Kinetic models of non-enzymatic browning in apple puree
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 no...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2000-06, Vol.80 (8), p.1162-1168 |
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| creator | Ibarz, A Pagán, J Garza, S |
| description | 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 A420 and sucrose which were lower than those found previously for clarified juices with the same soluble solids content.
© 2000 Society of Chemical Industry |
| doi_str_mv | 10.1002/1097-0010(200006)80:8<1162::AID-JSFA613>3.0.CO;2-Z |
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© 2000 Society of Chemical Industry</description><subject>apple puree</subject><subject>Biological and medical sciences</subject><subject>colour</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>HMF</topic><topic>kinetic models</topic><topic>non-enzymatic browning</topic><topic>sugars</topic><topic>thermal treatment</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ibarz, A</creatorcontrib><creatorcontrib>Pagán, J</creatorcontrib><creatorcontrib>Garza, S</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 19</collection><collection>Periodicals Index Online Segment 30</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ibarz, A</au><au>Pagán, J</au><au>Garza, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Kinetic models of non-enzymatic browning in apple puree</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2000-06</date><risdate>2000</risdate><volume>80</volume><issue>8</issue><spage>1162</spage><epage>1168</epage><pages>1162-1168</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>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 A420 and sucrose which were lower than those found previously for clarified juices with the same soluble solids content.
© 2000 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/1097-0010(200006)80:8<1162::AID-JSFA613>3.0.CO;2-Z</doi><tpages>7</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Periodicals Index Online |
| subjects | apple puree Biological and medical sciences colour Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology HMF kinetic models non-enzymatic browning sugars thermal treatment |
| title | Kinetic models of non-enzymatic browning in apple puree |
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