Kinetic and thermodynamic compensation. A current and practical review for foods

Garvín, Alfonso; Ibarz, Raquel; Ibarz, Albert

doi:10.1016/j.foodres.2017.03.004

Cited by 39 publications

(40 citation statements)

References 98 publications

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“…Food quality loss reactions described by the kinetic models were shown to follow Arrhenius (Equation (5)) behavior with temperature changes [56]. The E a for TPC was greater than the E a for epicatechin, this being the minimal value of energy that a specific collision between reagent molecules must achieve in order for a reaction to take place [59]. The epicatechin thus needs less energy than TPC to degrade it.…”

Section: Discussionmentioning

confidence: 99%

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

et al. 2020

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Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 • C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 • C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 • C and 50 min. Reaction rate constant (k) and activation energy (E a ) were 0.02-0.10 min −1 and 24.03 J/mol for TPC and 0.02-0.13 min −1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation.Antioxidants 2020, 9, 146 2 of 12 concentrations of polyphenols as antioxidants [12]. These health effects have been assumed to be associated with the presence of polyphenols, among which are monomeric flavan-3-ols: epicatechin and catechin [5,[13][14][15][16]. The beneficial effects of cocoa polyphenols to human health are, among others, the scavenge of free radicals and prevention of damage to DNA, the chelation of metals, vasoprotective effects, improvements in endothelial function, anti-inflammatory effects, the amelioration of insulin resistance, and anticarcinogenic effects, among others [13,[17][18][19][20][21]. Cocoa is a rich source of polyphenolic compounds and may account for 12-18% of the dry mass of the beans [5]. Typically, polyphenols are sensitive to heat during the process, especially under a high temperature environment, i.e., roasting and drying [22,23]. Additionally, roasting influences the alteration of bioactive compounds [24]. In particular, the roasting process leads to the loss or modification of flavanols, which leads to a 14% loss of the total phenolic content (TPC), as well as the epimerization of epicatechin to catechin [25][26][27][28][29][30][31][32].Kinetic modeling can provide a deeper understanding of the changes that occur during thermal processing controlling and food quality optimization [33,34]. Since these roasting techniques were introduced to the chocolate industry, the roasting time and temperature have been studied, applying designs or models that allow for a proper assessment of the process [35]. Various studies have been reported on the effect of roasting on cocoa nibs' coloration, physical/chemical changes [4,5,8,16,23,25,36], flavor changes [37], and the kinetics of polyphenol degradation during drying [12,28,38]; however, studies on the kinetics of the polyphenol and monomeric flavan-3-ol degradation of Criollo cocoa during the roasting process are scarce, so the aim of the present study was to understand this degradation and determine the ki...

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Section: Discussionmentioning

confidence: 99%

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

et al. 2020

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“…We attributed this to the absence of the pro‐oxidation effect provided by a high proportion of ω‐3 FA. Similarly, the variation in k 3 was also greater when E a was large, which has been recently discussed in an excellent review (Garvin et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…The Gibbs free energy of activation, Δ G ‡ , was obtained by eqn , with the results shown in Table S4. The higher the Δ G ‡ , the lower the reaction rate (Mahdavianmehr et al ., ; Garvin et al ., ). The Δ G ‡ values supported the conclusions drawn from Δ H ‡ and Δ S ‡ : HHE formation occurred more readily in LO than in RO, as indicated by the lower Δ G ‡ values in LO.…”

Section: Resultsmentioning

confidence: 97%

Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study

Liu

Zhang

et al. 2019

Int J of Food Sci Tech

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Summary The formation of two toxic aldehydes, 4‐hydroxyhexenal (HHE) and 4‐hydroxynonenal (HNE) were monitored in five vegetable oils during thermal processing (100–200 °C) with the results modelled. HHE was only determined in rapeseed and linseed oil, while HNE was determined in all tested oils and the contents varied significantly depending on the oil type. For HHE/HNE‐detected oils, the evolution during heating was well described by the pseudo‐first‐order kinetic model. The equilibrium contents of HHE/HNE increased and the duration until equilibrium decreased as a function of temperature. The calculated reaction rate constants followed the Arrhenius law. The formation rate of HHE/HNE was remarkably oil‐dependent, which was also in accordance with the calculated kinetic and thermodynamic parameters. Accordingly, the above results can contribute to a prediction of HHE/HNE formation in different vegetable oils during thermal processing, especially the temperature/time required during frying, which is generally higher than 100 °C and 6 h., respectively.

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“…This is due to the fact that, in food, most of the degradation reactions follow kinetic models of zero or first order. 61,62 There are also studies which report these same type of kinetic models for the reaction of sulfonamides and tetracyclines in water and soil. 63,64 According to Tables 7 and 8, for each one of the evaluated concentrations, the half-life (t 1/2 ) was calculated, as the time required for a concentration decrease to half its initial value.…”

Section: Methods Applicationmentioning

confidence: 99%

Development of a Method Based on DLLME and UFLC-DAD for the Determination of Antibiotics in Honey Samples and the Study of Their Degradation Kinetics

Santana¹,

Santana²,

Pereira³

2018

J. Braz. Chem. Soc.

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In this work, a method was developed, based on dispersive liquid-liquid microextraction (DLLME) and analysis by ultra-fast liquid chromatography coupled to diode array detector (UFLC-DAD), to simultaneously determine ten antibiotics of two different classes in honey, as well as to evaluate their degradation kinetics in this matrix. The extraction was optimized by a Box-Behnken design and the method provided good linearity and precision, limits of detection (LODs) in the range of 3.1-6.8 µg kg-1 and recoveries between 82.9 and 105.7%. The decay velocities along the storage period have followed a first order model for nine antibiotics, while one has fitted a zero order model. In the analysis of 33 samples, sulfadimethoxine and tetracycline were found in four samples of the same year and type of blooming, freshly produced in different places, at concentrations, respectively, below and 79% higher than the established by the Brazilian legislation. This suggests an application of those drugs to the beehives, probably shortly before the samples were taken.

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Kinetic and thermodynamic compensation. A current and practical review for foods

Cited by 39 publications

References 98 publications

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study

Development of a Method Based on DLLME and UFLC-DAD for the Determination of Antibiotics in Honey Samples and the Study of Their Degradation Kinetics

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