The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration

Abstract

The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60 and 70 °Bx and stored at three temperatures (50, 65 and 75 °C) for 10 days. HMF accumulation was lower in the grape juices which were treated with Amberlite or activated carbon throughout the boiling. Rate constant, activation energy and Q 10 values indicated that activated carbon application has a decelerating effect on HMF formation in molasses, particularly molasses with 50 ο Bx. Dowex was more effective than Amberlite in controlling of brown pigment formation. Analysing the results of HMF and brown pigment, activated carbon was the best resin to control the Maillard reaction. Practical Application:This work provides useful information to control the Maillard reaction by reagent reduction using specific adsorbents to prevent the formation of harmful intermediate products for human health such as 5-hydroxymethylfurfural, which occur during long-term heat treatment applied during grape juice concentration.

Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation

“…The activation energy for HMF formation ranged from 138 to 169 kJ/mol, indicating that HMF formation is temperature‐dependent. These values are consistent with the findings of many researchers reporting that activation energies in food systems vary between 4 and 630 kJ/mol (Çoklar and Akbulut (2020)). In addition, in studies where the activation energies of HMF formation were calculated, E a values were 158.63 kJ/mol for hard molasses (Tosun, 2004), 29.4 kJ/mol for pineapple juice (Rattanathanalerk et al., 2005) and 124 kJ/mol for peach puree (Garza et al., 1999).…”

“…Kuşçu and Bulantekin (2016) reported that the protein content of apple pekmez is significantly lower than that of raw apple juice. In addition, Çoklar and Akbulut (2020) investigated the effect of ion exchangers and activated carbon treatment on grape juice on the protein content of grape pekmez samples and found that activated carbon applications reduced the protein content of pekmez samples compared with the control sample. Our study results were complied with these findings.…”

“…Moreover, reaction orders, rate constants, and activation energies of Zile pekmezi were evaluated at 55, 65, and 75°C storage temperatures during 9 days (Tosun, 2004). Çoklar and Akbulut (2020) studied on control of Maillard reaction in white grape molasses by removing sugar and/or amino groups via some ion exchangers and activated carbon from grape juices before concentration and obtained grape molasses stored at 50, 65, and 75°C during 10 days. Taking this information into consideration, the accelerated storage temperatures were determined as 50, 65, and 75°C.…”

Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

“…The brown-colored pigment formation in foods is caused by the Maillard reactions or caramelization [ 16 ]; therefore, the browning index is generally accepted as an indicator of the Maillard reaction. The brown pigment formation in the microencapsulated powders was evaluated by absorbance measurements at 420 nm and 600 nm, respectively.…”

“…The browning intensity was measured using a spectrophotometric method with minor modifications [16]. A volume of 5 mL of a mixture consisting of equal volume of acetic acid (2% v/v) and formaldehyde (1% v/v) was added to 0.1 mL of 1 mg/mL of samples and centrifuged for 10 min at 4500× g. The resulting supernatant (5 mL) was mixed with 5 mL of ethanol and the mixture was centrifuged again.…”