Nonenzymatic Browning of Orange Juices During Storage

• Autorzy: Inga Klimczak

Warianty tytułu

Nieenzymatyczne brunatnienie soków pomarańczowych podczas przechowywania

• Języki publikacji: EN

Abstrakty

EN

The aim of the present study was to determine the effect of storage conditions on non-enzymatic browning of orange juices. The rate of browning was measured by the changes in color parameters of juices (CIE L*a*b*), vitamin C and hydroxymethylfurfural (HMF) content. All analyses were carried out for fresh juices and after storage at 18, 28 and 38°C for 2, 4 and 6 months. It was found that vitamin C in orange juice decreased with increasing time and temperature of storage. After 6 month of storage at 18, 28 and 38°C the content of vitamin C decreased by 32%, 45% and 60%, respectively. No HMF content was detected in fresh juices. The increase of HMF at 38°C was approximately 8.0 and 16.4 times higher than that of 18 and 28°C. HMF concentration of orange juice were found to be increased with an increase in vitamin C degradation. An increase in temperature and time caused a darkening of orange juices which was reflected in the degree of lightness (L*) and increase color total difference (ΔE ). High correlations were found between HMF accumulation and color parameters (ΔL, Δb) and ΔE. (original abstract)

Celem badań było określenie wpływu warunków przechowywania na nieenzymatyczne brązowienie soków pomarańczowych. Stopień brązowienia zmierzono na podstawie zmian parametrów barwy soków (CIE L*a*b*) oraz zawartości witaminy C i hydroksymetylofurfuralu (HMF). Wszystkie analizy przeprowadzono dla świeżego soku i po przechowywaniu w 18, 28 i 38°C przez 2, 4 i 6 miesięcy. Stwierdzono, że witamina C w soku pomarańczowym zmniejszała się wraz ze wzrostem czasu i temperatury przechowywania. Po 6 miesiącach przechowywania w temperaturze 18, 28 i 38°C zawartość witaminy C obniżyła się odpowiednio o 32%, 45% i 60%. W świeżych sokach nie wykryto zawartości HMF. Wzrost HMF w 38°C był około 8,0 i 16,4 razy większy niż w 18 i 28°C. Stwierdzono, że stężenie HMF soku pomarańczowego wzrasta wraz ze wzrostem degradacji witaminy C. Wzrost temperatury i czasu spowodował brunatnienie soków pomarańczowych, co spowodowało spadek stopnia jasności (L *) i zwiększenie całkowitej różnicy barw (ΔE). Stwierdzono wysoką korelację między akumulacją HMF a parametrami barwy (ΔL, Δb) i ΔE. (abstrakt oryginalny)

Słowa kluczowe

EN

Processed fruits; Food quality; Storage of food products; Food commodities

PL

Przetwory owocowe; Jakość żywności; Przechowalnictwo artykułów spożywczych; Towaroznawstwo żywności

• Czasopismo: Towaroznawcze Problemy Jakości
• Rocznik: 2020
• Numer: nr 3
• Strony: 58--65

Twórcy

autor

Inga Klimczak

• Poznan University of Economics and Business

Bibliografia

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