Kinetic modelling in food science: a case study on chlorophyll degradation in olives

Boekel, M.A.J.S. van

doi:10.1002/(sici)1097-0010(20000101)80:1<3::aid-jsfa532>3.0.co;2-3

Cited by 31 publications

(12 citation statements)

References 18 publications

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“…The volatile compounds that produce the characteristic aroma of pineapple depend on the pineapple varieties, (34,82) the area where the pineapple crop is grown, (76) the season, (62) the stage of ripening, (64) the development of the fruit, (65,66) storage conditions, (66,83) and the position of the flesh on the fruit. (83,84) The volatile compounds in fresh pineapple include a variety of esters, lactones, acids, hydrocarbons, sulfur-containing compounds, and carbonyl compounds.…”

Section: Effect Of Processing On the Organoleptic Quality Of Pineapplmentioning

confidence: 98%

Effect of Processing on the Quality of Pineapple Juice

Hounhouigan

Linnemann

Soumanou

et al. 2014

Food Reviews International

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Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing, microorganisms are destroyed and chemical changes occur. To optimize processing conditions, knowledge of the kinetics of these reactions is needed, but as of yet, data on the degradation of the amino acids and vitamin C and the change in sugar contents during pineapple juice pasteurization are scanty. Furthermore, the kinetics of hydroxymethylfurfural production should be investigated by a precise technique such as high-performance liquid chromatography.

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Section: Effect Of Processing On the Organoleptic Quality Of Pineapplmentioning

confidence: 98%

Effect of Processing on the Quality of Pineapple Juice

Hounhouigan

Linnemann

Soumanou

et al. 2014

Food Reviews International

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“…Longer processing time and higher pressure also resulted in greater leaf discoloration, the discoloration is possibly caused by the dissolution of the CO 2 into leaf tissues, which acidified the leaves and degraded chlorophylls (Zhong et al, 2008). A high concentration of hydrogen ions was formed during HPCD, and the magnesium in the centre of the chlorophyllic group was rapidly replaced by hydrogen ions to form pheophytin, which was a well-known pathway of chlorophyll degradation in Figure 6 (Heaton and Marangoni, 1996;Van Boekel, 1999, 2000. However, the carotenoids of HPCD-treated carrot juices were stable (Zhou et al, 2010).…”

Section: Downloaded By [Laurentian University] At 18:54 07 December 2014mentioning

confidence: 99%

Effects of High-Pressure CO₂Processing on Flavor, Texture, and Color of Foods

Zhou

et al. 2014

Critical Reviews in Food Science and Nutrition

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High-pressure CO2 (HPCD) is a pasteurization method that inactivates microorganism and enzymes through molecular effects of CO2 under pressures below 50 MPa without exposing foods to adverse effects of heat. Thermal pasteurization can impart undesirable changes on organoleptic and nutritional quality of the foods, which can reduce sensory perception and consumer acceptance of the foods. As a novel nonthermal processing technique, HPCD does avoid drawbacks such as loss of flavor, denaturation of nutrients, production of side toxic reactions, as well as changes in physical, mechanical, and optical properties of the food materials involved in the processing. This review gives a survey and analysis of recent publications regarding the effects of HPCD on the flavor, texture and color of processed foods, and possible mechanisms explaining HPCD technique on the flavor, texture, and color of the foods were discussed.

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“…Once the model is validated it should give predictive power with respect to food quality parameters related to the Maillard reaction. The validity of the multiresponse approach has already been proven in other areas than the Maillard reaction [53][54][55].…”

Section: Multiresponse Modelling: New Possibilitiesmentioning

confidence: 99%

Kinetic aspects of theMaillard reaction: a critical review

Boekel

2001

Nahrung

294

205

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The literature concerning the kinetics of the Maillard reaction was critically discussed according to the initial, intermediate and advanced stages, as this is the way the Maillard reaction is traditionally analysed. For each stage, a division is made between simple kinetics and complex kinetics. Simple kinetics means that the general rate law is used and results are reported as zero-, first- or second-order reactions (sometimes a fractional order). It is emphasized that this approach for a complex reaction as the Maillard reaction only results in a mathematical fit procedure, not in mechanistic insight. The rate constants and activation energies derived are in fact composed of several elementary rate constants. With complex kinetics, i.e. trying to establish the kinetics for individual reaction steps, more mechanistic information can be extracted. However, there are conflicting results in literature and the interpretation is not always correct, as is shown in several examples. A summary of activation energies reported for the various stages in the Maillard reaction reveals large discrepancies, probably reflecting strong effects of experimental conditions on results that are obtained. Careful control of experimental conditions and proper kinetic analysis of the various stages in the Maillard reaction should lead to more consistent results in the future.

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Kinetic modelling in food science: a case study on chlorophyll degradation in olives

Cited by 31 publications

References 18 publications

Effect of Processing on the Quality of Pineapple Juice

Effect of Processing on the Quality of Pineapple Juice

Effects of High-Pressure CO₂Processing on Flavor, Texture, and Color of Foods

Kinetic aspects of theMaillard reaction: a critical review

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Kinetic modelling in food science: a case study on chlorophyll degradation in olives

Cited by 31 publications

References 18 publications

Effect of Processing on the Quality of Pineapple Juice

Effect of Processing on the Quality of Pineapple Juice

Effects of High-Pressure CO2Processing on Flavor, Texture, and Color of Foods

Kinetic aspects of theMaillard reaction: a critical review

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Product

Resources

About

Effects of High-Pressure CO₂Processing on Flavor, Texture, and Color of Foods