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Kinetics of Colour, Clarity Changes and HMF Formation in Pear Juice Concentrate During Storage

Yıl 2024, Cilt: 11 Sayı: 3, 589 - 597, 30.09.2024
https://doi.org/10.54287/gujsa.1529814

Öz

In terms of providing delicious taste and excellent source of nutritional content, pears are highly consumed fruit all around the world. Pear juice concentrate (PJC) is one of the most frequently used products in the manufacturing processes of beverages, syrup base for canning fruits, vinegar, and wine. Colour, clarity, and the formation of hydroxy methyl furfural (HMF), a mark of Maillard browning reactions, were appraised as quality indices changes of PJC throughout storage. The samples were kept at 47°, 37°, and 27°C for 32 weeks and kinetic criteria were calculated for changes in color, clarity, and the generation of HMF. According to the model of zero-order reaction, the results demonstrated that the quantity of HMF rose linearly with temperature and storage period. The values of clarity and colour were both linearly reduced to align with the zero-order reaction kinetic. The dependence on temperature of the rate constant of the reactions examined and the activation energy values were calculated as 153.14, 93.81 and 61.48 kJ mol-1 for the generation of HMF, clarity, and colour changes with the help of Arrhenius equation.

Kaynakça

  • Anonymous. (1984). IFFJP Methods. Analysen-Analyses. Zug, 12, (pp. 1-2).
  • 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
  • Burdurlu, H. S., 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
  • Capuano, E., & Fogliano, V. (2011). Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT- Food Science and Technology, 44(4), 793-810. https://doi.org/10.1016/j.lwt.2010.11.002
  • Chen, Y., Zhang, M., Mujumdar, A. S., & Liu, Y. (2024). A simulation system to study the types and causes of browning in concentrated orange juice during storage. Food and Bioproducts Processing, 146, 160-169. https://doi.org/10.1016/j.fbp.2024.05.018
  • 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
  • Duru, N., Karadeniz, F., & Erge, H. S. (2012). Changes in Bioactive compounds, antioxidant activity and HMF formation in rosehip nectars during storage. Food and Bioprocess Technology, 5, 2899-2907. https://doi.org/10.1007/s11947-011-0657-9
  • FAOSTAT (2024). Production and Yield quantities of Pears in Türkiye (Accessed: 13/03/2024). https://www.fao.org/faostat/en/#data/QCL/visualize
  • Ibarz, A., Garza, S., & Pagán, J. (2008). Nonenzymatic browning of selected fruit juices affected by D-galacturonic acid. International Journal of Food Science and Technology, 43(5), 908-914. https://doi.org/10.1111/j.1365-2621.2007.01541.x
  • Karadeniz, F., Atalay, D., Erge, H. S., Kaya, S., Işık, B., & Aslanali, O. (2024a). Kinetics of 5-hydroxymethylfurfural (5-HMF) formation and colour change in date fruit fillings stored at different temperatures. Journal of Food Composition and Analysis, 127, 105986. https://doi.org/10.1016/j.jfca.2024.105986
  • Karadeniz, F., Işık, B., Kaya, S., Aslanali, O., & Midilli, F. (2024b). 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
  • Kathuria, D., Hamid, Gautam, S., & Thakur, A. (2023). Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies. Food Control, 153, 109911. https://doi.org/10.1016/j.foodcont.2023.109911
  • 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
  • Nikicevic, N. (2005). Effect of Some Production Factors on Chemical Composition and Sensory Qualities of Williams Pear Brandy. Journal of Agricultural Sciences, 50(2), 193-206. http://doi.org/10.2298/JAS0502193N
  • Öztürk, A., Demirsoy, L., Demirsoy, H., Asan, A., & Gül, O. (2015). Phenolic Compounds and Chemical Characteristics of Pears (Pyrus Communis L.). International Journal of Food Properties, 18(3), 536-546. https://doi.org/10.1080/10942912.2013.835821
  • Resnik, S., & Chirife, J. (1979). Effect of moisture content and temperature on some aspects of nonenzymatic browning in dehydrated apple. Journal of Food Science, 44(2), 601-605. https://doi.org/10.1111/j.1365-2621.1979.tb03845.x
  • Saeeduddin, M., Abid, M., Jabbar, S., Wu, T., Hashim, M. M., Awad, F. N., Hu, B., Lei, S., & Zeng, X. (2015). Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. LWT - Food Science and Technology, 64(1), 452-458. https://doi.org/10.1016/j.lwt.2015.05.005
  • Tosi, E., Ciappini, M., Ré, E., & Lucero, H. (2002). Honey thermal treatment effects on hydroxymethylfurfural content. Food Chemistry, 77(1), 71-74. https://doi.org/10.1016/S0308-8146(01)00325-9
  • 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. Journal of the Science of Food and Agriculture, 99(5), 2340-2347. https://doi.org/10.1002/jsfa.9432
  • Zhu, Y., Zhang, M., Mujumdar, A. S., & Liu, Y. (2023). Application advantages of new non-thermal technology in juice browning control: A comprehensive review. Food Reviews International, 39(7), 4102-4123. https://doi.org/10.1080/87559129.2021.2021419
Yıl 2024, Cilt: 11 Sayı: 3, 589 - 597, 30.09.2024
https://doi.org/10.54287/gujsa.1529814

Öz

Kaynakça

  • Anonymous. (1984). IFFJP Methods. Analysen-Analyses. Zug, 12, (pp. 1-2).
  • 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
  • Burdurlu, H. S., 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
  • Capuano, E., & Fogliano, V. (2011). Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT- Food Science and Technology, 44(4), 793-810. https://doi.org/10.1016/j.lwt.2010.11.002
  • Chen, Y., Zhang, M., Mujumdar, A. S., & Liu, Y. (2024). A simulation system to study the types and causes of browning in concentrated orange juice during storage. Food and Bioproducts Processing, 146, 160-169. https://doi.org/10.1016/j.fbp.2024.05.018
  • 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
  • Duru, N., Karadeniz, F., & Erge, H. S. (2012). Changes in Bioactive compounds, antioxidant activity and HMF formation in rosehip nectars during storage. Food and Bioprocess Technology, 5, 2899-2907. https://doi.org/10.1007/s11947-011-0657-9
  • FAOSTAT (2024). Production and Yield quantities of Pears in Türkiye (Accessed: 13/03/2024). https://www.fao.org/faostat/en/#data/QCL/visualize
  • Ibarz, A., Garza, S., & Pagán, J. (2008). Nonenzymatic browning of selected fruit juices affected by D-galacturonic acid. International Journal of Food Science and Technology, 43(5), 908-914. https://doi.org/10.1111/j.1365-2621.2007.01541.x
  • Karadeniz, F., Atalay, D., Erge, H. S., Kaya, S., Işık, B., & Aslanali, O. (2024a). Kinetics of 5-hydroxymethylfurfural (5-HMF) formation and colour change in date fruit fillings stored at different temperatures. Journal of Food Composition and Analysis, 127, 105986. https://doi.org/10.1016/j.jfca.2024.105986
  • Karadeniz, F., Işık, B., Kaya, S., Aslanali, O., & Midilli, F. (2024b). 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
  • Kathuria, D., Hamid, Gautam, S., & Thakur, A. (2023). Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies. Food Control, 153, 109911. https://doi.org/10.1016/j.foodcont.2023.109911
  • 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
  • Nikicevic, N. (2005). Effect of Some Production Factors on Chemical Composition and Sensory Qualities of Williams Pear Brandy. Journal of Agricultural Sciences, 50(2), 193-206. http://doi.org/10.2298/JAS0502193N
  • Öztürk, A., Demirsoy, L., Demirsoy, H., Asan, A., & Gül, O. (2015). Phenolic Compounds and Chemical Characteristics of Pears (Pyrus Communis L.). International Journal of Food Properties, 18(3), 536-546. https://doi.org/10.1080/10942912.2013.835821
  • Resnik, S., & Chirife, J. (1979). Effect of moisture content and temperature on some aspects of nonenzymatic browning in dehydrated apple. Journal of Food Science, 44(2), 601-605. https://doi.org/10.1111/j.1365-2621.1979.tb03845.x
  • Saeeduddin, M., Abid, M., Jabbar, S., Wu, T., Hashim, M. M., Awad, F. N., Hu, B., Lei, S., & Zeng, X. (2015). Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. LWT - Food Science and Technology, 64(1), 452-458. https://doi.org/10.1016/j.lwt.2015.05.005
  • Tosi, E., Ciappini, M., Ré, E., & Lucero, H. (2002). Honey thermal treatment effects on hydroxymethylfurfural content. Food Chemistry, 77(1), 71-74. https://doi.org/10.1016/S0308-8146(01)00325-9
  • 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. Journal of the Science of Food and Agriculture, 99(5), 2340-2347. https://doi.org/10.1002/jsfa.9432
  • Zhu, Y., Zhang, M., Mujumdar, A. S., & Liu, Y. (2023). Application advantages of new non-thermal technology in juice browning control: A comprehensive review. Food Reviews International, 39(7), 4102-4123. https://doi.org/10.1080/87559129.2021.2021419
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği
Yazarlar

Feryal Karadeniz 0000-0001-6367-5660

Betül Işık 0000-0002-2722-5862

Soner Kaya 0000-0001-7363-394X

Osman Aslanali 0000-0002-6432-1087

Fatma Midilli 0009-0004-8942-4172

Yayımlanma Tarihi 30 Eylül 2024
Gönderilme Tarihi 7 Ağustos 2024
Kabul Tarihi 28 Ağustos 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 11 Sayı: 3

Kaynak Göster

APA Karadeniz, F., Işık, B., Kaya, S., Aslanali, O., vd. (2024). Kinetics of Colour, Clarity Changes and HMF Formation in Pear Juice Concentrate During Storage. Gazi University Journal of Science Part A: Engineering and Innovation, 11(3), 589-597. https://doi.org/10.54287/gujsa.1529814