Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer

Blasco, Raúl Mínguez; Esteve, María J.; Frígola, Ana; Rodrigo, María Jesús

doi:10.1016/j.lwt.2003.08.003

Cited by 50 publications

(48 citation statements)

References 14 publications

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“…Ascorbic acid was oxidized, thus a gradual decrease was observed during refrigerated storage (Howard et al 1999). Similar trend was also observed in the case of mushroom (Blasco et al 2004). However, sample stored at −20 and −40°C showed an initial shoulder and then decreased (Fig.…”

Section: Resultssupporting

confidence: 76%

“…This makes it more difficult to develop a reliable generic model for ascorbic retention during storage of refrigerated or processed vegetables. In the literature however, most of the cases vitamin losses in foods were modeled by zero and/or first order reaction kinetics (Blasco et al 2004;Burdurlu et al 2006;Goula and Adamopoulos 2006;Torregrosa et al 2006;Sablani et al 2007;Hiatt et al 2010). Linear plots of the ln (C /C o ) against storage time are shown in the Figs.…”

Section: Resultsmentioning

confidence: 99%

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Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures

et al. 2013

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The objective of this study was to determine vitamin C stability in fresh and freeze-dried capsicum during storage at different temperatures. Fresh capsicum stored at 20°C showed an initial decrease in vitamin C with a minimum peak after 2 days and then increased to a maximum peak after 13 days followed by a gradual decay. In general a gradual decrease of vitamin C was observed in the cases of fresh (i.e. stored at 5, −20, −40°C) and freeze-dried capsicum stored at all temperatures (i.e. 60 to −40°C). The degradation kinetics of vitamin C was modeled by zero and first order reaction and rate constants were estimated. The rate constant increased with the increase in storage temperature, while it was decreased with the decrease of moisture content. At storage temperature 5°C, first order rate constants were observed as 7.1×10 −2 , 7.7×10 −2 , and 4.3×10 −3 day −1 in the cases of samples containing moisture contents 94, 15 and 5 g/100 g sample, respectively.

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Section: Resultssupporting

confidence: 76%

Section: Resultsmentioning

confidence: 99%

Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures

et al. 2013

View full text Add to dashboard Cite

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“…Vitamin C is light and heat sensitive, the concentration of Vitamin C follows first order kinetics and thus storage time affects Vitamin C content (Heldman and Singh, 1981). Blasco et al, (2004) had also reported two different degradation pathways of vitamin C during storage. Aerobic degradation was observed in the beginning due to presence of oxygen in the bottle but after prolonged heating the bottle becomes saturated with vapor and becomes oxygen deficient which induced anaerobic degradation.…”

Section: Ascorbic Acid Variation In Fruit Juices During Storagementioning

confidence: 99%

Review on Biochemical Changes Associated with Storage of Fruit Juice

Singh¹,

Sharma²

2017

Int.J.Curr.Microbiol.App.Sci

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“…During heat treatment, in addition to inactivation of microorganisms, varying percentages of desirable constituents such as nutrients, colour, aroma and texture are destroyed (Alwazeer et al 2002;Blasco et al 2004). Recent studies on the effect that heat has on the quality of various kinds of fruit and vegetables, including orange juice, have indicated a relative loss of total vitamin A content resulting from the loss of certain carotenes present in orange juice (Lee & Coates 2003;Cortés et al 2006).…”

Section: Introductionmentioning

confidence: 99%

The Effects of non-Thermal Processing on Carotenoids in Orange Juice

Esteve¹,

Barba

Palop³

et al. 2009

Czech J. Food Sci.

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New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory quality in some manufactured foods in which the characteristics of freshness are especially affected by thermal treatments. The effect of non-thermal processing (PEF, 30 kV/cm, 100 µs and HHP, 4000 bars, 5 min) and pasteurisation (90°C, 20 s) on carotenoids of orange juice was studied. The total carotenoid concentration in the pasteurised juice (1195.4 ± 31.6 µg/100 ml) decreased significantly in comparison with the fresh juice (1367.2 ± 64.7 µg/100 ml), and the decrease was less in the juice treated by PEF (1275.2 ± 56.3 µg/100 ml). The decrease in the juice treated by HHP (1309.2 ± 46.7 µg/100 ml) was no significant in the conditions selected. Only the differences between the untreated orange juice and the pasteurised orange juice were significant. Thus, in refrigerated orange juice, the concentration of carotenoids is affected less by non-thermal treatments (PEF and HHP) than by conventional thermal treatments.

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Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer

Cited by 50 publications

References 14 publications

Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures

Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures

Review on Biochemical Changes Associated with Storage of Fruit Juice

The Effects of non-Thermal Processing on Carotenoids in Orange Juice

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