Red pigment formation by the reaction of oxidized ascorbic acid and protein in a food model system of low moisture content.

Hayashi, Tateki; Terao, Akihiko; Ueda, Shinji; Namiki, Mitsuo

doi:10.1271/bbb1961.49.3139

Cited by 16 publications

(4 citation statements)

References 2 publications

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“…Its anti‐oxidant property acts as a radical scavenger, while its pro‐oxidant property generates hydroxyl radicals which can attack and oxidize biological molecules. This pro‐oxidation reaction in ascorbic acid protein mixtures seems to be dependent on concentration (Melin et al 1999, 2001) and temperature (Hayashi et al 1985).…”

Section: Inactivation Mechanisms During Storagementioning

confidence: 99%

Inactivation mechanisms of lactic acid starter cultures preserved by drying processes

Santivarangkna

Kulozik

Foerst

2008

Journal of Applied Microbiology

238

155

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Summary The preservation of lactic acid starter cultures by drying are of increased interest. A further improvement of cell viability is, however, still needed, and the insight into inactivation mechanisms of the cells is a prerequisite. In this present work, we review the inactivation mechanisms of lactic acid starter cultures during drying which are not yet completely understood. Inactivation is not only induced by dehydration inactivation but also by thermal‐ and cryo‐injuries depending on the drying processes employed. The cell membrane has been reported as a major site of damage during drying or rehydration where transitions of membrane phases occur. Some drying processes, such as freeze drying or spray drying, involve subzero or very high temperatures. These physical conditions pose additional stresses to cells during the drying processes. Injuries of cells subjected to freezing temperatures may be due to the high electrolyte concentration (solution effect) or intracellular ice formation, depending on the cooling rate. High temperatures affect most essential cellular components. It is difficult to identify a critical component, although ribosomal functionality is speculated as the primary reason. The activation during storage is mainly due to membrane lipid oxidation, while the storage conditions such as temperature moisture content of the dried starter cultures are important factors.

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Section: Inactivation Mechanisms During Storagementioning

confidence: 99%

Inactivation mechanisms of lactic acid starter cultures preserved by drying processes

Santivarangkna

Kulozik

Foerst

2008

Journal of Applied Microbiology

238

155

View full text Add to dashboard Cite

show abstract

“…Its antioxidant property acts as a radical scavenger, while its pro‐oxidant property generates hydroxyl radicals that can attack and oxidize biological molecules. This pro‐oxidation reaction in ascorbic acid protein mixtures seems to be temperature‐dependent (115). Appropriate packages for storage of the cultures are also important.…”

Section: Other Factors Influencing Viabilitymentioning

confidence: 99%

Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures

Santivarangkna

Kulozik

Foerst

2007

Biotechnology Progress

267

177

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The preservation of lactic acid starter cultures by alternative drying processes has attracted increasing attention due to the high costs and energy consumption of freezing and freeze drying. This review thus aims to provide a survey regarding the state of knowledge of starter culture production at high levels of viability. The results from numerous studies on various drying processes and lactic acid bacteria are summarized. The alternative drying processes considered, such as spray drying, fluidized bed drying, and vacuum drying, are mainly of industrial interest. The features, advantages, and disadvantages of these drying processes are described. In conclusion, the important factors that need to be considered, standardized, or optimized to achieve high levels of viability include intrinsic tolerance of cultures, growth media and conditions, stress induction, cell harvesting conditions, protective agents, rehydration conditions, enumeration of cells, and storage conditions.

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“…When considering the chance of pink discolouration with reference to discolouration in coconut juice, lysine in the Palmyra palm peel was analyzed and found to be 108 mg/100 g FW which was higher than that in coconut juice (17 mg/100 g FW (Pannaviroj et al 2006)). Hayashi et al (1985) claimed that the pink discolouration in sterilized coconut juice was from the reaction between amino lysine and dehydro-ascorbic acid in the coconut juice liquid. However, the violet-red discolouration was found both in the tap blanching water and in Palmyra palm peel after blanching at 95°C for 7 min.…”

Section: Resultsmentioning

confidence: 99%

Violet-red discolouration of canned Palmyra palm during processing

2015

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The objectives of the research were to investigate the causes of the violet-red discolouration during processing of canned Palmyra palm and to identify preventive methods without the use of chemical additives. Palmyra palm flesh with (13-21 %) /without some peel left on was tested for the source of violet-red discolouration during blanching. It was found that blanching in distilled water had no effect on discolouration when blanching conditions were at 75, 85, and 95°C for 7 min but the violet-red discolouration occurred only when tap water was used for blanching at 95°C for 7 min. Moreover, the addition of bicarbonate (NaHCO 3 ) in distilled water to imitate higher alkalinity of tap water during blanching could contribute to the violet-red discolouration. Thus the observed cut off alkalinity of the blanching water wherein not to expect any discolouration was found to be about 100 ppm. After sterilization, there was no violet-red discolouration from Palmyra palm flesh without any peel left on even though it had a preceding treatment of blanching in highly alkaline tap water.

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Red pigment formation by the reaction of oxidized ascorbic acid and protein in a food model system of low moisture content.

Cited by 16 publications

References 2 publications

Inactivation mechanisms of lactic acid starter cultures preserved by drying processes

Inactivation mechanisms of lactic acid starter cultures preserved by drying processes

Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures

Violet-red discolouration of canned Palmyra palm during processing

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