A simulation system to study the types and causes of browning in concentrated orange juice during storage

Chen, Yangyang; Zhang, Min; Mujumdar, Arun S.; Liu, Yaping

doi:10.1016/j.fbp.2024.05.018

Food and Bioproducts Processing

2024

DOI: 10.1016/j.fbp.2024.05.018

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A simulation system to study the types and causes of browning in concentrated orange juice during storage

Yangyang Chen,

Min Zhang,

Arun S. Mujumdar

et al.

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Cited by 3 publications

References 60 publications

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Effects of different concentration methods on the quality and volatile components of sea buckthorn clear juice

Zhang,

Cheng,

Gao

et al. 2024

LWT

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Effects of different concentration methods on the quality and volatile components of sea buckthorn clear juice

Zhang,

Cheng,

Gao

et al. 2024

LWT

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Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage

Chen,

Gong,

Wang

et al. 2024

Foods

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This study investigated the effect of fermentation-promoting peptides (FPPs) on the improvement of the quality of cowpea pickles during fermentation and storage. FPPs were introduced to evaluate their effects on key parameters such as pH, total acidity, nitrite levels, and salinity. FPP accelerated fermentation by stimulating lactic acid bacteria (LAB) activity, leading to a rapid reduction in pH and a stable increase in total acidity. Nitrite accumulation was peaking at 0.56 mg/kg on the 7th day, compared to 1.37 mg/kg in the control, thus enhancing product safety. FPP also improved antioxidant retention, reducing ascorbic acid degradation by 30% and increasing phenolic retention by 15.97% over the control, which is essential for antioxidant capacity and color stability. Texture analysis showed higher hardness preservation in the presence of FPP, in which hardness decreased from 209.70 g to 79.98 g in the FPP group after storage, compared to a decline from 158.56 g to 41.66 g in the control. Additionally, sensory evaluations demonstrated that the FPP group maintained superior flavor, texture, and appearance, with minimized browning due to improved pectin stability. This research presents FPPs as a promising additive for producing high-quality, shelf-stable pickles in line with clean label trends.

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Kinetics of Colour, Clarity Changes and HMF Formation in Pear Juice Concentrate During Storage

Karadeniz,

Işık,

Kaya

et al. 2024

Gazi University Journal of Science Part A: Engineering and Innovation

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In terms of providing delicious taste and excellent source of nutritional content, pears are highly consumed fruit all around the world. Pear juice concentrate (PJC) is one of the most frequently used products in the manufacturing processes of beverages, syrup base for canning fruits, vinegar, and wine. Colour, clarity, and the formation of hydroxy methyl furfural (HMF), a mark of Maillard browning reactions, were appraised as quality indices changes of PJC throughout storage. The samples were kept at 47°, 37°, and 27°C for 32 weeks and kinetic criteria were calculated for changes in color, clarity, and the generation of HMF. According to the model of zero-order reaction, the results demonstrated that the quantity of HMF rose linearly with temperature and storage period. The values of clarity and colour were both linearly reduced to align with the zero-order reaction kinetic. The dependence on temperature of the rate constant of the reactions examined and the activation energy values were calculated as 153.14, 93.81 and 61.48 kJ mol-1 for the generation of HMF, clarity, and colour changes with the help of Arrhenius equation.

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A simulation system to study the types and causes of browning in concentrated orange juice during storage

Cited by 3 publications

References 60 publications

Effects of different concentration methods on the quality and volatile components of sea buckthorn clear juice

Effects of different concentration methods on the quality and volatile components of sea buckthorn clear juice

Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage

Kinetics of Colour, Clarity Changes and HMF Formation in Pear Juice Concentrate During Storage

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