Kinetic modelling of non-enzymatic browning in honey and diluted honey systems subjected to isothermal and dynamic heating protocols

Journal of Food Engineering

Volumn 95, Issue 4, 2009, Pages 541-550

  Vaikousi, Hariklia ^a   Koutsoumanis, Konstantinos ^a   Biliaderis, Costas G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Dynamic heating conditions; Honey; Kinetic modelling; Non enzymatic browning; WLF model

Indexed keywords

DYNAMIC HEATING CONDITIONS; HONEY; KINETIC MODELLING; NON-ENZYMATIC BROWNING; WLF MODEL;

GLASS TRANSITION; HEATING; PROCESSING; RATE CONSTANTS;

CHEMICAL REACTIONS;

EID: 69249216370     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.017     Document Type: Article

References (47)

1. Abu-Tarboush H.M., Al-Kahtani H.A., and El-Sarrage M.S. Floral-type identification and quality evaluation of some honey types. Food Chemistry 46 1 (1993) 13-17
2. Ahmed J., Prabhu S.T., Raghavan G.S.V., and Ngadi M. Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey. Journal of Food Engineering 79 4 (2007) 1207-1213
3. Anklam E. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry 63 4 (1998) 549-562
4. AOAC, 1990. In: Helrich, K. (Ed.), Official methods of analysis, 15th ed., Association of Official Analytical Chemists, Arlington, VA.
5. Baisier W.M., and Labuza T.P. Maillard browning kinetics in a liquid model system. Journal of Agricultural and Food Chemistry 40 5 (1992) 707-713
6. Bath P.K., and Singh N. A research note. Chemical changes in Helianthus annuus and Eucalyptus lanceolatus honey during storage. Journal of Food Quality 23 4 (2000) 443-451
7. Biliaderis C.G., Lazaridou A., and Arvanitoyannis I. Glass transition and physical properties of polyol-plasticized pullulan-starch blends at low moisture. Carbohydrate Polymers 40 (1999) 29-47
8. Biliaderis C.G., Swan R.S., and Arvanitoyannis I. Physicochemical properties of commercial starch hydrolyzates in the frozen state. Food Chemistry 64 (1999) 537-546
9. Bozkurt H., Gogus F., and Eren S. Nonenzymic browning reactions in boiled grape juice and its models during storage. Food Chemistry 64 1 (1999) 89-93
10. Buera Μ.D.P., and Karel Μ. Application of the WLF equation to describe the combined effects of moisture and temperature on nonenzymatic browning rates in food systems. Journal of Food Processing and Preservation 17 (1993) 31-45
11. Burdurlu S.H., and Karadeniz F. Effect of storage on nonenzymatic browning of apple juice concentrates. Food Chemistry 80 1 (2003) 91-97
12. Cohen E., Birk Y., Mannheim C.H., and Saguy I.S. A rapid method to monitor quality of apple juice during thermal processing. Lebensmittel-Wissenschaft und-Technologie 31 7-8 (1998) 612-616
13. Fallico B., Zappalà M., Arena E., and Verzera A. Effects of conditioning on HMF content in unifloral honeys. Food Chemistry 85 2 (2004) 305-313
14. Fennema O.R. Water and ice. In: Fennema O.R. (Ed). Food Chemistry (1996), Marcel Dekker, New York 17-94
15. Garza S., Ibarz A., Pagán J., and Giner J. Non-enzymatic browning in peach puree during heating. Food Research International 32 5 (1999) 335-343
16. Giannakourou M.C., and Taoukis P.S. Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions. Food Chemistry 83 1 (2003) 33-41
17. Gonzales A.P., Burin L., and Buera M.D.P. Color changes during storage of honeys in relation to their composition and initial color. Food Research International 32 3 (1999) 185-191
18. Gordon M., and Taylor J.S. Ideal copolymers and the second-order transitions of synthetic rubbers. I. Non-crystalline copolymers. Journal of Applied Chemistry 2 (1952) 493-500
19. Ibarz A., Pagán J., and Garza S. Kinetic models for color changes in pear puree during heating at relatively high temperatures. Journal of Food Engineering 39 4 (1999) 415-422
20. Ibarz A., Pagán J., and Garza S. Kinetic models of non-enzymatic browning in apple puree. Journal of the Science of Food and Agriculture 80 8 (2000) 1162-1168
21. Johnson J., 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 3 (1995) 502-505
22. Kantor Z., Pitsi G., and Thoen J. Glass transition temperature of honey as a function of water content as determined by differential scanning calorimetry. Journal of Agricultural and Food Chemistry 47 6 (1999) 2327-2330
23. Karmas R., Buera M.P., and Karel M. Effect of glass transition on rates of nonenzymatic browning in food systems. Journal of Agricultural and Food Chemistry 40 5 (1992) 873-879
24. Koca N., Burdurlu S.H., and Karadeniz F. Kinetics of nonenzymatic browning reaction in citrus juice concentrates during storage. Turkish Journal of Agriculture and Forestry 27 6 (2003) 353-360
25. Labuza T.P., and Baisier W.M. The kinetics of nonenzymatic browning. In: Schwartzberg H.G., and Hartel R.W. (Eds). Physical Chemistry of Foods (1992), Marcel Dekker, New York 595-649
26. Lazaridou A., Biliaderis C.G., Bacandritsos N., and Sabatini A.G. Composition, thermal and rheological behavior of selected Greek honeys. Journal of Food Engineering 64 1 (2004) 9-21
27. Lynn E.G., Englis D.T., and Milum V.G. Effect of processing and storage on composition and color of honey. Food Research 1 (1936) 23-27
28. Manso M.C., Oliveira F.A.R., Oliveira J.C., and Frías J.M. Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions. International Journal of Food Science and Technology 36 3 (2001) 303-312
29. Mendes E., Brojo Proença E., Ferreira I.M.P.L.V.O., and Ferreira M.A. Quality evaluation of Portuguese honey. Carbohydrate Polymers 37 3 (1998) 219-223
30. Moreira R.F.A., De Maria C.A.B., Pietroluongo M., and Trugo L.C. Chemical changes in the non-volatile fraction of Brazilian honeys during storage under tropical conditions. Food Chemistry 104 3 (2007) 1236-1241
31. Nagy S., Lee H., Rouseff R.L., and Lin J.C.C. Nonenzymic browning of commercially canned and bottled grapefruit juice. Journal of Agricultural and Food Chemistry 38 2 (1990) 343-346
32. Nelson K.A., and Labuza T.P. Water activity and food polymer science: implications of state on Arrhenius and WLF models in predicting shelf life. Journal of Food Engineering 22 1-4 (1994) 271-289
33. Rahman M.S. State diagram of foods: its potential use in food processing and product stability. Trends in Food Science and Technology 17 3 (2006) 129-141
34. Rattanathanalerk M., Chiewchan N., and Srichumpoung W. Effect of thermal processing on the quality loss of pineapple juice. Journal of Food Engineering 66 2 (2005) 259-265
35. Recondo M.P., Elizalde B.E., and Buera M.P. Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems. Journal of Food Engineering 77 1 (2006) 126-134
36. Slade L., and Levine H. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition 30 2-3 (1991) 115-360
37. Slade L., Levine H., and Finley J. Protein-water interactions: water as a plasticizer of gluten and other protein polymers. In: Phillips R., and Finley J. (Eds). Protein Quality and the Effects of Processing (1989), Marcel Dekker, New York 9-123
38. Sopade P.A., Halley P., Bhandari B., D'Arcy B., Doebler C., and Caffin N. Application of the Williams-Landel-Ferry model to the viscosity-temperature relationship of Australian honeys. Journal of Food Engineering 56 1 (2002) 67-75
39. Sugisaki M., Suga H., and Seki S. Calorimetric study of the glassy state IV. Heat capacities of glassy water and cubic ice. Bulletin of the Chemical Society of Japan 41 (1968) 2591-2599
40. Toribio J.L., and Lozano J.E. Nonenzymatic browning in apple juice concentrate during storage. Journal of Food Science 49 3 (1984) 889-892
41. Tosi E., Ciappini M., Ré E., and Lucero H. Honey thermal treatment effects on hydroxymethylfurfural content. Food Chemistry 77 1 (2002) 71-74
42. Tosi E., Martinet R., Ortega M., Lucero H., and Ré E. Honey diastase activity modified by heating. Food Chemistry 106 3 (2008) 883-887
43. Turkmen N., Sari F., Poyrazoglu E.S., and Velioglu Y.S. Effects of prolonged heating on antioxidant activity and color of honey. Food Chemistry 95 4 (2006) 653-657
44. Vaikousi H., Koutsoumanis K., and Biliaderis C.G. Kinetic modelling of non-enzymatic browning of apple juice concentrates differing in water activity under isothermal and dynamic heating conditions. Food Chemistry 107 2 (2008) 785-796
45. White J.W. Honey. Advances in Food Research 24 (1978) 287-374
46. White J.W. The role of HMF and diastase in honey quality evaluation. Bee World 75 3 (1994) 104-117
47. Williams M.L., Landel R.F., and Ferry J.D. The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids. Journal of the American Chemical Society 77 14 (1955) 3701-3707