Kinetics of amino acid loss in carrot juice concentrate during storage

LWT

Volumn 40, Issue 5, 2007, Pages 785-792

  Wang, Hou Yin ^a   Ni, Yuan Ying ^a   Hu, Xiao Song ^a   Wu, Ji Hong ^a   Liao, Xiao Jun ^a   Chen, Fang ^a   Wang, Zheng Fu ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Carrot juice concentrate; First order reaction; Leading amino acid; Total amino acid; Zero order reaction

Indexed keywords

CONCENTRATION (PROCESS); FOOD STORAGE; FRUIT JUICES; REACTION KINETICS; THERMAL EFFECTS;

ASPARTIC ACIDS; GLUTAMIC ACIDS; ROOT MEAN SQUARE ERRORS (RMSE); ZERO ORDER REACTIONS;

AMINO ACIDS;

DAUCUS CAROTA;

EID: 33847055497     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.03.020     Document Type: Article

References (29)

1. Anet E.F.L.J., and Reynolds T.M. Chemistry of non-enzymic browning. I. Reactions between amino acids, organic acdis and sugars in freeze-dried apricots and peaches. Australia Journal of Chemistry 10 (1957) 182-192
2. Buedo A.P., Elustondo M.P., and Urbicain M.J. Non-enzymatic browning of peach juice concentrate during storage. Innovative Food Science and Emerging Technologies 1 (2001) 255-260
3. Burdurlu H.S., and Karadeniz F. Effect of storage on nonenzymatic browning of apple juice concentrates. Food Chemistry 80 (2003) 91-97
4. Carabasa-Giribet M., and Ibarz-Ribas A. Kinetics of colour development in aqueous glucose systems at high temperatures. Journal of Food Engineering 44 3 (2000) 181-189
5. Chang J.Y., Knecht R., and Braun D.G. Amino acdi analysis at the picomole level. Biochemical Journal 199 (1981) 547-555
6. Chen G.J., Zheng W.D., and Wu X.L. Stability of carotene in carrot juice. Science and Technology of Food Industry 1 (1995) 20-23 73 (in Chinese)
7. Daniel J.R., and Whistler R.L. Carbohydrates. In: Fennama O.R. (Ed). Food chemistry. 2nd Ed (1985), Marcel Dekker, New York 70-137
8. Demir N., Acar J., and Bahceci K.S. Effects of storage on quality of carrot juices produced with lactofermentation and acidification. European Food Research and Technology 218 (2004) 465-468
9. Dolores del Castillo M., Corzo N., Carmen Polo M., Pueyo E., and Olano A. Changes in the amino acid composition of dehydrated orange juice during accelerated non-enzymatic browning. Journal of Agricultural and Food Chemistry 46 (1998) 277-280
10. Fry L.K., and Stegink L.D. Formation of Maillard reaction products in parenteral alimentation solution. Journal of Nutrition 112 (1982) 1631-1637
11. Furui, H., Yasumoto, M., Tatsuzawa, H., Inakuma, T., & Ishiguro, Y. (1995). Method of producing carrot juice. (Patent) United States Patent, US, 5 403 6131995.
12. http://www.waters.com, Waters AccQ-Tag chemistry package (Instruction manual). Millipore Waters Chromatography, April 1993.
13. Ibarz A., Pagan J., and Garza S. Kinetic models for color changes in pear puree during heating at relatively high temperatures. Journal of Food Engineering 39 (1999) 415-422
14. Johnson J.R., Braddock R.J., and Chen C.S. Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate constants. Journal of Food Science 60 (1995) 502-505
15. Liu S.C., Chang H.M., and Wu S.B. A study on the mechanism of browning in mei liqueur using model solutions. Food Research International 36 (2003) 579-585
16. McClure P.J., Baranyi J., Boogard E., Kelly T.M., and Roberts T.A. A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brocothrix thermosphacta. International Journal of Food Microbiology 19 (1993) 161-178
17. Piolty M., and Baltes W. Investigations on the reaction of amino acids with α-dicarbonyl compounds. I. Reactivity of amino acids in the reaction with α-dicarbonyl compounds. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 168 (1979) 368-373
18. Roig M.G., Bello J.F., Riera Z.S., and Kennedy J.F. Studies on the occrrence of non-enzymatic browning during storage of citrus juice. Food Research International 32 (1999) 609-619
19. Ross T. Indices for performance evaluation of predictive models in food microbiology. Journal of Apple Bacteriology 81 (1996) 501-508
20. Ross T., Dalgaard P., and Tienungoon S. Predictive modelling of the growth and survival of Listeria in fishery products sb:maintitle. International Journal of Food Microbiology 62 (2000) 231-245
21. Schieber A., Stintzing F.C., and Carle R. By-products of plant food processing as a source of functional compounds-recent development. Trends in Food Science and Technology 12 (2001) 401-413
22. Stocchi V., Palma F., Piccoli G., Biagiarelli B., Magnani M., Masat L., et al. Analysisi of amino acids as DABS-derivatives with a sensitivity to femtomole level using RP-HPLC narrow-bore columns. Amino Acids 3 (1992) 117-303
23. Trifiro A., Gherardi S., Belloli S., Saccani G., and Aldini R. Effetti della tecnologia di lavorazione delle condizioni di magazzinaggio sulle reactioni dímbrunimento non enzimatico in derivati del pomodoro. Industria Conserve 65 3 (1990) 210-215
24. Urbicain, M., Buedo, A. P., & Elustondo, M. (1999). Colorimetric and chemical changes of peach juice concentrate during processing and storage. In: Annals of the 22nd IFU (International Federation of Fruit Juice Producers) symposium proceedings, Paris (pp. 15-29).
25. Wang, H. Y., Hu, X. S., Chen, F., Wu, J. H., Zhang, Z. H., Liao, X. J., et al. (2006). Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage. European Food Research and Technology, in press, doi:10.1007/S00217-005-0202-z.
26. Wang X.F., and Chen Z. Yearbook of China agricultural products processing industries (p. 474) (2003), China Agriculture Press
27. Wang X.F., and Chen Z. Yearbook of China agricultural products processing industries (p. 516) (2004), China Agriculture Press
28. Yoon K.Y., Cha M., Shin S.R., and Kim K.S. Enzymatic production of a soluble-fiber hydrolyzate from carrot pomace and its sugar composition. Food Chemistry 92 (2005) 151-157
29. Zhong K., Chen F., Wang Z.F., Wu J.H., Liao X.J., and Hu X.S. Inactivation and kinetic model for the Escherichia coli treated by a co-axial pulsed electric field. European Food Research and Technology 221 6 (2005) 472-478