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Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage

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Abstract

Kinetics of non-enzymatic browning and loss of free amino acids during different storage temperature (4, 25, 37 °C) were investigated. Changes of browning degree (A420), color parameters, Vitamin C (Vc), free amino acids and 5-hydroxymethylfurfural (5-HMF) were analyzed to evaluate the non-enzymatic browning reactions, which were significantly affected by storage temperature. The lower temperature (4 °C) decreased the loss of Vc and the generation of 5-HMF, but induce the highest loss of serine. At the end of storage, loss of serine, alanine and aspartic acid were mainly lost. Results showed that zero-order kinetic model (R2 > 0.859), the first-order model (R2 > 0.926) and the combined kinetic model (R2 > 0.916) were the most appropriate to describe the changes of a* and b* values, the degradation of Vc and the changes of A420, L* and 5-HMF during different storage temperatures. These kinetic models can be applied for predicting and minimizing the non-enzymatic browning of fresh peach juice during storage.

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Acknowledgements

This work was supported by the National Key R&D Program of China (2016YFD0400302).

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  1. Jian Lyu and Xuan Liu have contributed equally to the present work.

Authors and Affiliations

  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193, China

    Jian Lyu, Xuan Liu, Jinfeng Bi, Xinye Wu, Linyan Zhou, Weihong Ruan, Mo Zhou & Yi Jiao

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  1. Jian Lyu
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  2. Xuan Liu
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Correspondence to Jinfeng Bi.

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Lyu, J., Liu, X., Bi, J. et al. Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage. J Food Sci Technol 55, 1003–1009 (2018). https://doi.org/10.1007/s13197-017-3013-x

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  • DOI: https://doi.org/10.1007/s13197-017-3013-x

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