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Non-enzymatic Browning in Single-Strength Reconstituted Citrus Juice in TetraBrik Cartons

Authors

  • M. G. Roig,

    1. Departamento de Química Física, Facultad de Farmacia, Apartado 449, Universidad de Salamanca, Spain
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  • J. F. Bello,

    1. Departamento de Química Física, Facultad de Farmacia, Apartado 449, Universidad de Salamanca, Spain
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  • Z. S. Rivera,

    1. Departamento de Química Física, Facultad de Farmacia, Apartado 449, Universidad de Salamanca, Spain
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  • L. L. Lloyd,

    1. Chembiotech Ltd., Birmingham Research Park, Vincent Drive, Birmingham B15 2SQ, U.K.
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  • J. F. Kennedy

    Corresponding author
    1. Research Laboratory for the Chemistry of Bioactive Carbohydrates and Proteins, School of Chemistry, The University of Birmingham, Birmingham B15 2TT, U.K.
    • Research Laboratory for the Chemistry of Bioactive Carbohydrates and Proteins, School of Chemistry, The University of Birmingham, Birmingham B15 2TT, U.K.
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Abstract

In freshly produced commercial citrus juice, aseptically filled in a TetraBrik carton, it has been demonstrated that non-enzymatic browning was mainly due to carbonyl compounds formed from l-ascorbic acid degradation. At different storage temperatures (4−37 °C), this, browning showed first-order kinetics with higher rate constants as temperature was increased. An assessment of the degree of browning as a function of time in the presence of additives (sodium metabisulfite, sodium tripolyphosphate, (carboxymethyl)cellulose and sorbitol) showed that the addition of sodium metabisulfite substantially reduced browning, particularly at the higher storage temperatures of 76 and 105 °C where a greater accumulation of 5-(hydroxymethyl)furfuraldehyde was observed.

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