Effect of pH on non-enzymatic browning reaction during γ-irradiation processing using sugar and sugar–glycine solutions

Oh, Sanghee; Lee, You-Seok; Kim, Jae‐Hun; Kim, Jang-Ho; Lee, Ju-Woon; Kim, Mee Ree; Yook, Hong-Sun; Byun, Myun-Woo

doi:10.1016/j.foodchem.2004.11.034

Cited by 24 publications

(13 citation statements)

References 19 publications

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“…51 The equilibrium state in ΔE of slices after some pretreatments (HWB, SB and IR) towards the end of drying process could be possibly because of the inhibitory effect of pH of below 4.0 (Table 4) on Maillard reaction. 50,52 As seen in Fig. 7, the ΔE values of pretreated samples were higher than U-T slices except for AA and HWB.…”

Section: Effect Of Pretreatment On Colour Parametersmentioning

confidence: 78%

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Optimal pretreatment determination of kiwifruit drying via online monitoring

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Section: Effect Of Pretreatment On Colour Parametersmentioning

confidence: 78%

“…As the Maillard reaction progressed the samples' pH dropped . The equilibrium state in Δ E of slices after some pretreatments (HWB, SB and IR) towards the end of drying process could be possibly because of the inhibitory effect of pH of below 4.0 (Table ) on Maillard reaction …”

Section: Resultsmentioning

confidence: 99%

Optimal pretreatment determination of kiwifruit drying via online monitoring

et al. 2016

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“…As darker is a sugar, less preferred it is for the consumers and, due to this behavior, it can be labeled as a sugar with low quality [6] [38] [39]. In addition, sugar color is also influenced by the carbonized particle content in the product, which are entrained in the process as result of failures in the cleaning process in the equipment and machinery [39] [40].…”

Section: Physical Chemical Resultsmentioning

confidence: 99%

“…This can be explained due to chemical reactions of dehydration, fragmentation and polymerization of the sucrose molecule in solution caused by high temperatures (mainly over 100ºC) during sugar process, concentration of sugar syrup (as more concentrated more trends to be darker). It can caused by changes in pH in sugarcane juice or sugar syrup (mainly when in alkaline gradient but, it also can happens in acid conditions but at a slower speed) [40] [41].…”

Section: Samples Of Crystal Sugar/types Of Crystal Sugarmentioning

confidence: 99%

Brazilian Sugar in Domestic Retail: The Quality of Sugar Consumed in the State of Sao Paulo

Silva¹,

Cruz²

2016

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Brazil is the largest producer of sugarcane and its derivatives in the world, and one of the largest consumers of sugarcane derivatives. Sugar places a position of great prominence in Brazilian feed, either by direct consumption or as a component of industrialized products, from increasing consumption in the country. Sugar samples taken from local market were analyzed as the quality of table sugar consumed in the state of São Paulo (Brazil). The analysis of the parameters and basic attributes of characterization of sugar was according to the methodology developed by ICUMSA (2005; 2011) and ICUMSA modified by Copersucar (2002). Samples of sugar from this region showed that medium-low quality. It can be observed in fundamental aspects such as purity and insoluble residues, which were below the standard. In addition, it should be noted the difficulty of obtaining information about the limit values for each attribute, by virtue of Legislation not be assertive to the product and, also, the scientific studies have not been unified to present the specifics for each type of sugar. 161obtained by the processing of saccharine raw materials, such as sugarcane, sweet sorghum and sugar beet [1]- [3].The sugar is obtained from sugarcane through four main steps: the juice extraction in mills or diffusers; then the juice following for the treatment in order to remove impurities such as sand and bagasse debris and adjust the pH of the sugarcane juice [4] [5]. The next step is the concentration of the treated sugarcane juice by heating to remove water and the final one is the drying [4] [5]. The differences in conducting these steps promote the achievement of different types of sugar with specifications and standards different. The characteristics acquired during obtaining sugar impact the taste, flavor, color, smell and other attributes like purity and humidity [6].Brazil is the largest producer of sugarcane in the world due to its production [7] [8]. This production was 632 million metric tons in the 2014/2015 crop, which originated 35 million metric tons of sugar [7]. Brazil is responsible for around 75% of all sugar produced in the world and about 70% is exported as a raw material [8] [9]. It is estimated that around 10 million metric tons are consumed in the country like table sugar or as an ingredient of food industry [9]- [11].The fragile structure of Brazilian sugar specification led to the sugar mills to establish their own quality parameters. The specifications of sugar quality parameters are set by buyers and it is up to the industry operating to serve them, it happens when the products are for exportation or for large customers in the food market (major industries). For consumers, the Brazilian laws are being reviewed with the aim of promoting the characterization of all sugar types cold in the country.The aim of this paper is to evaluate the physical-chemical parameters of four different types (crystal, refined, demerara and brown) of sugar acquired in markets of Piracicaba's region (Sao Paulo, Brazil). These paramete...

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“…Nonenzymatic browning is difficult to control, but the free radical, which is a major factor for a chemical change in browning, becomes limited by additives that are scavengers of free radicals such as ascorbic acid (Oh et al . ). An added advantage besides increasing the ascorbic acid content of the food is that it has been reported that γ‐irradiation does not have any effect on ascorbic acid content (Zhang et al .…”

Section: Introductionmentioning

confidence: 97%

Combined Effects of γ-Irradiation and Ascorbic Acid on the Physicochemical Properties, Microbial Stability and Aroma Profile of Onion Puree During Storage

Sadoughi

Karim

Hashim

et al. 2014

Journal of Food Processing and Preservation

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The onion was first pureed and then added with 0.5% ascorbic acid before it was γ-irradiated at 2 kGy. The puree was then stored at 4, 10 and 27C for up to 28 days. Changes monitored included pH, titratable acidity, total soluble solids, color, total bacteria and yeast counts, organic acids and sensory property of the puree. Results show that the combined treatments reduced the contamination levels of the total bacteria and yeasts, and it helped to stabilize the color, and other physicochemical properties, such as pH, acidity, organic acid composition and contents of cold-stored onion puree. This study has shown that onion puree kept the initial color of fresh onion puree after 2 kGy γ-irradiation if it contained 0.5% ascorbic acid and storage at 4C for 28 days. PRACTICAL APPLICATIONSThermal treatment is a common method to reduce microbiological contamination. However, thermal treatment can diminish nutrient value of food and reduce the foods flavor and aroma. Nonthermal processing, such as additives and irradiation, that reduce microbial content without effects on flavor, color and nutrient value of the foods is developing. The present study investigated the combined effect of γ-irradiation and added ascorbic acid on yellow onion (Allium cepa Linnaeus, Lilliaceae).

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Effect of pH on non-enzymatic browning reaction during γ-irradiation processing using sugar and sugar–glycine solutions

Cited by 24 publications

References 19 publications

Optimal pretreatment determination of kiwifruit drying via online monitoring

Optimal pretreatment determination of kiwifruit drying via online monitoring

Brazilian Sugar in Domestic Retail: The Quality of Sugar Consumed in the State of Sao Paulo

Combined Effects of γ-Irradiation and Ascorbic Acid on the Physicochemical Properties, Microbial Stability and Aroma Profile of Onion Puree During Storage

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