Thermal Degradation Kinetics of Pigments and Visual Color in Watermelon Juice

Sharma, Radhika; Kaur, Devinder; Oberoi, Davinder Pal Singh; Sogi, Dalbir Singh

doi:10.1080/10942910701530826

Cited by 46 publications

(38 citation statements)

References 24 publications

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“…Likewise vitamin C degradation, lycopene degradation also obeys first order reaction (Figure 3) and hence lycopene degradation is temperature dependent and increases with an increase in temperature. The rate constants (Table 2) show an increase with heating and this result is in agreement with earlier reports of Ahmed, et al (2002) and Sharma et al (2008).…”

Section: Temperature Stability Of Vitamin C and Lycopenesupporting

confidence: 82%

“…Vitamins and lycopene degradation values are generally considered to follow first order kinetics (Ahmed et al, 2002;Polydera et al, 2003;Sharma et al, 2008;Vikram et al, 2005). The rate of degradation of the components is mathematically expressed as:…”

Section: Discussionmentioning

confidence: 99%

“…Maintenance of vitamin C and lycopene in thermally processed products has always been a major challenge in food processing. Vitamin C loss and undesirable degradation of lycopene in watermelon juice affects the health promoting ability, sensory characteristics and its natural appearance (Sharma, et al, 2008). Therefore, the objective of this study was to determine the degradation kinetics of vitamin C and lycopene of watermelon juice under different thermal and high pressure treatment conditions.…”

Section: Introductionmentioning

confidence: 99%

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Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Tola¹,

Ramaswamy²

2015

Afr. J. Food Sci.

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The retention of nutrient components of fruit juices during processing is an important criterion to produce better quality fruit products. Stability of nutrient components during processing vary from product to product and processing methods. Information about kinetic study of particular nutrient component under different processing conditions would enable to optimize processing parameters for better quality retention. Therefore the objective of this research was to evaluate the effect of thermal and high pressure food processing methods on stability of vitamin C and lycopene of watermelon juice. Watermelon juice was subjected to different thermal (70 to 90C) and high pressure (400 to 600 MPa) treatments for different interval of times and the residual vitamin C and lycopene concentrations were measured. The destruction of nutrients in both thermal and high pressure processing conditions obey first order reaction rate kinetic model. In both processing conditions lycopene remains more stable as compared to vitamin C. The degradation rates of both components were faster in thermal treatment as compared to high pressure. The D value of vitamin C ranged from 40 to 176 min (z = 30.8C) and 4 to 24 h (z p = 257 MPa) in thermal and high pressure treatments respectively whereas the D value of lycopene ranged from 15 to 83 h (z = 24.5 o C) and 61 to 258 h (z P= 318 MPa) for thermal and high pressure treatments respectively. Therefore high pressure ensures better retention of the nutrients as compared to thermal treatment and hence can be used to pasteurize better quality watermelon juice.

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Section: Temperature Stability Of Vitamin C and Lycopenesupporting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Tola¹,

Ramaswamy²

2015

Afr. J. Food Sci.

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“…Ahmed et al [42] found that the combination of the Hunter a* × b* value adequately represented thermal colour change. Correlation of the Hunter a* × b* values was also reported to agree with the total carotenoids and lycopene contents in heated watermelon juice by Sharma et al [43] . Saxena et al [17] described a good relationship of the total carotenoids content and the Hunter L* × b* value and suggested that the combination of Hunter L* × b* value could represent the colour change adequately.…”

Section: Degradation Kinetics Of β-Carotenesupporting

confidence: 59%

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Song

Wang

et al. 2017

International Journal of Food Properties

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The degradation kinetics of colour and individual carotenoids including lutein, α-carotene and β-carotene in pumpkin slices was investigated during microwave-vacuum drying (MVD) at selected microwave powers (4-8 W/g). The contents of lutein, α-carotene and β-carotene significantly decreased, while visual colour parameters such as the Hunter L* value decreased and the total colour difference (ΔE) value increased with the increase of processing time and microwave power. Degradation of lutein, α-carotene, β-carotene and Hunter L* value followed the first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in ΔE with R 2 ≥ 0.9027. The relationship between individual carotenoid content and Hunter L* value was found to be more consistent through one-dimensional linear regression analysis with R 2 ranging from 0.8697 to 0.9701. These results indicated that visual colour might be used to predict the lutein, α-carotene and β-carotene contents during drying pumpkin slices. ARTICLE HISTORY

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“…Otro mecanismo de control para prevenir el estrés oxidativo en las células debido a la generación de especies reactivas de oxígeno (ERO) es la acción de enzimas tales como la catalasa (CAT) y superóxido dismutasa (SOD) (Sharma et al, 2008); la CAT convierte al H 2 O 2 potencialmente peligroso en oxígeno molecular y agua, mientras que la SOD cataliza la conversión de los superóxidos a H 2 O 2 y O 2 (Hammer, 1993;Oueslati et al, 2010).…”

Section: Introductionunclassified

Actividad antioxidante y enzimática de albahaca “Nufar” (Ocimum basilicum L.) almacenada en refrigeración.

et al. 2014

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El presente estudio tuvo como objetivo evaluar el efecto del almacenamiento en refrigeración sobre la actividad antioxidante y actividad enzimática en albahaca ‘Nufar’. En la Universidad Autónoma Chapingo (Texcoco, México), durante el ciclo primavera-verano de 2012, albahaca previamente empacada en película plástica, se almacenó en cámaras frigoríficas a 5 y 10 °C, y a temperatura ambiente (20 °C - testigo), por dieciocho días. Cada 48 horas, se evaluó el contenido de fenoles totales, capacidad antioxidante y la actividad de las enzimas catalasa, superóxido dismutasa, peroxidasa y polifenol oxidasa. En relación con el tiempo en refrigeración a 5 °C a los dos y cuatro días se presentó la mayor actividad de catalasa (14,3 U/mg/pro) y superóxido dismutasa (2,9 U/mg/pro), y a los diez y dieciocho días hubo aumento de la actividad de peroxidasa (57,6 y 74,9 U/mg/pro). A 10 °C y diez días se incrementó el contenido de fenoles totales de 3,7 a 4,2 mg/kg/PFr; así como la capacidad antioxidante de 47,5 a 79,1 mg VCEAC/g/PFr a ocho días; también aumentó la actividad de la polifenol oxidasa de 11,7 a 31,8 U/mg/pro a diez días. El almacenamiento a 5 °C afectó el contenido de fenoles totales y capacidad antioxidante, así como la actividad enzimática de peroxidasa y polifenol oxidasa, e incrementó la actividad de catalasa y superóxido dismutasa, por lo cual, se sugiere el almacenamiento de albahaca “nufar” a 10 °C para disminuir la actividad de las enzimas oxidativas.

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Thermal Degradation Kinetics of Pigments and Visual Color in Watermelon Juice

Cited by 46 publications

References 24 publications

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Actividad antioxidante y enzimática de albahaca “Nufar” (Ocimum basilicum L.) almacenada en refrigeración.

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