Factors Affecting Non-enzymatic Browning of Fermented <i>Physalis pubescens</i> L. Juice

WANG Ying; ZHU Dan; NIU Guang-cai; LI Shi-yan; WEI Wen-yi

doi:10.19303/j.issn.1008-0384.2017.07.013

Volume 32 Issue 7

Oct. 2017

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Article Navigation > Fujian Journal of Agricultural Sciences > 2017 > 32(7): 756-761

WANG Ying, ZHU Dan, NIU Guang-cai, LI Shi-yan, WEI Wen-yi. Factors Affecting Non-enzymatic Browning of Fermented Physalis pubescens L. Juice[J]. Fujian Journal of Agricultural Sciences, 2017, 32(7): 756-761. doi: 10.19303/j.issn.1008-0384.2017.07.013

Citation:

WANG Ying, ZHU Dan, NIU Guang-cai, LI Shi-yan, WEI Wen-yi. Factors Affecting Non-enzymatic Browning of Fermented Physalis pubescens L. Juice[J]. Fujian Journal of Agricultural Sciences, 2017, 32(7): 756-761. doi: 10.19303/j.issn.1008-0384.2017.07.013

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Factors Affecting Non-enzymatic Browning of Fermented Physalis pubescens L. Juice

doi: 10.19303/j.issn.1008-0384.2017.07.013

WANG Ying¹,
ZHU Dan^{2, 3},
NIU Guang-cai^{1
,
,},
LI Shi-yan¹,
WEI Wen-yi¹

1.
Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
2.
College of Life Science and technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
3.
College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, Jilin 130118, China

Received Date: 2016-06-06
Rev Recd Date: 2016-07-20
Publish Date: 2017-07-28

Abstract

Abstract

Key elements involving in the non-enzymatic browning of fruit juice of Physalis pubescens L. during fermentation were analyzed to understand the underlying mechanism. A symbiotic fermentation on the juice using yeast and lactic acid bacteria simultaneously at 25℃ or 37℃ was conducted. Color changes, △E, along with the contents of vitamin C, total phenols, 5-hydroxymethylfurfural (5-HMF), reducing sugar, and amino acid nitrogen of the juice during the entire process at various temperatures were monitored for a path coefficient analysis. The results indicated that 5-HMF had the strongest effect on △E, and that its interaction with the amino acids was the main cause of the non-enzymatic browning at 25℃. At 37℃, the interaction between 5-HMF and reducing sugars appeared to be the prime source for the browning of the juice. It was, thus, concluded that 5-HMF, reducing sugars and amino acids were among the key elements that led to the color change of the fruit juice during fermentation.
- Physalis pubescens L.,
- fermentation,
- non-enzymatic browning,
- △E,
- path coefficient analysis

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References(20)

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