Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage

Laurianne Paravisini; Devin G Peterson

doi:10.1016/j.foodchem.2017.11.071

Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage

Food Chem. 2018 Apr 15:245:1010-1017. doi: 10.1016/j.foodchem.2017.11.071. Epub 2017 Nov 21.

Authors

Laurianne Paravisini¹, Devin G Peterson²

Affiliations

¹ Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.
² Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA. Electronic address: peterson.892@osu.edu.

PMID: 29287316
DOI: 10.1016/j.foodchem.2017.11.071

Abstract

Non-enzymatic browning during storage of fruit juice causes the development of brown color and off-flavors that ultimately lead to a decrease in consumer acceptability. This study investigates the role of Reactive Carbonyl Species (RCS) from the Maillard reaction on browning formation in apple juice during storage. Over a 10-week period under accelerated conditions (35 °C), a significant increase in brown color development was observed and positively correlated to the RCS concentrations. Supplementation experiments established causality between specific RCS and browning and allowed for the identification of glyoxal and methylglyoxal as key browning intermediates in apple juice. Finally, phloretin, a ubiquitous apple dihydrochalcone, was reported as an efficient browning suppressor by significantly reducing the RCS levels and inhibiting the color formation during storage.

Keywords: Apple juice; Browning; Maillard reaction; Reactive Carbonyl Species; Shelf-life.

MeSH terms

Aldehydes / chemistry*
Food Storage*
Fruit and Vegetable Juices*
Ketones / chemistry*
Maillard Reaction*
Malus / chemistry*

Substances

Aldehydes
Ketones