Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods

Vikram, V.B.; Ramesh, M.N.; Prapulla, S. G.

doi:10.1016/j.jfoodeng.2004.07.013

Cited by 326 publications

(225 citation statements)

References 30 publications

Supporting

Mentioning

191

Contrasting

Unclassified

Order By: Relevance

“…A first-order kinetics of thiamine degradation in red gram splits (Cajanus cajan L.) at pH 4.5, 5.5 and 6.5, over a temperature range of 50-120 o C (steady state temperature process) was observed by Rekhaa et al (2004). In addition, first order reaction behavior of ascorbic acid, thiamine and other vitamin degradation in foods and model systems under different conditions by a number of researchers (Mulley et al, 1975;Vikram et al, 2005;Mauri et al, 2007;Peleg et al, 2016) also have been reported. Dn the other hand; there are no published data on the thermal degradation of TH and RB in RHN.…”

Section: Thermal Degradation Of Aa Th and Rb In Rhnmentioning

confidence: 80%

Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar

2017

View full text Add to dashboard Cite

Section: Thermal Degradation Of Aa Th and Rb In Rhnmentioning

confidence: 80%

Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar

2017

View full text Add to dashboard Cite

“…The threedimensional plots (surface plots) of the fitted polynomial were generated to visualise the relationships between the responses and the independent variables using the statistical software. The decrease in luminosity during the storage time in fresh orange juices is attributed to the decantation of unstable particles in juice during the storage time (Genovese, Elustondo, & Lozano, 1997) and pigment break down, mainly carotenoids and lycopene (Shi & Maguer, 2000;Krebbers et al, 2003;Meléndez-Martínez, Vicario, & Heredi , a 2003;Vikram, Ramesh, & Prapulla, 2005); however, juices treated with chitosan did not show this behaviour (Fig. 4).…”

Section: Discussionmentioning

confidence: 96%

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Martín‐Diana¹,

Rico²,

Baviera

et al. 2009

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

Ab s t r a c tOptimisation of the incorporation of chitosan in orange juice was accomplished by the evaluation of quality and nutritional markers. Response surface methodology was applied to obtain quadratic and second degree response surface model equations. The analyses showed that increases in chitosan concentration extende d the quality of the orange juice significantly (p b 0.05), reducing enzymatic and non-enzymatic browning and controlling the spoilage during the storage time; however, concentrations N 1 g L− 1 produced a significant (p N 0.05) reduction in the concentrations of ascorbic acid and carotenoids associated with the positive charge of chitosan and its ability to flocculate and coagulate negatively charged substances. Also, concentration s N 1 g L− 1 were scored as unacceptable for the sensory panel due to an increase in bitterness. The study recommends the use of chitosan at concentrations up to 1 g L− 1 to extend quality and preserve asco ic acid rb and carotenoids during storage time of fresh orange juice, thus avoidi g the use of standard thermal n treatments which produces a negative impact on the nutritional value. Industrial relevance: One of the major problems of fresh orange juice is its limited shelf-life. Spoilage and quick degradation of vitamins are two of the most important causes of quality loss during the shelf-life of this product. Moreover, the U. S. Food and Drug Administration issued a warning to consumers again t s drinking unpasteurised orange juice products because of the potential contamination with Salmonella typhimurium and its association with an outbreak of human disease caused by this organism [FDA issues nationwide health alert on Orchid Island unpasteurised orange juice. Products Recalls, Market Withdrawals and Safety Alerts.]. The main objective of this study was the study of chitosan as a natural preservative for extending the shelf-life of orange juice and as an alternative to pasteurisation.

show abstract

“…Cvetković and Jokanović (2009) reported that after 30 days of storage at 4-8 0 C overall loss in ascorbic acid was from 81.01% to 90.27% in thermally pasteurized samples. According to Vikram et al, (2005), the degradation was rapid at higher temperatures. The ascorbic acid degradation rate in the orange-carrot juice stored at 2°C was less than in the juice stored at 10°C, and in the pasteurized juice it was greater (Torregrosa et al, 2006).…”

Section: Ascorbic Acid Variation In Fruit Juices During Storagementioning

confidence: 99%