The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine

Yang, Yan; Li, Ya; Liang, Feng; Yu, Ai‐Nong; Sun, Baoguo; Liu, Yuping

doi:10.1515/ijfe-2019-0189

Cited by 8 publications

(7 citation statements)

References 33 publications

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“…The effect of temperature on the degradation of ASA was obvious. The degradation rate of ASA was faster ( 5 , 9 , 30 , 35 ). The concentration of ASA decreased as the reaction time elapsed; the concentration of ASA reached equilibrium within the long reaction time.…”

Section: Resultsmentioning

confidence: 99%

“…As ASA was the only initial compound present at the time (t) zero in the solution loaded in the closed reactor, it was the only compound whose concentration was measured during the reaction. The following chemical equation can be written as Formula A ( 5 ).…”

Section: Methodsmentioning

confidence: 99%

“…Then, BPs are generated through two different pathways, Step 2 and Step 4. On the one hand, UIPs are generated through the further degradation of PT in Step 3, and then, BPs are generated subsequently in Step 4 because UIPs are the precursors of BPs ( 5 ). Step 3 and Step 4 proceed under acidic, neutral, or basic conditions.…”

Section: Methodsmentioning

confidence: 99%

“…There is abundant ASA in fruits and vegetables, and it also exists as a food additive in various processed foods ( 1 – 3 ). The degradation of ASA commonly occurs during the thermal processing of food, which not only leads to the loss of nutrients but also initiates the non-enzymatic browning reactions, resulting in a color change in the food ( 4 – 5 ). There are some related studies reported on the kinetics of the degradation of ASA ( 6 – 15 ).…”

Section: Introductionmentioning

confidence: 99%

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Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water

Liang

Yang²,

Xie³

et al. 2023

Front. Nutr.

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The effect of reaction conditions, which comprised the reaction temperature (150–190°C), processing time (0.50, 0.75, 1.00, 1.25, 1.50, 2.00, and 2.50 h), pH (5.0, 7.0, and 9.5), and concentration (0.03–0.07 mol/L) of L-ascorbic acid (ASA), on the degradation of ASA was investigated in hot-compressed water (HCW). The degradation kinetics of ASA and generation kinetics of browning products (BPs) were studied. The results showed that ASA degradation conformed to the pseudo-first-order kinetics, and the formation of BPs was closely related to the concentration of H3O+ in HCW. The acidic condition (pH = 5.0) and lower concentration of ASA (0.03 mol/L) were more favorable for ASA degradation. In HCW, the average apparent activation energy (Ea) of ASA was 15.77, 31.70, and 47.53 kJ/mol at pH 5.0, 7.0, and 9.5, respectively. The possible degradation mechanisms of ASA and the generation of BPs in HCW were proposed based on the experimental results.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water

Liang

Yang²,

Xie³

et al. 2023

Front. Nutr.

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“…Nevertheless, further increment of the frying temperature to 180 °C and 200 °C resulted in slight intensification of the color difference (Tukey's test, p < 0.01). This suggested that the ACD of the deep-fried eggplant might be related to non-enzymatic browning, which was confirmed to be strongly associated with L-ascorbic acid (vitamin C) loss during the thermal process (Yang et al, 2021). Eggplant contains a moderate amount of L-ascorbic acid, with an average quantity of 89 mg/100g (Hanson et al, 2006).…”

Section: Effects Of Frying Conditionsmentioning

confidence: 85%

Solutions for effective prevention of after-cooking discoloration in deep-fried eggplant (Solanum melongena L.)

2022

ANRES

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Importance of the work: Deep-fried eggplant often undergoes the negative impact of after-cooking discoloration (ACD). The pretreatment method and deep-frying parameters are critical factors that can minimize ACD in deep-fried eggplant. Objectives: To investigate the effects of different calcium chloride soaking and deep-frying conditions on the after-cooking discoloration of deep-fried eggplant. Materials & Methods: A series of preliminary experiments was conducted to investigate the effect of calcium chloride concentration, soaking time, frying temperature and frying time on the ACD of deep-fried eggplant and identify the important factors. Frying temperature and frying time were chosen for further optimization study using response surface method (RSM). Results: All the mentioned factors had positive effects on mitigating the ACD. Overall, the results demonstrated that pretreatment using calcium chloride helped to minimize the ACD of deep-fried eggplant, with the appropriate concentration and soaking time being 2% and 5 min, respectively. The results indicated that frying temperature and frying time were the most important parameters affecting the response. The RSM optimization results showed that the minimum color difference could be obtained at the optimum frying conditions of temperature = 161°C and time = 209 seconds and their factor contributions were 22 and 78%, respectively. The achieved color difference was about 3.48, which was close to 2.3, the "just noticeable color difference". Main finding: The results provide a strategy for the development of industrial-scale production of deep-fried eggplant.

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The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water

Feng,

Yang,

Xie

et al. 2024

J Sci Food Agric

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BACKGROUNDHCW, also known as subcritical water (SCW), refers to high‐temperature compressed water in a special physical and chemical state. It is an emerging technology for natural product extraction. The volatile organic compounds (VOCs) generated from the Maillard reaction between L‐ascorbic acid (ASA) and L‐cysteine (Cys) have attracted significant interest in the flavor and fragrance industry. This study aimed to explore the formation mechanism of VOCs from ASA and Cys and examine the effects of reaction parameters such as temperature, time, and pH in HCW.RESULTSThe identified VOCs were predominantly thiophene derivatives, polysulfides, and pyrazine derivatives in HCW. The findings indicated that thiophene derivatives were formed under various pH conditions, with polysulfide formation favored under acidic conditions and pyrazine derivative formation preferred under weak alkaline conditions, specifically at pH 8.0.CONCLUSIONThe Maillard reaction between ASA and Cys mainly produced thiophenes derivatives, poly‐sulfides, and pyrazines derivatives in HCW. The generation mechanism significantly was significantly depends on the surrounding pH condition.This article is protected by copyright. All rights reserved.

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The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine

Cited by 8 publications

References 33 publications

Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water

Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water

Solutions for effective prevention of after-cooking discoloration in deep-fried eggplant (Solanum melongena L.)

The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water

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