Kinetic modelling of vitamin C losses in fresh citrus juices under different storage conditions



Título del documento: Kinetic modelling of vitamin C losses in fresh citrus juices under different storage conditions
Revista: Anais da Academia Brasileira de Ciencias
Base de datos: PERIÓDICA
Número de sistema: 000436057
ISSN: 0001-3765
Autores: 1
1
Instituciones: 1Ege University, Faculty of Engineering, Izmir. Turquía
Año:
Volumen: 92
Número: 2
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Analítico, descriptivo
Resumen en inglés The degradation kinetics of vitamin C in different citrus juice types (tangerine, grapefruit, orange and lime) were investigated during four hours storage at temperatures of 4 and 25°C under different storage conditions in terms of light and oxygen presence. The loss of vitamin C at each sample followed the first-order kinetic model. During storage, predicted half-life of vitamin C ranged from 137.586 to 467.486 min for tangerine; 105.444 to 203.100 min for grapefruit; 365.702 to 1044.668 min for orange and 540.076 to 722.016 min for lime juices. These results indicated that the highest and lowest retentions of vitamin C were observed in orange and grapefruit juices respectively during storage. Additionally, storage time, light penetration and oxygen presence were the most effective factors on vitamin C degradation while the storage temperature revealed no significant effect on the vitamin C content
Disciplinas: Química
Palabras clave: Química de alimentos,
Jugo de cítricos,
Almacenamiento,
Vitamina C,
Degradación química,
Modelo cinético
Keyword: Food chemistry,
Citrus juice,
Chemical degradation,
Kinetic model,
Storage,
Vitamin C
Texto completo: Texto completo (Ver HTML) Texto completo (Ver PDF)