Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach.
ascorbic acid degradation, soluble fractions, insoluble fractions
non-enzymatic browning
orange juice
storage
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Jul 2020
Jul 2020
Historique:
received:
28
11
2019
revised:
24
03
2020
accepted:
09
04
2020
pubmed:
10
4
2020
medline:
6
1
2021
entrez:
10
4
2020
Statut:
ppublish
Résumé
Non-enzymatic browning (NEB) is the main quality defect in shelf-stable orange juice and other fruit juices during storage. Previous studies on NEB focused solely on the soluble fraction of orange juice, regardless of the fact that both soluble and insoluble fractions turn brown during extended storage. Clear evidence of the relative contribution of both fractions to NEB is currently lacking in the literature. This study investigated the contribution of the soluble and insoluble fractions of orange juice, which were obtained by centrifugation and ethanol precipitation, to NEB during storage. Changes in different NEB-related attributes, such as ascorbic acid (AA) degradation, and the browning index (BI), were quantified and kinetically modeled. Evaluation of color during storage showed that the orange juice and the soluble compound-containing fractions turned brown whereas the insoluble fractions did not. The soluble compound-containing fractions showed exactly the same browning behavior with storage as the plain orange juice. Based on the kinetic parameters obtained, the degradation of AA, the hydrolysis of sucrose, the increase in the glucose and fructose content, and the formation of furfural and 5-hydroxymethylfurfural during storage were similar for the plain orange juice and the soluble compound-containing fractions. This work provided evidence that the soluble fraction of orange juice plays the major role in NEB, unlike the insoluble fraction, which seems to make no contribution. Results from this work also demonstrate the potential use of the soluble fraction as an orange-juice-based model system of reduced complexity that can be used for the further investigation of NEB processes. © 2020 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Non-enzymatic browning (NEB) is the main quality defect in shelf-stable orange juice and other fruit juices during storage. Previous studies on NEB focused solely on the soluble fraction of orange juice, regardless of the fact that both soluble and insoluble fractions turn brown during extended storage. Clear evidence of the relative contribution of both fractions to NEB is currently lacking in the literature. This study investigated the contribution of the soluble and insoluble fractions of orange juice, which were obtained by centrifugation and ethanol precipitation, to NEB during storage. Changes in different NEB-related attributes, such as ascorbic acid (AA) degradation, and the browning index (BI), were quantified and kinetically modeled.
RESULTS
RESULTS
Evaluation of color during storage showed that the orange juice and the soluble compound-containing fractions turned brown whereas the insoluble fractions did not. The soluble compound-containing fractions showed exactly the same browning behavior with storage as the plain orange juice. Based on the kinetic parameters obtained, the degradation of AA, the hydrolysis of sucrose, the increase in the glucose and fructose content, and the formation of furfural and 5-hydroxymethylfurfural during storage were similar for the plain orange juice and the soluble compound-containing fractions.
CONCLUSION
CONCLUSIONS
This work provided evidence that the soluble fraction of orange juice plays the major role in NEB, unlike the insoluble fraction, which seems to make no contribution. Results from this work also demonstrate the potential use of the soluble fraction as an orange-juice-based model system of reduced complexity that can be used for the further investigation of NEB processes. © 2020 Society of Chemical Industry.
Substances chimiques
5-hydroxymethylfurfural
70ETD81LF0
Furaldehyde
DJ1HGI319P
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3765-3775Subventions
Organisme : Fonds Wetenschappelijk Onderzoek
ID : 12K2216N
Organisme : Fonds Wetenschappelijk Onderzoek
ID : G0C3718N
Organisme : Fonds Wetenschappelijk Onderzoek
ID : GOA7615N
Informations de copyright
© 2020 Society of Chemical Industry.
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