Comparative effect of different sugars instigating non-enzymatic browning and Maillard reaction products in guava fruit leather

Authors

  • V S Karthik Nayaka ICAR- Indian Institute of Horticultural Research, Bengaluru 560089
  • Tiwari R B ICAR- Indian Institute of Horticultural Research, Bengaluru 560089
  • Narayana C K ICAR- Indian Institute of Horticultural Research, Bengaluru 560089
  • Ranjitha K ICAR- Indian Institute of Horticultural Research, Bengaluru 560089
  • Shamina Azeez ICAR- Indian Institute of Horticultural Research, Bengaluru 560089
  • Vasugi C ICAR- Indian Institute of Horticultural Research, Bengaluru 560089
  • Venugopalan R ICAR- Indian Institute of Horticultural Research, Bengaluru 560089
  • Bhuvaneswari S ICAR- Indian Institute of Horticultural Research, Bengaluru 560089
  • Sujayasree O J ICAR- Indian Institute of Horticultural Research, Bengaluru 560089

DOI:

https://doi.org/10.24154/jhs.v17i1.1387

Keywords:

Total free amino acids, ascorbic acid, browning, furfural, hydroxymethylfurfural, non-enzymatic, sugars

Abstract

Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim of the study was to determine the role of different sugars viz., sucrose, fructose, glucose and sorbitol in non-enzymatic browning and antioxidant activity of guava fruit leather. The total free amino acids, ascorbic acid and antioxidant activities were at significantly lower levels in glucose and fructose treated guava leather, while the sorbitol added samples had all of above parameters at the highest level; while a reverse trend was observed in browning index and non-enzymatic browning. Among the browning intermediate products, Hydroxymethylfurfural was present at higher concentration (12.80-32.32 ng/g) than furfural (0.29-0.95 ng/g) in guava leather samples. Among the treatments, hydroxymethylfurfural was found lowest in sorbitol (12.8 ng/g) and highest in fructose (32.3 ng/g). In brief, this paper describes a novel effort in bringing the in-vitro studies related to sugars and total free amino acids, influencing the biochemical and nutritional attributes which are responsible for browning in guava fruit leather.

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Published

30-09-2022

Issue

Section

Original Research Papers

How to Cite

Comparative effect of different sugars instigating non-enzymatic browning and Maillard reaction products in guava fruit leather. (2022). Journal of Horticultural Sciences, 17(1), 174-183. https://doi.org/10.24154/jhs.v17i1.1387

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