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

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Abstract

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).

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Abbreviations

CDA:

Color dilution analysis

DHA:

Dehydroascrobic acid

DMHF:

2,5-dimethyl-4-hydroxy-3(2H)-furanone

GLC:

Gas–liquid chromatography

HMF:

5-(hydroxyl methyl)furfural

HPLC:

High performance liquid chromatography

NEB:

Non-enzymatic browning

PDA:

Photo-diode array

PPO:

Polyphenol oxidase

RP-HPLC:

Reverse-phase high performance liquid chromatography

TBA:

Thiobarbituric acid

TLC:

Thin layer chromatography

UPLC:

Ultra performance liquid chromatography

UV:

Ultra-violet

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Authors and Affiliations

  1. P.E. Society’s Modern College of Pharmacy (For Ladies), Borhadewadi, At/Post- Moshi, Tal-Haweli, Dist- Pune, Pin - 412105, Maharashtra, India

    Sonali S. Bharate

  2. Medicinal Chemistry Division, Indian Institute of Integrative Medicine (Council of Scientific and Industrial Research), Canal Road, Jammu, 180001, Jammu & Kashmir, India

    Sandip B. Bharate

Authors
  1. Sonali S. Bharate
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  2. Sandip B. Bharate
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Correspondence to Sonali S. Bharate or Sandip B. Bharate.

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Bharate, S.S., Bharate, S.B. Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality. J Food Sci Technol 51, 2271–2288 (2014). https://doi.org/10.1007/s13197-012-0718-8

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  • DOI: https://doi.org/10.1007/s13197-012-0718-8

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