Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food

Pénicaud, Caroline; Broyart, Bertrand; Peyron, Stéphane; Gontard, Nathalie; Guillard, Valérie

doi:10.1016/j.jfoodeng.2010.11.033

Cited by 18 publications

(15 citation statements)

References 21 publications

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“…This might indicate faster oxygen renewal from the headspace in the surface region relative to oxygen consumption. Consistently, Penicaud et al (2011) observed an oxygen content gradient at 20 C in agar gel containing ascorbic acid. Even though oxygen was consumed, which might be due to oxygen consumption of polyphenols, the vitamin C loss was not significant; neither at 70 C nor at 60 C. Vitamin C degraded in apple pur ee only at 80 C. Since a temperature decrease led only in apple pur ee and not in water containing Fe 3þ ions to higher stability of vitamin C, it appeared that the heat-sensitivity was medium dependent.…”

Section: Influence Of Temperaturesupporting

confidence: 67%

“…Oxygen concentrations were however not measured simultaneously to degradation. In agar gel, a gradient of oxygen and vitamin C concentration occurs at 20 C in the course of time with higher degradation near the surface (Penicaud, Broyart, Peyron, Gontard, & Guillard, 2011). The role of dissolved oxygen in citrus juice on vitamin C degradation at 90 C was studied by nitrogen substitution of initial dissolved oxygen (Dhuique-Mayer et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Oxygen availability in model solutions and purées during heat treatment and the impact on vitamin C degradation

Herbig

Maingonnat

Renard

2017

LWT - Food Science and Technology

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a b s t r a c tOxygen availability in different media during heat treatment (8 h at 80 C) and the related vitamin C loss was assessed. Dissolved oxygen in water containing 3 mmol kg À1 of ascorbic acid decreased initially and seemed to be replaced by oxygen from the headspace in the course of time, as oxygen values increased again. In apple pur ee and carrot pur ee in contrast, oxygen was depleted within 60 min. Vitamin C in ultrapure water was stable even in the presence of oxygen. A trigger seemed to be crucial to launch vitamin C degradation. Fe 3þ ions added to water, but also the media Mc Ilvaine citrate-phosphate buffer (pH 3.5) or apple pur ee, initiated degradation. Adding Fe 3þ ions to apple pur ee did not accelerate vitamin C degradation but shifted the equilibrium between ascorbic acid and dehydroascorbic acid to the latter. Oxygen deprivation stabilized completely vitamin C, independently of the medium tested. A temperature decrease to 70 or 60 C, in contrast, had no effect on the degradation extent of vitamin C in water containing 20 mmol kg À1 Fe 3þ ions but led to complete stability in apple pur ee.

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Section: Influence Of Temperaturesupporting

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Oxygen availability in model solutions and purées during heat treatment and the impact on vitamin C degradation

Herbig

Maingonnat

Renard

2017

LWT - Food Science and Technology

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“…In addition, stability was homogenous within the medium. Vitamin C did not degrade faster near the surface, contrary to what has been observed for agar gel during storage at 20 C (Penicaud, Broyart, Peyron, Gontard, & Guillard, 2011). An impact of the sample location in vessels on the degradation rate might however also appear at elevated temperatures when degradation is in an advanced state.…”

Section: Warm Keeping Methodsmentioning

confidence: 58%

Impact of three warming-up methods on the stability of vitamin C and 5-methyltetrahydrofolate supplemented to apple and carrot purée

Herbig

Moustiès

Renard

2017

LWT

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. Impact of three warming-up methods on the stability of vitamin C and 5-methyltetrahydrofolate supplemented to apple and carrot purée. LWT -Food Science and Technology, Elsevier, 2017, 84, pp.668-673. 10.1016/j.lwt.2017 Version postprint a b s t r a c tTwo methods that are used at people's home to warm-up food namely a microwave and an Actifry ® device, and a system that is usually employed in canteen kitchens to keep food warm, were examined on their impact on the stability of vitamin C and 5-methyltetrahydrofolate. The pur ee was heated until ebullition with the microwave, which lasted 1.5 min. Pur ee which was warmed-up by the Actifry ® device needed around 20 min to attain 80 C. When the pur ee was kept warm by a water bath, the vitamin stability was pursued for 180 min at 80 C. During the latter, stability was examined at the surface and bottom of recipients that were filled with 600 g or 200 g of pur ee corresponding to a filling height of 5 cm and 1.5 cm respectively. Although vitamin C and 5-methyltetrahydrofolate are usually referred to as heat-and oxygen-susceptible molecules, none of the methods led to major vitamin losses. In terms of the warm holding method, no difference was observed between withdrawals at the surface and the bottom of vessels for neither of the two filling levels. Vitamins were also fairly stable at the surface of recipients where oxygen exposition is high.

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“…Mastering mass transfer in the food/packaging system enables to control and limit the food degradation, which is why such mass transfer properties are such important product process specifications (Angellier-Coussy et al, 2013;Chaix, Broyart, et al, 2015). Several mathematical models were developed combining mass transfer models (based on Fick's laws) with models of food degradation-Mickaëlis-Menten equation for respiration or first-order reactions for oxidation for instance- (Bacigalupi, Lemaistre, Peyron, Guillard, & Chalier, 2013;Pénicaud, Broyart, Peyron, Gontard, & Guillard, 2011). In addition to the aforementioned Tailorpack application developed for fruit and vegetables, we developed the Map'Opt application for non-respiring products that can predict microbial growth as a function of packaging permeabilities and initial gas concentrations initially flushed in headspace at the time of packaging Guillard, Couvert, et al, 2016).…”

Section: From Food Engineering Modeling Tools …mentioning

confidence: 99%

The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

Aceves-Lara

Athès

Buche

et al. 2018

Innovative Food Science & Emerging Technologies

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A B S T R A C TThis article presents an overview of five use-cases that illustrate food-system modeling approaches, most of them combining quantitative and qualitative methods. The cases deal with issues as diverse as: the modeling of winemaking fermentation; the choice of a food packaging material; the design of solid foam cereal products; argumentation modeling to support multistakeholder decision-making, and the control of freeze-drying for ecodesign purposes. They tackle several challenges to modeling and knowledge engineering in food systems: capitalizing data and knowledge; structuring a shared vocabulary and domain knowledge in an ontology; formalizing viewpoints and contradictions from food-related debates; supporting multi-criteria decision-making.

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Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food

Cited by 18 publications

References 21 publications

Oxygen availability in model solutions and purées during heat treatment and the impact on vitamin C degradation

Oxygen availability in model solutions and purées during heat treatment and the impact on vitamin C degradation

Impact of three warming-up methods on the stability of vitamin C and 5-methyltetrahydrofolate supplemented to apple and carrot purée

The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

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