Thermally Degraded Flavors in Citrus Juice Products

Nagy, Steven; Lee, H.S.

doi:10.1021/bk-1989-0409.ch031

Cited by 27 publications

(21 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nevertheless, process conditions of juices can a †ect some quality parameters such as ascorbicacid content (Saguy et al 1978). Ascorbic-acid degradation can lead to non-enzymatic browning (NEB) ; therefore, ascorbic-acid loss is not only important nutritionally, but also its degradation is related to Ñavour and colour changes (Handwerk and Coleman 1988 ;Lee and Nagy 1988 ;Nagy et al 1989). Other parameters include sucrose loss due to hydrolysis (Curl and Talburt 1961) and hydroxymethyl furfural (HMF) formation (Nagy 1980 During recent years, microwave heating and other emerging technologies have received considerable attention due to the consumer interest in minimally processed products.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the thermal treatment of orange juice during continuous microwave and conventional heating

Villamiel

Castillo

Martín

et al. 1998

J. Sci. Food Agric.

View full text Add to dashboard Cite

The effect of continuous‐flow microwave heat treatment of orange juice was evaluated by using parameters of quality (pectin methylesterase (PME) inactivation and ascorbic acid, free amino acids, carbohydrates and hydroxymethyl furfural (HMF) contents, as well as degree of browning). Results were compared with those obtained using a conventional tubular heat exchanger having the same heating and cooling phases. The continuous microwave process proved to be an effective system for PME inactivation without the inclusion of a holding phase. In general, no differences were found between the two systems used in the majority of the indicators studied, except that a slight decrease was observed in the most reactive amino acids in the case of conventionally heated orange juice. This fact could be due to overheating of the juice at the tubular heat exchanger. © 1998 Society of Chemical Industry

show abstract

Section: Introductionmentioning

confidence: 99%

Assessment of the thermal treatment of orange juice during continuous microwave and conventional heating

Villamiel

Castillo

Martín

et al. 1998

J. Sci. Food Agric.

View full text Add to dashboard Cite

show abstract

“…Nonenzymatic browning in citrus juices is because of the reactions of sugars, amino acids and ascorbic acid. It leads to the formation of a wide variety of end products including organic acids, furans, furanones, ketones, cyclopentanones, oyranoses and pyrroces (Nagy et al. 1989).…”

Section: Resultsmentioning

confidence: 99%

STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS(L.) OSBECK) JUICE

Rai

Rai²,

Majumdar³

et al. 2008

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The shelf life of filtered juice is extremely important to make the clarification process successful. Ultrafiltered mosambi juice was collected under aseptic condition in sterilized vials in a laminar flow chamber. The collected filtered juice was stored in amber‐colored and transparent vials for 1 month, and its quality parameters (total soluble solid, pH, clarity, color and ascorbic acid) were studied at 5‐day intervals. The juice, stored at room temperature, was spoiled in 3 days. The soluble solid and pH of the juice stored at refrigerated temperature in both vials remained unchanged during the storage period. The degradation kinetics of ascorbic acid and nonenzymatic browning for both the storage vials was established. The clarity of juice decreases with time marginally. Ascorbic acid decreases, and nonenzymatic browning increases in both vials to some extent at the end of storage time (30 days). PRACTICAL APPLICATIONS The study of the shelf life of ultrafiltered mosambi juice is of utmost importance from the point of view of industrial applications. Production of clarified juice is meaningful only if it can be stored for a prolonged period without being fermented. This renders availability of processed juice round the year and the places where the fruits are not available. The clarified mosambi juice produced by ultrafiltration is free of any additives and preservatives. Therefore, a proper storage study over an adequate period of time is necessary. Monitoring of various parameters of the juice, degradation kinetics of the clarity and ascorbic acid will dictate the longevity of the treated juice, which in turn will indicate the expiry time of the juice from the day of processing.

show abstract

“…These undesirable and complex reactions lead to the formation of a wide variety of end-products including organic acids, furans, ketones, pyrroles, and others compounds. Some of these compounds contribute to off-flavors of juice (Nagy, Rouseff, & Lee, 1989). Most of these reactions are correlated with the dissolved oxygen content of the product.…”

Section: Introductionmentioning

confidence: 99%