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Kinetics of Nonenzymatic Browning Reactions in Pumpkin Puree During Storage

Year 2024, , 101 - 111, 28.03.2024
https://doi.org/10.54287/gujsa.1400745

Abstract

Pumpkins (Cucurbita moschata) are a great source of essential nutrients counting vitamins, minerals, carotenoids, and dietary fiber. Due to their healthy composition, it draws consumer attention. Pumpkin puree is used for preparation of baby foods, soups, flour, jam, jellies, and desserts. To assess the main quality parameters of the foods such as color and hydroxymethylfurfural (HMF) formation, CIE-L*a*b* color changes and HMF formation which is also an indicator of Maillard browning reactions were evaluated storing the pumpkin puree at 27°, 37° and 47°C for 17 weeks. Kinetic parameters for HMF formation and color changes were calculated. The findings showed that HMF quantity linearly increased with the temperature and storage duration following the reaction model of zero order. The values of b* coordinate, Lightness, Chroma, and hue lessened linearly as a* coordinate values increased linearly fitting zero order reaction kinetic. By means of Arrhenius equation, the temperature dependency of the rate constant of color variation was demonstrated and the values of the activation energy (kj mol-1) were calculated as 76.15, 30.60, 46.08, 28.44, 27.61 and 38.32 for HMF formation, Lightness, a* coordinate, b* coordinate, Chroma, and hue, respectively.

References

  • Adams, G. G., Imran, S., Wang, S. Mohammad, A., Kok, S., Gray, D. A., Channell, G. A., Morris, G. A. & Harding S. E. (2011). The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines. Food Research International, 44(4), 862-867, https://doi.org/10.1016/j.foodres.2011.03.016
  • Anonymous. International Federation of Fruit Juice Producers (IFFJP) Methods. (1984). Analysen-Analyses. Zug, 12, (pp. 1-2).
  • Aziz, A., Noreen, S., Khalid, W., Ejaz, A., Faiz ul Rasool, I., Munir, A., Javed, M. Ercisli, S., Okcu, Z., Marc, R. A., Nayik, G. A., Ramniwas, S. and Uddin, J. (2023). Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits. ACS Omega, 8(26), 23346-23357. https://doi.org/10.1021/acsomega.3c02176
  • Beveridge T. & Harrison, J. E. (1984). Nonenzymatic Browning in Pear Juice Concentrate at Elevated Temperatures. Journal of Food Science, 49(5), 1335-1336. https://doi.org/10.1111/j.1365-2621.1984.tb14984.x
  • Buedo, A. P., Elustondo, M. P. & Urbicain, M. J. (2000). Non-enzymatic browning of peach juice concentrate during storage. Innovative Food Science & Emerging Technologies, 1(4), 255-260, https://doi.org/10.1016/S1466-8564(00)00031-X
  • Burdurlu, H. S. & Karadeniz, F. (2003). Effect of storage on nonenzymatic browning of apple juice concentrates. Food Chemistry, 80, 91-97. https://doi.org/10.1016/S0308-8146(02)00245-5
  • Burdurlu, H., Koca, N. & Karadeniz, F. (2006). Degradation of vitamin C in citrus juice concentrates during storage. Journal of Food Engineering, 74(2), 211-216. https://doi.org/10.1016/j.jfoodeng.2005.03.026
  • Chikpah, S. K., Korese, J. K., Sturm, B. & Hensel, O. (2022). Colour change kinetics of pumpkin (Cucurbita moschata) slices during convective air drying and bioactive compounds of the dried products. Journal of Agriculture and Food Research, 10, 100409, https://doi.org/10.1016/j.jafr.2022.100409
  • Cornwell, C. J. & Wrolstad, R. E. (1981). Causes of browning in pear juice concentrate during storage. Journal of Food Science, 46(2), 515-518. https://doi.org/10.1111/j.1365-2621.1981.tb04899.x
  • De Escalada Pla, M. E., Rojas, A. M. & Gerschenson, C. N. (2013). Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling. Food Bioprocess Technol, 6, 828–838. https://doi.org/10.1007/s11947-011-0744-y
  • Dutta, D., Dutta, A., Raychaudhuri, U. & Chakraborty, R. (2006). Journal of Food Engineering, 76(4), 538–546. https://doi.org/10.1016/j.jfoodeng.2005.05.056
  • FAOSTAT. (2023). Production quantities of Pumpkins, squash, and gourds by country, Average 1994 – 2021 (Accessed: 30/10/2023). https://www.fao.org/faostat/en/#data/QCL/visualize
  • Fedko, M., Kmiecik, D., Siger, A., Kulczyński, B., Przeor, M. & Kobus Cisowska, J. (2020). Comparative characteristics of oil composition in seeds of 31 Cucurbita varieties. Journal of Food Measurement and Characterization, 14, 894–904. https://doi.org/10.1007/s11694-019-00339-6
  • Guine, R. P. F., Henrriques, F. & Barroca, M. J. (2012). Mass Transfer Coefficients for the Drying of Pumpkin (Cucurbita moschata) and Dried Product Quality. Food Bioprocess Technol, 5, 176–183. https://doi.org/10.1007/s11947-009-0275-y
  • Hussain, A., Kausar, T., Sehar, S., Sarwar, A., Ashraf, A. H., Jamil, M. A., Noreena, S., Rafique, A., Iftikhar, K., Quddoos, M. Y., Aslama, J. & Majeed, M. A. (2022). A Comprehensive review of functional ingredients, especially bioactive compounds present in pumpkin peel, flesh and seeds, and their health benefits. Food Chemistry Advances, 1, 100067. https://doi.org/10.1016/j.focha.2022.100067
  • Karabacak, A, Ö. (2023). Assessment of Total Phenolic Compounds, Antioxidant Capacity, β-Carotene Bioaccessibility, HMF Formation, and Color Degradation Kinetics in Pumpkin Pestils. JOTCSA, 10(3), 729-44. https://doi.org/10.18596/jotcsa.1302567
  • Koca, N., Burdurlu, H. S. and Karadeniz, F. (2007). Kinetics of Colour Changes in Dehydrated Carrots. Journal of Food Engineering, 78(2), 449-455. http://dx.doi.org/10.1016/j.jfoodeng.2005.10.014
  • Koh, W. Y., Uthumporn, U., Rosma, A., Irfan, A. R. & Park, Y. H. (2018). Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach. Food Science and Human Wellness, 7(1), 57–70. https://doi.org/10.1016/j.fshw.2017.11.001
  • Kulczynski, B., Sidor, A., & Gramza-Michałowska, A. (2020). Antioxidant potential of phytochemicals in pumpkin varieties belonging to Cucurbita moschata and Cucurbita pepo species. CyTA - Journal of Food, 18(1), 472-484. https://doi.org/10.1080/19476337.2020.1778092
  • Labuza, T. (1984). Application of chemical kinetics to deterioration of foods. Journal of Chemical Education, 61(4), 348-358. https://doi.org/10.1021/ed061p348
  • Lee, H. S. & Nagy, S. (1988). Quality changes and nonenzymic browning intermediates in grapefruit juice during storage. Journal of Food Science, 53(1), 168–172. https://doi.org/10.1111/j.1365-2621.1988.tb10201.x
  • Lozano, J. E. (1991). Kinetics of non-enzymatic browning in model systems simulating clarified apple juice. Food Science and Technology, 24, 355–360.
  • Men, X., Choi, S., Han, X., Kwon, H. Y., Jang, G. W., Choi, Y. E., Park, S. M. & Lee, O. H. (2021). Physicochemical, nutritional, and functional properties of Cucurbita moschata. Food Sci Biotechnol, 30, 171–183. https://doi.org/10.1007/s10068-020-00835-2
  • Özhan, B., Karadeniz, F., Erge, H. S. (2010). Effect of storage on nonenzymatic browning reactions in carob pekmez. International Journal of Food Science and Technology. 45(4), 751-757. https://doi.org/10.1111/j.1365-2621.2010.02190.x
  • Piepiórka-Stepuk, J., Wojtasik-Kalinowska, I., Sterczyńska, M., Mierzejewska, S., Stachnik, M. & Jakubowski, M. (2023). The effect of heat treatment on bioactive compounds and color of selected pumpkin cultivars. LWT, 175, 114469, https://doi.org/10.1016/j.lwt.2023.114469
  • Provesi, J. G., Dias, C. O., de Mello Castanho Amboni, R. D. & Amante, E. R. (2012). Characterisation and stability of quality indices on storage of pumpkin (Cucurbita moschata and Cucurbita maxima) purees. International Journal of Food Science and Technology, 47(1), 67–74. https://doi.org/10.1111/j.1365-2621.2011.02808.x
  • Rattanathalanerk, M., Chiewchan, E. & Srichumpoung, W. (2005). Effect of thermal processing on the quality loss of pineapple juice. Journal of Food Engineering, 66(2), 259–265. https://doi.org/10.1016/j.jfoodeng.2004.03.016
  • Toribio, J. L. & Lozano, J. E. (1984). Nonenzymatic Browning in Apple Juice Concentrate during Storage. Journal of Food Science, 49(3), https://doi.org/10.1111/j.1365-2621.1984.tb13234.x
  • Zhang L. L., Kong Y., Yang, X., Zhang, Y. Y., Sun, B. G., Chen, H. T. & Sun, Y. (2019). Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction. J Sci Food Agric., 99(5), 2340-2347. https://doi.org/10.1002/jsfa.9432
Year 2024, , 101 - 111, 28.03.2024
https://doi.org/10.54287/gujsa.1400745

Abstract

References

  • Adams, G. G., Imran, S., Wang, S. Mohammad, A., Kok, S., Gray, D. A., Channell, G. A., Morris, G. A. & Harding S. E. (2011). The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines. Food Research International, 44(4), 862-867, https://doi.org/10.1016/j.foodres.2011.03.016
  • Anonymous. International Federation of Fruit Juice Producers (IFFJP) Methods. (1984). Analysen-Analyses. Zug, 12, (pp. 1-2).
  • Aziz, A., Noreen, S., Khalid, W., Ejaz, A., Faiz ul Rasool, I., Munir, A., Javed, M. Ercisli, S., Okcu, Z., Marc, R. A., Nayik, G. A., Ramniwas, S. and Uddin, J. (2023). Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits. ACS Omega, 8(26), 23346-23357. https://doi.org/10.1021/acsomega.3c02176
  • Beveridge T. & Harrison, J. E. (1984). Nonenzymatic Browning in Pear Juice Concentrate at Elevated Temperatures. Journal of Food Science, 49(5), 1335-1336. https://doi.org/10.1111/j.1365-2621.1984.tb14984.x
  • Buedo, A. P., Elustondo, M. P. & Urbicain, M. J. (2000). Non-enzymatic browning of peach juice concentrate during storage. Innovative Food Science & Emerging Technologies, 1(4), 255-260, https://doi.org/10.1016/S1466-8564(00)00031-X
  • Burdurlu, H. S. & Karadeniz, F. (2003). Effect of storage on nonenzymatic browning of apple juice concentrates. Food Chemistry, 80, 91-97. https://doi.org/10.1016/S0308-8146(02)00245-5
  • Burdurlu, H., Koca, N. & Karadeniz, F. (2006). Degradation of vitamin C in citrus juice concentrates during storage. Journal of Food Engineering, 74(2), 211-216. https://doi.org/10.1016/j.jfoodeng.2005.03.026
  • Chikpah, S. K., Korese, J. K., Sturm, B. & Hensel, O. (2022). Colour change kinetics of pumpkin (Cucurbita moschata) slices during convective air drying and bioactive compounds of the dried products. Journal of Agriculture and Food Research, 10, 100409, https://doi.org/10.1016/j.jafr.2022.100409
  • Cornwell, C. J. & Wrolstad, R. E. (1981). Causes of browning in pear juice concentrate during storage. Journal of Food Science, 46(2), 515-518. https://doi.org/10.1111/j.1365-2621.1981.tb04899.x
  • De Escalada Pla, M. E., Rojas, A. M. & Gerschenson, C. N. (2013). Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling. Food Bioprocess Technol, 6, 828–838. https://doi.org/10.1007/s11947-011-0744-y
  • Dutta, D., Dutta, A., Raychaudhuri, U. & Chakraborty, R. (2006). Journal of Food Engineering, 76(4), 538–546. https://doi.org/10.1016/j.jfoodeng.2005.05.056
  • FAOSTAT. (2023). Production quantities of Pumpkins, squash, and gourds by country, Average 1994 – 2021 (Accessed: 30/10/2023). https://www.fao.org/faostat/en/#data/QCL/visualize
  • Fedko, M., Kmiecik, D., Siger, A., Kulczyński, B., Przeor, M. & Kobus Cisowska, J. (2020). Comparative characteristics of oil composition in seeds of 31 Cucurbita varieties. Journal of Food Measurement and Characterization, 14, 894–904. https://doi.org/10.1007/s11694-019-00339-6
  • Guine, R. P. F., Henrriques, F. & Barroca, M. J. (2012). Mass Transfer Coefficients for the Drying of Pumpkin (Cucurbita moschata) and Dried Product Quality. Food Bioprocess Technol, 5, 176–183. https://doi.org/10.1007/s11947-009-0275-y
  • Hussain, A., Kausar, T., Sehar, S., Sarwar, A., Ashraf, A. H., Jamil, M. A., Noreena, S., Rafique, A., Iftikhar, K., Quddoos, M. Y., Aslama, J. & Majeed, M. A. (2022). A Comprehensive review of functional ingredients, especially bioactive compounds present in pumpkin peel, flesh and seeds, and their health benefits. Food Chemistry Advances, 1, 100067. https://doi.org/10.1016/j.focha.2022.100067
  • Karabacak, A, Ö. (2023). Assessment of Total Phenolic Compounds, Antioxidant Capacity, β-Carotene Bioaccessibility, HMF Formation, and Color Degradation Kinetics in Pumpkin Pestils. JOTCSA, 10(3), 729-44. https://doi.org/10.18596/jotcsa.1302567
  • Koca, N., Burdurlu, H. S. and Karadeniz, F. (2007). Kinetics of Colour Changes in Dehydrated Carrots. Journal of Food Engineering, 78(2), 449-455. http://dx.doi.org/10.1016/j.jfoodeng.2005.10.014
  • Koh, W. Y., Uthumporn, U., Rosma, A., Irfan, A. R. & Park, Y. H. (2018). Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach. Food Science and Human Wellness, 7(1), 57–70. https://doi.org/10.1016/j.fshw.2017.11.001
  • Kulczynski, B., Sidor, A., & Gramza-Michałowska, A. (2020). Antioxidant potential of phytochemicals in pumpkin varieties belonging to Cucurbita moschata and Cucurbita pepo species. CyTA - Journal of Food, 18(1), 472-484. https://doi.org/10.1080/19476337.2020.1778092
  • Labuza, T. (1984). Application of chemical kinetics to deterioration of foods. Journal of Chemical Education, 61(4), 348-358. https://doi.org/10.1021/ed061p348
  • Lee, H. S. & Nagy, S. (1988). Quality changes and nonenzymic browning intermediates in grapefruit juice during storage. Journal of Food Science, 53(1), 168–172. https://doi.org/10.1111/j.1365-2621.1988.tb10201.x
  • Lozano, J. E. (1991). Kinetics of non-enzymatic browning in model systems simulating clarified apple juice. Food Science and Technology, 24, 355–360.
  • Men, X., Choi, S., Han, X., Kwon, H. Y., Jang, G. W., Choi, Y. E., Park, S. M. & Lee, O. H. (2021). Physicochemical, nutritional, and functional properties of Cucurbita moschata. Food Sci Biotechnol, 30, 171–183. https://doi.org/10.1007/s10068-020-00835-2
  • Özhan, B., Karadeniz, F., Erge, H. S. (2010). Effect of storage on nonenzymatic browning reactions in carob pekmez. International Journal of Food Science and Technology. 45(4), 751-757. https://doi.org/10.1111/j.1365-2621.2010.02190.x
  • Piepiórka-Stepuk, J., Wojtasik-Kalinowska, I., Sterczyńska, M., Mierzejewska, S., Stachnik, M. & Jakubowski, M. (2023). The effect of heat treatment on bioactive compounds and color of selected pumpkin cultivars. LWT, 175, 114469, https://doi.org/10.1016/j.lwt.2023.114469
  • Provesi, J. G., Dias, C. O., de Mello Castanho Amboni, R. D. & Amante, E. R. (2012). Characterisation and stability of quality indices on storage of pumpkin (Cucurbita moschata and Cucurbita maxima) purees. International Journal of Food Science and Technology, 47(1), 67–74. https://doi.org/10.1111/j.1365-2621.2011.02808.x
  • Rattanathalanerk, M., Chiewchan, E. & Srichumpoung, W. (2005). Effect of thermal processing on the quality loss of pineapple juice. Journal of Food Engineering, 66(2), 259–265. https://doi.org/10.1016/j.jfoodeng.2004.03.016
  • Toribio, J. L. & Lozano, J. E. (1984). Nonenzymatic Browning in Apple Juice Concentrate during Storage. Journal of Food Science, 49(3), https://doi.org/10.1111/j.1365-2621.1984.tb13234.x
  • Zhang L. L., Kong Y., Yang, X., Zhang, Y. Y., Sun, B. G., Chen, H. T. & Sun, Y. (2019). Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction. J Sci Food Agric., 99(5), 2340-2347. https://doi.org/10.1002/jsfa.9432
There are 29 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Food Engineering
Authors

Feryal Karadeniz 0000-0001-6367-5660

Betül Işık This is me 0000-0002-2722-5862

Soner Kaya 0000-0001-7363-394X

Osman Aslanali This is me 0000-0002-6432-1087

Fatma Midilli 0009-0004-8942-4172

Early Pub Date February 6, 2024
Publication Date March 28, 2024
Submission Date December 5, 2023
Acceptance Date January 30, 2024
Published in Issue Year 2024

Cite

APA Karadeniz, F., Işık, B., Kaya, S., Aslanali, O., et al. (2024). Kinetics of Nonenzymatic Browning Reactions in Pumpkin Puree During Storage. Gazi University Journal of Science Part A: Engineering and Innovation, 11(1), 101-111. https://doi.org/10.54287/gujsa.1400745