Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control

Damasceno, L. F.; Fernandes, Fabiano A. N.; Magalhães, Margarida M.A.; Brito, Edy Sousa de

doi:10.1016/j.foodchem.2007.05.063

Cited by 77 publications

(50 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the present study, significant (p < 0.05) increase in the NEBI of juice sample was observed for the thermal treatment (pre-pasteurization and pasteurization), while the homogenization had less effects on juice browning (Table 2). Although thermal processing is still the most widely applied sterilization processing technology in food industry, which ensures microbiological safety of products (Rawson et al, 2011), it has been also widely reported that thermal treatment causes non-enzyme browning severely (Damasceno, Fernandes, Magalhães, & Brito, 2008;Vaikousi, Koutsoumanis, & Biliaderis, 2008). Because of the Maillard reaction enhanced by the thermal pasteurization, the browning compounds were formed and subsequently darkened the juice color, making the NEBI increased with apple juice production performed (Santhirasegaram et al, 2015).…”

Section: Effect On Physicochemical Propertiesmentioning

confidence: 99%

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Tian

Sun

Yang

et al. 2018

CyTA - Journal of Food

View full text Add to dashboard Cite

The effects of unit operations on the quality of not from concentrate (NFC) apple juice were investigated in this study. After the main processing steps (juicing, pre-pasteurization, homogenization and pasteurization), juice samples were collected and characterized by total soluble solid (TSS), titratable acidity (TA), pH, turbidity, non-enzymatic browning index (NEBI), color quality, aromas and phenolic constituents. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied for analyzing juice aromas and polyphenols. The results showed that homogenization only affected (increased) the juice turbidity, and only the TSS content was not affected by the unit operations. The TA, pH, aroma component and polyphenol content of the NFC apple juice were significantly decreased, while the turbidity, NEBI and color values were significantly increased by pre-pasteurization. Pasteurization had less effect on these properties than pre-pasteurization. Therefore, those were the thermal treatments that mainly affected the juice quality during NFC apple juice production.Cambios en las propiedades fisicoquímicas, aromas y polifenoles durante la producción de jugo de manzana no procedente de concentrado (NFC) RESUMENEl presente estudio investigó los efectos detectados en las unidades de producción de jugo de manzana no procedente de concentrado (NFC). Después de realizarse los principales pasos del proceso (extracción, prepasteurización, homogeneización y pasteurización), se recogieron muestras que fueron caracterizadas a partir de la presencia de sólidos solubles totales (TSS), la acidez valorable (TA), el pH, la turbidez, el índice de oscurecimiento no enzimático (NEBI), la calidad de color, el aroma y los componentes fenólicos. Para valorar el aroma del jugo y la presencia de polifenoles se llevó a cabo un análisis de componentes principales (PCA) y un análisis de clúster jerárquico (HCA). Los resultados confirmaron que la homogeneización solo afectó la turbidez del jugo, aumentándola, siendo el contenido de TSS el único aspecto no afectado por la unidad de producción. La TA, el pH, el componente de aroma y el contenido fenólico del jugo de manzana NFC se redujeron significativamente, mientras, debido a la prepasteurización, se registraron aumentos en la turbidez, el NEBI y los valores de color. La pasteurización tuvo menos efecto en estas propiedades que la prepasteurización. Por lo tanto, se concluye que, durante la producción de jugo de manzana NFC, la calidad es afectada principalmente por los tratamientos térmicos. ARTICLE HISTORY

show abstract

Section: Effect On Physicochemical Propertiesmentioning

confidence: 99%

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Tian

Sun

Yang

et al. 2018

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Besides these sugars the optimized sample contains arabinose (3.42 g/100 g dry substrate). Damasceno, Fernandes, Magalhães, and Brito (2008) determined sugars in the cashew apple juice. Cashew apple juice contains glucose, fructose and sucrose, but no arabinose was found.…”

Section: Hplc Analysis Of Reducing Sugarmentioning

confidence: 99%

Process optimization for aqueous extraction of reducing sugar from cashew apple bagasse: A potential, low cost substrate

Kuila¹,

Singh²,

Mukhopadhyay³

et al. 2011

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…Browning can be divided into 2 categories: enzymatic browning and non-enzymatic browning. Enzymatic browning reactions in fruits are primarily catalysed by polyphenol oxidase (PPO) in the presence of oxygen and reducing substances (López-Nicolás et al, 2007), while non-enzymatic browning is the result of the Maillard reaction, which includes condensation between reducing sugars and amino acids, caramelisation, ascorbic acid degradation and pigment destruction (Burdurlu & Karadeniz, 2003;Damasceno, Fernandes, Magalhães, & Brito, 2008).…”

Section: Introductionmentioning

confidence: 99%

Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice

Dou

2012

Food Chemistry

View full text Add to dashboard Cite

Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control

Cited by 77 publications

References 18 publications

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Process optimization for aqueous extraction of reducing sugar from cashew apple bagasse: A potential, low cost substrate

Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice

Contact Info

Product

Resources

About