Nonenzymatic Browning and Chemical Changes During Grape Juice Storage

Buglione, Maria; Lozano, Jorge

doi:10.1111/j.1365-2621.2002.tb10318.x

Cited by 35 publications

(20 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similar stability in titratable acidity was observed in the thermally pasteurised pineapple juice stored for 13 weeks and in grape juice during the storage duration (Buglione and Lozano (2002). The observed significant changes in TTA in some products in the current study were also reported by Ewaidah et al (1988) in tomato juice stored for one year and in Ultra Violet (UV) irradiated pineapple juice through the storage period of 13 weeks.…”

Section: Titratable Aciditysupporting

confidence: 72%

Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

Mukantwali¹,

Laswai²,

Tiisekwa³

et al. 2017

Afr. J. Food Sci.

View full text Add to dashboard Cite

This study aimed at evaluating the effect of storage time on the stability of pineapple products processed by small and medium scale processing enterprises (SMEs) in Rwanda stored at ambient (21 to 25°C) temperatures. Physico-chemical quality characteristics (pH, moisture, fibre, ash, total soluble solids, titratable acidity, sucrose, reducing sugars, total sugars and ethanol) of the sample products were analysed. Changes in the quality were monitored at three and one months interval for syrups, jams and nectars, respectively. Results showed that for nectars, most of the parameters evaluated were stable up to only two months of storage. All nectars, syrups and jams had a pH ranging from 3-5, the normal pH range for fruit products. The levels of titratable acidity of all products were below the maximum limit of 1.35% set by Codex Alimentarius Commission (CAC) Standards. Similarly, their levels of ethanol were less than the maximum of 0.3% recommended by Codex Alimentarius Commission standards. Syrups and jams were stable for most of the parameters up to six months of storage. There was a significant (p<0.05) decrease of sucrose and increase of reducing sugars in syrup and jam samples, specifically from six months of storage. Products from some enterprises exhibited sugar values higher than the maximum recommended by Rwandan, East African and CAC standards. The studied products exhibited significant variations in most of the studied parameters over the storage period with most of the samples not complying with the standards including sugar levels. Processors, therefore, need to be trained on proper fruit processing and the standard requirements for pineapple fruit products.

show abstract

Section: Titratable Aciditysupporting

confidence: 72%

Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

Mukantwali¹,

Laswai²,

Tiisekwa³

et al. 2017

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…In the present study, minimal loss of visual color was found in blended beverages with phalsa, but scored well in terms of overall acceptability after 4 months storage period. It was observed the color deterioration (non-enzymatic browning) was at a faster rate in red grape juice concentrate during of 3 months storage at 10 to 30°C [26]. Similarly, losses in color was also observed in blueberry juice blends prepared with different proportions of apple juice, concord grape and venus grape juices and cranberry juice after storage of 3 months at 37°C [27].…”

Section: Resultsmentioning

confidence: 74%

Preparation of Sour Grape (Vitis Vinifera) Beverages and Evaluation of their Storage Stability

Balaswamy¹,

Rao²,

Nagender³

et al. 2011

J Food Process Technol

View full text Add to dashboard Cite

“…Many studies concerned with the kinetics of the Maillard reactions, pigment and color degradation (Bates et al,1998;Bell et al, 1998;Buglione and Lozano, 2002). These studies major finding is that Maillard reactions follow zero order reaction kinetics (Bates et al, 1998;Bozkurt et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

olor changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage

Tosun¹

2004

Grasas y Aceites

View full text Add to dashboard Cite

RESUMENCambios del color y formación de 5-hidroximetilfurfural durante el almacenamiento de zile pekmezi.El Zile pekmezi (pekmez duro blanco) es un alimento turco tradicional que se produce a partir del zumo del uva. El color, el sabor y el contenido en 5-hidroximetilfurfural (HMF) son los pará-metros de calidad más importantes en el Zile pekmezi. El pardeaminto es el problema más común que afecta a la calidad del pekmez.En este estudio se evalúa la cinética de formación del HMF determinándose los ordenes de reacción, las constatntes de formación y la energía de activación así como las variaciones en las diferencias de color (∆E) en Zile Pekmezi, almacenado a 55, 65 y 75 o C durante 9 dias. Los resultados indicaron que la formación de HMF y la variación del color durante el proceso termal del Zile pekmezi siguieron una cinética de orden cero. Las energìas de activación calculadas para HMF y el ∆E fueron de 158.63 kJ mol -1 y 40.04 kJ mol -1, respectivamente. PALABRAS-CLAVE:Color -Hidroximetilfurfural -PekmezZile Pekmezi. SUMMARY Color changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage.Zile pekmezi (white hard pekmez) is a traditional Turkish food which is produced from grape juice. Color, flavour and 5-hydroxymethyl furfural (HMF) contents are the most important quality parameters in Zile pekmezi. Browning is the most common quality problem in pekmez.In this study, reaction orders, rate constants and activation energies were evaluated for HMF formation and color difference (∆E) variation in Zile pekmezi stored at 55, 65 and 75 o C along 9 days.The results indicated that HMF formation and ∆E variation during thermal processing of Zile pekmezi followed zero order reaction kinetics at 55, 65 and 75°C. Calculated activation energy fo r H MF a n d ∆Ewere 158.63 kJ mol -1 a nd 40 .04 kJ mol -1 , respectively. KEY-WORDS: Color -Hydroxymethylfurfural -PekmezZile Pekmezi.

show abstract

Nonenzymatic Browning and Chemical Changes During Grape Juice Storage

Cited by 35 publications

References 21 publications

Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

Preparation of Sour Grape (Vitis Vinifera) Beverages and Evaluation of their Storage Stability

olor changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage

Contact Info

Product

Resources

About