The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine

AbstractThe non-enzymatic browning (NEB) reaction between l-ascorbic acid (ASA) and glycine (Gly), including the effects of temperature (110–150 °C), time (10–150 min) and pH (4.5, 6.8, 8.0 and 9.5) on the formation of un-colored intermediate products (UIPs), browning products (BPs) and volatile products (VPs), were investigated. The results showed that pH had a remarkable effect on the reaction. The characteristics of zero-order kinetics for the formation of UIPs and BPs were discussed, and the corresponding activation energy (Ea) was also calculated. When the pH was 4.5, the Ea for the formation of UIPs was approximate 53.76 kJ/mol and less than that at other pH values; while the Ea for BPs formation was approximate 94.06 kJ/mol and much higher than that at other pH values. The results suggested that an acidic environment facilitated the generation of UIPs, but did not remarkably promote the formation of BPs. The possible reaction pathway between ASA and Gly was proposed according to the experimental results.

Download Full-text

NON-ENZYMATIC BROWNING IN CAULIFLOWER

Canadian Journal of Plant Science ◽

10.4141/cjps61-050 ◽

1961 ◽

Vol 41 (2) ◽

pp. 377-380 ◽

Cited By ~ 2

Author(s):

G. Strachan ◽

I. L. Nonnecke

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Ascorbic Acid Content ◽

Enzymatic Browning ◽

Pink Colour ◽

Browning Reaction

In a study of local cauliflower discoloration it was found that added 1-ascorbic acid markedly increased the pink colour formed on heating. The pink colour formation is relatively slow, takes place regardless of the inherent ascorbic acid content, and appears to be due to a non-enzymatic browning reaction.

Download Full-text

Degradation kinetics and in vitro digestive stability of selected bioactive compounds from a beverage formulated with butterfly pea flowers

Ciência Rural ◽

10.1590/0103-8478cr20210146 ◽

2022 ◽

Vol 52 (5) ◽

Author(s):

Renata Oliveira Santos ◽

Laura Monteiro Keller ◽

Vanessa Sales de Oliveira ◽

Carlos Alberto Bucher ◽

José Lucena Barbosa Junior ◽

...

Keyword(s):

Ascorbic Acid ◽

Degradation Rate ◽

Degradation Kinetics ◽

Model Systems ◽

First Order ◽

Ph Values ◽

First Order Kinetics ◽

Butterfly Pea ◽

Effects Of Temperature

ABSTRACT: This study evaluated the effects of temperature on the pH of extracts of ascorbic acid and anthocyanins from petals of butterfly pea, as well as their in vitro digestive stability in model systems at 60, 70, and 80 °C. The pH values significantly decreased with an increase in the temperature (P < 0.05). The findings were similar for the degradation of anthocyanins and ascorbic acid, which followed first-order kinetics in all the systems. The samples heated at 80 °C presented the highest degradation rate (kobs), as well as higher percentages of degradation at the end of digestive stability in vitro.

Download Full-text

Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system

Czech Journal of Food Sciences ◽

10.17221/86/2016-cjfs ◽

2016 ◽

Vol 34 (No. 6) ◽

pp. 503-510 ◽

Cited By ~ 1

Author(s):

A.-N. Yu ◽

L.-P. Tang

Keyword(s):

Ascorbic Acid ◽

Order Reaction ◽

Model Systems ◽

Enzymatic Browning ◽

Ascorbic Acid Concentration ◽

First Order ◽

Browning Reaction ◽

Brown Colour ◽

Colour Development ◽

Kinetics Of

The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125–155°C for 10–120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed that the browning products were produced at the first order reaction kinetics requirement, with the E<sub>a</sub> being 114.33 kJ/mol. The mechanism for the browning development was proposed. The correlation coefficient between browning products and uncoloured intermediate products increased with the rising temperature. At temperatures below 110°C, the non-enzymatic browning reaction did not occur at all or the reaction was slow. Browning products could not be produced solely by self-degradation of l-cysteine. The amount of browning products negatively correlated with the l-ascorbic acid concentration.

Download Full-text

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

Food Science and Technology ◽

10.1590/1678-457x.08717 ◽

2017 ◽

Vol 38 (3) ◽

pp. 537-542 ◽

Cited By ~ 3

Author(s):

Ai-Nong YU ◽

Ya LI ◽

Yan YANG ◽

Ke YU

Keyword(s):

Ascorbic Acid ◽

Amino Acid ◽

Basic Amino Acid ◽

Enzymatic Browning ◽

Browning Reaction ◽

Kinetics Of

Download Full-text

The effect of ?-irradiation on the non-enzymatic browning reaction in the aqueous model solutions

Food Chemistry ◽

10.1016/j.foodchem.2004.07.029 ◽

2005 ◽

Vol 92 (2) ◽

pp. 357-363 ◽

Cited By ~ 20

Author(s):

S OH ◽

Y LEE ◽

J LEE ◽

M KIM ◽

H YOOK ◽

...

Keyword(s):

Enzymatic Browning ◽

Browning Reaction ◽

Model Solutions

Download Full-text

Effects of Temperature on Development and Survival of Rainbow Trout, Salmo gairdneri, in Acid Waters

Journal of the Fisheries Research Board of Canada ◽

10.1139/f75-060 ◽

1975 ◽

Vol 32 (4) ◽

pp. 493-497 ◽

Cited By ~ 34

Author(s):

Wen-hwa Kwain

Keyword(s):

Rainbow Trout ◽

Salmo Gairdneri ◽

Ph Values ◽

Test Water ◽

Effects Of Temperature ◽

Acid Waters

Differences in mortality of rainbow trout (Salmo gairdneri) embryos were significant (P < 0.05) when the eggs were exposed to 5, 10, and 15 C and pH levels from 3.0 to 6.0. No embryos survived at pH values below4.49, regardless of the temperature. The median lethal pH values for rainbow embryos were 4.75 and 5.52 at temperatures of 10 and 5 C, respectively.Differences in lethal pH values for fingerling rainbow trout were significant (P < 0.05) when trout were exposed to four test water temperatures (5, 10, 15, and 20 C) and two acclimation temperatures (10 and 20 C). The median lethal pH values of fingerling trout were positively related to the test water temperatures and ranged from 3.86 to 4.49. Resistance of yearling trout to acid waters was higher than that of fingerlings.

Download Full-text

Preservation of minimally processed 'aurora-1' peaches using additives

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452011000400023 ◽

2011 ◽

Vol 33 (4) ◽

pp. 1229-1239 ◽

Cited By ~ 3

Author(s):

Ramilo Nogueira Martins ◽

Ben-Hur Mattiuz ◽

Leandra Oliveira Santos ◽

Cristiane Maria Ascari Morgado ◽

Claudia Fabrino Machado Mattiuz

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Enzymatic Browning ◽

Soluble Carbohydrates ◽

Minimally Processed ◽

Minimal Processing ◽

Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

Download Full-text

Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage

Food Science and Technology ◽

10.1590/s0101-20612012005000041 ◽

2012 ◽

Vol 32 (2) ◽

pp. 223-227

Author(s):

Aynur Batkan ◽

Akif Kundakçi ◽

Bülent Ergönül

Keyword(s):

Ascorbic Acid ◽

Dry Matter ◽

Sugar Content ◽

Titratable Acidity ◽

Quality Attributes ◽

Reducing Sugar ◽

Refrigerated Storage ◽

Holding Period ◽

Ph Values ◽

Chemical Attributes

In this research, the effects of three different holding periods (6, 12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 ± 1.0 ºC. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).

Download Full-text