Thermal degradation kinetics of carotenoids, vitamin C and provitamin A in tree tomato juice

Ordóñez‐Santos, Luis Eduardo; Girón, Jader Martínez

doi:10.1111/ijfs.14263

Cited by 44 publications

(29 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These degradations of TPC and AAC followed the first order model (with R 2 >0.91) as well as the Arrhenius model (with R 2 >0.93). As expressed in Table 3, the specific k value ranged from 0.0018 to 0.0050 for TPC, and from 0.0014 to 0.0056 for AAC, for the temperature range from 70 o C to 90 o C. The previous studies also found the same behaviour on tomato, strawberry, raspberry, marula, guava, and mango juices during thermal treatment [29][30][31][32].…”

Section: Kinetic Degradation Of Ascorbic Acid and Total Phenolic Cont...supporting

confidence: 54%

Effects of heat treatment on the physicochemical parameters of acerola fruit (Malpighia emarginata DC.) juice over maturity indexes

Duong¹,

Pham

Hoang³

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Acerola (Malpighia emarginata DC.) is a tropical fruit characterized by its high content of ascorbic acid and other micronutrients. Since thermal processing is approached to increase the shelf existence of foods and beverages by inactivating microorganisms and enzymes, this research was to investigate the physicochemical changes of acerola fruit juice under heat treatments. On behalf of ripeness, three stages of unripe, semi-ripe, and fully ripe acerola fruits were investigated. Under the heat treatment of 80°C for 20 minutes, the unripe fruits resulted in a juice with high bioactive contents including ascorbic acid of 1609.67 (mg/100g) and total phenolic content of 1697.87 (mg/100g) but with unattractive color, aroma and taste. Meanwhile, the semi-ripe and fully ripe fruits gave the juices with slightly lower content of biological compounds, however, with better sensorial characteristics. On behalf of the effect of heating regime, the fully ripe one, with remaining vitamin C content of 1109.68 (mg/100g) upwards after the thermal treatments of 70 to 90°C for 10 to 30 minutes, revealed extensive application of acerola fruit in food processing. Kinetic degradation study showed lower retention of vitamin C content (AAC) in the juices compared to that of phenolic components (TPC). The study also confirmed the higher activation energy of TPC than that of AAC in acerola fruit. In conclusion, comprehension of the change of acerola fruit juice under thermal treatments is crucial for optimizing quality of the product during processing.

show abstract

Section: Kinetic Degradation Of Ascorbic Acid and Total Phenolic Cont...supporting

confidence: 54%

Effects of heat treatment on the physicochemical parameters of acerola fruit (Malpighia emarginata DC.) juice over maturity indexes

Duong¹,

Pham

Hoang³

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…Hot drying provides very different results from the other two drying procedures, although the averages of the ΔH* are similar: alteration of H* is highly dependent on maturity degree ( Table 1 ); it is low for ripe mangoes and high for immature mangoes. Since there is a large increase in carotenoid content during ripening, the increase in reaction rate as a function of temperature [ 42 ] should be more visible in ripe mangoes, i.e., those rich in carotenoids, than in less mature mangoes.…”

Section: Resultsmentioning

confidence: 99%

Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees

Diop

Méot

Léchaudel

et al. 2022

Foods

View full text Add to dashboard Cite

A previous study demonstrated that the color of 4 mm mango slices is altered very slightly by drying for 5 h at 60 °C, 30% RH and 1 m/s. The objectives of this complementary study were to determine the impact of various drying procedures encountered in the drying units on color alterations of sulfite-free mango slices from heterogeneous raw material due to variable maturity degrees of mangoes. Drying procedures with various temperature/humidity/duration combinations were performed to analyze their effects on the color of natural dried mangoes according to the degree of fruit maturity. They were dried at an air speed of 1.0 m/s for 5 h according to 3 schemes: standard drying (SD) at 60 °C and 30% RH; wet drying (WD) for 1 h at 60 °C and 60% RH, followed by 4 h SD; and finally, hot drying (HD) for 4 h SD, followed by 1 h at 80 °C and 30% RH. The color of the mango slices was analyzed before and after drying. SD preserves the color of fresh mangoes very well, whatever their maturity stage. A relatively slow drying onset corresponding to WD has a highly adverse impact, which becomes greater as the degree of maturity increases. There is already significant browning on mangoes with near-optimum quality (L* = 75; H* = 92). Applying high temperature at the end of the drying procedure (HD) for 20% of the time has a more limited adverse impact with immature mangoes that are the most sensitive. Linear regressions were assessed to represent the relationships of color differences between drying schemes according to mango maturity degrees. These statistical models showed a significant increase in color degradation in the case of WD and a decrease in color differences in the case of HD with the advance in fruit maturity.

show abstract

“…There have been many studies on the degradation kinetics of organic compounds during thermal processing in food science. The degradation kinetic in the thermal process is generally in line with a zero-order or first-order kinetic reaction model [ 26 , 27 ]. Therefore, zero-order and first-order kinetic formulae were used to describe the thermal degradation of IPBC in this study.…”

Section: Methodsmentioning

confidence: 99%

Thermal Degradation and Product Analysis of 3-iodo-2-propyl-butylcarbamate as a Wood Preservative

et al. 2022

View full text Add to dashboard Cite

The thermal degradation kinetics and degradation products of IPBC during the heating process are investigated herein. Experiments were conducted at isothermal conditions from 60 °C to 150 °C. The remaining IPBC content was analyzed by high-performance liquid chromatography (HPLC) at specific time intervals for each test, and the kinetic model of IPBC thermal degradation was established. The thermal degradation products of IPBC were studied by ultra-performance liquid chromatography-mass spectrometry (UPLC−MS/MS). The results showed that thermal degradation of IPBC occurred at 70 °C, and the degradation rate increased significantly from 70 °C to 150 °C. The thermal degradation kinetics of IPBC conformed to the first-order reaction and from 60 °C to 150 °C. Seven degradation products such as prop-2-yn-1-yl ethylcarbamate and methyl N-butylcarbamate were identified and the degradation reaction pathway and the mechanism of IPBC were proposed, which involved deiodination, demethylation, deethynylation, deethylation, and hydroxylation processes.

show abstract

Thermal degradation kinetics of carotenoids, vitamin C and provitamin A in tree tomato juice

Cited by 44 publications

References 44 publications

Effects of heat treatment on the physicochemical parameters of acerola fruit (Malpighia emarginata DC.) juice over maturity indexes

Effects of heat treatment on the physicochemical parameters of acerola fruit (Malpighia emarginata DC.) juice over maturity indexes

Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees

Thermal Degradation and Product Analysis of 3-iodo-2-propyl-butylcarbamate as a Wood Preservative

Contact Info

Product

Resources

About