The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration

AUTOR(ES)

COKLAR, Hacer

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

13/12/2019

RESUMO

Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60 and 70 °Bx and stored at three temperatures (50, 65 and 75 °C) for 10 days. HMF accumulation was lower in the grape juices which were treated with Amberlite or activated carbon throughout the boiling. Rate constant, activation energy and Q10 values indicated that activated carbon application has a decelerating effect on HMF formation in molasses, particularly molasses with 50 οBx. Dowex was more effective than Amberlite in controlling of brown pigment formation. Analysing the results of HMF and brown pigment, activated carbon was the best resin to control the Maillard reaction.

Documentos Relacionados

• The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
• Dynamics of reactant interfaces in irreversible reaction systems
• Blood pyruvate concentration measured by a specific method in control subjects
• Control of lipopolysaccharide-high-density lipoprotein interactions by an acute-phase reactant in human serum.
• Accumulation of Maillard reaction products in skin collagen in diabetes and aging.