Article
Food Science & Technology
K. C. Amaro, C. C. Tadini
Summary: The study demonstrated that microwave treatment was an effective method for PME inactivation in orange juice, while maximizing AA retention. The optimal isothermal conditions for orange juice were determined based on the kinetics parameters.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Andreia H. Suzuki, Leandro S. Oliveira, Adriana S. Franca
Summary: The study confirmed the impact of fruit variety on enzymatic browning and found that different apple varieties showed distinct responses to polyvinyl chloride active films in preventing browning. For Red Delicious apples, all films were effective in reducing browning, with ascorbic acid being the most effective, while none of the films could prevent browning in Granny Smith apples. Additionally, protective effects were observed for certain phenolics in both apple varieties, indicating the efficacy of the produced films in controlling browning.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Sharmaine Atencio, Sarah H. E. Verkempinck, Kai Reineke, Marc Hendrickx, Ann Van Loey
Summary: This study evaluated the degradation kinetics of carotenoids in a pumpkin juice concentrate colored beverage during storage at different temperatures and light conditions. The results showed that both temperature and light intensity accelerated carotenoid losses, with degradation mainly caused by oxidative reactions. The degradation followed an Arrhenius temperature-dependency, and strategies such as minimizing oxygen exposure, using antioxidants, and selecting proper light sources can optimize pigment retention in carotenoid-colored beverages during storage.
Article
Chemistry, Applied
Danli Wang, Jingjing Wang, Jiachen Sun, Shaoping Qiu, Bingquan Chu, Ruosi Fang, Ling Li, Jinyan Gong, Fuping Zheng
Summary: This study investigated the stability of 5-CQA under ultrasonic treatment and found that ultrasound accelerated its degradation. The addition of epigallocatechin gallate and vitamin C improved the stability of 5-CQA.
Article
Food Science & Technology
Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni
Summary: Unripe grape extracts rich in antioxidants can be used as alternatives to SO2 in winemaking to protect wine color. The composition and antioxidant activity of the extracts varied depending on pH levels and types of wine, showing different color protection capacities.
Article
Chemistry, Applied
Caiyun Li, Xuefeng Ding, Jie Li, Shoulei Yan
Summary: The effect and oxidation pathway of AA on the stability of Cat were investigated at different temperatures. The results showed that adding AA can enhance the stability of Cat, but excessive AA can promote the consumption of Cat.
Article
Nutrition & Dietetics
Liang Feng, Yan Yang, Ya-ting Xie, Shuang-shuang Liu, Xuan Peng, Sheng Hu, Ai-nong Yu
Summary: The study investigated the degradation of L-ascorbic acid (ASA) and the generation of browning products (BPs) in hot-compressed water (HCW) by adjusting the reaction conditions. It was found that ASA degradation followed pseudo-first-order kinetics and the formation of BPs was closely related to the concentration of H3O+ in HCW. The acidic condition (pH=5.0) and lower concentration of ASA (0.03 mol/L) were found to be more favorable for ASA degradation.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Asiye Akyildiz, Tuba Simsek Mertoglu, Erdal Agcam
Summary: This study investigated changes in ascorbic acid, hydroxymethylfurfural, and furfural content in orange juice during processing and storage. It found that orange juice processed at moderate temperatures had better retention of ascorbic acid and lower levels of HMF and furfural formation during shelf-life.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Acoustics
Adebola O. Oladunjoye, Folasade O. Adeboyejo, Titilola A. Okekunbi, Olaide R. Aderibigbe
Summary: The study found that thermosonication (TS) can effectively improve the color parameters, antioxidant activity, and microbial count of fruit juice, increase the content of bioactive substances such as ascorbic acid and total phenolic content, and is a feasible alternative fruit juice processing method to conventional pasteurization.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Xue Cheng, Tianyi Xie, Ling Yang, Hailong Shen
Summary: This study found that exogenous ASA had significant effects on the development process of Fraxinus mandshurica embryos. The optimal concentration was 100 mg/L, which increased the induction rate of somatic embryos and altered the physiological indicators of the plant. These results provide a reference for optimizing the condition of somatic embryogenesis in Fraxinus mandshurica.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Agronomy
Nurdan Tuna Gunes, Ender Sinan Poyrazoglu
Summary: The potential of hot water treatments as an alternative to 1-Methylcyclopropane (1-MCP) treatments for maintaining the quality of quince fruit during long-term regular air storage was investigated. The results showed that hot water and 1-MCP treatments could maintain the color, acidity, acid content, and vitamin C levels of the fruit flesh, and improve the firmness and sensory attributes of the flesh. Hot water treatment, a non-chemical method, has the potential to maintain the quality of quince fruit during long-term regular air storage at 0 +/- 1 degrees C temperature and 85-90% relative humidity conditions for 6 months.
Article
Horticulture
Rachael Maree Wood, Magdalena Proske, Sergio Tonetto de Freitas, Christian Scheer, Daniel Alexander Neuwald
Summary: Using a four-year dataset, this study analyzed the seasonal variation of mineral and ascorbic acid (AsA) content and its relationship with internal browning (IB) incidence in 'Braeburn' apples grown in Southwest Germany and stored under controlled atmosphere conditions. The results indicated that IB incidence was highly associated with AsA and calcium contents in the fruit. Fruit calcium content was positively correlated with IB incidence, while AsA content was negatively associated with IB. The relative humidity during the first 42 days after bloom (42-DAB) was found to affect AsA content, fruit calcium content, and IB incidence.
SCIENTIA HORTICULTURAE
(2022)
Article
Food Science & Technology
Y. Yang, A. N. Yu, B. G. Sun, Y. P. Liu, H. Y. Tian
Summary: This study investigated the kinetics of browning products derived from the degradation of L-ascorbic acid and the reaction between L-ascorbic acid and glycine under various parameters. Results showed that increasing temperature, prolonging time, and augmenting the molar ratio of L-ascorbic acid promoted the formation rate of browning products. The formation rate of browning products primarily depended on the consumption of L-ascorbic acid.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2021)
Article
Chemistry, Applied
Sajid Ali, Ahmad Sattar Khan, Aman Ullah Malik, Raheel Anwar, Muhammad Akbar Anjum, Aamir Nawaz, Muhammad Shafique, Safina Naz
Summary: The combined application of ascorbic acid and oxalic acid under controlled atmosphere conditions was effective in inhibiting browning of litchi fruit, preserving fruit quality and sensory attributes.
Article
Chemistry, Applied
Kaibo Yu, Lei Zhou, Yuefang Sun, Zicong Zeng, Huiwen Chen, Junping Liu, Liqiang Zou, Wei Liu
Summary: This study investigated the anti-browning potential of Rosa roxburghii in apple juice and found that it could effectively inhibit browning and PPO activity. The main anti-browning factor was identified as ascorbic acid, and seven phenolic compounds in Rosa roxburghii were screened as PPO inhibitors. These inhibitors induced mixed or competitive inhibition of PPO through hydrophobic forces and hydrogen bonds.
