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KMID : 1007520230320081039
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Food Science and Biotechnology
2023 Volume.32 No. 8 p.1039 ~ p.1047
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Non-enzymatic browning of a composite puree of Choerospondias axillaris, snow pear, and apple: kinetic modeling and correlation analysis
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Yang Ye
Wenxin Deng
Anjiao Li
Yingting Wu
Xianling Yuan
Yang Wang
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Abstract
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Choerospondias axillaris, snow pear, and apple composite fruit puree can be affected by non-enzymatic browning during storage decreasing the market value of the product. This study aimed to explore, using kinetic methods, the effects of non-enzymatic precursors (polyphenols and ascorbic acid) and intermediates (5-hydroxymethylfurfural) on fruit puree stored at 4 °C for 35 days. The results showed that ascorbic acid fitted the first-order reaction model, while the 5-hydroxymethylfurfural was consistent with the complex reaction model. Furthermore, the 5-hydroxymethylfurfural content was 1.53?±?0.18 mg/L, (corresponding to an increase of 565%), and the ascorbic acid content was 0.88?±?0.22 mg/100 g, (corresponding to a decrease of 98.5%). The results also demonstrated a change in the titratable acid, soluble solids, and pH of the fruit puree. Finally, the correlation results revealed a significant correlation between non-enzymatic browning and 5-hydroxymethylfurfural, titratable acid, and pH (p?
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KEYWORD
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Choerospondias axillaris, Non-enzymatic browning, Storage, Kinetic models, Correlation
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