Effect of storage on nonenzymatic browning reactions in carob pekmez

Özhan, Başak; Karadeniz, Feryal; Erge, Hande Selen

doi:10.1111/j.1365-2621.2010.02190.x

Cited by 19 publications

(17 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Activation energy for HMF formation in quince nectar in the range of 20–40 °C was calculated as 88.30 kJ mol −1 (Table ). Activation energy for HMF accumulation in pineapple juice was 29.401 kJ mol −1 (Rattanathanalerk et al ., ) and 114.87 kJ mol −1 in carob pekmez (Özhan et al ., ). The Q 10 values of quince nectar for HMF determined at the temperature range of 20–30 °C and 30–40 °C was 1.99 and 5.11, respectively, that formation of HMF in quince nectar was strongly influenced when the temperature increased from 30 to 40 °C.…”

Section: Resultsmentioning

confidence: 79%

Effect of storage on the bioactive compounds and antioxidant activity of quince nectar

Yılmaz

Karadeniz

2013

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Summary The changes of bioactive components and antioxidant activity of quince nectar were determined during 9 months of storage at 5, 20, 30 and 40 °C. The amount of total phenolics, flavonoids and antioxidant activity was significantly declined during storage at all temperatures. Loss of L‐ascorbic acid at 5, 20, 30 and 40 °C was 32.08%, 43.69%, 65.21% and 88.82%, respectively. L‐ascorbic acid degradation was in accordance with the first‐order reaction kinetics, and activation energy was found as 43.65 kJ mol−1. After 9 months of storage, Hydroxymethylfurfural (HMF) contents of quince nectars were 15.01, 16.64, 21.69 and 57.89 mg kg−1 at 5, 20, 30 and 40 °C, respectively. HMF accumulation fitted a zero‐order kinetic model, and activation energy was found as 88.30 kJ mol−1. A significant correlation was found among L‐ascorbic acid, total phenolics, flavonoids and antioxidant activity.

show abstract

Section: Resultsmentioning

confidence: 79%

Effect of storage on the bioactive compounds and antioxidant activity of quince nectar

Yılmaz

Karadeniz

2013

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…Carob fruit syrups were subjected to different storage times (0, 45 and 90 days) and temperatures (25,35,45 • C) HMF (C 18 column; HPLC-DAD). [16] Commercial syrups (Uşak, Turkey) -…”

Section: Syrups and Creamsmentioning

confidence: 99%

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

2021

View full text Add to dashboard Cite

Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.

show abstract

“…Apparently, the browning reactions occurring during the drying process exert a significant negative impact on the colour of the tea flowers. The non-enzymatic Maillard reaction might be the factor contributing to appearance and colour changes (Ozhan et al, 2010).…”

Section: Colour Changesmentioning

confidence: 99%

Hot air drying of tea flowers: effect of experimental temperatures on drying kinetics, bioactive compounds and quality attributes

Shi

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The drying process is important for the quality and value of tea flower products. In the present work, the effects of different hot air drying (HAD) temperatures from 60 to 120 °C on drying kinetics, bioactive compounds (catechins, flavonol glycosides and triterpenoid saponins) and quality attributes (volatile compounds, colours and antioxidant properties) of tea flowers were systematically evaluated. The results showed that higher drying temperature resulted in a shorter drying time but with greater loss of bioactive compounds and quality attributes. Flowers subjected to HAD at 60 °C showed the highest bioactive contents and quality attributes of all HAD samples and the quality of HAD 60 °C samples were close to that of freeze‐dried samples. Taking account of the production efficiency and energy consumption, the tea flowers dried at 60 °C for 180 min was preferred. These findings provide a guide for the processing of tea flowers with the aim of improving the overall quality of the product.

show abstract

Effect of storage on nonenzymatic browning reactions in carob pekmez

Cited by 19 publications

References 21 publications

Effect of storage on the bioactive compounds and antioxidant activity of quince nectar

Effect of storage on the bioactive compounds and antioxidant activity of quince nectar

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

Hot air drying of tea flowers: effect of experimental temperatures on drying kinetics, bioactive compounds and quality attributes

Contact Info

Product

Resources

About