Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

作者：Bharate Sonali S; Bharate Sandip B

来源：Journal of Food Science and Technology-Mysore, 2014, 51(10): 2271-2288.

DOI：10.1007/s13197-012-0718-8

• Browning
• Non-enzymatic browning
• Citrus juice
• Maillard reaction
• Chemical markers

Citrus juices are widely consumed due to their nutritional benefits and variety of pharmacological properties. Non-enzymatic browning (NEB) is one of the most important chemical reactions responsible for quality and color changes during the heating or prolonged storage of citrus products. The present review covers various aspects of NEB in citrus juice viz. chemistry of NEB, identifiable markers of NEB, analytical methods to identify NEB markers and ways to improve the quality of citrus juice. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is one of the promising marker formed during browning process with number of analytical methods reported for its analysis; therefore it can be used as an indicator for NEB process. Amongst analytical methods reported, RP-HPLC is more sensitive and accurate method, which can be used as analytical tool. NEB can be prevented by removal of amino acids/ proteins (via ion exchange treatment) or by targeting NEB reactions (e.g. blockage of furfural/ HMF by sulphiting agent).

• 出版日期2014-10