Kinetics of Vitamin C Degradation under High Pressure–Moderate Temperature Processing in Model Systems and Fruit Juices

Taoukis, Petros; Panagiotidis, P.; Stoforos, Nikolaos G.; Butz, Peter; Fister, H.; Tauscher, B.

doi:10.1533/9781845698379.4.310

Cited by 25 publications

(26 citation statements)

References 2 publications

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“…The molar ratio of isocyanate groups to hydroxyl groups of the chain extender BDO in the PURs was used in the following manner (NCO/OH = 0.9:1; 1:1; 1.05:1). Dibutyltin dilaurate (DBTDL), a commonly used catalyst in biomedical polyurethanes synthesis [25][26][27], was used at a concentration of 0.5 mass% After tensile strength evaluation, unmodified PURs samples, prepared at molar ratio of NCO:OH equal 1:1, were selected for further ascorbic acid modifications (1 or 2 mass%). Full description of performed PUR synthesis was described in our previous work [35], where FTIR and HNMR spectroscopy confirmed that chemical structure and composition of PUR was achieved.…”

Section: Experimental Pur Materialsmentioning

confidence: 99%

“…Pharmaceutical supplements and products containing AA are often subjected to thermal treatment during preparation, processing, and storage [25][26][27][28][29]. In case of using AA as a polyurethane chain modifier, it would be also subjected to thermal treatment such as polyurethane synthesis and curing (both carried out at 80°C).…”

Section: Introductionmentioning

confidence: 99%

“…When 5 % v/w moisture was present in a solid ascorbic acid sample, the discoloration was observed, from white to dark brown [31]. Studies on decomposition kinetics of vitamin C in various food products under different storage and processing conditions revealed that decomposition of AA follows with first-order kinetics [25][26][27][28][29]. Jingyan et al also proposed the explanation of three indicated degradation stages of solid ascorbic acid.…”

Section: Introductionmentioning

confidence: 99%

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Thermal and mechanical properties of polyurethanes modified with L-ascorbic acid

Kucińska-Lipka

Gubańska

Sienkiewicz

2016

J Therm Anal Calorim

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In this study we report the thermal and mechanical properties of polyurethanes modified with ascorbic acid (AA). Ascorbic acid was used as a modifier at concentration of 1 or 2 mass%. The antioxidative properties of AA may improve the biocompatibility of the obtained materials, which were designed for biomedical applications. In this paper we describe characterization of obtained unmodified and ascorbic acid modified polyurethanes with the use of following methods: dynamic mechanical analysis, thermogravimetric analysis and mechanical tests including tensile strength, elongation at break, abrasive resistance, and hardness. Results of performed studies suggests that synthesized polyurethane materials may be suitable candidates for biomedical applications such as tissue scaffolds or implants, where required tensile strength is in the range of 1-14 MPa and elongation at break is approximately in the range of 100-380 %.

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Section: Experimental Pur Materialsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Thermal and mechanical properties of polyurethanes modified with L-ascorbic acid

Kucińska-Lipka

Gubańska

Sienkiewicz

2016

J Therm Anal Calorim

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“…Most studies reporting AA degradation under PATP conditions showed it follows apparent first-order kinetics [76,85]. In the case of AA degradation by simultaneous aerobic and anaerobic pathways following both first-order kinetics, Oey et al [44] proposed the following biphasic expression:…”

Section: Patp Effects On Vitamin C Lossesmentioning

confidence: 99%

“…AA degradation under 0.1-600 MPa and moderate temperature (40-75°C) was examined in model systems and in juice (pineapple and grapefruit) by Taoukis et al [76]. A more detailed kinetic study in buffer systems and in juice (orange and tomato) was conducted by van den Broeck et al [85].…”

Section: Patp Effects On Vitamin C Lossesmentioning

confidence: 99%

Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing

et al. 2009

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Pressure-assisted thermal processing (PATP) at T \ 100°C can be used when enzyme inactivation and pasteurization by high pressure processing (HPP) is not feasible due to long processing times while PATP at T [ 100°C can be used when bacterial spores inactivation is necessary. In PATP, the adiabatic compression/decompression heat increases/decreases temperature almost instantaneously, and the simultaneous application of high pressure (*600-700 MPa) and temperature (*100-120°C) accelerates spore inactivation. PATP effects on chemical changes are analyzed using a reaction kinetics approach including activation volume (V a ) and activation energy (E a ) values. Reaction rates increase or decrease with pressure for negative or positive V a values, respectively, while rate temperature and pressure sensitivity depends on the magnitude of E a and V a values, respectively. The complex effects of food matrix, pH, dissolved oxygen, and presence of antioxidants show that optimization of vitamin, pigment and flavor retention while ensuring PATP microbial and enzyme inactivation will require substantially more chemical reaction kinetics research.

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High pressure processing and heat sterilization of kale: Impact on extractability, antioxidant capacity and storability of carotenoids and vitamin E

et al. 2022

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Food process engineering represents a rapidly evolving discipline traditionally focussing on thermal treatments including objectives such as preservation and stabilization. Innovative and gentle preservation techniques such as high‐pressure processing (HPP) may potentially improve or replace conventional methods by enhancing nutritional and health aspects, flavor and taste, sustainability, and more consumer‐targeted, minimally processed food items. As information about the impact of HPP (600 MPa, 5–40 min) on lipophilic food ingredients (e.g., carotenoids, vitamin E) in kale is limited, a comparison to heat sterilization (20 min, 121°C) may result in new insights related to lipophilic, antioxidant capacity (L‐AOC), extractability and storage stability (8 weeks, 5°C). HPP of chopped kale resulted in significantly increased (p < 0.05) total carotenoid and chlorophyll contents in contrast to declined concentrations of vitamin E. Significantly decreased extractabilities were observed for total carotenoids and chlorophylls in heat sterilized kale, showing no significant change (p > 0.05) in vitamin E content. Moreover, 2 months of storage of HP‐treated kale resulted in a major loss of vitamin E and total carotenoid contents compared to thermally treated samples. Elevated α‐tocopherol equivalent antioxidant capacities (αTEAC) and lipophilic oxygen radical antioxidant capacities (L‐ORAC) correlated with an increased pressure holding time.

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Kinetics of Vitamin C Degradation under High Pressure–Moderate Temperature Processing in Model Systems and Fruit Juices

Cited by 25 publications

References 2 publications

Thermal and mechanical properties of polyurethanes modified with L-ascorbic acid

Thermal and mechanical properties of polyurethanes modified with L-ascorbic acid

Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing

High pressure processing and heat sterilization of kale: Impact on extractability, antioxidant capacity and storability of carotenoids and vitamin E

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