Studies on non‐enzymic browning in orange juice using a model system based on freshly squeezed orange juice

Kennedy, John F.; Rivera, Z. S.; Lloyd, Linda L.; Warner, Frank P.; Jumel, Kornelia

doi:10.1002/jsfa.2740520110

Cited by 32 publications

(49 citation statements)

References 15 publications

(12 reference statements)

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“…It is generally understood that the degradation products of Lascorbic acid and/ or sugars, e.g. furfural, 5-(hydroxymethyl) furfural (HMF), or other carbonyl compounds, participates in juice browning and polymerize with each other or react with amino acids to yield browning materials (Clegg 1964;Kacem et al 1987;Kennedy et al 1990;Lee and Nagy 1988a, b;Robertson and Samaniego 1986;Sawamura et al 1991). A mixture of dehydroascorbic acid (DHA) and an amino acid in non-aqueous solution produced a red or yellow pigment as an intermediate in the browning pathway (Hayashi et al 1983a, b;Kurata et al 1973).…”

Section: Chemistry Of Non-enzymatic Browningmentioning

confidence: 99%

“…Their presence has been proposed as index of browning (Berry and Tatum 1965;Kanner et al 1981;Meydav and Berk 1978;Robertson and Samaniego 1986). The rate of formation of 5-HMF is dependent on the loss of L-ascorbic acid and is likewise directly related to storage temperature (Kennedy et al 1990). High temperature storage (76 and 105°C) remarkably accelerated the formation of 5-HMF similar to the accelerated decomposition of L-ascorbic acid.…”

Section: Furans and Furanonesmentioning

confidence: 99%

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Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Bharate¹,

Bharate

2012

J Food Sci Technol

117

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Citrus juices are widely consumed due to their nutritional benefits and variety of pharmacological properties. Non-enzymatic browning (NEB) is one of the most important chemical reactions responsible for quality and color changes during the heating or prolonged storage of citrus products. The present review covers various aspects of NEB in citrus juice viz. chemistry of NEB, identifiable markers of NEB, analytical methods to identify NEB markers and ways to improve the quality of citrus juice. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is one of the promising marker formed during browning process with number of analytical methods reported for its analysis; therefore it can be used as an indicator for NEB process. Amongst analytical methods reported, RP-HPLC is more sensitive and accurate method, which can be used as analytical tool. NEB can be prevented by removal of amino acids/ proteins (via ion exchange treatment) or by targeting NEB reactions (e.g. blockage of furfural/ HMF by sulphiting agent).

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Section: Chemistry Of Non-enzymatic Browningmentioning

confidence: 99%

Section: Furans and Furanonesmentioning

confidence: 99%

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Bharate¹,

Bharate

2012

J Food Sci Technol

117

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“…Several attempts have been made to examine the influence of different processing techniques on the quality and shelf life stability of orange juice. Nagy and Smoot (1977), Roig et al (1999), Kaanane et al (1988), and Kennedy et al (1990) studied the kinetics of ascorbic acid degradation in pasteurized orange juice during storage as a possible marker for the end of shelf life.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Obasi¹,

Whong²,

Ameh³

2017

Afr. J. Food Sci.

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Physico-chemical analyses and sensory evaluation were carried out on commercially and freshly prepared orange juice (100%) in the laboratory and its shelf-life after the storage period of 90 days using various storage methods. At the end of the study, the result showed that the laboratory processed orange juice in terms of the nutritional composition when compared with the commercially processed orange juice had a better quality considering the parameters assessed. The results of the laboratory prepared orange juice showed that the chemically treated, pasteurized, concentrated and carbonated orange juice had pH 1.6 to 4.5, TTA 0.03 to 0.31%, maturity ratio 1.16 to 8.55, total soluble solids (TSS) ranging from 26 to 33°Brix. The vitamin C content for the untreated juice (fresh) and the commercially produced were 43 and 2.67 mg/100 ml, respectively. The experimental samples of chemically treated, pasteurized, concentrated and carbonated had vitamin C content ranging from 22-29, 27-32, 28-30 and 17-29 mg/100 ml, respectively. Sodium and phosphorus were found in small amounts ranging from 0.01-0.12 and 0.001-0.02%, respectively in the orange juice. Among the various processing methods concentrated orange juice ranked first followed by chemically treated, pasteurized and carbonated in terms of the sensory evaluation as assessed by the panelists.

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“…Several studies have reported a modulation of juice pH. 14, 15 Nagy and Dinsmore 14 used different orange cultivars at various periods of production to study the effect of pH on furfural formation and flavour evaluation. Kennedy et al 15 studied the influence of pH on ascorbic acid, sugars and browning in an orange juice model; however, the evolution of aroma compounds was not considered.…”

Section: Introductionmentioning

confidence: 99%

Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH

Berlinet¹,

Brat²,

Brillouet³

et al. 2006

J Sci Food Agric

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The ascorbic acid content of orange juice made from concentrate was measured after 9 months of storage at 20 • C in glass, standard monolayer polyethylene terephthalate (PET 1 ), multilayer PET (PET 2 ) and plasmatreated PET (PET 3 ) containers. Glass enabled the best preservation of ascorbic acid and, in plastic packaging materials, ascorbic acid losses were correlated with their oxygen permeability. PET 2 and PET 3 , which exhibit oxygen permeability 10 times less than that of PET 1 , enabled a gain of 100 mg L −1 after 9 months of storage. Freshly hand-squeezed orange juice samples were adjusted to various pH values using sodium hydroxide; a rise in the pH from 3.2 to 4.0 significantly reduced the amounts of off-flavours (i.e., furfural and α-terpineol) appearing during storage, by 79% and 65%, respectively. Moreover, an increase in the pH from 3.2 to 4.0 enabled the protection of ascorbic acid levels without detrimentally increasing non-enzymatic browning.

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Studies on non‐enzymic browning in orange juice using a model system based on freshly squeezed orange juice

Abstract: A B S T R A C T An orange juice based model system was set up wherein variables

Cited by 32 publications

References 15 publications

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH

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