Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing
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چکیده
منابع مشابه
Studies on the Occurrence of Non-enzymatic Browning during the Storage of Cloudy Apple Juice
Abstract 120 day storage experiment at 4°C, 22°C and 40°C of cloudy apple juice without AA added or juice with 0.006% or 0.024% (w/w) AA added was conducted. The content of polyphenols, 5-(hydroxymethyl)furaldehyde (5-HMF), ascorbic acid, and the color were assessed by HPLC and other analysis techniques. The formation of new particles in juice during storage was studied by electronic scan micro...
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Yu A.-N., Tang L.-P. (2016): Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system. Czech J. Food Sci., 34: 503–510. The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125–155°C for 10–120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed ...
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Food additives, such as antioxidants and preservatives, are added to increase the shelf life of food items. In this Application Note, we describe a method to quantify an antioxidant (vitamin C) and preservatives (citric acid, benzoic acid) in orange juice. The method was developed on an Agilent 1260 Infinity LC system using an Agilent Poroshell EC-C18 column. Partial method validation was perfo...
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The redox couple between ascorbic acid (vitamin C) oxidation and reduction of the semiquinoid form of p-phenylenediamine (PPDA) is the basis of a new chronometric assay of vitamin C. Commercial horseradish peroxidase or citrus peroxidase isolated from seeds catalyzes the hydroperoxidation of PPDA through a re versible semiquinoid form to a colored condensa tion product. Ascorbic acid interrupts...
متن کاملEffect of L-cysteine, Potassium Metabisulfite, Ascorbic Acid and Citric Acid on Inhibition of Enzymatic Browning in Longan
The effect of different anti-browning agents on partially purified longan polyphenol oxidase (PPO) activity was investigated by spectrophotometry, using catechol as a phenolic substrate. For this purpose, L-cysteine, potassium metabisulfite, ascorbic acid, and citric acid were used to inhibit the activity of longan PPO at different concentrations (0-10 mM). Lcysteine was found to be the most po...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2010
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2009.08.025