The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

Abstract

Under the conditions of weak basis and the reaction temperature range of 110-150 °C, lysine, arginine and histidine were reacted with L-ascorbic acid at equal amount for 30-150 min, respectively and the formation of browning products was monitored with UV-vis spectrometry. The kinetic characteristics of their non-enzymatic browning reaction were investigated. The study results indicated that the non-enzymatic browning reaction of these three amino acids with L-ascorbic acid to form browning products was zero-order reaction. The apparent activation energies for the formation of browning products from L-ascorbic acid/lysine, L-ascorbic acid/arginine and L-ascorbic acid/histidine systems were 54.94, 50.08 and 35.31kJ/mol. The activation energy data indicated the degree of effects of reaction temperature on non-enzymatic browning reaction. Within the temperature range of 110-150 °C, the reaction rate of L-ascorbic acid/lysine system was the fastest one, followed by that of the L-ascorbic acid/arginine system. The reaction rate of L-ascorbic acid/histidine system was the slowest one. Based on the observed kinetic data, the formation mechanisms of browning products were proposed.Keywords: kinetics; non-enzymatic browning reaction; ascorbic acid; Maillard reaction; amino acid.Practical Application: These findings can improve our understanding of the formation mechanisms of food colors for the more effective control of the colors of final products in the foods rich in L-ascorbic acid and basic amino acids.

Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

“…The measurement of the absorbance at 420 nm in a T70 + UV–Visible Spectrophotometer (PG instruments Ltd, UK) is a way to monitor the reaction process of the non‐enzymatic browning reactions, the Maillard reaction and the caramelization, i.e ., to know the status of the formation of the browning products . This is of prime importance as both reactions affect the quality of processed products in relation to the sensory attributes (color, flavour and taste) …”

Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana

“…Of the non-enzymatic browning processes, it is Maillard reaction, involving reducing sugars with amino acids, protein and protein derivatives, that has received much attention from workers like Quayson and Ayernor (2007), Hemmler et al (2018) and Yu et al (2018). Although the reaction results in loss of essential amino acids, various studies in model systems and natural foods have reported the presence of products that have antioxidants activities (Phisut and Jiraporn, 2013;Wijewickreme and Kitts, 1997;Bedinghaus and Ockerman, 1995;Wijewickreme and Kitts, 1998a, b).…”

“…Of the non-enzymatic browning processes, it is Maillard reaction, involving reducing sugars with amino acids, protein and protein derivatives, that has received much attention from workers like Quayson and Ayernor (2007) , Hemmler et al. (2018) and Yu et al. (2018) .…”

Biocomposites Based on Plasticized Wheat Flours: Effect of Bran Content on Thermomechanical Behavior

“…However, films with low fiber content showed good transparency, satisfying a fundamental characteristic for some packaging applications. The yellowing/browning of the TPWF films, which it is normally caused by the non-enzymatic reactions that occur during plasticization, is emphasized by the presence of the bran, which adds opacity and darkening [ 16 , 17 , 18 ].…”