Inhibition Of Maillard Reaction And Its Optimization For The Sugar Cane Processing

Sugarcane processing is focused on the production of cane sugar (sucrose) fromsugarcane. Other products of the processing include bagasse, molasses, and filtercake. Maillard reaction (MR) is a complicated non-enzymatic browning which canhappen in many kinds of food, processed products such as breweries, dairy productsand sugar products and affects strongly the color (texture), taste and smell of theproducts. Studies have done in order to remove the Maillard reaction products, todecolorize colored compounds or to treat wastewater from sugar cane factory andrefinery to purify the raw sugar. In order to produce direct white sugar from sugarcane, this work was performed to study and identify MR chemical inhibitors duringsugar cane processing using model systems with different concentrations of aminoacids mixed with glucose and amino acids combined with sucrose,0.09mol/L forasparagine (Asn),0.08mol/L for glutamine (Gln),0.2mol/L for glucose (Glc) and14%of sucrose (S). The mixtures were heated at85-90°C for two hours to produceMaillard reaction, based on physico-chemical analysis and assays. The influence ofphysical factors such as temperature, pH, water activity (aw) and reaction time wereinvestigated as well as chemical reagents such as ascorbic acid (AA), cysteine (Cys),nicotinic acid (NA), zinc chloride (ZnCl2) and phosphoric acid (H3PO4) at differentconcentration (0.05,0.1and0.15%) respectively. According to the results, Cys0.1%,AA0.05%, NA0.05%and ZnCl20.05%have significantly reduced the browningeffect, soluble matter (°Bx) and improved the pH value compare to the untreatedsamples. The software Design Expert was used to optimize the inhibition method.These findings open new possibilities for strategies in the study and control ofnonenzymatic browning (MR).