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Non-enzymatic browning in foods: Increased discolouration in some natural and synthetic sulphited systems.

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Title Non-enzymatic browning in foods: Increased discolouration in some natural and synthetic sulphited systems.
 
Creator Sastry, L. V. L.
Bhatia, B. S.
Girdhari, Lal.
 
Subject 05 Fruit juice
09 Food Microbiology
 
Description In the course of studies on the non-enzymatic browning in &Orne fruit juices
and pulps, it was observed that Jaman (Eugenia jambolana) juice, preserved
with sulphur dioxide, was more discoloured than that preserved with sodium
benzoate or pasteurization. Similar observations were made in the case of
sapota squash, stored at room temperature for about 5 years. Since this
behaviour due to SO:: appears to be different from its protective action against
non-enzymatic browning commonly reported in literature, work was undertaken
to study this phenomenon in the case of other products containing components
like anthocyanin pigments, leucoanthocyanins: and polyphenols similar to those
present in jaman juice or sapota pulp. Jaman juice, grape juice, sapota squash
and guava pulp were employed together with a few synthetic systems containing
some of the components isolated from these.
 
Date 1961
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4712/1/Indian%20Journal%20of%20Applied%20Chemistry%2C%20Volume-24%281%20%281961%29%2035-40.pdf
Sastry, L. V. L. and Bhatia, B. S. and Girdhari, Lal. (1961) Non-enzymatic browning in foods: Increased discolouration in some natural and synthetic sulphited systems. Indian Journal of Applied Chemistry, 24 (1). pp. 35-40.