76C-1 |
Comparative effect of electro reduction and electro oxidation on non-enzymatic browning of orange juice |
P. Fustier1, A. R. TAHERIAN1, F. Lamarche1, and S. Bernier2. (1) Food Research & Development Centre, Agriculture & Agri-Food Canada, 3600 Casavant Blvd. W., Sainte-Hyacinthe, QC J2S 8E3, Canada, (2) A. Lassonde Inc, 170 Fifth Ave., Rougemont, QC J0L 1M0, Canada Non-enzymatic browning (NEB) of orange juice leads to undesirable off-flavors and off-colors that cause the juice to be rejected by the consumer. Due to these negative effects, a long list of procedures has been suggested for the control or prevention of NEB reductions. The most widely used inhibitors for averting these reactions are sulfites and sulfur containing amino acids. However, because of a number of reports- that some individuals, especially asthmatics may be sensitive to the mentioned compounds- the alternative methods for anticipation of browning are needed. Electrolysis treatment of juice base systems has been considered in this study. Via the use of an electrolytic cell the oxidation-reduction potential (ORP) of orange juice can be adjusted by the application of DC electric potential between the anode and cathode compartments separated by an appropriative membrane (anionic or cationic). The two compartments are fed by separate reservoir. A high negative or positive ORP was thus obtained. The treated juice (reduced versus oxidized) and untreated juices were then subjected to storage study for a period of 6 months at ambient temperature. Parameters such as pH, ORP, conductivity dissolved oxygen were monitored during treatment. Browning kinetics and ascorbic acid retention data demonstrated the effect of both treatments on the shelf life of orange juice.
Session 76C, Citrus: General
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