Degradation kinetics of ascorbic acid in peach nectar during thermal processing
Keywords:
ascorbic acid, degradation kinetics, kinetic parameters, peach nectar
Abstract
Ascorbic acid is a beneficial component for health, but it is degraded during the thermal pasteurization of food products. The aim of this research was to determine the influence of temperature on the thermal degradation of ascorbic acid in peach nectar at 75, 85 and 95 °C, evaluating this effect at 0, 30, 60, 90 and 120 minutes. The degradation of ascorbic acid follows a first 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 oC. 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.
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References
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Dhakal, S. and Heldman, D. R. (2019). Application of Thermal Kinetic Models in Liquid Foods and Beverages with Reference to Ascorbic Acid, Anthocyanin and Furan–a Review. Journal of Food Science and Technology Nepal 11: 1-13. https://dx.doi.org/10.3126/jfstn.v11i0.29645
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Kadakal, C., Duman, T. & Ekinci, R. (2017). Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L.) nectar. Food Science and Technology. 38: 667-673. https://dx.doi.org/10.1590/1678-457X.11417
Martynenko, A. and Chen, Y. (2016). Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing. Journal of Food Engineering. 171: 44-51. https://dx.doi.org/10.1016/j.jfoodeng.2015.10.008
Mendoza-Corvis, F. A., Hernández, E. J., & Ruiz, L. E. (2015). Efecto del Escaldado sobre el Color y Cinética de Degradación Térmica de la Vitamina C de la Pulpa de Mango de Hilacha (Mangífera indica var magdalena river). Información tecnológica, 26(3), 09-16. http://dx.doi.org/10.4067/S0718-07642015000300003
NakilcioĞlu-Taş, E. and Ötleş, S. (2020). Kinetic modelling of vitamin C losses in fresh citrus juices under different storage conditions. Anais da Academia Brasileira de Ciências, 92(2): e20190328 https://dx.doi.org/10.1590/0001-3765202020190328
Nowicka, P., Teleszko, M. & Wojdyło, A. (2019). Changes of peach juices during the shelf‐life and their in vitro effect on glycolipid digestion and neurotransmitter metabolism. International Journal of Food Science & Technology, 54(5): 1865-1873. https://dx.doi.org/10.1111/ijfs.14091
Nwosu, O. K., and Ubaoji, K. I. (2020). Nutraceuticals: history, classification and market demand. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations, 13-22. https://dx.doi.org/10.1007/978-3-030-42319-3_2
Ordóñez‐Santos, L. E. and Martínez‐Girón, J. (2019). Thermal degradation kinetics of carotenoids, vitamin C and provitamin A in tree tomato juice. International Journal of Food Science & Technology 55(1): 201-210. https://dx.doi.org/10.1111/ijfs.14263
Peleg, M., Normand, M. D., Dixon, W. R. & Goulette, T. R. (2018). Modeling the degradation kinetics of ascorbic acid. Critical reviews in food science and nutrition 58(9): 1478-1494. https://dx.doi.org/10.1080/10408398.2016.1264360
Peron, D.V., Fraga, S. & Antelo, F. (2017). Thermal degradation kinetics of anthocyanins extracted from jucara (Euterpe edulis Martius) and “Italia” grapes (Vitis vinifera L.), and the effect of heating on the antioxidant capacity. Food Chemistry 232: 836–840. https://dx.doi.org/10.1016/j.foodchem.2017.04.088
Petruzzi, L., Campaniello, D., Speranza, B., Corbo, M. R., Sinigaglia, M., & Bevilacqua, A. (2017). Thermal treatments for fruit and vegetable juices and beverages: A literature overview. Comprehensive Reviews in Food Science and Food Safety 16(4): 668-691. https://dx.doi.org/10.1111/1541-4337.12270
Plasek, B., Lakner, Z., Kasza, G., & Temesi, Á. (2019). Consumer evaluation of the role of functional food products in disease prevention and the characteristics of target groups. Nutrients, 12(1), 69. https://doi.org/10.3390/nu12010069
Remini, H., Mertz, C., Belbahi, A., Achir, N., Dornier, M., & Madani, K. (2015). Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage. Food Chemistry 173: 665-673. https://dx.doi.org/10.1016/j.foodchem.2014.10.069
Singh, O., Kumar, A., Rai, R., & Kohli, K. (2016). Quality evaluation of low chill peach cultivars for preparation of ready-to-serve ‘Nectar’drink. Asian Journal of Dairy and Food Research, 35(4), 327-330. https://dx.doi.org/10.18805/ajdfr.v35i4.6634
Urquieta-Herrero, M., Cornejo-Mazon, M., Gutierrez-Lopez, G. F., & Garcia-Pinilla, S. (2021). Effect of two pasteurization methods on the content of bioactive compounds and antioxidant capacity of nance (Byrsonima crassifolia) pulp and their kinetics of loss during refrigerated storage. Revista Mexicana de Ingeniería Química, 20(2), 663-678. https://doi.org/10.24275/rmiq/Alim2222
Vieira, R. P., Mokochinski, J. B. & Sawaya, A. C. (2015). Mathematical modeling of ascorbic acid thermal degradation in orange juice during industrial pasteurizations. Journal of Food Process Engineering 39(6): 683-691. https://dx.doi.org/10.1111/jfpe.12260
Zhang, J., Han, H., Xia, J. & Gao, M. (2016). Degradation kinetics of vitamin C in orange and orange juice during storage. Advance Journal of Food Science and Technology 12(10): 555-561. https://dx,doi.org/10.19026/ajfst.12.3303
Aguilar, K., Garvín, A., Lara-Sagahón, A. & Ibarz, A. (2019). Ascorbic acid degradation in aqueous solution during UV-Vis irradiation. Food Chemistry 297: 124864.1–124864.6. https://dx.doi.org/10.1016/j.foodchem.2019.05.138
Akyildiz, A., Mertoglu, T. S. & Agcam, E. (2021). Kinetic Study for Ascorbic Acid Degradation, Hydroxymethylfurfural and Furfural Formations in Orange Juice. Journal of Food Composition and Analysis 102: 103996.1-103996.10, https://dx.doi.org/10.1016/j.jfca.2021.103996
Al Fata, N., Georgé, S., Dlalah, N. & Renard, C. (2018). Influence of partial pressure oxygen on ascorbic acid degradation at canning temperature. Innovative Food Science and Emerging Technologies 49: 215-221. https://dx.doi.org/10.1016/j.ifset.2017.11.007
AOAC (Association of Official Analytical Chemists) AOAC. 17th edn, 2000, Official method 942.15 Acidity (Titrable) of fruit products read with A.O.A.C official method 920. 149. Preparation of test sample
Calderón, V. M. T., Ruiz, L. T., Diaz, J. C. & Requejo, J. G. (2019). Tiempo de reducción decimal para la vitamina C (DT), en la pulpa de camu camu (Myciaria dubia). Revista Tayacaja 2(2): 19-31. https://dx.doi.org/10.46908/rict.v2i2.46
Cahyanti, M. N. and Aminu, N. R. (2019). Thermodynamic properties of vitamin C thermal degradation in wedang jeruk. In IOP Conference Series: Materials Science and Engineering 509 (1): 012071. https://dx.doi.org/10.1088/1757-899X/509/1/012071
Cheng, C.-X.; Jia, M.; Gui, Y. & Ma, Y. (2020). Comparison of the effects of novel processing technologies and conventional thermal pasteurization on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice. Innovative Food Science and Emerging Technologies 64: 102425. https://dx.doi.org/10.1016/j.ifset.2020.102425
Dhakal, S., Balasubramaniam, V. M., Ayvaz, H., & Rodriguez-Saona, L. E. (2018). Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment. Journal of Food Engineering 224: 62-70. https://dx,doi.org/10.1016/j.jfoodeng.2017.12.016
Dhakal, S. and Heldman, D. R. (2019). Application of Thermal Kinetic Models in Liquid Foods and Beverages with Reference to Ascorbic Acid, Anthocyanin and Furan–a Review. Journal of Food Science and Technology Nepal 11: 1-13. https://dx.doi.org/10.3126/jfstn.v11i0.29645
Dhuique-Mayer, C., Tbatou, M., Carail, M., Caris-Veyrat, C., Dornier, M. & Amiot, M. J. (2007). Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds. Journal of Agricultural and Food Chemistry 55 (10), 4209-4216. https://dx,doi.org/10.1021/jf0700529
INEN (1986) NTE INEN 380. Conservas vegetales. Determinación de sólidos solubles. Método refractométrico. Norma Técnica Ecuatoriana (NTE). Primera revisión. Servicio Ecuatoriano de Normalización, INEN. Quito, Ecuador. 9 p. Retrieved from https://www.normalizacion.gob.ec/buzon/normas/380.pdf
INEN (1986) NTE INEN 389. Conservas Vegetales. Determinación de la Concentración de Hidrógeno. Norma Técnica Ecuatoriana. (NTE). Primera revisión. Servicio Ecuatoriano de Normalización, INEN. Quito, Ecuador. 5 p. Retrieved from https://www.normalizacion.gob.ec/buzon/normas/389.pdf
INEN (1986) NTE INEN 391. Conservas Vegetales. Jugos de Frutas. Determinación de la Densidad Relativa. Norma Técnica Ecuatoriana (NTE). Primera revisión. Servicio Ecuatoriano de Normalización, INEN. Quito, Ecuador. 5 p. Retrieved from https://www.normalizacion.gob.ec/buzon/normas/391.pdf
Kadakal, C., Duman, T. & Ekinci, R. (2017). Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L.) nectar. Food Science and Technology. 38: 667-673. https://dx.doi.org/10.1590/1678-457X.11417
Martynenko, A. and Chen, Y. (2016). Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing. Journal of Food Engineering. 171: 44-51. https://dx.doi.org/10.1016/j.jfoodeng.2015.10.008
Mendoza-Corvis, F. A., Hernández, E. J., & Ruiz, L. E. (2015). Efecto del Escaldado sobre el Color y Cinética de Degradación Térmica de la Vitamina C de la Pulpa de Mango de Hilacha (Mangífera indica var magdalena river). Información tecnológica, 26(3), 09-16. http://dx.doi.org/10.4067/S0718-07642015000300003
NakilcioĞlu-Taş, E. and Ötleş, S. (2020). Kinetic modelling of vitamin C losses in fresh citrus juices under different storage conditions. Anais da Academia Brasileira de Ciências, 92(2): e20190328 https://dx.doi.org/10.1590/0001-3765202020190328
Nowicka, P., Teleszko, M. & Wojdyło, A. (2019). Changes of peach juices during the shelf‐life and their in vitro effect on glycolipid digestion and neurotransmitter metabolism. International Journal of Food Science & Technology, 54(5): 1865-1873. https://dx.doi.org/10.1111/ijfs.14091
Nwosu, O. K., and Ubaoji, K. I. (2020). Nutraceuticals: history, classification and market demand. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations, 13-22. https://dx.doi.org/10.1007/978-3-030-42319-3_2
Ordóñez‐Santos, L. E. and Martínez‐Girón, J. (2019). Thermal degradation kinetics of carotenoids, vitamin C and provitamin A in tree tomato juice. International Journal of Food Science & Technology 55(1): 201-210. https://dx.doi.org/10.1111/ijfs.14263
Peleg, M., Normand, M. D., Dixon, W. R. & Goulette, T. R. (2018). Modeling the degradation kinetics of ascorbic acid. Critical reviews in food science and nutrition 58(9): 1478-1494. https://dx.doi.org/10.1080/10408398.2016.1264360
Peron, D.V., Fraga, S. & Antelo, F. (2017). Thermal degradation kinetics of anthocyanins extracted from jucara (Euterpe edulis Martius) and “Italia” grapes (Vitis vinifera L.), and the effect of heating on the antioxidant capacity. Food Chemistry 232: 836–840. https://dx.doi.org/10.1016/j.foodchem.2017.04.088
Petruzzi, L., Campaniello, D., Speranza, B., Corbo, M. R., Sinigaglia, M., & Bevilacqua, A. (2017). Thermal treatments for fruit and vegetable juices and beverages: A literature overview. Comprehensive Reviews in Food Science and Food Safety 16(4): 668-691. https://dx.doi.org/10.1111/1541-4337.12270
Plasek, B., Lakner, Z., Kasza, G., & Temesi, Á. (2019). Consumer evaluation of the role of functional food products in disease prevention and the characteristics of target groups. Nutrients, 12(1), 69. https://doi.org/10.3390/nu12010069
Remini, H., Mertz, C., Belbahi, A., Achir, N., Dornier, M., & Madani, K. (2015). Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage. Food Chemistry 173: 665-673. https://dx.doi.org/10.1016/j.foodchem.2014.10.069
Singh, O., Kumar, A., Rai, R., & Kohli, K. (2016). Quality evaluation of low chill peach cultivars for preparation of ready-to-serve ‘Nectar’drink. Asian Journal of Dairy and Food Research, 35(4), 327-330. https://dx.doi.org/10.18805/ajdfr.v35i4.6634
Urquieta-Herrero, M., Cornejo-Mazon, M., Gutierrez-Lopez, G. F., & Garcia-Pinilla, S. (2021). Effect of two pasteurization methods on the content of bioactive compounds and antioxidant capacity of nance (Byrsonima crassifolia) pulp and their kinetics of loss during refrigerated storage. Revista Mexicana de Ingeniería Química, 20(2), 663-678. https://doi.org/10.24275/rmiq/Alim2222
Vieira, R. P., Mokochinski, J. B. & Sawaya, A. C. (2015). Mathematical modeling of ascorbic acid thermal degradation in orange juice during industrial pasteurizations. Journal of Food Process Engineering 39(6): 683-691. https://dx.doi.org/10.1111/jfpe.12260
Zhang, J., Han, H., Xia, J. & Gao, M. (2016). Degradation kinetics of vitamin C in orange and orange juice during storage. Advance Journal of Food Science and Technology 12(10): 555-561. https://dx,doi.org/10.19026/ajfst.12.3303
Published
2023-07-26
How to Cite
Cedeño-Sares, L., Díaz-Torres, R., Núñez-Quezada, T., Armijos-Cabrera, G., & Cruz-Viera, L. (2023). Degradation kinetics of ascorbic acid in peach nectar during thermal processing. Revista De La Facultad De Agronomía De La Universidad Del Zulia, 40(3), e234027. Retrieved from https://produccioncientificaluz.org/index.php/agronomia/article/view/40598
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Section
Food Technology
Copyright (c) 2023 Luis Cedeño-Sares, Raúl Díaz-Torres, Thayana Núñez-Quezada, Gabriela Armijos-Cabrera, Luis Cruz-Viera
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