Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage

Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach... Kinetics of non-enzymatic browning and loss of free amino acids during different storage temperature (4, 25, 37 °C) were investigated. Changes of browning degree (A 420), color parameters, Vitamin C (V c), free amino acids and 5-hydroxymethylfurfural (5-HMF) were analyzed to evaluate the non-enzymatic browning reactions, which were significantly affected by storage temperature. The lower temperature (4 °C) decreased the loss of V c and the generation of 5-HMF, but induce the highest loss of serine. At the end of storage, loss of serine, alanine and aspartic acid were mainly lost. Results showed that zero-order kinetic model (R 2 > 0.859), the first-order model (R 2 > 0.926) and the combined kinetic model (R 2 > 0.916) were the most appropriate to describe the changes of a * and b * values, the degradation of V c and the changes of A 420, L * and 5-HMF during different storage temperatures. These kinetic models can be applied for predicting and minimizing the non-enzymatic browning of fresh peach juice during storage. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage

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Publisher
Springer India
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-017-3013-x
Publisher site
See Article on Publisher Site

Abstract

Kinetics of non-enzymatic browning and loss of free amino acids during different storage temperature (4, 25, 37 °C) were investigated. Changes of browning degree (A 420), color parameters, Vitamin C (V c), free amino acids and 5-hydroxymethylfurfural (5-HMF) were analyzed to evaluate the non-enzymatic browning reactions, which were significantly affected by storage temperature. The lower temperature (4 °C) decreased the loss of V c and the generation of 5-HMF, but induce the highest loss of serine. At the end of storage, loss of serine, alanine and aspartic acid were mainly lost. Results showed that zero-order kinetic model (R 2 > 0.859), the first-order model (R 2 > 0.926) and the combined kinetic model (R 2 > 0.916) were the most appropriate to describe the changes of a * and b * values, the degradation of V c and the changes of A 420, L * and 5-HMF during different storage temperatures. These kinetic models can be applied for predicting and minimizing the non-enzymatic browning of fresh peach juice during storage.

Journal

Journal of Food Science and TechnologySpringer Journals

Published: Jan 30, 2018

References

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