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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Reduction of non-enzymatic browning of orange juice and semi-concentrates by removal of reaction substrate</title><author><name sortKey="Sharma, Satish K" sort="Sharma, Satish K" uniqKey="Sharma S" first="Satish K." last="Sharma">Satish K. Sharma</name><affiliation><nlm:aff id="Aff1">Central Institute of Postharvest Engineering and Technology, PAU Campus, Ludhiana, Punjab 141 004 India</nlm:aff></affiliation></author><author><name sortKey="Juyal, Shashibala" sort="Juyal, Shashibala" uniqKey="Juyal S" first="Shashibala" last="Juyal">Shashibala Juyal</name><affiliation><nlm:aff id="Aff2">Department of Horticulture, GB Pant University of Agriculture and Technology, Hill Campus, Ranichauri, Uttarakhand 249 199 India</nlm:aff></affiliation></author><author><name sortKey="Rao, V K" sort="Rao, V K" uniqKey="Rao V" first="V. K." last="Rao">V. K. Rao</name><affiliation><nlm:aff id="Aff2">Department of Horticulture, GB Pant University of Agriculture and Technology, Hill Campus, Ranichauri, Uttarakhand 249 199 India</nlm:aff></affiliation></author><author><name sortKey="Yadav, V K" sort="Yadav, V K" uniqKey="Yadav V" first="V. K." last="Yadav">V. K. Yadav</name><affiliation><nlm:aff id="Aff3">Department of Crop Improvement, GB Pant University of Agriculture and Technology, Hill Campus, Ranichauri, Uttarakhand 249 199 India</nlm:aff></affiliation></author><author><name sortKey="Dixit, A K" sort="Dixit, A K" uniqKey="Dixit A" first="A. K." last="Dixit">A. K. Dixit</name><affiliation><nlm:aff id="Aff1">Central Institute of Postharvest Engineering and Technology, PAU Campus, Ludhiana, Punjab 141 004 India</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">24966423</idno><idno type="pmc">4062697</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4062697</idno><idno type="RBID">PMC:4062697</idno><idno type="doi">10.1007/s13197-012-0632-0</idno><date when="2012">2012</date><idno type="wicri:Area/Pmc/Corpus">000502</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Reduction of non-enzymatic browning of orange juice and semi-concentrates by removal of reaction substrate</title><author><name sortKey="Sharma, Satish K" sort="Sharma, Satish K" uniqKey="Sharma S" first="Satish K." last="Sharma">Satish K. Sharma</name><affiliation><nlm:aff id="Aff1">Central Institute of Postharvest Engineering and Technology, PAU Campus, Ludhiana, Punjab 141 004 India</nlm:aff></affiliation></author><author><name sortKey="Juyal, Shashibala" sort="Juyal, Shashibala" uniqKey="Juyal S" first="Shashibala" last="Juyal">Shashibala Juyal</name><affiliation><nlm:aff id="Aff2">Department of Horticulture, GB Pant University of Agriculture and Technology, Hill Campus, Ranichauri, Uttarakhand 249 199 India</nlm:aff></affiliation></author><author><name sortKey="Rao, V K" sort="Rao, V K" uniqKey="Rao V" first="V. K." last="Rao">V. K. Rao</name><affiliation><nlm:aff id="Aff2">Department of Horticulture, GB Pant University of Agriculture and Technology, Hill Campus, Ranichauri, Uttarakhand 249 199 India</nlm:aff></affiliation></author><author><name sortKey="Yadav, V K" sort="Yadav, V K" uniqKey="Yadav V" first="V. K." last="Yadav">V. K. Yadav</name><affiliation><nlm:aff id="Aff3">Department of Crop Improvement, GB Pant University of Agriculture and Technology, Hill Campus, Ranichauri, Uttarakhand 249 199 India</nlm:aff></affiliation></author><author><name sortKey="Dixit, A K" sort="Dixit, A K" uniqKey="Dixit A" first="A. K." last="Dixit">A. K. Dixit</name><affiliation><nlm:aff id="Aff1">Central Institute of Postharvest Engineering and Technology, PAU Campus, Ludhiana, Punjab 141 004 India</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of Food Science and Technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2012">2012</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>A study was conducted to standardize the technology for the removal of amino acids (one of the browning reaction substrates) from sweet orange cv. Malta Common juice to reduce colour and quality deterioration in single strength juice and during subsequent concentration. Juice of sweet orange (<italic>Citrus sinensis</italic>) cv. Malta Common fruits was extracted by screw type juice extractor, preserved in 500 ppm SO<sub>2</sub> and clarified by using “Pectinase CCM” enzyme (0.2% for 2 h at 50 ± 2 °C). For removal of amino acids juice was passed under gravity through a glass column packed with an acidic cation exchange resin (CER), Dowex-50 W and quantity to be treated in one lot was standardized. The CER treated and untreated juices were concentrated to 15 and 30°Brix in a rotary vacuum evaporator. Results indicate that 121 ml of orange juice when passed through a glass column (5 cm internal diameter) packed with cation exchange resin (Dowex-50 W) upto a height of 8 cm, could remove about 98.4% of the amino acids with minimum losses in other juice constituents. With cation exchange resin treatment, the non-enzymatic browning and colour deterioration of orange juice semi-concentrates was reduced to about 3 folds in comparison to untreated counterparts. The retention of vitamin C and sugars was also better in semi-concentrates prepared from cation exchange resin treated juice. Thus, cation exchange resin treatment of orange juice prior to concentration and storage is highly beneficial in reduction of non-enzymatic browning, colour deterioration and retention of nutritional, sensory quality of product during preparation and storage.</p></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of Food Science and Technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer India</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">24966423</article-id><article-id pub-id-type="pmc">4062697</article-id><article-id pub-id-type="publisher-id">632</article-id><article-id pub-id-type="doi">10.1007/s13197-012-0632-0</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title>Reduction of non-enzymatic browning of orange juice and semi-concentrates by removal of reaction substrate</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Sharma</surname><given-names>Satish K.</given-names></name><address><email>drsatish10@yahoo.com</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Juyal</surname><given-names>Shashibala</given-names></name><xref ref-type="aff" rid="Aff2"></xref></contrib><contrib contrib-type="author"><name><surname>Rao</surname><given-names>V. K.</given-names></name><xref ref-type="aff" rid="Aff2"></xref></contrib><contrib contrib-type="author"><name><surname>Yadav</surname><given-names>V. K.</given-names></name><xref ref-type="aff" rid="Aff3"></xref></contrib><contrib contrib-type="author"><name><surname>Dixit</surname><given-names>A. K.</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><aff id="Aff1"><label></label>Central Institute of Postharvest Engineering and Technology, PAU Campus, Ludhiana, Punjab 141 004 India</aff><aff id="Aff2"><label></label>Department of Horticulture, GB Pant University of Agriculture and Technology, Hill Campus, Ranichauri, Uttarakhand 249 199 India</aff><aff id="Aff3"><label></label>Department of Crop Improvement, GB Pant University of Agriculture and Technology, Hill Campus, Ranichauri, Uttarakhand 249 199 India</aff></contrib-group><pub-date pub-type="epub"><day>16</day><month>2</month><year>2012</year></pub-date><pub-date pub-type="ppub"><month>7</month><year>2014</year></pub-date><volume>51</volume><issue>7</issue><fpage>1302</fpage><lpage>1309</lpage><history><date date-type="rev-recd"><day>1</day><month>1</month><year>2012</year></date><date date-type="accepted"><day>24</day><month>1</month><year>2012</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2012</copyright-statement></permissions><abstract id="Abs1"><p>A study was conducted to standardize the technology for the removal of amino acids (one of the browning reaction substrates) from sweet orange cv. Malta Common juice to reduce colour and quality deterioration in single strength juice and during subsequent concentration. Juice of sweet orange (<italic>Citrus sinensis</italic>) cv. Malta Common fruits was extracted by screw type juice extractor, preserved in 500 ppm SO<sub>2</sub> and clarified by using “Pectinase CCM” enzyme (0.2% for 2 h at 50 ± 2 °C). For removal of amino acids juice was passed under gravity through a glass column packed with an acidic cation exchange resin (CER), Dowex-50 W and quantity to be treated in one lot was standardized. The CER treated and untreated juices were concentrated to 15 and 30°Brix in a rotary vacuum evaporator. Results indicate that 121 ml of orange juice when passed through a glass column (5 cm internal diameter) packed with cation exchange resin (Dowex-50 W) upto a height of 8 cm, could remove about 98.4% of the amino acids with minimum losses in other juice constituents. With cation exchange resin treatment, the non-enzymatic browning and colour deterioration of orange juice semi-concentrates was reduced to about 3 folds in comparison to untreated counterparts. The retention of vitamin C and sugars was also better in semi-concentrates prepared from cation exchange resin treated juice. Thus, cation exchange resin treatment of orange juice prior to concentration and storage is highly beneficial in reduction of non-enzymatic browning, colour deterioration and retention of nutritional, sensory quality of product during preparation and storage.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Sweet orange</kwd><kwd>Malta</kwd><kwd>Non-enzymatic browning</kwd><kwd>Cation exchange resin</kwd><kwd>Juice</kwd><kwd>Semi-concentrates</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2014</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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