We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage.
- Authors
Lyu, Jian; Liu, Xuan; Bi, Jinfeng; Wu, Xinye; Zhou, Linyan; Ruan, Weihong; Zhou, Mo; Jiao, Yi
- 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 (<italic>A</italic>420), color parameters, Vitamin C (<italic>V</italic>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 <italic>V</italic>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 (<italic>R</italic>2 > 0.859), the first-order model (<italic>R</italic>2 > 0.926) and the combined kinetic model (<italic>R</italic>2 > 0.916) were the most appropriate to describe the changes of <italic>a</italic>* and <italic>b</italic>* values, the degradation of <italic>V</italic>c and the changes of <italic>A</italic>420, <italic>L</italic>* 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.
- Publication
Journal of Food Science & Technology, 2018, Vol 55, Issue 3, p1003
- ISSN
0022-1155
- Publication type
Article
- DOI
10.1007/s13197-017-3013-x