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

Abstract

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.