Non-enzymatic browning and ascorbic acid degradation of orange juice subjected to electroreduction and electro-oxidation treatments

Ascorbic acid degradation and color changes in acerola pulp during ohmic heating: Effect of electric field frequency

“…Mezadri et al (2005) identified 17 carotenoid pigments in acerola fruit, in which the four major carotenoids were the yellowish ones: β-carotene, β-cryptoxanthin, lutein, and violaxanthin. These yellowish carotenoids when isolated presented positive values of b* (Fustier et al, 2011). In this manner, the b* parameter can be correlated with the degradation of these important pigments.…”

“…Non-enzymatic browning of citrus beverages is an important quality deterioration factor. More than one type of mechanism may be involved in the formation of brown pigments, such as the reactions between amino acids and reducing sugars (Maillard reactions) and the aerobic and anaerobic degradation of the ascorbic acid with further reactions of the carbonyl compounds to yield brown pigments (Fustier et al, 2011). In acerola pulp, L* parameter can be associated with non-enzymatic browning especially due to ascorbic acid degradation.…”

Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice

“…As shown in Table 3, the rapid increase of the BD value of ultrasound-treated bayberry juice highly correlated with degradation of ascorbic acid (R 2 � 0.918) and formation of HMF (R 2 � 0.934). Fustier et al [59] also found that the BD value and ascorbic acid presented a high negative correlation in orange juice. However, the correlation coefficients between BD and monomeric or polymeric anthocyanins were only 0.626 and 0.779. e results indicated that degradation of ascorbic acid could provide reactive carbonyls groups that acted as precursors playing a major role in the nonenzymatic browning of bayberry juice during ultrasound treatment.…”

“…Previous kinetics studies on BD reactions based on A 420 in orange juice [24] and apple juice [26] also reported zero-order reaction kinetics. e nonenzymatic browning of fruit products during processing and storage might be resulted by the formation of brown pigments: the reactions between amino acids and reducing sugars (Maillard reactions), the degradation of ascorbic acid, and the intramolecular condensation of polyphenols or intermolecular reactions with amino acids [59]. e main type of the nonenzymatic browning mechanism is not alike in juice because of the difference of composition and processing condition.…”

Multifactors accelerated aging of sterilized acidic pudding determined by traditional and fluorescence techniques

“…Several factors have been applied to determine the quality of shelf‐stable food such as: oxygen pressure to sterilized potatoes and roasted or ground coffee (Cardelli & Labuza, ; Dole & Perrin, ), light to milk protein concentrate powder and pasteurized milk (Intawiwat et al, ; Semagoto et al, ), and high temperature (up to 50 °C) to human milk replacement formula, UHT milk, and fruit‐filled snack bars (Corrigan et al, ; Curia & Hough, ; Grewal et al, ). To accelerate aging, the effect of other parameters were investigated such as: oxido‐reduction potential of orange juice (Fustier, St‐Germain, Lamarche, & Mondor, ), headspace atmosphere in rapeseed oil (Kozak & Samotyja, ), headspace volume in retort pouches containing pears in syrup (Maldonado et al, ), relative humidity of dried coconut powder (Jena & Das, ), and pH of sweet whey powder (Dattatreya, Etzel, & Rankin, ).…”