Multiresponse kinetic modelling of alpha-dicarbonyl compounds formation in fruit juices during storage


AKTAĞ I., GÖKMEN V.

FOOD CHEMISTRY, vol.320, 2020 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 320
  • Publication Date: 2020
  • Doi Number: 10.1016/j.foodchem.2020.126620
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Fruit juices, Sugar degradations, alpha-Dicarbonyl compounds, 5-Hydroxymethylfurfural, Multi-response kinetic modelling, MAILLARD REACTION, ORANGE JUICE, QUALITY CHANGES, APPLE JUICE, CARAMELIZATION, CARAMELISATION, SUGARS, PARAMETERS, SUCROSE, SYSTEMS

Abstract

This study aims to investigate the formation of alpha-dicarbonyl compounds in fruit juices and nectars during storage using multi-response kinetic modeling approach. Changes in the concentrations of sugars, amino acids, alpha-dicarbonyl compounds (glucosone, 3-deoxyglucosone, threosone, methylglyoxal, glyoxal) and 5-hydroxymethylfurfural in apple juice, orange juice and peach nectar were monitored during storage. The concentrations of free amino acids showed no statistically significant change during storage. This suggested that sugar degradation reactions were found responsible for a-dicarbonyl compound formation. In apple and orange juices, the reaction rate constant of glucosone formation was found higher than that of 3-deoxyglucosone formation. Contrary, in peach nectar, 3-deoxyglucosone formation was the dominant. The contribution of fructose dehydration through fructofuranosyl cation on the formation of 5-hydroxymethylfurfural was significantly higher (p < 0.05) than 3-deoxyglucosone dehydration. The use of multi-response kinetic modeling provided better understanding the most possible pathway of sugar degradation reactions in fruit juices.