Year: 2014 | Month: June | Volume 4 | Issue 1
Effect of Cation Exchange Resin Treatment on Reduction of Non-Enzymatic Browning of Orange Juice and Semi-concentrates during Storage
Abstract:
Effect of removal of reaction substrate (amino acids) from sweet orange juice by using cation exchange resin was studied for reduction of browning of single strength juice and semi-concentrates of 15 and 30 oBrix. Cation exchange resin (CER), Dowex-50W was used for removal of amino acids. The treated and untreated juices were concentrated to 15 and 30oBrix in a rotary vacuum evaporator. Single strength juice alongwith semi-concentrates of 15 and 30 oBrix were stored for a period of one month at refrigerated, ambient and accelerated temperature (37+2oC, 65% RH). During 30 days storage, loss of amino acids was mere 3.07% in the concentrates prepared from cation exchange resin treated juice as compared to about 6.68% loss in the products prepared from untreated juice. Ascorbic acid content showed a net loss of 14.59% (dwb) after 30 days storage in products prepared from untreated juice as compared to far lesser losses of just 4.85% (dwb) in the products prepared from cation exchange resin treated juice under similar conditions of storage. Total sugar registered a net loss of 3.52% on dry weight basis. Treated juice showed higher amount of total sugars with mean value of 75.48% as compared to untreated juices with corresponding value of 71.01%. Cation exchange resin treatment of malta juice resulted into about three folds in non-enzymatic browning during storage.
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