化学
褐变
抗坏血酸
橙汁
食品科学
橙色(颜色)
糠醛
蔗糖
果糖
维生素C
色谱法
生物化学
催化作用
作者
Scheling Wibowo,Tara Grauwet,Jihan Santanina Santiago,Jovana Tomić,Liesbeth Vervoort,Marc Hendrickx,Ann Van Loey
出处
期刊:Food Chemistry
[Elsevier]
日期:2015-11-01
卷期号:187: 140-151
被引量:116
标识
DOI:10.1016/j.foodchem.2015.03.131
摘要
In view of understanding colour instability of pasteurised orange juice during storage, to the best of our knowledge, this study reports for the first time in a systematic and quantitative way on a range of changes in specific quality parameters as a function of time and as well as temperature (20 °C to 42 °C).A zero-order (°Brix, fructose, glucose), a first-order (vitamin C), a second-order (sucrose) and a fractional conversion model (oxygen) were selected to model the evolution of the parameters between parentheses.Activation energies ranged from 22 to 136 kJ mol -1 , HMF formation being the most temperature sensitive.High correlations were found between sugars, ascorbic acid, their degradation products (furfural and HMF) and total colour difference (ΔE*).Based on PLS regression, the importance of the quality parameters for colour degradation was ranked relatively among each other: the acid-catalysed degradation of sugars and ascorbic acid degradation reactions appeared to be important for browning development in pasteurised orange juice during ambient storage.
科研通智能强力驱动
Strongly Powered by AbleSci AI