Nonenzymatic Browning in Dried Apples During Storage

Dehydrated apricots were stored under different conditions of temperature (14, 21, 28 and 35 °C), gas composition (100% CO 2 , 80% N 2 -20%CO 2 and air) and packaging material (glass and film with an oxygen transmission rate of 14.39 ± 0.88 mL/m 2 /day). The most representative physical and chemical characteristics ( L *, a *, b *, texture, water activity, sugars, moisture and SO, contents) regarding the shelf-life of dehydrated apricots were evaluated during storage. Storage temperature showed a significant influence on L *, sucrose content ( p > 99%), b * ( p > 95%) and SO, content ( p > 99.9%). The rate of decrease of SO, content and L * was well described by a first order kinetic. The influence of gas composition was important to both L * and a * ( p > 95%) and SO, content ( p > 99.9%). Principal component analysis showed that the first two components accounted for 100% of the total variance. The first principal component which included L *, a *, b * and SO, content accounted for 75.3% of the variance. Sucrose, fructose and glucose contents were chiefly involved in the second principal component.Se almacenaron albaricoques deshidratados a distintas temperaturas (14, 21, 28 y 35 °C) y atmosferas (100°h~ CO2, 80% N,-20% CO, y aire) con distintos materiales de envasado (vidrio y film de una permeabilidad al oxigeno de 14,39 ± 0.88 mL/m2.día). Durante el almacenamiento se Ilev6 a cabo un seguimiento del color (L*, a*, b*) de la textura, de la actividad del agua, de los azucares de humedad y de SOJ de los albaricoques deshidratados. L* y el contenido en sacarosa (p>99%), (~* (p>95%) y el contenido en SO, (p>99,9%) variaron significativamente con la temperatura de almacenamiento. La velocidad de dismiiiuci6n del contenido en SO, y L* siguieron una cin6tica de primer orden. La composici6n de la atmosfera influy6 significativamente tanto en L* y a* (p>95%), como en el contenido en SO, (p>99.9%). La aplicaci6n del analisis de componentes principales dio lugar a dos factores que explicaron el 100% de la varianza. El primer factor, que induy6 los parimetros L*, a*, b* y el contenido en SO, explic6 el 75.3% de la varianza. El segundo factor mostr6 una elevada correlaci6n con los contenidos en sacarosa, glucosa y fructosa.

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“…Samples 25CF and 25A showed the highest values (15 x 10~ N / m2). Similar results were found by Bolin and Steele (1987) for dried apples.…”

Section: Effect Of Gas Compositionsupporting

confidence: 93%

Effect of temperature and gas composition on the shelf-life of dehydrated apricots / Efecto de la temperatura y composición de la atmósfera sobre la vida útil de albaricoques deshidratados

Simal

Sánchez

Benedito

et al. 1999

Food sci. technol. int.

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“…[5] HMF is an important intermediate product of the Maillard reactions and is used as an indicator of the severity of heat treatment in manufacturing and unsuitable storage conditions of various foods, such as jams, [6,7] fruit juices and concentrates, [4,8,9] infant foods, [7] dried fruit, [10] and honey. [11][12][13] Therefore, the Codex Alimentarius of the World Health Organisation, Council of the European Union and other many countries have established a maximum HMF level in different foods.…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage on 5-Hydroxymethylfurfural (HMF) Formation and Color Change in Jams

Aslanova

Bakkalbaşı

Artık

2010

International Journal of Food Properties

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“…6 However, browning can also originate from non-enzymatic reactions such as the Maillard reaction, which occurs mainly in heat-processed apple products. 5,7,8 Non-enzymatic browning is considered as one of the major causes of quality loss and, therefore, a useful indicator of temperature abuse. Non-enzymatic browning reactions are of great significance in food stability and play an important role in most quality losses, e.g.…”

Section: Introductionmentioning

confidence: 99%

Effects of dehydration temperatures on colour and polyphenoloxidase activity of Amasya and Golden Delicious apple cultivars

Akyıldız

Öcal

2006

J Sci Food Agric

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During dehydration at different temperatures (60, 70 and 80 • C) of Amasya and Golden Delicious apple cultivars, changes in colour, polyphenoloxidase activity (PPO), browning index and hydroxymethylfurfural (HMF) content were studied. Effects of dehydration time on the L * values of both cultivars were not significant. Only Amasya samples dehydrated at 80 • C were found to have significantly higher L * values than the remaining samples. In all cases, Golden Delicious samples had higher L * values than those of the Amasya cultivar. a * values of samples increased within the first hour of dehydration and then remained almost unchanged. The enzyme activity showed a rapid decrease in the first hour of dehydration and residual enzyme activities (%) reached 9.8%, 5.3% and 4.5% for Amasya, and 17.4%, 10.3% and 4.6% for the Golden Delicious cultivar at 60, 70 and 80 • C, respectively. In all final samples the residual enzyme activities were around 1%. The highest browning values were observed at the second hour of dehydration at 60 and 70 • C and the first hour of dehydration at 80 • C. In all conditions Amasya apples had a higher browning tendency. The presence of HMF was detected only at the 4th hour of dehydration at 80 • C for both cultivars. Effects of dehydration temperature on colour and PPO of the final product were insignificant. However, an important effect of temperature was determined on the browning index of Golden Delicious samples. The lowest browning tendency was measured on samples dehydrated at 80 • C. The results showed that cultivar and dehydration temperature had considerable effect on the browning of apple slices.

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Nonenzymatic Browning in Dried Apples During Storage

Cited by 48 publications

References 19 publications

Effect of temperature and gas composition on the shelf-life of dehydrated apricots / Efecto de la temperatura y composición de la atmósfera sobre la vida útil de albaricoques deshidratados

Effect of temperature and gas composition on the shelf-life of dehydrated apricots / Efecto de la temperatura y composición de la atmósfera sobre la vida útil de albaricoques deshidratados

Effect of Storage on 5-Hydroxymethylfurfural (HMF) Formation and Color Change in Jams

Effects of dehydration temperatures on colour and polyphenoloxidase activity of Amasya and Golden Delicious apple cultivars

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