Apricots browning

FIG. 10 Vitamin C loss (percentage of apricot content before drying) and browning index (BI) of apricot cubes air dried (NT) or air dried following 60-min osmotic dehydration at 25 °C at atmospheric pressure in 60% (w/w) sucrose (SU) or maltose (MA) or 13% (w/w) sucrose (ISO) solution added with 1% ascorbic acid and 0.5% NaCl (Camacho et al., 1998). All samples were dried at 60 °C up to aw = 0.80. 

Dijkstra, L. and Walker, J.R.L. 1991. Enzymic browning in apricots Primus armeniacia. J. Sci. Food Agric. 54 229-234. 

The sugars, which contribute much to the acceptability of citrus juices, under adverse conditions can play a major role in the formation of off flavors that reduce the acceptability of the citrus juices and their products. The sugars, primarily the hexoses, can participate in "browning" reactions that cause darkening of the juice and these reactions give rise to components that are described generally as apricot-like or pineapple-like in flavor. In general,the more processed flavor that a citrus product exhibits, the less acceptable it becomes to the consumer. 

An unusual method of inhibiting the browning of dried apricot stored at 37° is to extract the samples continuously with ethyl acetate at this temperature. Browning is inhibited only while extraction continues.107... 

In addition, Adrian also observed a hypertrophy of the caecum, liver, and kidneys, and a decrease in fertility (20,133) attributed to a certain toxicity or to nutritional deficiencies. Lee et al. (33) observed a hypertrophy of the liver and kidney and an increase of the serum transaminases (GOT and GPT) with Maillard fractions extracted from browned apricots, and Kimiagar et al. (47) observed larger changes in biological parameters after a long-term study with browned egg albumin. 

This was a problem in canned apricots a few years ago, where a relatively heat-stable polygalacturonase from the brown rot fungus was the culprit (26). 

The extent and mode of bioconversions of pectic substances in situ, their solubilization and depolymerization effect consistency, cloud behaviour, pressing characteristics, juice release, soluble solids, clarification, haze formation and browning potential. We have been studying plant cell wall degradation with pure and well characterized enzymes and from the results of these studies we are now able to better define the various stages in cell wall degradation and to understand implications for fruit processing. This will be demonstrated in apple juice production and stabilization of apricot nectar. 

Laetrile is a levorotatoiy mandelonitrile beta-diglucoside that has often been used as a synonym for chemically related amygdahn. Amygdalin was first isolated from bitter almonds by two French scientists in 1830. It is also a constituent of lentils, lima beans, cashews, brown rice, and millet. The kernels of the apricot, peach, or bitter almond are the commercial source for its productioir It was known as a cancer medicine in Russia as early as 1845, and its first reported use in the U.S. was during the 1920s. " ... 

E. F. L. J. Anet and T. M. Reynolds, Chemistry of nonenzymic browning. I. Reactions between amino acids, organic acids, and sugars in ffeeze-dried apricots and peaches, Aust. J. Chem., 10 (1957) 182-192. 

Sulphur dioxide is an effective inhibitor of the non-enzymatic browning that occurs during storage of dried apricots. 

Brown GS, Walker TD (1990) Indicators of maturity in apricots using biplot multivariate analysis, J Sci Food Agric 53 321-331... 

Bread-brown (85% extraction) 51 Apricots - flesh only 2-1... 

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