Search

Background: The effect of sulfur dioxide (SO 2 ) concentration was determined on sugars and indicators in the Maillard reaction (MR), and on browning, in sulfured, dried apricots (SDAs) during storage at 4, 20 and 30 °C for 379 days., Results: As SO 2 concentration increased, the content of reducing sugars involved in the MR also increased. The preventive effect of SO 2 on the MR could not result from the binding of SO 2 to reducing sugars. Before storage, furosine was detected in the non-SDAs but 5-hydroxymethylfurfural (HMF) was not detected. Even the lowest SO 2 concentration (451 mg kg -1 ) was sufficient to prevent the formation of furosine and HMF during drying of apricots., Conclusion: Formation of furosine and HMF in all samples during storage at 20 and 30 °C for 379 days indicated that SO 2 could not prevent the first and intermediate stages of MR in SDAs during storage. Thus, the main prevention effect of SO 2 on browning in SDAs occurred during drying, not storage. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

Background: Changes in polyphenols have important effects on the quality (especially color) and health benefits of dried apricots. SO 2 concentration, storage and the activities of polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL) were factors which had significant effects on polyphenols. Polyphenol profile and activities of PPO and PAL in sulfured dried apricots (SDAs, 0, 451, 832, 2112 and 3241 mg SO 2 kg -1 ) were monitored during storage at 4, 20 and 30 °C for 379 days for the first time., Results: Even the lowest SO 2 concentration (451 mg kg -1 ) was sufficient to inactivate PPO during the entire storage period. However, while SO 2 led to the increase in PAL activity of the samples (r = 0.767) before storage, PAL activities of SDAs decreased during storage. After 90 days of storage, PAL activity was determined in only non-sulfured dried apricots (NSDAs) and dried apricots containing 451 mg SO 2 kg -1 . Although the major polyphenol in NSDAs was epicatechin (611.4 mg kg -1 ), that in SDAs was chlorogenic acid (455-1508 mg kg -1 ), followed by epicatechin (0-426.8 mg kg -1 ), rutin (148.9-477.3 mg kg -1 ), ferulic acid (23.3-55.3 mg kg -1 ) and gallic acid (2.4-43.6 mg kg -1 ). After storage at 30 °C for 379 days, the major polyphenol in SDAs was gallic acid (706-2324 mg kg -1 ). However, the major polyphenol in NSDAs did not change after storage. The highest total polyphenol content was detected in SDAs containing 2112 mg SO 2 kg -1 and stored at 30 °C., Conclusion: To produce dried apricots having high polyphenol content, ∼2000 mg SO 2 kg -1 should be used. Low storage temperature (<30 °C) was not necessary for the protection of polyphenols. © 2017 Society of Chemical Industry., (© 2017 Society of Chemical Industry.)

The effects of different sulphuring methods, i.e. sulphuring by "burning the elemental sulphites (BES)," "SO2 gas from liquified SO2 tank (SG)" and "dipping into sodium metabisulphite solution (DSM)" on the colour (brown colour formation and carotenoid degradation) and the loss of SO2 in apricots from Hacıhaliloğlu and Kabaaşı varieties stored at 5, 20 and 30 °C for a year were investigated. There were significant effects of variety, sulphuring method and especially storage at 30 °C on the brown colour formation and loss of SO2 (P<0.05). As storage temperature-time increased, β-carotene content decreased. Sulphuring methods and variety did not show significant effect on β-carotene content (P>0.05). The changes in L(*), b(*) and C(*) values were directly associated with β-carotene content and browning values. The most suitable method for all samples, except for Hacıhaliloğlu variety stored at 30 °C (BES), is SG, because the samples retained their attractive golden yellow colour during storage., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract: Background: The effect of sulfur dioxide (SO2) concentration was determined on sugars and indicators in the Maillard reaction (MR), and on browning, in sulfured, dried apricots (SDAs) during storage at 4, 20 and 30 °C for 379 days. Results: As SO2 concentration increased, the content of reducing sugars involved in the MR also increased. The preventive effect of SO2 on the MR could not result from the binding of SO2 to reducing sugars. Before storage, furosine was detected in the non‐SDAs but 5‐hydroxymethylfurfural (HMF) was not detected. Even the lowest SO2 concentration (451 mg kg−1) was sufficient to prevent the formation of furosine and HMF during drying of apricots. Conclusion: Formation of furosine and HMF in all samples during storage at 20 and 30 °C for 379 days indicated that SO2 could not prevent the first and intermediate stages of MR in SDAs during storage. Thus, the main prevention effect of SO2 on browning in SDAs occurred during drying, not storage. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: Changes in polyphenols have important effects on the quality (especially color) and health benefits of dried apricots. SO2 concentration, storage and the activities of polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL) were factors which had significant effects on polyphenols. Polyphenol profile and activities of PPO and PAL in sulfured dried apricots (SDAs, 0, 451, 832, 2112 and 3241 mg SO2 kg−1) were monitored during storage at 4, 20 and 30 °C for 379 days for the first time. RESULTS: Even the lowest SO2 concentration (451 mg kg−1) was sufficient to inactivate PPO during the entire storage period. However, while SO2 led to the increase in PAL activity of the samples (r = 0.767) before storage, PAL activities of SDAs decreased during storage. After 90 days of storage, PAL activity was determined in only non‐sulfured dried apricots (NSDAs) and dried apricots containing 451 mg SO2 kg−1. Although the major polyphenol in NSDAs was epicatechin (611.4 mg kg−1), that in SDAs was chlorogenic acid (455–1508 mg kg−1), followed by epicatechin (0–426.8 mg kg−1), rutin (148.9–477.3 mg kg−1), ferulic acid (23.3–55.3 mg kg−1) and gallic acid (2.4–43.6 mg kg−1). After storage at 30 °C for 379 days, the major polyphenol in SDAs was gallic acid (706–2324 mg kg−1). However, the major polyphenol in NSDAs did not change after storage. The highest total polyphenol content was detected in SDAs containing 2112 mg SO2 kg−1 and stored at 30 °C. CONCLUSION: To produce dried apricots having high polyphenol content, ∼2000 mg SO2 kg−1 should be used. Low storage temperature (<30 °C) was not necessary for the protection of polyphenols. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate the effects of different sulfur dioxide (SO2) concentrations (0, 188, 452, 791, 1034, 1236, 2899 and 3864 mg SO2/kg) on the physical, chemical and microbiological qualities of dried apricots (DAs). Non-sulfited DAs were evaluated as a control group. Strong correlations were determined between SO2 concentration with pH (r = - 0.913), titratable acidity values (r = 0.983), browning values (r = - 0.981) and β-carotene contents (r = 0.822) of DAs CP<0.05). The number of total psycrophilic aerobic baaeria (TPAB), lactic acid bacteria, yeast and mold, xerophilic mould, Staphylococcus spp., and total Enterobacteriaceae were below the detection limit (<0.6 log cfu/g) in samples containing SO2 even at the lowest level (188 mg SO2/kg). Although 188 mg SO2 per kg of DAs is sufficient SO2 concentration with respect to browning color and microbial load right after drying, DAs should contain minimum 791 mg SO/kg to protect the initial β-carotene content. [ABSTRACT FROM AUTHOR]

Effects of different sulphur dioxide (SO) concentrations (188, 452, 791, 1,034, 1,236, 2,899 and 3,864 mg SO kg) and storage temperatures (5, 10, 20 and 30 °C) on the physical, chemical and microbial qualities of sulphited-dried apricots (SDAs) were evaluated. Analysis of kinetic data suggested first-order models for losses of moisture and SO and formation of brown colour. Strong correlations were found between SO concentrations and moisture loss constants ( r = −0.943), and brown colour values ( r = 0.949). β-carotene contents in SDA samples ranged from 26.6 to 36.2 mg 100 g dry weight, depending on SO content of dried apricots. The SO concentration over 791 mg per kg of dried apricots effectively protected carotenoids in dried apricots during drying. While storage times had significant effect on β-carotene contents, storage temperatures did not have such effects. The number of total mesophilic aerobic bacteria in all SDA samples ranged from 8.20 × 10 to 1.84 × 10 CFU g. The number of total psychrophilic aerobic bacteria, lactic acid bacteria, yeast and mould, xerophilic mould, Staphylococcus spp. and total Enterobacteriaceae were below the detection limits (<4 CFU g) in samples containing SO even at the lowest level (188 mg SO kg) throughout the storage. Regardless of SO concentration in dried apricots, low storage temperatures (below 20 °C) should be preferred to prevent the characteristic golden yellow colours of dried apricots. [ABSTRACT FROM AUTHOR]

Abstract: Sulphur dioxide is used as a pre-treatment to facilitate drying, improve product quality and extend the shelf life of apricots. During storage, SO2 losses are observed, thus reducing the effect of this agent. The aim of this paper is to analyze the evolution of SO2 content in dried apricots packaged in different types of containers, namely glass and polypropylene trays thermosealed with different films (oriented polyamide OPA+polyethylene PE and polyamide PA+polypropylene PP). The packaging atmosphere was air in all cases. Storage was carried out at constant temperature: 5, 15, 25 and 35°C. Stored samples were analysed periodically over 12 months. In order to model the SO2 losses, two empirical kinetic models were tested: these models assimilate this process to a first order irreversible and a first order reversible kinetics. The explained variance being higher than 94% in all cases, but only the reversible kinetics is able to depict the residual SO2 observed. [Copyright &y& Elsevier]