Browning Reactions

Corzo‐Martínez, Marta; Corzo, Nieves; Villamiel, Mar; Castillo, M. Dolores del

doi:10.1002/9781118308035.ch4

Cited by 62 publications

(60 citation statements)

References 259 publications

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“…The caramelization of saccharide was also considered in the model, especially in the systems with an excess of saccharide. Caramelization is a reaction where the sugars react on their own, but normally it requires a trigger (“active” aldehydes), mostly the 1,2‐dicarbonyl compounds (as named intermediates) (Corzo‐Martínez and others ). 3‐DG can be formed nonenzymatically in the course of the Maillard reaction and in caramelization processes (Kroh ; Niwa ; Thornalley and others ).…”

Section: Resultsmentioning

confidence: 99%

Kinetic Study on Peptide‐Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single‐ and Multiple‐Response Models

Liang

et al. 2016

Journal of Food Science

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Pyrraline, an advanced glycation end product (AGE), is related to some chronic diseases and can be employed as an indicator for heat damage in food processing. In this study, the impact of changing the reactant concentration and ratio on the kinetic parameters describing peptide-bound pyrraline (pep-pyr) formation and elimination was evaluated in the Lys-Gly/glucose model systems, with microwave heating treatment ranging from 120 to 200 °C. The maximum pep-pyr concentration increased as follows: 200 °C ˂ 180 °C ˂ 160 °C ˂ 120 °C ˂ 140 °C. First, the pep-pyr formation and elimination was modeled by using a single-response modelling. The formation rate constant (k ) of pep-pyr was independent of the initial concentration of the reactants and ratios. However, the elimination rate constant of pep-pyr (k ) increased with increasing reactant concentrations. Second, a multiresponse modelling was performed to illustrate the pathways of pep-pyr formation and elimination. Two adapted models can fit to the experimental data with the goodness-of-fit ranging from 0.663 to 0.920. Glucose-to-fructose isomerization rather than glucose-to-mannose epimerization was detected in an equimolar model system and the model system with an excess of any of the reactants. The caramelization reaction was negligible in the equimolar systems and the model systems with an excess of peptide. The reaction rate constant of glucose-to-fructose isomerization was independent of the initial reactant ratios. It was more difficult for pep-pyr elimination in the model system with an excess of peptide than that in the other 2 model systems (the equimolar system and the system with an excess of glucose), whereas a reverse result in pep-pyr formation was obtained.

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Section: Resultsmentioning

confidence: 99%

Kinetic Study on Peptide‐Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single‐ and Multiple‐Response Models

Liang

et al. 2016

Journal of Food Science

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“…Polyphenol oxidase (PPO) is the major enzyme responsible for the oxidation of the monophenols and hydroxylated phenols in the o ‐position (Lukinac et al, ). Final product of PPO is the formation of the benzoquinones with optimal activity at pH 5–7 (Corzo‐Martinez, Corzo, Villamiel, & del Castillo, ). The PPO is considered as major source of enzymatic browning in apples.…”

Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere, anti‐browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh‐cut apples

Putnik

Herceg

Pavkov

et al. 2017

J Food Process Engineering

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This study addressed the changes in polyphenolic stability and antioxidant capacity in fresh‐cut apples packaged in modified atmosphere (MAP) as a result of (i) minimal processing parameters (type of cultivar, anti‐browning treatments, and the length of storage); (ii) superficial browning; (iii) ultrasound treatment; and (iv) microbial growth during storage at 4 °C for 14 days. Studied cultivars were Cripps Pink and Golden Delicious. Anti‐browning agents were ascorbic with citric acid and sole Ca‐ascorbate that were both combined with the ultrasound. Identified phenolic compounds in all samples were chlorogenic and p‐coumaroylquinic acid, quercetin, epicatechin, and phloridzin. Cripps Pink was richer on flavonoids and had the higher antioxidant capacity than Golden Delicious. Application of any anti‐browning treatments did not influence quantities of phenolic compounds, but they showed an improved antioxidant capacity in comparison with untreated samples. Phenolic compounds were stable and antioxidant capacity decreased during storage. Microbial growth had no association with the majority of phenolic compounds (except epicatechin), where it was possible that microorganisms oxidized epicatechin to quercetin together with apple respiratory processes. Practical applications Fresh‐cut production represents large portion of the international food markets as consumers increasingly demand ready‐to‐eat products. However, these products have a very short shelf‐life with strong impacts on economic gains from such production. Modified atmosphere packaging (MAP) is a very popular industrial preservation technique for prolonging freshness of ready‐to‐eat apples and other foods. Polyphenolics naturally present in apples have various health benefits and favorable influence on nutritive value. Currently, there is a scarcity of available data that simultaneously associates changes in polyphenolic content with minimal processing; apple respiration; storage and superficial browning. This type of data has both, economic and nutritive value for the fresh‐cut production as it is associated with extension of the shelf‐life, plus it is directly related with the superficial browning in this perishable produce.

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“…The browning products are usually some macromolecule polymers and their water solubility is low (Corzo-Martínez et al, 2012). On this study, we found in the experiments were all the clean reaction solutions and no turbid solution were formed, indicating that very limited amounts of browning products were formed in the non-enzymatic browning reaction.…”

Section: Resultsmentioning

confidence: 68%

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

Yang

et al. 2017

Food Sci. Technol

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Under the conditions of weak basis and the reaction temperature range of 110-150 °C, lysine, arginine and histidine were reacted with L-ascorbic acid at equal amount for 30-150 min, respectively and the formation of browning products was monitored with UV-vis spectrometry. The kinetic characteristics of their non-enzymatic browning reaction were investigated. The study results indicated that the non-enzymatic browning reaction of these three amino acids with L-ascorbic acid to form browning products was zero-order reaction. The apparent activation energies for the formation of browning products from L-ascorbic acid/lysine, L-ascorbic acid/arginine and L-ascorbic acid/histidine systems were 54.94, 50.08 and 35.31kJ/mol. The activation energy data indicated the degree of effects of reaction temperature on non-enzymatic browning reaction. Within the temperature range of 110-150 °C, the reaction rate of L-ascorbic acid/lysine system was the fastest one, followed by that of the L-ascorbic acid/arginine system. The reaction rate of L-ascorbic acid/histidine system was the slowest one. Based on the observed kinetic data, the formation mechanisms of browning products were proposed.Keywords: kinetics; non-enzymatic browning reaction; ascorbic acid; Maillard reaction; amino acid.Practical Application: These findings can improve our understanding of the formation mechanisms of food colors for the more effective control of the colors of final products in the foods rich in L-ascorbic acid and basic amino acids.

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Browning Reactions

Cited by 62 publications

References 259 publications

Kinetic Study on Peptide‐Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single‐ and Multiple‐Response Models

Kinetic Study on Peptide‐Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single‐ and Multiple‐Response Models

Effects of modified atmosphere, anti‐browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh‐cut apples

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

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