ROLE OF IRON-PHENOLIC ACID INTERACTION IN COLOUR DEVELOPMENT DURING SUGAR PROCESSING - A REVIEW STUDY release_4zppcrzmwvhwfdnglwajlq5nty [as of editgroup_tllvgzliyngghb6o6u5bju4lxq]

Abstract

This paper reviews the iron polyphenols interaction which cause to the colour formation during the sugar processing. The chemical structure of various phenolic acid which presents in sugar cane juice are interact with the Fe(III) through chemical reaction or by changing conditions which results in the various colourant formation during sugar formation are described. The uptake of iron by plants depends considerably on the presence of both complexing and reducing reagents. These colour complex impacts on the sugar quality and the effect on the value of the sugar in the market is significant. This study helps in the reduction of colour and provides antioxidants as a by-product during sugar processing.
In text/plain format