Nonenzymatic Browning in Aseptically Packaged Orange Juice and Orange Drinks. Effect of Amino Acids, Deaeration, and Anaerobic Storage

Abstract

Single strength orange juice and synthetic orange drinks containing 10% (v/v) orange juice and 0.4 and 0.8% w/w concentrations of each amino acid, aspartic acid, arginine, and 4-aminobutyric acid were aseptically packaged using 250 mL Tetra Brik Packs. Samples were stored at 24°C for 16 wk under anaerobic and aerobic conditions, and were tested every 4 wk for nonenzymatic browning, ascorbic acid (AA) retention, dehydroascorbic acid (DHAA) formation, and sensory changes. Deaeration and anaerobic storage resulted in increased retention of ascorbic acid. However, there was very little change in the flavor score, browning, color or change in the amino acid content of the different samples during the entire storage period.

Effect of Antioxidant and Conditions on Solubility of Irradiated Food Proteins in Aqueous Solutions

“…This may be due, in part, to the reactivity of dehydroascorbic acid (DHA) and free amino acids or lysine amino groups, causing formation of pigmented browning products. Similar reactions have been implicated in browning of stored orange juice (Kacem et al, 1987). Red pigment can form in low moisture systems containing ascorbic acid and lysine (Ueda et al, 1986).…”

“…The effects of ascorbic acid on unirradiated samples are interesting. When oxidized to dehydroascorbic acid (DHA), which is more reactive (Kacem et al, 1987), it may bind lysine residues. Resulting changes in protein conformation might destabilize proteins such as BSA.…”

Processing, food applications and safety of aloe vera products: a review

“…Poor filtration results in sedimentation of aloe juice on storage. The unpasteurized aloe juice is fortified with vitamin C and citric acid to avoid browning reactions, improve flavor and stabilize the juice (Eison-Perchonok and Downes 1982; Kacem et al 1987;Kennedy et al 1992;Tramell et al 1986). Aim of deareation is to prevent oxidation of ascorbic acid which eventually improves the flavors of aloe vera juice (Chan and Cavaletto 1986).…”

Processing of Aloe Vera Leaf Gel: A Review

“…The unpasteurized aloe gel juice was fortified with vitamin C and citric acid to avoid browning reaction, to improve the flavor of Aloe vera gel juice and to stabilize the juice [25,26,27,28] . The pH of aloe gel juice was adjusted between 3.0 and 3.5 by adding citric acid to improve the flavour of Aloe vera gel juice.…”