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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality</title><author><name sortKey="Bharate, Sonali S" sort="Bharate, Sonali S" uniqKey="Bharate S" first="Sonali S." last="Bharate">Sonali S. Bharate</name><affiliation><nlm:aff id="Aff1">P.E. Society’s Modern College of Pharmacy (For Ladies), Borhadewadi, At/Post- Moshi, Tal-Haweli, Dist- Pune, Pin - 412105 Maharashtra India</nlm:aff></affiliation></author><author><name sortKey="Bharate, Sandip B" sort="Bharate, Sandip B" uniqKey="Bharate S" first="Sandip B." last="Bharate">Sandip B. Bharate</name><affiliation><nlm:aff id="Aff2">Medicinal Chemistry Division, Indian Institute of Integrative Medicine (Council of Scientific and Industrial Research), Canal Road, Jammu, 180001 Jammu & Kashmir India</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">25328169</idno><idno type="pmc">4190239</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4190239</idno><idno type="RBID">PMC:4190239</idno><idno type="doi">10.1007/s13197-012-0718-8</idno><date when="2012">2012</date><idno type="wicri:Area/Pmc/Corpus">000709</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality</title><author><name sortKey="Bharate, Sonali S" sort="Bharate, Sonali S" uniqKey="Bharate S" first="Sonali S." last="Bharate">Sonali S. Bharate</name><affiliation><nlm:aff id="Aff1">P.E. Society’s Modern College of Pharmacy (For Ladies), Borhadewadi, At/Post- Moshi, Tal-Haweli, Dist- Pune, Pin - 412105 Maharashtra India</nlm:aff></affiliation></author><author><name sortKey="Bharate, Sandip B" sort="Bharate, Sandip B" uniqKey="Bharate S" first="Sandip B." last="Bharate">Sandip B. Bharate</name><affiliation><nlm:aff id="Aff2">Medicinal Chemistry Division, Indian Institute of Integrative Medicine (Council of Scientific and Industrial Research), Canal Road, Jammu, 180001 Jammu & Kashmir 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>Citrus juices are widely consumed due to their nutritional benefits and variety of pharmacological properties. Non-enzymatic browning (NEB) is one of the most important chemical reactions responsible for quality and color changes during the heating or prolonged storage of citrus products. The present review covers various aspects of NEB in citrus juice <italic>viz.</italic> chemistry of NEB, identifiable markers of NEB, analytical methods to identify NEB markers and ways to improve the quality of citrus juice. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is one of the promising marker formed during browning process with number of analytical methods reported for its analysis; therefore it can be used as an indicator for NEB process. Amongst analytical methods reported, RP-HPLC is more sensitive and accurate method, which can be used as analytical tool. NEB can be prevented by removal of amino acids/ proteins (<italic>via</italic> ion exchange treatment) or by targeting NEB reactions (e.g. blockage of furfural/ HMF by sulphiting agent).</p></div></front></TEI><pmc article-type="review-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">25328169</article-id><article-id pub-id-type="pmc">4190239</article-id><article-id pub-id-type="publisher-id">718</article-id><article-id pub-id-type="doi">10.1007/s13197-012-0718-8</article-id><article-categories><subj-group subj-group-type="heading"><subject>Review</subject></subj-group></article-categories><title-group><article-title>Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Bharate</surname><given-names>Sonali S.</given-names></name><address><phone>+91-191-2569000</phone><email>sonalibharate@gmail.com</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author" corresp="yes"><name><surname>Bharate</surname><given-names>Sandip B.</given-names></name><address><phone>+91-191-2569000</phone><email>sbharate@iiim.ac.in</email></address><xref ref-type="aff" rid="Aff2"></xref></contrib><aff id="Aff1"><label></label>P.E. Society’s Modern College of Pharmacy (For Ladies), Borhadewadi, At/Post- Moshi, Tal-Haweli, Dist- Pune, Pin - 412105 Maharashtra India</aff><aff id="Aff2"><label></label>Medicinal Chemistry Division, Indian Institute of Integrative Medicine (Council of Scientific and Industrial Research), Canal Road, Jammu, 180001 Jammu & Kashmir India</aff></contrib-group><pub-date pub-type="epub"><day>10</day><month>5</month><year>2012</year></pub-date><pub-date pub-type="ppub"><month>10</month><year>2014</year></pub-date><volume>51</volume><issue>10</issue><fpage>2271</fpage><lpage>2288</lpage><history><date date-type="rev-recd"><day>9</day><month>11</month><year>2011</year></date><date date-type="accepted"><day>26</day><month>4</month><year>2012</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2012</copyright-statement></permissions><abstract id="Abs1"><p>Citrus juices are widely consumed due to their nutritional benefits and variety of pharmacological properties. Non-enzymatic browning (NEB) is one of the most important chemical reactions responsible for quality and color changes during the heating or prolonged storage of citrus products. The present review covers various aspects of NEB in citrus juice <italic>viz.</italic> chemistry of NEB, identifiable markers of NEB, analytical methods to identify NEB markers and ways to improve the quality of citrus juice. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is one of the promising marker formed during browning process with number of analytical methods reported for its analysis; therefore it can be used as an indicator for NEB process. Amongst analytical methods reported, RP-HPLC is more sensitive and accurate method, which can be used as analytical tool. NEB can be prevented by removal of amino acids/ proteins (<italic>via</italic> ion exchange treatment) or by targeting NEB reactions (e.g. blockage of furfural/ HMF by sulphiting agent).</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Browning</kwd><kwd>Non-enzymatic browning</kwd><kwd>Citrus juice</kwd><kwd>Maillard reaction</kwd><kwd>Chemical markers</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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