© The Authors, 2023, Published by the Universidad del Zulia*Corresponding author: lcedeno@utmachala.edu.ec
Keywords:
Ascorbic acid
Degradation kinetics
Kinetic parameters
Peach nectar
Degradation kinetics of ascorbic acid in peach nectar during thermal processing
Cinética de degradación del ácido ascórbico en néctar de durazno durante el tratamiento térmico
Cinética da degradação do ácido ascórbico em néctar de pêssego durante tratamento térmico
Luis Cedeño-Sares
1
*
Raúl Díaz-Torres
2
Thayana Núñez-Quezada
1
Gabriela Armijos-Cabrera
1
Luis Cruz-Viera
3
Rev. Fac. Agron. (LUZ). 2023, 40(3): e234027
ISSN 2477-9407
DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v40.n3.05
Food Technology
Associate editor: Dra. Gretty R. Ettiene Rojas
University of Zulia, Faculty of Agronomy
Bolivarian Republic of Venezuela.
1
Facultad de Ciencias Químicas y de la Salud, Universidad
Técnica de Machala, Código Postal 070102, Km. 5 1/2 Vía
Pasaje, Machala, Ecuador.
2
Instituto de Farmacia y Alimentos, Universidad de la
Habana. Código Postal 13600, Calle 222. #2317, La
Coronela, La Lisa, Habana, Cuba.
3
Facultad de Ingeniería Química, Universidad Tecnológica
de La Habana “José Antonio Echeverría” Código Postal
19390, Calle 114 entre Ciclovía y Rotonda, Marianao, La
Habana, Cuba.
Received: 09-05-2023
Accepted: 29-06-2023
Published: 26-00-2023
Abstract
Ascorbic acid is a benecial component for health, but it is degraded
during the thermal pasteurization of food products. The aim of this research
was to determine the inuence of temperature on the thermal degradation of
ascorbic acid in peach nectar at 75, 85 and 95 °C, evaluating this eect at
0, 30, 60, 90 and 120 minutes. The degradation of ascorbic acid follows a
rst order reaction model with rate constants that vary between 5.5 to 10.9
x 10
-3
min
-1
. D-Values ranged from 211.28 to 418.73 min, while Z value was
69.4
o
C. The values of the free energy of inactivation ranged between 112.63
and 117.17 kJ.mol
-1
, while for the activation enthalpy the values varied
between 25.37 and 25.54 kJ.mol
-1
and the range for the activation entropy
was from -249.36 to -250.15 J.mol
-1
.K
-1
.It can be concluding that the reaction
is endothermic and does not occur spontaneously. The knowledge of these
values is important not only to explain the loss of ascorbic acid, but also to
design and optimize thermal processes aimed at preserving the nutritional
quality of peach nectar.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2023, 40(3): e234027. July-September. ISSN 2477-9407.
2-6 |
Resumen
El ácido ascórbico es un componente benecioso para la salud,
pero es degradado durante la pasteurización térmica de los productos
alimenticios. El objetivo de esta investigación fue determinar la
inuencia de la temperatura en la degradación térmica del ácido
ascórbico en néctar de durazno a 75, 85 y 95 °C, evaluando el efecto
a 0, 30, 60, 90 y 120 minutos. La degradación del ácido ascórbico
se ajustó a un modelo de reacción de primer orden y las constantes
de velocidad oscilaron entre 5,5 y 10,9 x 10
-3
.min
-1
. Los valores D
oscilaron entre 211,28 y 418,73 min, mientras que el valor Z fue de
69,4
o
C. Los valores de la energía libre de inactivación estuvieron en el
rango de 112,63 y 117,17 kJ.mol
-1
. La entalpía de activación presentó
valores entre 25,37 y 25,54 kJ.mol
-1
y la entropía de activación osciló
entre -249,36 y -250,15 J.mol
-1
.K
-1
. Se puede concluir que la reacción
es endotérmica y no ocurre espontáneamente. El conocimiento de
estos valores es importante no solo para explicar la perdida de ácido
ascórbico, sino también para diseñar y optimizar procesos térmicos
destinados a preservar la calidad nutricional del néctar de durazno.
Palabras clave: ácido ascórbico, cinética de degradación, parámetros
cinéticos, néctar de durazno
Resumo
O ácido ascórbico é um componente de interesse por seus
benefícios à saúde, porém é degradado durante a pasteurização
térmica de produtos alimentícios. O objetivo desta pesquisa foi
determinar a inuência da temperatura na degradação térmica do
ácido ascórbico em néctar de pêssego a 75, 85 e 95 °C, avaliando
esse efeito em 0, 30, 60, 90 e 120 minutos. A degradação do ácido
ascórbico foi ajustada a um modelo de reação de primeira ordem e as
constante de velocidade variaram de 5,5 a 10,9 x 10
-3
.min
-1
. Os valores
de D variaram de 211,28 a 418,73 min, enquanto o valor de Z foi de
69,4 ºC. Os valores da energia livre de inativação caram dentro da
faixa de 112,63 e 117,17 kJ.mol
-1
. A entalpia de ativação apresentou
valores entre 25,37 e 25,54 kJ.mol
-1
e a entropia de ativação variou
entre -249,36 e -250,15 J.mol
-1
.K
-1
. Pode-se concluir que a reação é
endotérmica e não ocorre espontaneamente. O conhecimento desses
valores é importante não só para explicar a perda de ácido ascórbico,
mas também para projetar e otimizar processos térmicos que visam
preservar a qualidade nutricional do néctar de pêssego.
Palavras chaves: ácido ascórbico, cinética de degradação, parâmetros
cinéticos, néctar de pêssego.
Introduction
Changes in eating habits are occurring at a faster rate, as consumers
are more aware of the importance of nutrition in health and want to
consume functional foods to improve their immune system and health
in general (Plasek et al., 2019).
Functional foods can be divided into three categories: conventional
(such as citrus juices), modied (containing bioactive ingredients for
enrichment or fortication) or food ingredients that are synthesized
(such as inulin-type fructans, which provide prebiotic benets)
(Nwosu and Ubaoji, 2020).
Within this growing demand of functional foods, the global market
for fruit and vegetable juices is projected to grow annually. Due to
restrictions on consumption outside homes, many of these products
are purchased for consumption at home, which benets processing
industries, which, faced with this growing demand, must avoid
manufacturing practices that reduce the nutritional value of these
beverages. In the case of citrus juices, this is largely related to their
content of L-ascorbic acid (AA), which is a very reactive compound
and therefore sensitive to physicochemical agents and environmental
factors (Al Fata et al., 2018).
However, during the production process, the juices usually
receive thermal pasteurization to extend their shelf life, inactivating
microorganisms and enzymes. This treatment is one of the causes
of AA degradation, although other elements such as the pH of the
matrix and photodegradation by UV radiation also contribute to it
(Aguilar et al., 2019; Cheng et al., 2020). For this reason, AA is
frequently added during industrial processing to prevent enzymatic
browning and nutritionally enrich products, thus compensating for
the aforementioned loss (Nowicka et al., 2019).
Although some authors suggest
that AA degradation during
thermal preservation and storage of citrus juices may follow zero-
order or rst-order kinetics (NakilcioĞlu-Taş and Ötleş, 2020),
the majority of published reports suggest that this process follows
rst-order kinetics (Peleg e t al., 2018). Kinetic degradation models
constitute an eective method of predicting changes that may occur
in physical and chemical parameters, which is why they are a valuable
tool to control and improve processing and storage conditions (Zhang
et al., 2016).
During the processing of the product it is important to preserve, as
much as possible, the sensory, nutritional and hygienic characteristics,
but there is little information on the degradation of AA in peach nectar.
Although the kinetics of AA degradation in dierent fruit
derivatives, especially citrus, has been studied, there is a lack of
knowledge about the kinetic parameters of its thermal degradation
in peach nectar. Knowing these values is of great importance from
a practical point of view for the industries that produce this nectar,
since it would allow a better control and optimization of the thermal
processes, which in turn, would lead to a greater conservation of the
nutritional quality of the product. Therefore, the objective of this
research was to evaluate the inuence of pasteurization temperature
on AA degradation in peach nectar.
Materials and Methods
Determination of ascorbic acid content
The AA content was determined as reported by Nakilcioğlu-taş and
Ötleş (2020) with modications, through a colorimetric reaction. For
this, an AA standard curve was used with solutions from 0.01 to 0.05
mg.mL
-1
prepared from an AA stock solution (0.1 % w/v) containing
pure AA and oxalic acid solution (0.4 % w/v). A mixture of 1 volume
of distilled water and 9 volumes of 2,6-dichlorophenol indophenol
solution was used as blank, while AA solution was used instead of
distilled water for the standard curve. Absorbance was measured at
518 nm using a Shimadzu UV-Vis MINI-1240 spectrophotometer.
Collection and evaluation of samples
Peach nectar samples were taken for ve days, at weekly intervals,
at the entrance of the pasteurizer of an industrial production process,
previously studied to verify that it was under statistical control.
Physicochemical analyzes were performed on the samples
obtained to verify their similarity. The determinations made were:
Titratable acidity: expressed as citric acid, in percentage, evaluated
by the volumetric titration method, using phenolphthalein as indicator
(AOAC. 942-15, 1988).
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Cedeño-Sares et al. Rev. Fac. Agron. (LUZ). 2023 40(3): e234027
3-6 |
pH: using a potentiometer with a glass electrode (Sartorius
Mechatronics PP-5, Germany) (NTE INEN 389:1986).
Soluble solids: by means of a refractometer (PCE-018, Spain)
with an interval of 0 to 18 °Brix (NTE INEN 380:1986).
Density: by pycnometry at 20 °C, expressed in g.mL
-1
(NTE
INEN 391:1986).
Ascorbic acid degradation kinetics
The extracted samples were packed in amber glass bottles of 1
L capacity, which were placed in an ice water bath, for transport to
the laboratory. For the study of the degradation kinetics, the samples
were placed in closed test tubes, externally covered with aluminum
foil to minimize the action of oxygen and light.
Were poured 10 mL of peach nectar into each tube and were
accommodated in a thermostatic water bath (Memmert; Schutzasrt
model; DIN 40050 – IP series, Germany). The investigated
temperatures (representative of the pasteurization process) were 75,
85 and 95 °C. Once these temperatures were reached in the samples,
the extractions were carried out every 30 minutes, for 2 hours.
Five samples were available for each temperature-time condition
investigated.
The degradation of AA at each temperature and at dierent
treatment times can be dened with the following general dierential
equation for any reaction order:
(dC / dt) = ±k C
n
(1)
For the zero order (n = 0) and the rst order (n = 1), the following
equations can be obtained, respectively:
C = C
0
± kt (2)
ln (C) =ln (C
0
) ± kt (3)
Where: C
0
, is the initial concentration of AA (mg.L
-1
); C is the
AA concentration of compounds (mg.L
-1
) after a certain process time;
k is the reaction rate constant (mg.L
-1
.s
-1
and s
-1
, for n = 0 and n = 1,
respectively); t is the process time (s) in seconds.
The kinetic constants obtained were tted to the Arrhenius model
in order to graphically determine the activation energy (Ea) of the
process, by means of the slope of the representation of ln k as a
function of 1/T, according to equation (4):
ln (k) = ln (A) – Ea/RT (4)
Where: k, rate constant (whose u nits depend on the selected
reaction order); A, pre-exponential factor; Ea, activation energy (kJ.
mol
-1
); R, universal gas constant (J.mol
-1
.K
-1
); T, absolute temperature
(K).
For shelf life studies, the concept t
0.5
is usually used, which in this
case represents the time it takes for the ascorbic acid concentration
to reduce to half its initial value and can be calculated according to
equation (5) for order zero:
t
0.5
=C
0
/ 2k (5)
Or equation (6) for order one:
t
0.5
= 0.693
/ k (6)
The D values (decimal reduction time at a certain temperature)
and Z (temperature increase necessary to reduce the D value by
a factor of 10) are terms usually used in the process of thermal
inactivation of microorganisms to evaluate its eectiveness, but can
also be used to determine the changes in concentration of some of
the food components that occur during thermal processing. They can
be calculated using the following expressions (Dhakal and Heldman,
2019):
D = 2.303 / k (7)
Log (D
1
/ D
2
) = (T
1
–T
2
) / Z (8)
Another parameter of practical interest may be the temperature
coecient Q
10
, which indicates how many times the rate of a reaction
changes when the temperature changes by a value of 10
o
C (Dhakal
and Heldman, 2019). This value can be estimated using equation (9):
Q
10
= (k
T2
/ k
T1
)
10 / (T1 –T2)
(9)
Thermodynamic analysis
The activation enthalpy ΔH
*
(J.mol
-1
), the free energy of
inactivation ΔG
*
(kJ.mol
-1
) and the entropy of activation for vitamin
C degradation ΔS
*
(J.mol
-1
.K
-1
), at each temperature studied, were
obtained using Eqs. (10), (11) and (12), respectively, as established
by Martynenko and Chen (2016):
ΔH* = E
a
– RT (10)
ΔG* = - RT ln (kh/k
B
T) (11)
ΔS* = ( ΔH*- ΔG*/ T ) (12)
where: Ea, is the Arrhenius activation energy (kJ.mol
-1
); R, is the
universal gas constant (8.314 J.mol
-1
.K); T, is the absolute temperature
(K); h is Plank’s constant (6.6262. 10
-34
J.s); k
B
is the Bolstzmann
constant (1.3806.10
-23
J.K
-1
).
Statistical analysis
The results obtained are reported as the mean value and its
standard deviation. The kinetic constants were calculated by linear
regression and the adjustment of the predictive model through an
analysis of variance, using Duncan’s multiple range test (p < 0.05)
to evaluate signicant dierences using the statistical program IBM
SPSS (version 22), IBM, Armonk, New York, USA).
Results and discussion
The results of the characterization of the samples are presented
in table 1.
As seen in table 1, there were no signicant dierences between the
physical-chemical parameters of the samples analyzed for the kinetic
study; therefore, it can be considered that the process operation was
similar on the days the samples were obtained. The values obtained
are similar to those found by Singh et al. (2016).
Ascorbic acid degradation kinetics
The AA degradation process depends on the combinations of time
and temperature used during heat treatment or storage of the foods
that contain it.
Table 2 shows the ascorbic acid content of the samples during
their heat treatment .These values were adjusted by linear regression,
using equations (2) and (3), to determine the most appropriate reaction
order.
The results and kinetic data (for reaction order one) are shown in
Table 3.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2023, 40(3): e234027. July-September. ISSN 2477-9407.
4-6 |
Table 1. Physical-chemical determinations of the peach nectar samples.
Parameter
Sample
1 2 3 4 5
Acidity
(% citric acid)
0.31 ± 0.02
a
0.31 ± 0.02
a
0.31 ± 0.02
a
0.30 ± 0.02
a
0.30 ± 0.01
a
pH at 25ºC 3.61 ± 0.06
a
3.61 ± 0.05
a
3.66 ± 0.10
a
3.65 ± 0.10
a
3.64 ± 0.10
a
Soluble solids
at 20 ºC (ºBx)
9.62 ± 0.10
a
9.66 ± 0.10
a
9.64 ± 0.20
a
9.62 ± 0.10
a
9.66 ± 0.20
a
Density
at 25 ºC (g.mL
-1
)
1.030 ± 0.001
a
1.031 ± 0.001
a
1.030 ± 0.001
a
1.030 ± 0.001
a
1.031 ± 0.002
a
Data are mean ± standard deviation of quintupled (n = 5). Means with the same lowercase superscripts within the same row are not signicantly dierent (p ≤ 0.05).
Table 2. Mean ascorbic acid (mg.100 g
-1
) content at dierent times and temperatures
Temperature °C
Time (min)
0 30 60 90 120
75 62.9 ± 0.2
a
54.4 ± 0.2
b
44.1 ± 0.2
c
37.7 ± 0.2
d
33.1 ± 0.2
e
85 58.5 ± 0.2
a
40.7 ± 0.2
b
35.3 ± 0.2
c
27.4 ± 0.2
d
23.7 ± 0.2
e
95 53.7 ± 0.2
a
30.4 ± 0.2
b
24.6 ± 0.2
c
17.5 ± 0.2
d
13.8 ± 0.2
e
Data are mean ± standard deviation of quintupled (n = 5). Means with the same lowercase superscripts within the same row are not signicantly dierent (p ≤ 0.05).
Table 3. Coecients of determination (R
2
) and kinetic data after heat treatments.
R
2
Reaction Order
Kinetic data (for n=1)
o
C
0 1 k (min
-1
) t
0.5
(min) D (min) z (°C) Ea (kJ.mol
- 1
) Q
10
75 0.9797 0.9940 0.0055 126.00 418.73
69.4 28.43 1.41
85 0.9193 0.9737 0.0073 94.93 315.48
95 0.8689 0.9695 0.0109 63.58 211.28
The percentage of AA loss was 47.4, 59.5 and 67.9 % for
temperatures of 75, 85 and 95 °C, respectively, which is explained
by its known thermosensitivity (Kadakal et al., 2017). In an industrial
pasteurization process, according to Petruzzi et al.(2017), treatment
times range from a few seconds (High temperature-short time
processes) to greater than or equal to 30 minutes (Mild temperature-
long time processes), these losses will be highly variable. The
inuence of temperature on AA losses is more notable the longer the
residence times are (Vieira et al., 2015), as observed.
When the values of the ascorbic acid content were correlated
with the treatment time, the highest values of the coecient of
determination (R
2
) were found for the kinetics of order one. Based on
the coecients of determination obtained, the degradation of ascorbic
acid in peach nectar follows rst-order kinetics, and the values of
the kinetic constant of the reaction rate increase with increasing
temperature, which agrees with the results shown for citrus juices
in the literature (Zhang, et al., 2016; Dhakal and Heldman, 2019;
Akyildiz et al., 2021).
The values of k (table 3) found in this study are in the range of
0.0055 a 0.0109 min higher than the value 0.0025 min (Dhuique-
Mayer et al., 2007), but lower than the values between 0.004 y 0.015
min
reported for rosehip nectar by other researchers (Kadakal et al.,
2017).
The importance of the food matrix in the degradation of ascorbic
acid should be highlighted since the type of matrix will inuence all
the kinetic parameters. Which explains why, for example, the rate
constant at 70
o
C can vary by a factor of approximately 25, between
citrus juices and a fruit nectar from tropical forest trees or that during
thermal processing of fruit juices the Q
10
value ranges from 1.15 to 2
for ascorbic acid degradation (Dhakal and Heldman, 2019). Regarding
the Z value expressed in
o
C, very variable values have been reported,
from 4.74 for a drink based on baobab fruit pulp (Abioye et al., 2013),
48.99 in camu camu pulp (Calderón et al., 2019), to 86.32 for orange
juice (Akyildiz et al., 2021).
The D value obtained decreases signicantly with increasing
pasteurization temperature, indicating that the ascorbic acid
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Cedeño-Sares et al. Rev. Fac. Agron. (LUZ). 2023 40(3): e234027
5-6 |
degradation reaction is thermosensitive. In contrast, the Z value
obtained (69.4 °C) is much higher than that reported for vegetative
spores (5–12 °C) according to Peron et al. (2017), indicating that
this reaction is less sensitive to temperature than the destruction of
bacterial spores. Since the thermal processing of citrus derivatives
and the degradation of ascorbic acid that occurs during the process are
linked, knowing the value of D and Z of both processes would allow
a better design of the pasteurization system.
In relation to the value of t
0.5
, a great variability with temperature
and food matrix has been reported. For example, in mango of Hilacha
pulp it varies between 22.52 and 11.23 minutes for temperatures of
65 and 85
o
C, respectively (Mendoza-Corvis, Hernández, and Ruiz,
2015), while it ranges between 87.72 and 96.3 days, depending of
the method of pasteurization (Urquieta-Herrero et al., 2021) in
nance pulp. In orange juice (Akyildiz et al., 2021) a decrease has
been reported from 1136.3 to 666.5 s (58.65% of the initial value)
for a temperature variation from 70 to 90 °C, slightly higher than the
decrease percentage found in this work (50.46 %).
The Ea value is usually used to describe the energy required to
reach the active state of vitamin degradation. In this research, the Ea
value was calculated as the slope of the linear regression equation
using equation (4). For the studied nectar, the Ea value was 28.43
kJ.mol
-1
, a value similar to that reported by Akyildiz et al. (2021) and
close to the lowest values reported in the literature. This indicates a
very fast degradation since only a small activation energy barrier has
to be overcome. However, great variability has been reported (Dhakal
et al., 2018) in the results obtained by other researchers, with values
between 21 and 128 kJ mol
-1
for orange juice, which indicate the
need to have values for specic products, considering factors such as
the intrinsic characteristics of the product- variety and maturity, pH,
concentration of solids and probably levels of dissolved oxygen- can
alter the results of all the studied parameters.
Thermodynamic analysis
Table 4 shows the results of the thermodynamic variables for the
loss of AA, calculated from equations 10, 11 and 12, at each of the
temperatures studied.
Table 4. Enthalpy, free energy and entropy changes due to
the thermal degradation process of ascorbic acid at
dierent temperatures.
Temperature °C ΔH
*
(kJ.mol
-1
) ΔG
*
(kJ.mol
-1
) ΔS
*
(J.mol
-1
.K
-1
)
75 25.54 112.63 -250.15
85 25.45 115.10 -250.31
95 25.37 117.17 -249.36
The higher the value of the activation enthalpy, the higher the
energy required for product formation. When this value is positive,
it means that the reaction is endothermic and therefore requires a
supply of energy for it to occur. The small decrease observed in ΔH*
when increasing the temperature means that at higher temperatures,
less energy is required to break the chemical bonds, therefore
it is explained that the rate of AA degradation increases when the
processing temperature increases.
The values found in the literature for ΔH*, dier widely,
especially according to the characteristics of the product, and the
temperature studied. For example, Remini et al. (2015), found a slight
dierence in the values of juice (fortied or not with dierent levels
of ascorbic acid) of blood orange, in a relatively small range between
49–59 kJ.mol
-1
. However, this value rose to 133 kJ.mol
-1
when the
unfortied juice was subjected to deaeration.
On their research, Ordóñez-Santos and Martínez-Girón (2019)
found for tree tomato juice (Ea = 41.27 kJ.mol
-1
) ΔH* values of 38.72,
38.63 y 38.55 kJ.mol
-1
at temperatures of 70, 80 and 90
o
C, respectively.
While other researchers (Vieira et al., 2015) have reported values of
18.32, 18.16 and 17.99 kJ.mol
-1
at temperatures of 50, 70 and 90
o
C,
respectively, with a value of Ea = 21.01 kJ.mol
-1
. It is evident that
the dierences observed in the results of ΔH*, when working in the
temperature range of industrial thermal pasteurization, is mainly
attributable to the dierences in the Ea values that the degradation
reaction presents, typical of each product. In this study, the value of
Ea (28.43 kJ.mol
-1
) is intermediate between those of Ordóñez-Santos
and Martínez-Girón (2019) and Vieira et al. (2015) and therefore the
same occurs with the values of ΔH*.
The free energy change, ΔG*, indicates how spontaneous the
process is through the dierence between the activated and reactive
states. For all the temperatures used in the thermal processing of peach
nectar, positive values of ΔG* were observed, which shows that the
degradation of ascorbic acid is not spontaneous. When these values
are compared with those reported by other authors (Ordóñez‐Santos
and Martínez‐Girón, 2019; Vieira et al., 2015) it can be seen that the
results obtained are intermediate between those of these researchers.
Since the temperature range is similar, this can be mainly attributed to
the dierences in the values of k in equation 11.
When the entropy increases positively, this indicates that the
system moves away from the state of thermodynamic equilibrium.
In our study, the values found for ΔS* are negative, relatively little
dependent on temperature in the thermal pasteurization range, which
agrees with what is reported in the literature (Remini et al., 2015;
Ordóñez-Santos and Martínez-Girón, 2019; Cahyanti and Aminu,
2019) for the degradation of ascorbic acid, where greater importance
of the characteristics of the product studied is indicated. The negative
sign of ΔS* indicates that at the beginning of the degradation reaction,
there is less molecular organization, thus conrming that it is not a
spontaneous reaction.
Conclusions
This research was aimed at evaluating the changes in the AA
concentration in peach nectar related to the pasteurization process of
the product. The kinetic study showed that these changes follow rst-
order kinetics and that the increase in the rate constant is attributable
to the increase in temperature. The results obtained represent a
valuable tool to control and optimize the production conditions of
peach nectar and increase its nutritional value.
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