Advances in non-enzymatic browning based on L-ascorbic acid

  • FENG Liang ,
  • YANG Yan ,
  • LIU Shuangshuang ,
  • TAN Chun ,
  • YU Ainong
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  • 1(School of Chemistry & Environmental Engineering, Hubei Minzu University, Enshi 445000, China)
    2(Key Laboratory of Biological Resources Protection and Utilization of Hubei Province (Hubei Minzu University), Enshi 445000, China)

Received date: 2021-03-17

  Revised date: 2021-04-08

  Online published: 2021-12-16

Abstract

Non-enzymatic browning (NEB), a very common reaction in food processing, occurs mainly between sugars, amino acids and proteins. However, there is a sugar-like structure in L-ascorbic acid (ASA), which is an important additive in food industry. Therefore the NEB based on ASA cannot be ignored. The research progress of NEB utilizing ASA is discussed from the aspects of volatile substances generation mechanism, browning process and reaction kinetic behavior characteristics in order to provide some suggestions for the controlling of browning in food production.

Cite this article

FENG Liang , YANG Yan , LIU Shuangshuang , TAN Chun , YU Ainong . Advances in non-enzymatic browning based on L-ascorbic acid[J]. Food and Fermentation Industries, 2021 , 47(22) : 301 -308 . DOI: 10.13995/j.cnki.11-1802/ts.027349

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