Evaluation of the non-enzymatic browning in thermally processed apple juice by front-face fluorescence spectroscopy

Zhu, Ding; Ji, Baoping; Eum, Hyang Lan; Zude, Manuela

doi:10.1016/j.foodchem.2008.07.009

Cited by 52 publications

(31 citation statements)

References 31 publications

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“…Traditionally, prevention of browning of fruits and vegetables requires a combination of thermal treatments and chemical inhibitors(Guan & Fan, ; Onigbinde & Ojeabulu, ; Zhu, Ji, Eum, & Zude, ). Although thermal processing is effective, it leads to nutrient losses and degradations of sensory properties.…”

Section: Introductionmentioning

confidence: 99%

Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh‐cut lotus root

Ren

Hao

et al. 2017

Journal of Food Safety

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The disinfection efficacy of acidic electrolyzed water including slightly acidic electrolyzed water (SAEW) and strongly acidic electrolyzed water (AEW) on the fresh‐cut lotus roots and their effects on the appearance quality of fresh‐cut lotus root were evaluated in the present paper. The results showed that SAEW treatment could reduce the natural microbial flora populations as well as the inoculated populations of fresh‐cut lotus roots significantly. Also, our results obtained from the present study suggested that SAEW treatment could maintain the appearance quality and market values more effectively than acidic electrolyzed water (AEW) treatment. Considering that SAEW is environmentally friendly and has dual efficacy of disinfection and browning‐prevention, it may be a better choice in the processing of fresh‐cut lotus roots. The results implied that SAEW could inhibit the polyphenol oxidase (PPO) activity, thus keep the overall visual quality. However, how SAEW treatments affect PPO activity of the fresh‐cut lotus roots is still unknown and further research is needed. Practical applications How to prevent the quality deterioration of fresh‐cut lotus root, which limited its safety and processing, had become a serious problem. In the past, the strong disinfection efficacy of acidic electrolyzed water (AEW) and its application in food industry including the disinfection of fruits and vegetables were widely reported. Due to its neutral pH and lower available chlorine concentration (10–30 mg/L), slightly acidic electrolyzed water (SAEW) showed a promising prospect in the agriculture and food industry. In the present study, the disinfection efficacy of SAEW on the fresh‐cut lotus roots was investigated. Moreover, the effect of SAEW treatment on the appearance quality of fresh‐cut lotus root was evaluated. This study confirmed that SAEW treatment might have a high potential for practical use in the processing fresh‐cut lotus roots processing.

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Section: Introductionmentioning

confidence: 99%

Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh‐cut lotus root

Ren

Hao

et al. 2017

Journal of Food Safety

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“…The fluorescence of products of the non-enzymatic browning of the apple juice is well documented in literature (Cohen et al 1998;Zhu et al 2009). The presence of other fluorescent compounds including aromatic amino acids (tyrosine and phenylalanine) and water-soluble vitamins B 2 and B 6 was also reported in apples (Christensen et al 2006;Feliciano et al 2010;Wu et al 2007).…”

Section: Resultsmentioning

confidence: 97%

Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics

et al. 2016

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Fluorescence spectroscopy is gaining increasing attention in food analysis due to its higher sensitivity and selectivity as compared to other spectroscopic techniques. Synchronous scanning fluorescence technique is particularly useful in studies of multi-fluorophoric food samples, providing a further improvement of selectivity by reduction in the spectral overlapping and suppressing light-scattering interferences. Presently, we study the feasibility of the prediction of the total phenolics, flavonoids, and antioxidant capacity using front-face synchronous fluorescence spectra of apple juices. Commercial apple juices from different product ranges were studied. Principal component analysis (PCA) applied to the unfolded synchronous fluorescence spectra was used to compare the fluorescence of the entire sample set. The regression analysis was performed using partial least squares (PLS1 and PLS2) methods on the unfolded total synchronous and on the single-offset synchronous fluorescence spectra. The best calibration models for all of the studied parameters were obtained using the PLS1 method for the single-offset synchronous spectra. The models for the prediction of the total flavonoid content had the best performance; the optimal model was obtained for the analysis of the synchronous fluorescence spectra at Δλ = 110 nm (R 2 = 0.870, residual predictive deviation (RPD) = 2.7). The optimal calibration models for the prediction of the total phenolic content (Δλ = 80 nm, R 2 = 0.766, RPD = 2.0) and the total antioxidant capacity (Δλ = 70 nm, R 2 = 0.787, RPD = 2.1) had only an approximate predictive ability. These results demonstrate that synchronous fluorescence could be a useful tool in fast semiquantitative screening for the antioxidant properties of the apple juices.

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“…The Maillard reaction, taking place between a-amino groups and reducing sugars, is the most important reason for browning in heated juice. Nonenzymatic browning may lead to some quality loss by giving the final product an unfavourable appearance or even result in reduced food safety because of neoformed compounds such as 5-hydroxymethylfurfural (HMF) (Zhu et al, 2009, Maia et al, 2007. Carvalho & Guerra (1995) detected the presence of dark pigments during 150 days of storage in glassbottled, pulpy and pasteurised acerola tropical fruit juice.…”

Section: Resultsmentioning

confidence: 99%

Storage stability of a stimulant coconut water–acerola fruit juice beverage

Lima

Maia

Sousa

et al. 2009

Int J of Food Sci Tech

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The objective of this work was to study the stability of a beverage formulated with acerola fruit juice and green coconut water with added caffeine. The beverage was prepared with 25% acerola pulp, 75% green coconut water and sugar up to 12°Brix, and caffeine (125 mg L )1 ), heat processed at 90°C for 30 s and packed in 250-mL glass bottles. Chemical, physicochemical, microbiological and sensory analyses of the beverage were performed just after processing and during 6 months of storage at room temperature (27°C). The vitamin C content decreased significantly throughout storage, from 399.5 to 189.6 mg 100 mL )1 , although it has remained relatively high. The anthocyanins initially present (0.025 mg 100 mL )1 ) were completely lost during the storage at a mean rate of 4 lg 100 mL )1 month )1 . The product was microbiologically stable during storage. Colour changes were also observed with absorbance at 420 nm, with average values ranging from 0.19 to 0.24. However, according to the sensory analyses the product was acceptable during the 6 months of storage, presenting sensory scores (colour, taste and global acceptance) from 6.5 to 5.5, which suggests its potential for market.

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Evaluation of the non-enzymatic browning in thermally processed apple juice by front-face fluorescence spectroscopy

Cited by 52 publications

References 31 publications

Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh‐cut lotus root

Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh‐cut lotus root

Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics

Storage stability of a stimulant coconut water–acerola fruit juice beverage

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