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Wang H, Iqbal A, Murtaza A, Xu X, Pan S, Hu W. A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition. Food Reviews International 2022. [DOI: 10.1080/87559129.2022.2119997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Haopeng Wang
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Aamir Iqbal
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Ayesha Murtaza
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Xiaoyun Xu
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Siyi Pan
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Wanfeng Hu
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
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dos Santos Oliveira MO, Dias BB, Pires CRF, Freitas BCB, de Aguiar AO, da Silva JFM, de Souza Martins GA. Development of Araticum ( Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages. J Food Sci Technol 2022; 59:3399-3407. [PMID: 35875237 PMCID: PMC9304483 DOI: 10.1007/s13197-021-05323-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2021] [Accepted: 11/07/2021] [Indexed: 06/15/2023]
Abstract
Araticum is an exotic fruit with unique sensory features and also high nutritional value characteristics. This study aimed to develop araticum jams with substitution of commercial pectin for passion fruit albedo, as well as to evaluate its physical, microbiological and sensorial stability during storage in polyethylene and polypropylene packages. Samples were analyzed at 25 and 35 °C for 130 days. During the storage the values of pH (3.5-4.9), titratable acidity (0.27-0.62%), color (L* 20.56-28.49, a* 1.32-7.03, and b* 1.32-9.29), chroma (1.86-11.65), hue (0.60-1.03), soluble solids (68-79.70 ºBrix), reducing sugars (12.60-60.30%), non-reducing sugars (6.22-56.19%), total sugars (55.30-96.30%), and carotenoids (0.21-1.27 mg.100 g-1) varied. The indicated shelf life was approximately 117 and 65 days for jams in polypropylene package, and 112 and 63 days for those kept in the polyethylene package, when the temperature of storage was 25 and 35 ºC, respectively. Araticum fruit is a good source for jams, that can contribute to the increased insertion of foods of better nutritional value in the consumer market.
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Affiliation(s)
- Maria Olivia dos Santos Oliveira
- Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil
| | - Bianca Barros Dias
- Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil
| | - Caroline Roberta Freitas Pires
- Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil
| | - Bárbara Catarina Bastos Freitas
- Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil
| | - Aynaran Oliveira de Aguiar
- Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil
| | - Juliana Fonseca Moreira da Silva
- Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil
| | - Glêndara Aparecida de Souza Martins
- Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil
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Zhu Y, Zhang M, Mujumdar AS, Liu Y. Application advantages of new non-thermal technology in juice browning control: A comprehensive review. Food Reviews International 2022. [DOI: 10.1080/87559129.2021.2021419] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yuanyuan Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co., Ltd. Guangdong, Zhongshan, China
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Rodier LC, Hartel RW. Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating. J Food Sci 2021; 86:2553-2568. [PMID: 34056726 DOI: 10.1111/1750-3841.15772] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 04/15/2021] [Accepted: 04/16/2021] [Indexed: 11/29/2022]
Abstract
Molten white chocolate held at high temperatures for extended periods of time undergoes thickening and nonenzymatic browning reactions. Lactose and milk proteins participate in Maillard browning, which occurs more rapidly at higher temperatures. Crystallization of amorphous lactose and high temperature contribute to rheological changes over heating. In the present study, five white chocolates of varied compositions were sampled over time at different temperatures. White chocolates containing amorphous lactose showed increases in complex viscosity, while chocolates with crystalline or no lactose showed no change in rheological properties. Maillard browning was measured through both colorimetry and spectrophotometric analysis of brown pigments. Both markers showed the greatest browning for Nonfat dry milk (NFDM)-containing systems. Chocolates containing no NFDM (milk protein isolate, MPI, or crystalline lactose) showed no change in absorbance after clarification, but some browning in colorimetry results, likely due to residual amorphous lactose in the MPI or increased mobility of lactose from crystals at high temperatures. The evolution of fluorescent intermediates was visualized using fluorescence spectroscopy, revealing that these intermediates were formed prior to colored end stage products and were consumed as the reaction approaches completion. An excess of lactose in the system meant reducing sugar declines were relatively small throughout. Kinetic models were created to determine the influence of chocolate composition and temperature on thickening as related to complex viscosity (first order) and browning via colorimetry and absorbance (pseudo-zero order). Both thickening rate and Maillard reaction rates were faster in chocolates with greater levels of amorphous lactose and when held at higher temperatures. PRACTICAL APPLICATION: So-called "golden chocolate" is white chocolate that has been held at warm temperatures for a period of time to undergo Maillard browning. However, thickening of the chocolate during heating can cause processing problems. In this study, viscosity changes are correlated with Maillard browning kinetics to help chocolate manufacturers find optimal conditions for creating new products.
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Affiliation(s)
- Liana C Rodier
- Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA
| | - Richard W Hartel
- Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA
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Skrypec S, Doh H, Whiteside WS. Effect of oxygen scavenging films and modified atmosphere on the color quality of hot‐filled freestone peach puree. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13681] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Steven Skrypec
- Department of Food, Nutrition, and Packaging Sciences College of Agriculture, Clemson University Clemson South Carolina USA
| | - Hansol Doh
- Department of Food, Nutrition, and Packaging Sciences College of Agriculture, Clemson University Clemson South Carolina USA
| | - William Scott Whiteside
- Department of Food, Nutrition, and Packaging Sciences College of Agriculture, Clemson University Clemson South Carolina USA
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Tepe Y, Çebi A, Aydin H. Acrylamide content and color formation of hazelnuts roasted at different processing temperatures and times. Eur Food Res Technol 2020; 246:1543-9. [DOI: 10.1007/s00217-020-03508-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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