Sorbate destruction and non-enzymatic browning in model aqueous systems
The effect of system composition on sorbate destruction and sensory damage due to non-enzy matic browning was studied in aqueous model systems with a water activity (a w) of 0.91 and a pH of 5.0-6.0. The rate constants of sorbate destruction could be described by first order kinetics and those from...
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todo:paper_10820132_v3_n6_p405_Campos2023-10-03T16:03:56Z Sorbate destruction and non-enzymatic browning in model aqueous systems Campos, C.A. Alzamora, S.M. Gerschenson, L.N. browning sorbates stability The effect of system composition on sorbate destruction and sensory damage due to non-enzy matic browning was studied in aqueous model systems with a water activity (a w) of 0.91 and a pH of 5.0-6.0. The rate constants of sorbate destruction could be described by first order kinetics and those from non-enzymatic browning by zero order kinetics. Both reactions were found to be related not only to temperature and pH but also to the humectants (NaCl, glycerol) used to depress a w. A higher preservative retention and a smaller amount of browning was produced by the use of a mixture of 35.0 g/kg of NaCl and 220.0 g/kg of glycerol as a humectant instead of one of them alone, citric acid instead of phosphoric acid as the acidifying agent, and glass flasks instead of polyethylene containers. The non-enzymatic browning reactions were greatly influenced by sorbic acid destruction. The inclusion of glycine was responsible for the enhanced sorbate destruc tion and browning development. © 1997, Sage Publications. All rights reserved. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_10820132_v3_n6_p405_Campos |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
browning sorbates stability |
| spellingShingle |
browning sorbates stability Campos, C.A. Alzamora, S.M. Gerschenson, L.N. Sorbate destruction and non-enzymatic browning in model aqueous systems |
| topic_facet |
browning sorbates stability |
| description |
The effect of system composition on sorbate destruction and sensory damage due to non-enzy matic browning was studied in aqueous model systems with a water activity (a w) of 0.91 and a pH of 5.0-6.0. The rate constants of sorbate destruction could be described by first order kinetics and those from non-enzymatic browning by zero order kinetics. Both reactions were found to be related not only to temperature and pH but also to the humectants (NaCl, glycerol) used to depress a w. A higher preservative retention and a smaller amount of browning was produced by the use of a mixture of 35.0 g/kg of NaCl and 220.0 g/kg of glycerol as a humectant instead of one of them alone, citric acid instead of phosphoric acid as the acidifying agent, and glass flasks instead of polyethylene containers. The non-enzymatic browning reactions were greatly influenced by sorbic acid destruction. The inclusion of glycine was responsible for the enhanced sorbate destruc tion and browning development. © 1997, Sage Publications. All rights reserved. |
| format |
JOUR |
| author |
Campos, C.A. Alzamora, S.M. Gerschenson, L.N. |
| author_facet |
Campos, C.A. Alzamora, S.M. Gerschenson, L.N. |
| author_sort |
Campos, C.A. |
| title |
Sorbate destruction and non-enzymatic browning in model aqueous systems |
| title_short |
Sorbate destruction and non-enzymatic browning in model aqueous systems |
| title_full |
Sorbate destruction and non-enzymatic browning in model aqueous systems |
| title_fullStr |
Sorbate destruction and non-enzymatic browning in model aqueous systems |
| title_full_unstemmed |
Sorbate destruction and non-enzymatic browning in model aqueous systems |
| title_sort |
sorbate destruction and non-enzymatic browning in model aqueous systems |
| url |
http://hdl.handle.net/20.500.12110/paper_10820132_v3_n6_p405_Campos |
| work_keys_str_mv |
AT camposca sorbatedestructionandnonenzymaticbrowninginmodelaqueoussystems AT alzamorasm sorbatedestructionandnonenzymaticbrowninginmodelaqueoussystems AT gerschensonln sorbatedestructionandnonenzymaticbrowninginmodelaqueoussystems |
| _version_ |
1782026658569519104 |