Browning Reactions

Villamiel, Mar; and, M. D. del Castillo; Corzo, Nieves

doi:10.1002/9780470277577.ch4

Cited by 29 publications

(22 citation statements)

References 169 publications

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“…These include types of reducing sugar and amino acids/proteins, pH and temperature (Yaylayan et al. , 1993; Villamiel et al. , 2006; Lamberts et al.…”

Section: Introductionmentioning

confidence: 99%

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Influence of pH, NaCl and pre‐incubation on utilisation of surimi wash water in generation of antioxidative material by using the Maillard reaction

Thongraung¹,

Kangsanan

2010

Int J of Food Sci Tech

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Maillard reaction products (MRPs) were generated from reaction mixtures of surimi wash water (SWW) with glucose or fructose (5%w ⁄ v) heated at 95°C for 2-12 h. The effects of pH, NaCl and pre-incubation of SWW on the Maillard reaction and antioxidant capacity of MRPs were investigated. The antioxidative capacity of MRPs was determined by measuring free DPPH°radical scavenging activity and reducing power. The highest colour intensity (OD 420 ) as well as antioxidative capacity was noted in the reaction mixture containing fructose at pH 9.0. The addition of NaCl (0.5-2.5%w ⁄ v) caused reduction in browning intensity but enhanced antioxidative capacity of the MRPs. Pre-incubation of SWW at 45°C for 4 h decreased soluble protein but increased the Maillard reaction and antioxidative capacity of MRPs. A positive effect of salt or pre-incubation of SWW on the antioxidative capacity of MRPs was not associated with the soluble protein content in the reaction mixture.

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“…These include types of reducing sugar and amino acids/proteins, pH and temperature (Yaylayan et al. , 1993; Villamiel et al. , 2006; Lamberts et al.…”

Section: Introductionmentioning

confidence: 99%

“…There are numerous factors that influence the reaction and the characteristics and properties of the product. These include types of reducing sugar and amino acids ⁄ proteins, pH and temperature (Yaylayan et al, 1993;Villamiel et al, 2006;Lamberts et al, 2008). However, the Maillard reaction of SWW was not investigated in detail.…”

Section: Introductionmentioning

confidence: 99%

Influence of pH, NaCl and pre‐incubation on utilisation of surimi wash water in generation of antioxidative material by using the Maillard reaction

Thongraung¹,

Kangsanan

2010

Int J of Food Sci Tech

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“…Ascorbic acid effectively plays a complex role throughout the browning process. It can both inhibit polyphenol oxidase (as a chelating agent) and promote browning (in the presence of amino acids) [20]. Apart from these potential detrimental effects on fruit appearance, ascorbic acid is highly beneficial for Also, the amount of moisture is one of the most fundamental analytical procedures that can be performed on a food product; the dry matter that remains after moisture removal being commonly referred to as total solids [1].…”

Section: Introductionmentioning

confidence: 99%

“…hot water blanching, freezing (−18˚C), irradiation) and as inhibitors targeted towards the enzyme substrates (e.g. ascorbic acid as a reducing agent) [20]. Ascorbic acid effectively plays a complex role throughout the browning process.…”

Section: Introductionmentioning

confidence: 99%

“…After mechanical cutting, phenols release also represents a deleterious effect as these compounds become high-affinity substrates for browning-related enzymes and cubiu fruits are rich in phenols [6] [19]. Therefore, fruit tissue browning is a multifactorial process that can be divided into two major types: the enzymatic browning (especially including peroxidase (EC 1.11.1.7) and polyphenol oxidase (EC 1.10.3.1) activity) and the non-enzymatic browning (comprising the Maillard reaction, caramelization, ascorbic acid browning, among others) [19] [20]. However, because plant peroxidases are glycosylated proteins, peroxidase is thought to be the most heat stable enzyme in plants and it is also assumed that if peroxidase is destroyed, it is highly probable that other enzymes involved in reactions leading to quality deterioration will, likewise, have been inactivated [21] [22] [23].…”

Section: Introductionmentioning

confidence: 99%

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Biochemical Changes of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages

Júnior¹,

Andrade²,

Costa³

2016

FNS

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Cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) are known for their high nutritional value and low caloric content. This work aimed at evaluating biochemical indices of cubiu fruits according to different tissues (peel, pulp and placenta) and ripening stages (green, turning, ripe and fully ripe). The fruits were randomly harvested to investigate sensory aspects (colorimetry, blanching effect, pigments) and biochemical indices (moisture and dry matter, Total Soluble Solids (TSS), pH, Titratable Acidity (TA), TSS/TA ratio, ascorbic acid, Alcohol-Insoluble Solids (AIS), pectinesterase activity and pectin content). The analyses were performed at the laboratory of Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Brazil. The blanching process preserved pulp colors at all ripening stages. Chlorophylls were higher in green peels; flavonoids and carotenoids, in fully ripe peels. Anthocyanins were entirely absent. Pulp (turning fruits) showed the highest moisture content (91.05), followed by ripe pulp (90.70) and fully ripe pulp (90.62). Pulp TSS changed little whereas placenta TSS declined and were associated with increased TA and pH reduction (fully ripe fruits). Pulp pH and TA varied little whereas placenta pH was notably low and TA was remarkably high (fully ripe fruits). Pulp TSS/TA ratio showed predominance of TSS while in placenta, there was predominance of organic acids. AIS, precursors of pectin, were stable during ripening. The statistical analysis of dietary fiber content showed one modal value in the AIS. In pulp, pectinesterase activity correlated inversely with pectin content. Cubiu fruits were significant sources of bioactive compounds, e.g. chlorophylls, flavonoids and carotenoids, predominantly in the peel and the pulp; soluble functional fibers, e.g. pectin (g/100 g fresh 1192weight), particularly in the green peel (1.00) and the fully ripe pulp (1.12), and other versatile molecules, e.g. ascorbic acid (mg/100 g fresh weight), especially in the fully ripe peel (32.45) and placenta (24.84) and the turning placenta (21.27). Cubiu fruits are rich in ascorbic acid and should be included in the human diet.

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Drying of Foods

Chiewchan

Devahastin

Mujumdar

2011

Handbook of Food Safety Engineering

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This book contains information from recognized sources and reasonable efforts are made to ensure their reliability. However, the authors, editor and publisher do not assume any responsibility for the validity of all the materials or for the consequences of their use.We are grateful to a large number of individuals, mainly the contributors of individual chapters which are listed following the preface. We are very grateful for their support in making this e-book available freely. We hope that this book will be useful to researchers working in food dehydration. We hope that the authors of this book have succeeded at least partially in achieving goals behind this e-book. We plan to put up enhanced editions of these books in due time. Response from readers is always welcome along with ideas for new e-books and offers of chapters.

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Browning Reactions

Cited by 29 publications

References 169 publications

Influence of pH, NaCl and pre‐incubation on utilisation of surimi wash water in generation of antioxidative material by using the Maillard reaction

Influence of pH, NaCl and pre‐incubation on utilisation of surimi wash water in generation of antioxidative material by using the Maillard reaction

Biochemical Changes of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages

Drying of Foods

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Browning Reactions

Cited by 29 publications

References 169 publications

Influence of pH, NaCl and pre‐incubation on utilisation of surimi wash water in generation of antioxidative material by using the Maillard reaction

Influence of pH, NaCl and pre‐incubation on utilisation of surimi wash water in generation of antioxidative material by using the Maillard reaction

Biochemical Changes of Cubiu Fruits (&lt;i&gt;Solanum sessiliflorum&lt;/i&gt; Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages

Drying of Foods

Contact Info

Product

Resources

About

Biochemical Changes of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages