Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment

Damasceno, L. F.; Fernandes, F. A. N.; Magalhães, Margarida M.A.; Brito, Edy Sousa de

doi:10.1590/s0104-66322008000200010

Cited by 36 publications

(31 citation statements)

References 13 publications

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“…These results show that apple contains sucrose besides invert sugar as glucose and fructose. Invert sugars are one of the main factors of the non-enzymatic browning, affecting the quality of fruit juices (Damasceno et al 2008). Damasceno et al (2008) ruled out a reduction less than 4 % in invert sugar content as a possibble cause for formation of nonenzymatic browning in cashew apple juice.…”

Section: Discussionmentioning

confidence: 99%

The effects of production methods and storage on the chemical constituents of apple pekmez

Kuşçu

Bulantekin

2016

J Food Sci Technol

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The purposes of this study were to investigate the effects of two different pekmez production methods namely open pan evaporation (OPE) and vacuum evaporation (VE) on the final products, and to observe the changes in constituents as well as aromatic components after 4 months of storage. The initial and poststorage (4 months) 5-hydroxymethyl furfural (HMF) content in OPE apple pekmez were respectively 5.48, and 7.04 mg/kg. No HMF was detected in VE apple pekmez. Both initial and poststorage content of phenolic compounds was higher in VE pekmez compared to OPE pekmez. The effects of production methods and storage time were statistically significant on phenolic compounds in apple pekmez. The content of all analyzed minerals except calcium has significantly decreased in pekmez compared to raw material on dry weight basis. OPE resulted in a 55.97 % loss in the amount of ascorbic acid, whereas the loss in VE has been 23.45 %. Poststorage loss in ascorbic acid has respectively been 69.54, and 89.28 %, for VE and OPE samples. None of the aromatic components of fresh apple was detected in pekmez.

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Section: Discussionmentioning

confidence: 99%

The effects of production methods and storage on the chemical constituents of apple pekmez

Kuşçu

Bulantekin

2016

J Food Sci Technol

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“…Le chauffage du jus pendant un temps relativement long engendre des jus beaucoup plus sombres. La même observation a été faite par Damasceno et al (2008) au cours du traitement thermique du cajuina à 80 et 121 °C. Pour ces auteurs, la perte en acide ascorbique au cours du traitement thermique pourrait être le principal facteur responsable du brunissement du jus.…”

Section: Discussionunclassified

“…Akinwalé (2000), Damasceno et al (2008) et Adou et al (2012) ont obtenu respectivement un pH de 4,15 ; 4,4 ; 4,37 à 4,5 pour des jus brut de pomme de cajou. Akinwalé en 2000 a obtenu une acidité titrable de 0,48% contre 0,55 à 0,59% pour le jus de pomme de cajou mûre selon les travaux de Adou et al (2012).…”

Section: Discussionunclassified

“…En effet, les traitements thermiques engendrent une modification de la qualité sensorielle des jus de fruit, attribuée principalement à la perte par évaporation ou par dégradation des composés volatiles responsables de l'arôme et de la saveur typique du fruit frais et/ou à la formation des composés volatiles additionnels qui ont un impact négatif sur l'arôme et la saveur du jus (Reineccius et al, 2006). On note des modifications de la composition chimique initiale des jus de pomme de cajou et des changements de couleurs, dus à la dégradation des vitamines, des caroténoïdes, des sucres, suite au traitement thermique (Damasceno et al, 2008 ;Zekpa et al, 2009 ;Sampaio et al, 2011). Par ailleurs, plusieurs auteurs affirment que la clarification pour l'élimination des tanins, décrite aussi dans les procédés de Dossou et al (2008), constitue une étape importante dans la production du jus de pomme de cajou, qui induit également des modifications dans la composition physicochimique initiale de la pomme cajou (Campos et al, 2002 ;Couri et al, 2003 ;Jayalekshmy et John, 2004;de Abreu et al, 2005 ;Cianci et al, 2005 ;Castro et al, 2007 ;Talasila et al, 2011).…”

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Etude diagnostique des technologies de transformation de la pomme de cajou en jus au Bénin

Dedehou¹,

Dossou²,

Soumanou³

2015

Int. J. Bio. Chem. Sci

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“…The HMF results were not detectable (<1.0 mg/L) throughout the study, indicating that the pasteurization conditions were not too severe to produce browning. On a study of cashew apple juice, Damasceno, Fernandes, Magalhaes, and Brito (2008) showed that at 100 • C more than 100 min were needed to detect formation of HMF.…”

Section: Safety and Thermal Impact Study -Part Imentioning

confidence: 99%

Stability of cupuaçu (Theobroma grandiflorum) nectar during storage

Vieira

Silva²

2014

IJFS

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A shelf-life study on cupuaçu nectar (Theobroma grandiflorum) was carried out in two parts. Part I studied the microbial stability of the regular nectar (batch R) and the same nectar fortified with synthetic ascorbic acid (AA) (batch F ), pasteurized at 90• C for 3 min and hot filled in glass bottles. Total Plate Count (TPC), yeast and molds as well as pH, total soluble solids (TSS), titratable acidity and hidroxymethylfurfural (HMF) were followed along 43 storage days at 4, 25 and 35• C. At the end of the storage period neither TPC nor molds or yeast had recovered the initial loads observed before pasteurization, for both R and F batches. Right after pasteurization, acidity increased slightly, pH decreased from 3.52 to 3.3, and TSS increased from 18.7 to 19.0• Brix, with all stabilizing afterwards. Part II evaluated ascorbic (AA) and dehydroascorbic (DHAA) acids' stabilization in the two batches, R and F, and dissolved oxygen (DO) was monitored. Both batches were stored at the same temperatures as in Part I for two months. For batch R, the AA degradation results followed a reversible first order reaction (Ea AA(R) =-34±6 kJ/mol, k AA(R)25 • C =0.006±0.003 days −1 , C 0AA(R) =0.92±0.01 and C ∞AA(R) = 0.43±0.19). For the (F) nectar, the experimental data fitted a first order model well (Ea AA(F ) =30±17 kJ/mol, k AA(F )25 • C =0.0016±0.0004 days −1 ). DO was modeled as a fractional conversion model (EaDO= 67±17 kJ/mol, k DO25 • C = 1.94±0.94 days −1 , C 0DO =0.97±0.03 and C ∞DO = 0.55±0.01). For both nectars, storage at environmental temperatures was preferred (AA retention above 80%) to refrigeration, due to the slower rate of diffusion of DO at lower temperatures.

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Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment

Cited by 36 publications

References 13 publications

The effects of production methods and storage on the chemical constituents of apple pekmez

The effects of production methods and storage on the chemical constituents of apple pekmez

Etude diagnostique des technologies de transformation de la pomme de cajou en jus au Bénin

Stability of cupuaçu (Theobroma grandiflorum) nectar during storage

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