Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process
This study systematically investigated the evolution of color values and the reaction kinetics of the Maillard reaction in membrane-clarified sugarcane juice during the vacuum evaporation process, providing a theoretical basis for pigment regulation in white sugar production. Content changes in the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/12/2136 |
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| author | Meiyi Han Hongkui Zhao Zhihua Liu Jing Liu Xi Liu Fangxue Hang Kai Li Caifeng Xie |
| author_facet | Meiyi Han Hongkui Zhao Zhihua Liu Jing Liu Xi Liu Fangxue Hang Kai Li Caifeng Xie |
| author_sort | Meiyi Han |
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| description | This study systematically investigated the evolution of color values and the reaction kinetics of the Maillard reaction in membrane-clarified sugarcane juice during the vacuum evaporation process, providing a theoretical basis for pigment regulation in white sugar production. Content changes in the reactants (sucrose, glucose, fructose, and free amino acids), the precursors of melanoidins including 3-deoxyglucosone, 5-hydroxymethylfurfural, glyoxal, methylglyoxal, carboxymethyl lysine, and melanoidin, were monitored during the thermal processing of membrane-clarified sugarcane juice (MCSJ), and the reaction mechanism was investigated via kinetic modeling. The zero-level, first-level, and second-level kinetic models could represent the change in L* and b*, and the zero-level kinetic model best fit the change in a* and ΔE*. The multi-response kinetics revealed that the main pathway of melanoidins in MCSJ model systems was that glucose and fructose were mutually isomerized into 1,2-enediol to generate 3-DG and then degraded to produce 5-HMF. Subsequently, 5-HMF further reacted to produce melanoidins. |
| format | Article |
| id | doaj-art-a13bcd288e9f40ba9e14a6913c8de85d |
| institution | Matheson Library |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-a13bcd288e9f40ba9e14a6913c8de85d2025-06-25T13:51:16ZengMDPI AGFoods2304-81582025-06-011412213610.3390/foods14122136Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation ProcessMeiyi Han0Hongkui Zhao1Zhihua Liu2Jing Liu3Xi Liu4Fangxue Hang5Kai Li6Caifeng Xie7College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaThis study systematically investigated the evolution of color values and the reaction kinetics of the Maillard reaction in membrane-clarified sugarcane juice during the vacuum evaporation process, providing a theoretical basis for pigment regulation in white sugar production. Content changes in the reactants (sucrose, glucose, fructose, and free amino acids), the precursors of melanoidins including 3-deoxyglucosone, 5-hydroxymethylfurfural, glyoxal, methylglyoxal, carboxymethyl lysine, and melanoidin, were monitored during the thermal processing of membrane-clarified sugarcane juice (MCSJ), and the reaction mechanism was investigated via kinetic modeling. The zero-level, first-level, and second-level kinetic models could represent the change in L* and b*, and the zero-level kinetic model best fit the change in a* and ΔE*. The multi-response kinetics revealed that the main pathway of melanoidins in MCSJ model systems was that glucose and fructose were mutually isomerized into 1,2-enediol to generate 3-DG and then degraded to produce 5-HMF. Subsequently, 5-HMF further reacted to produce melanoidins.https://www.mdpi.com/2304-8158/14/12/2136sucroseceramic membrane filtrationMaillard reactionmelanoidins |
| spellingShingle | Meiyi Han Hongkui Zhao Zhihua Liu Jing Liu Xi Liu Fangxue Hang Kai Li Caifeng Xie Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process Foods sucrose ceramic membrane filtration Maillard reaction melanoidins |
| title | Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process |
| title_full | Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process |
| title_fullStr | Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process |
| title_full_unstemmed | Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process |
| title_short | Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process |
| title_sort | color development characteristic and kinetic modeling of maillard reaction in membrane clarified sugarcane juice during vacuum evaporation process |
| topic | sucrose ceramic membrane filtration Maillard reaction melanoidins |
| url | https://www.mdpi.com/2304-8158/14/12/2136 |
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