Inhibitory effect of caramelisation products on enzymic browning

Lee, G.C.; Lee, C.Y.

doi:10.1016/s0308-8146(96)00325-1

Cited by 38 publications

(17 citation statements)

References 10 publications

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“…During the caramelization, colorless intermediate may transform into brown caramel (Lee & Lee, 1997). The transformation of these two polymers can be explained by the change of A UVkmax and A 420 .…”

Section: Effect Of Ph and Sugar On The Antioxidant Capacity Of Caramelmentioning

confidence: 99%

“…It became interesting to know if they may act as proper indexes for antioxidant capacity of caramel formed under various conditions. In addition, hydrogen ion was found to be released during the process, hence lower the pH of the system (Kroh, 1994;Lee & Lee, 1997). Therefore, the changes of pH become another possible index for caramelization.…”

Section: Introductionmentioning

confidence: 99%

“…Color, stability and flavor are most important characteristics in applications. Besides these, recently it has also been highlighted with its benefit in nonenzymatic browning inhibition (Lee & Lee, 1997), growth of bifidus bacteria (Ratsimba, Fernandez, Defaye, Nigay, & Voilley, 1999), and lipid oxidation inhibition (Faraji & Lindsay, 2005) which was attributed to their antioxidant capacity. Therefore the benefit of antioxidant capacity of caramel in human health should be important and inquired by the consumer in the future.…”

Section: Introductionmentioning

confidence: 99%

“…Benjakul, Visessanguan, Phongkanpai, and Tanaka (2005) studied the antioxidant capacity of caramels from four monosaccharides (0.05 M, nearly 1%) being heated at 100°C for 150 min at alkaline condition (pH 7 and 10), and found that fructose exhibited the best result. Since caramel varied when using different materials and under different processing conditions (Lee & Lee, 1997), the quality of caramel thus formed is quite difficult to control, so is the antioxidant capacity in correspondence to the degree of the reaction. Therefore, a pioneering research which establishes a simple index for the antioxidant capacity of caramel was undertaken in this study, and we believed this should be important in caramel processing or its quality control.…”

Section: Introductionmentioning

confidence: 99%

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Interactive role of color and antioxidant capacity in caramels

Tsai

Chen

et al. 2009

Food Research International

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Section: Effect Of Ph and Sugar On The Antioxidant Capacity Of Caramelmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Interactive role of color and antioxidant capacity in caramels

Tsai

Chen

et al. 2009

Food Research International

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“…The search for alternative technologies capable of preventing undesirable browning of products during their processing and storage is currently in progress [11][12][13]. Natural inhibitors of phenol oxidases and peroxidases, responsible for browning of foodstuff, are especially promising in this regard.…”

mentioning

confidence: 99%

Thermostabilities of plant phenol oxidase and peroxidase determining the technology of their use in the food industry

Mchedlishvili

Omiadze

Gulua

et al. 2005

Appl Biochem Microbiol

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Stabilities of phenol oxidase and peroxidase from tea plant ( Camellia sinensis L.) clone Kolkhida leaves, apple ( Mallus domestica L.) cultivar Kekhura fruits, walnut ( Juglans regia L.) green pericarp, and horseradish ( Armoracia lapathifolia Gilib) roots were studied using different storage temperature modes and storage duration. It was demonstrated that both enzymes retained residual activities ( ~10% ) upon 20-min incubation at 80 ° C. Phenol oxidases from tea, walnut, and especially apple, as well as tea peroxidase, were stable during storage. A technology for the treatment of plant oxidases was proposed, based on the use of a natural inhibitor of phenol oxidase and peroxidase, isolated from tea leaves, which solves the problem of residual activities of these enzymes that arises during pasteurization and storage of beverages and juices. It was demonstrated that browning of apple juice during pasteurization and beer turbidity during storage could be efficiently prevented using the natural inhibitor of these enzymes.

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