Loey
- Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium
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