Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During Storage

Lee, H.S.; Nagy, Steven

doi:10.1111/j.1365-2621.1988.tb10201.x

Cited by 133 publications

(124 citation statements)

References 19 publications

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“…However, the decomposition of ascorbic acid is reported to be the major deteriorative reaction occurring during the storage of orange juice (Solomon et al 1995). Further there exists a high correlation between the percentage loss of ascorbic acid and an increase in browning in grapefruit juices (Lee and Nagy 1988b). On the other hand, sugar-amino acid reactions of the classical Maillard type are of minor importance in citrus juice browning because of the high acidity (pH 2.0-4.0) involved (Clegg 1964).…”

Section: Chemistry Of Non-enzymatic Browningmentioning

confidence: 99%

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Bharate¹,

Bharate

2012

J Food Sci Technol

120

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Citrus juices are widely consumed due to their nutritional benefits and variety of pharmacological properties. Non-enzymatic browning (NEB) is one of the most important chemical reactions responsible for quality and color changes during the heating or prolonged storage of citrus products. The present review covers various aspects of NEB in citrus juice viz. chemistry of NEB, identifiable markers of NEB, analytical methods to identify NEB markers and ways to improve the quality of citrus juice. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is one of the promising marker formed during browning process with number of analytical methods reported for its analysis; therefore it can be used as an indicator for NEB process. Amongst analytical methods reported, RP-HPLC is more sensitive and accurate method, which can be used as analytical tool. NEB can be prevented by removal of amino acids/ proteins (via ion exchange treatment) or by targeting NEB reactions (e.g. blockage of furfural/ HMF by sulphiting agent).

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Section: Chemistry Of Non-enzymatic Browningmentioning

confidence: 99%

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Bharate¹,

Bharate

2012

J Food Sci Technol

120

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“…These compounds are created from cetosamines during the second stage of the Maillard reaction [21,24].…”

Section: Introductionmentioning

confidence: 99%

Article

Efstathiou¹,

Feuardent²,

Méjean

et al. 2002

Lait

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-Carbonyl analysis was used in order to follow the main reactions involved in the process of deterioration of milk powders. This method was applied after the milk had been processed using microfiltration and ultrafiltration, freeze-drying or spray-drying. The milk powders were then stored at a temperature of 45 o C and aw ranging from 0.7, 0.11, 0.23 and 0.33 to 0.5 for a period of twenty days. Water adsorption was influenced by powder composition on one hand, with a maximum water adsorption of whey proteins at 0.20 aw, and by the physical state of molecules on the other hand. At certain conditions such as 45 o C and 0.33 aw, amorphous lactose released the water molecules and turned into crystallised lactose. All powders studied exhibited a minimum deterioration, except those rich in lactose, at 0.20 ± 0.5 aw. For the products rich in lactose this minimal deterioration was observed at two aw values: 0.10 and 0.30. The determination of the monolayer moisture was carried out either theoretically with the BET model or experimentally so as to predict the most favourable degree of dehydration of dehydrated products.Carbonyl / powder stability / sorption isotherm / water activity / monolayer value Résumé -L'utilisation du dosage des carbonyles pour suivre les principales réactions intervenant dans la détérioration des produits laitiers déshydratés : prédiction du degré de déshydra-tation le plus favorable. Un dosage des carbonyles a été utilisé afin de suivre les principales réactions intervenant dans la détérioration des poudres de lait. Cette méthode a été appliquée à des Carbonyle / stabilité des poudres / isotherme de sorption / activité de l'eau / couche monomoléculaire d'eau

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“…(4,5) HMF is a classic index of the browning process in milk, for which two main types are used: free HMF (formed by Maillard reaction and sugar degradation), and total HMF (coming from artificial degradation of lactulosyllysine through 1,2 enolization in the Maillard reaction). (6,7) In juices (8) and honey,(9) the main pathway is sugar degradation, because of the high concentration of sugar and low pH. HMF was determined in dried pasta by Acquistucci and Bassotti(10) and Resmini et al, (11) and in breakfast and baby cereals by the present research group.…”

Section: Introductionmentioning

confidence: 99%

Determination of Furfural Compounds in Enteral Formula

Rufián-Henares

Garcı́a-Villanova

Guerra‐Hernández

2001

Journal of Liquid Chromatography & Related Technologies

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HPLC methods are described for the determination of furanic compounds (hydroxymethylfurfural and furfural) in enteral formulas prepared with dextrinomaltose and milk proteins, and in model systems enclosing these ingredients. These compounds were extracted in aqueous solution, purified with organic solvents, and separated in a reversed-phase C 18 column with water-acetonitrile (95:5 v/v). Average recovery rates of HMF and furfural were 99.2% and 71.1%, respectively. The variation coefficients for HMF and furfural were 2.41% and 1.23%, respectively. The detection limit was 0.01 mg/L for both compounds. HMF and furfural levels in enteral formulas ranged from 0.05 to 19.1 mg/L and from 0.14 to 0.72 mg/L, respectively.

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Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During Storage

Cited by 133 publications

References 19 publications

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Article

Determination of Furfural Compounds in Enteral Formula

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