This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidases), both qualitatively and quantitatively. Then the relationships between intensity of browning and the browning parameters are discussed, including a paragraph on the methods used for browning evaluation. Finally, the different methods for the control of browning are presented.

Enzymatic browning reactions in apple and apple products

Kinetic models for colour changes in pear puree during heating at relatively high temperatures.

Studies on the occurrence of non-enzymatic browning during storage of citrus juice

Effects of storage temperature and time on the quality of commercially canned grapefruit juice were investigated. The most noteworthy and reproducible trend observed by HPLC was a significant increase in concentration of 5-hydroxymethylfurfural and furfural with increased storage temperature. During storage over 50% of sucrose was hydrolyzed after 6 wk at 30 degrees C, and the reducing sugars increased in accordance with hydrolysis of sucrose. In the juice stored at 50 degrees C, more than 98% of the ascorbic acid, and about 9% of total sugars were lost. Lightness value of juice decreased continuously during storage.

Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During Storage

The effects of thermal treatments on 11∞Brix apple puree were studied at temperatures from 80 to 98∞C. Colour changes (measured by reflectance spectroscopy, colour difference, L*, a* and b* and the evolution of 5-hydroxymethylfurfural (HMF) and sugars (hexoses and sucrose) were used to evaluate non-enzymatic browning. A kinetic model based on a two-stage mechanism was applied to the evolution of colour difference and a*. A first-order kinetic model was applied to L* evolution, while the evolution of absorbance at 420 nm (A420 ) of the liquid fraction was described using a zero-order kinetic model. Thermally treated samples became more reddish and suffered a slight loss of yellow hues. The effect of temperature on the kinetic constants was described by an Arrhenius-type equation. The presence of pulp in the samples led to activation energies for A 420 and sucrose which were lower than those found previously for clarified juices with the same soluble solids content. # 2000 Society of Chemical Industry

/pdf/kinetic-models-of-non-enzymatic-browning-in-apple-puree-3gt56k7udk.pdf

Kinetic models of non-enzymatic browning in apple puree

The effect of storage on apple juice concentrate was determined by following changes in composition during a period of 111 days at 37°C. Results showed that storage caused an 87% loss in the total free amino acids, which was mostly due to decreases in glutamic acid, asparagine and aspartic acid. The forml titration method was inadequate for determining the amino compounds involved in Maillard-type reactions. Sucrose was hydrolyzed under these conditions at a rate corresponding to a fist order process. The reducing sugars increased at a rate determined by the inversion of sucrose; no consumption attributable to browning reaction was detected. Reduction of organic acids was 9% while apparent phenolic compounds increased from 0.149 to 0.215 g/100g. A maximum accumulation of HMF was observed after 100 days of storage.

Influence of Storage on the Composition of Clarified Apple Juice Concentrate

Handle everyday research tasks with reliable, citation-backed results

Your personal Research Agent to handle research tasks with citation-backed results

Popular Tasks used by Researchers

How can I help with your research?

Meet SciSpace

Get more enhanced response by uploading the PDFs you want me to reference.

No relevant PDFs in your library

SciSpace is the AI research assistant for academics. Run systematic literature reviews on 280M+ papers, and write papers with cited sources. Trusted by 1M+ students, PhDs & researchers.

SciSpace | AI for Research

Analyze PDFs

Code & Manuscripts

Funding & Grants

Literature & Patents

Medical & Clinical Data

Systematic Review

Visualize & Present

Web & Data

Build a Google Scholar-like website for your research.

Build a website

Create charts and images for your research

Create a Chart

Write a paper for submission to a journal

Draft a manuscript

Patent Search

Design eye-catching scientific posters in minutes.

Scientific Poster Generation

Systematic Literature Review

One task is running at the moment. Your messages will be shown right after.

Drag and drop or click here to browse

Loved by <highlight>1 million+</highlight> researchers

Extract a list of specific topics and their sources from unstructured text

Topics

Compare and analyze relevant papers that matches with your search

Papers

Get insights from PDFs and bookmarked papers from your library

My library

Recent searches

Try searching for:

Catch AI-generated content in scholarly and non-scholarly content

{ai} Detector

Ai Writer

Get PDF Summaries, highlighted text explanations 

Chat with PDF

Effortlessly create in-text citations and bibliographies in APA and 2,500 other formats

Citation generator

Get explanations, summaries, and answers on academic papers

Ease up your research workflow with {scispace}'s cohort of exciting AI tools

Elevate your academic writing skills and convey your ideas the way you want

Paraphraser

Explore our range of reading and writing tools

Your file is being prepared and should be ready in a few minutes. If it's a large file, it might take a bit longer. You can close this window, and we'll email you the file when it's done.

You have reached a maximum limit of <strong>{limit}</strong> columns in the table. Remove at least <strong>1</strong> column to add or create another one.

N.E. Babsky

Author Tools

Chat about Author

Papers

Influence of Storage on the Composition of Clarified Apple Juice Concentrate