Mechanisms non-enzymatic browning in orange juice during storage

被引：81

作者：

Paravisini, Laurianne ^{[1
]}

Peterson, Devin G. ^{[1
]}

机构：

[1] Ohio State Univ, Dept Food Sci & Technol, 317 Parker Food Sci & Technol Bldg,2015 Fyffe Rd, Columbus, OH 43210 USA

来源：

FOOD CHEMISTRY | 2019年 / 289卷

关键词：

Orange juice; Maillard reaction; Ascorbic acid; Reactive Carbonyl Species; Browning; ALPHA-DICARBONYL COMPOUNDS; MAILLARD REACTION; AMINO-ACIDS; ENZYME INACTIVATION; APPLE JUICE; FRUIT; METABOLOMICS; DEGRADATION; FRUCTOSE; GLUCOSE;

D O I：

10.1016/j.foodchem.2019.03.049

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The role of Reactive Carbonyl Species (RCS) derived from the Maillard reaction and ascorbic acid degradation on brown color formation was investigated in orange juice during storage. Eight RCS were monitored in aseptic juice over an 8-week period under refrigerated (4 degrees C) and accelerated conditions (35 degrees C). Significant changes in RCS concentrations were reported and positively correlated with color formation. Recombination experiments demonstrated the significant role of 3-deoxyglucosone and acetol on color formation as well as their interactions with glyoxal and methylglyoxal that lead to an increase in browning. Isotopic enrichment techniques further identified fructose as the main precursor of RCS, indicating the important role of Maillard reaction as a mechanism of non-enzymatic browning during orange juice storage. Finally, among the amino acids, tryptophan and glutamine showed the largest percentage losses in orange juice during storage and were reported to significantly impact the RCS composition and color formation.

引用

页码：320 / 327

页数：8

共 35 条

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