Advances in understanding of enzymatic browning in harvested litchi fruit
Yueming Jiang , Xuewu Duan, Daryl Joyce, Zhaoqi Zhang and Jianrong Li
Food Chemistry Volume 88, Issue 3 , December 2004, Pages 443-446
2004
บทคัดย่อ
Cell wall polysaccharides were investigated for their suitability as markers forqualityand authenticity control of fruit products. For this purpose, the alcohol-insoluble residue (AIR) was fractionated into water-, oxalate-, acid-, and alkali-soluble pectins, hemicellulose and cellulose. Neutral sugars of each fraction were determined by capillary zone electrophoresis. Particular attention was given tostrawberriesand cherries of different cultivars, proveniences, and stages of ripening, whereas preliminary investigations were also conducted on apples. Within the respective fruit species, characteristic neutral sugar profiles of the AIR fractions were found, which may be used for the differentiation of fruit products devoid of carbohydrate-based hydrocolloids, e.g. purees. Furthermore, the isolated hemicellulose fraction not only allowed the detection of admixtures of non-declared fruits on the basis of the monosaccharide composition. Even more important, since the content of the hemicellulose fraction proved to be constant in the AIR, its determination provided promising perspectives for calculating the fruit content of complex products such as fruit preparations, jams and spreads.