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Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves

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Abstract

Non-enzymatic browning (NEB) in canned peach halves in syrup during storage was investigated. Absorbance at 420 nm (A 420), colorimetric parameters (CIELab, TCD and La/b), fructose, glucose and sucrose, total sugar, organic acids, ascorbic acid (AA), dehydroascorbic acid, and 2,3-diketogulonic acid were used to estimate the extent of NEB during 1 year of storage at 30 °C and the relationships between each of these parameters and A 420 were established. The investigation was carried out to explore the possibility of replacing the E330 commonly used as acidifier by turbid or clarified lemon juice (TLJ or CLJ) to obtain a product having good nutrition with better retention of quality. The a, La/b, glucose and fructose were positively correlated with A 420 and all proved to be good indicators of browning development. Overall results showed that replacement of acidifier E330 with CLJ for controlling pH in canned peach halves in syrup had some advantages.

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Acknowledgements

We gratefully acknowledge the excellent technical assistance and economical support from Mitra Sol Technologies S.L.

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Authors and Affiliations

  1. IBMC.-JBT Corp., FoodTech R&D Alliance, Institute of Molecular and Cellular Biology, Miguel Hernández University (UMH) of Elche, Campus of Orihuela, Carretera de Beniel km 3.2, 03312, Orihuela, Alicante, Spain

    Domingo Saura, Salud Vegara, Nuria Martí & Manuel Valero

  2. Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30100, Murcia, Spain

    José Laencina

Authors
  1. Domingo Saura
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  2. Salud Vegara
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  3. Nuria Martí
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  4. Manuel Valero
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  5. José Laencina
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Correspondence to Manuel Valero.

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Saura, D., Vegara, S., Martí, N. et al. Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves. J Food Sci Technol 54, 1873–1881 (2017). https://doi.org/10.1007/s13197-017-2619-3

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  • DOI: https://doi.org/10.1007/s13197-017-2619-3

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