Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage

The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption behavior and determines the shelf‐life of these products. Although nonenzymatic browning of fruit juices has been the subject of research for a l...

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Published inComprehensive reviews in food science and food safety Vol. 20; no. 6; pp. 5698 - 5721
Main Authors Buvé, Carolien, Pham, Huong Tran Thuy, Hendrickx, Marc, Grauwet, Tara, Van Loey, Ann
Format Journal Article Web Resource
LanguageEnglish
Published Chicago Wiley Subscription Services, Inc 01.11.2021
John Wiley and Sons Inc
Subjects
Ascorbic acid
Color
Color changes
Consumer acceptance
food safety
Food Science
Fruit and Vegetable Juices
Fruit juices
Fruits
Life sciences
Maillard
Maillard Reaction
matrix
Non-enzymatic browning
Non-enzymatic browning reactions
oxygen
Quality defects
Reaction pathways
Review papers
Sciences des denrées alimentaires
Sciences du vivant
Shelf life
Storage conditions
Online AccessGet full text

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Abstract The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption behavior and determines the shelf‐life of these products. Although nonenzymatic browning of fruit juices has been the subject of research for a long time, the exact mechanism of the nonenzymatic browning reactions is not yet completely understood. This review paper aims to give an overview of the compounds and reactions playing a key role in nonenzymatic browning during the storage of fruit juices. The chemistry of the plausible reactions and their relative importance will be discussed. To better understand nonenzymatic browning, factors affecting these reactions will be reviewed and several strategies and methods to evaluate color changes and browning will be discussed. Nonenzymatic browning involves three main reactions: ascorbic acid degradation, acid‐catalyzed sugar degradation, and Maillard‐associated reactions. The most important NEB pathway depends on the matrix. Nonenzymatic browning is affected by many factors, such as the juice composition, the pH, the oxygen availability (packaging material), and the storage conditions. Nonenzymatic browning can thus be considered as a complex problem. To characterize color changes and browning and obtain insight into the browning mechanism of fruit juices, food scientists applied several approaches and strategies. These included the use of model systems with/without the addition of labeled compound and real systems as well as advanced analytical methods.
AbstractList The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption behavior and determines the shelf‐life of these products. Although nonenzymatic browning of fruit juices has been the subject of research for a long time, the exact mechanism of the nonenzymatic browning reactions is not yet completely understood. This review paper aims to give an overview of the compounds and reactions playing a key role in nonenzymatic browning during the storage of fruit juices. The chemistry of the plausible reactions and their relative importance will be discussed. To better understand nonenzymatic browning, factors affecting these reactions will be reviewed and several strategies and methods to evaluate color changes and browning will be discussed. Nonenzymatic browning involves three main reactions: ascorbic acid degradation, acid‐catalyzed sugar degradation, and Maillard‐associated reactions. The most important NEB pathway depends on the matrix. Nonenzymatic browning is affected by many factors, such as the juice composition, the pH, the oxygen availability (packaging material), and the storage conditions. Nonenzymatic browning can thus be considered as a complex problem. To characterize color changes and browning and obtain insight into the browning mechanism of fruit juices, food scientists applied several approaches and strategies. These included the use of model systems with/without the addition of labeled compound and real systems as well as advanced analytical methods.
The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption behavior and determines the shelf-life of these products. Although nonenzymatic browning of fruit juices has been the subject of research for a long time, the exact mechanism of the nonenzymatic browning reactions is not yet completely understood. This review paper aims to give an overview of the compounds and reactions playing a key role in nonenzymatic browning during the storage of fruit juices. The chemistry of the plausible reactions and their relative importance will be discussed. To better understand nonenzymatic browning, factors affecting these reactions will be reviewed and several strategies and methods to evaluate color changes and browning will be discussed. Nonenzymatic browning involves three main reactions: ascorbic acid degradation, acid-catalyzed sugar degradation, and Maillard-associated reactions. The most important NEB pathway depends on the matrix. Nonenzymatic browning is affected by many factors, such as the juice composition, the pH, the oxygen availability (packaging material), and the storage conditions. Nonenzymatic browning can thus be considered as a complex problem. To characterize color changes and browning and obtain insight into the browning mechanism of fruit juices, food scientists applied several approaches and strategies. These included the use of model systems with/without the addition of labeled compound and real systems as well as advanced analytical methods.The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption behavior and determines the shelf-life of these products. Although nonenzymatic browning of fruit juices has been the subject of research for a long time, the exact mechanism of the nonenzymatic browning reactions is not yet completely understood. This review paper aims to give an overview of the compounds and reactions playing a key role in nonenzymatic browning during the storage of fruit juices. The chemistry of the plausible reactions and their relative importance will be discussed. To better understand nonenzymatic browning, factors affecting these reactions will be reviewed and several strategies and methods to evaluate color changes and browning will be discussed. Nonenzymatic browning involves three main reactions: ascorbic acid degradation, acid-catalyzed sugar degradation, and Maillard-associated reactions. The most important NEB pathway depends on the matrix. Nonenzymatic browning is affected by many factors, such as the juice composition, the pH, the oxygen availability (packaging material), and the storage conditions. Nonenzymatic browning can thus be considered as a complex problem. To characterize color changes and browning and obtain insight into the browning mechanism of fruit juices, food scientists applied several approaches and strategies. These included the use of model systems with/without the addition of labeled compound and real systems as well as advanced analytical methods.
Author Buvé, Carolien
Hendrickx, Marc
Grauwet, Tara
Van Loey, Ann
Pham, Huong Tran Thuy
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  givenname: Huong Tran Thuy
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  surname: Van Loey
  fullname: Van Loey, Ann
  email: ann.vanloey@kuleuven.be
  organization: Laboratory of Food Technology
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Notes Funding information
Carolien BUVÉ and Huong Tran Thuy PHAM are joint first authors of the paper.
This work was financially supported by the Research Foundation Flanders (FWO) (Project G.OA76.15N). During the writing stage, Huong T. T. Pham was a doctoral researcher funded by the Interfaculty Council for Development Cooperation (IRO).
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Snippet The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption...
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SubjectTerms Ascorbic acid
Color
Color changes
Consumer acceptance
food safety
Food Science
Fruit and Vegetable Juices
Fruit juices
Fruits
Life sciences
Maillard
Maillard Reaction
matrix
Non-enzymatic browning
Non-enzymatic browning reactions
oxygen
Quality defects
Reaction pathways
Review papers
Sciences des denrées alimentaires
Sciences du vivant
Shelf life
Storage conditions
Title Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage
URI https://onlinelibrary.wiley.com/doi/abs/10.1111%2F1541-4337.12850
https://www.proquest.com/docview/2595503578
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http://orbi.ulg.ac.be/handle/2268/323589
Volume 20
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