Non-Enzymatic Browning : Browning of Phenols and its Inhibition by Sulphur Dioxide

Burton, H.; McWeeny, David J.; Pandhi, Prem

doi:10.1038/199659a0

Cited by 14 publications

(5 citation statements)

References 12 publications

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“…The red colour, minimum moisture and correspondingly high total solids in the above treatments might be due to the combined effect of blanching and sulphuring, which reduced the moisture content by means of exposing the cells by rupturing their membrane, thus facilitating their plasmolysis due to heat and thereby retaining higher total solids. Best colour preservation in the above treatments might be due to SO 2 reaction with polyphenols, which prevented development of brown colour in sugar amino system as has been reported by Burton et al (1963). The retention of best colour might also be due to reduced non-enzymatic reactions as SO 2 inhibits brown colour formation at the beginning of the reaction as reported by McWeeny (1984).…”

Section: Physico-chemical Characteristics Results Inmentioning

confidence: 69%

Standardization of pre-treatments for the preparation of dried arils from wild pomegranate

et al. 2010

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Pre-treatments for drying of wild pomegranate arils were standardized to check discolouration of dried arils. Steam blanching of arils for 30 s followed by sulphur fumigation at 0.3% for 60 min was found suitable as they took minimum time to dry a given tray load, and had minimum non-enzymatic browning, furfural, hydroxyl methyl furfural and moisture contents. The dried arils of the standardized pre-treatment recorded maximum scores for sensory characteristics like colour, texture, taste, aroma and overall acceptability.

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Section: Physico-chemical Characteristics Results Inmentioning

confidence: 69%

Standardization of pre-treatments for the preparation of dried arils from wild pomegranate

et al. 2010

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“…This explanation is a consistent with the observed greater browning as film permeability increased. Oxygen has been implicated as influencing non-enzymatic browning (Burton, 1963;Hashiba, 1976;Hashiba et al, 1981). Oxygen appears to contribute to surface dis-coloration of applesauce packed in jars (Livingston et al, 1954) and to the browning of stored dried apples (Bolin and Steele, 1987).…”

Section: Resultsmentioning

confidence: 99%

Hydroxymethylfurfural Accumulation in Applesauce Packaged in Multilayer Polymer Films and Glass

Fernandes¹,

McLellan²

1992

Journal of Food Science

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Applesauce packaged in four different multilayer polymer films and glass was evaluated for changes in hydroxymethylfurfural content during storage. Packages were held for 15 wk at 20", 30", 37" and 43°C. Hydroxymethyfurfural content was measured by HPLC analysis every 5 weeks. For all package types more HMF was measured at higher storage temperatures as expected, however, total amounts of HMF also varied according to package type. Comparison of HMF across package types as an index of thermal history would be of questionable value.

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“…The oxidation of phenolic compounds may be achieved by enzymes produced by fungi (Walker 1975), such as Aspergillus sp. and Penicillium sp., both of which occur on mangrove leaves (Kuthubutheen 1981), or by enzymes produced by bruised plant tissues (enzymic browning, Burton et al 1963), or through condensation of tannins and the amino-group of amino acides, a process termed non-enzymic browning (Burton et al 1963).…”

Section: Leaf Features and Leaf Choicementioning

confidence: 99%

Leaf choice by crustaceans in a mangrove forest in Queensland

Camilleri¹

1989

Mar. Biol.

111

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The feeding behaviour of leaf eating crustaceans feeding on leaves shed by Avicennia marina, Bruguiera gymnorhiza and Rhizophora stylosa in the mangrove forest at Myora Springs, Queensland, Australia was studied between 1980 and 1984.Individual Sesarma erythrodactyla (carapace > 9 mm long), one of the most abundant species of crabs in the forest, processed approximately half a leaf from any of the three species of mangroves in 24 h under laboratory conditions. Of the amount of leaf material processed, 20% was lost from the mandibles due to "sloppy feeding", 68% was egested as faeces and 12% converted into crab biomass. Crabs processed more leaf material at 30 °C than at 20 °C. S. erythrodactyla preferred leaves of A. marina to those of the other two species, probably because leaves of A. marina have a lower tannin and a higher nitrogen content. Of the other two species, B. gymnorhiza was preferred to R. stylosa. Among leaves of R. stylosa, S. erythrodactyla exerts a strong preference for aged rather than freshly fallen, and for thick rather than thin leaves. The mesofauna (carapace length < 9.0 ram) which processed dead mangrove leaves comprised juveniles of S. erythrodactyla, the crab Ilyograpsus paludicola, the isopod Exosphaeroma alata and the amphipods Orchestia sp. and Melita sp. These species processed between 0.2 and 24.7 mg dry wt of a leaf per individual over a period of 4 d. Of this, 72 to 85% was egested as faeces. The significance of leaf eating crabs to nutrient cycling in mangrove forests is discussed. I conclude that leaf processing by crustaceans shortens the time span between leaf fall and consumption of leaf material by organisms. This may have the effect of conserving leaf biomass inside the mangrove forest.

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Non-Enzymatic Browning : Browning of Phenols and its Inhibition by Sulphur Dioxide

Cited by 14 publications

References 12 publications

Standardization of pre-treatments for the preparation of dried arils from wild pomegranate

Standardization of pre-treatments for the preparation of dried arils from wild pomegranate

Hydroxymethylfurfural Accumulation in Applesauce Packaged in Multilayer Polymer Films and Glass

Leaf choice by crustaceans in a mangrove forest in Queensland

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