Color degradation kinetics of pineapple puree during thermal processing

Chutintrasri, Benjar; Noomhorm, Athapol

doi:10.1016/j.lwt.2005.11.003

Cited by 105 publications

(86 citation statements)

References 33 publications

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“…The highest values of ΔE were found in the blanched treatments except in the treatments with sucrose concentrations of 65%. These results agree with those of other reports on the thermal treatments of fruit (Chutintrasri & Noomhorm, 2007;Manayay, Ibarz, Castillo, & Palacios, 2013).…”

Section: Color Determinationsupporting

confidence: 93%

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

García-Toledo

Ruiz-López

Martínez‐Sánchez

et al. 2015

CyTA - Journal of Food

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The aim of this study was to evaluate the effect of osmotic dehydration of ginger on the properties of color, total polyphenol content (TPC) and antioxidant capacity (AC). Fresh samples were pretreated with scalding (100°C/1.0 minute). Water loss (WL) and solid gain (SG) kinetics were performed using three sucrose concentrations: 35%, 50% and 65% at three temperatures: 40°C, 55°C and 70°C. WL and SG simulated kinetics by Diffusion model for cubes averaged a R 2 of 0.95. The diffusivities for water and solid by Fick's Law obtained maximum values of 6.81 × 10 −7 and 2.65 × 10 −7 m 2 /s, respectively. WL results were obtained up to 60.83% and SG 32.24%. Ginger treatments without blanching (GWB) at 40°C with 35% and 50% sucrose, respectively, showed a similar fresh ginger color. The GWB treatments showed the higher TPC using 50% sucrose at 40°C (753 μg GAE/mL) and AC (341.96 mg AAE/mL).Keywords: osmotic dehydration; total polyphenol content; water loss; Zingiber officinale var. Grand Cayman El objetivo de este estudio fue evaluar el efecto de la deshidratación osmótica de jengibre sobre las propiedades del color, contenido de polifenoles totales (CPT) y la capacidad antioxidante (CA). Las muestras frescas fueron pretratadas con escaldado (100°C/1.0 minuto). Las cinéticas de pérdida de agua (PA) y ganancia de solidos (GS) se realizaron con tres concentraciones de sacarosa: 35, 50 y 65% a tres temperaturas: 40, 55 y 70°C. Las cinéticas de PA y GS simuladas por el modelo de Difusión para cubos promediaron una R 2 de 0,95. Los difusividades de agua y sólidos calculadas por la Ley de Fick obtuvieron valores máximos de 6,81 × 10 −7 y 2,65 × 10 −7 m 2 /s, respectivamente. Los resultados de PA obtuvieron hasta un 60,83% y la GS hasta un 32,24%. Los tratamientos de jengibre sin escaldar (GSE) a 40°C con 35 y 50% de sacarosa respectivamente, mostraron un color similar al jengibre fresco. Los tratamientos GSE mostraron el mayor CPT utilizando 50% de sacarosa a 40°C (753 mg EAG/mL) y CA (341,96 mg EAA/mL).Palabras clave: deshidratación osmótica; contenido de polifenoles totales; pérdida de agua; Zingiber officinale var. Gran Caimán

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Section: Color Determinationsupporting

confidence: 93%

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

García-Toledo

Ruiz-López

Martínez‐Sánchez

et al. 2015

CyTA - Journal of Food

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“…In all cases, a significant (p < 0.05) linear regression with the coefficient of determination values (R 2 ) ranging between 0.9513 and 0.9783 was obtained whereas the RMSE values were less than 0.00006. The same order of reaction was found by Chutintrasri and Noomhorm [40] in pineapple puree and by Avila and Silva [41] in peach puree. In addition, it was found that the degradation of ΔE value followed zero-order reaction kinetics with R 2 values of 0.9027-0.9806, which is in agreement with previous reports.…”

Section: Degradation Kinetics Of β-Carotenesupporting

confidence: 84%

“…However, Ahmed et al [39] observed that apart from the Hunter b* value, both L* and a* values also decreased with time at a given temperature as the mango puree turned brown. Chutintrasri and Noomhorm [40] and Saxena et al [17] both found that the Hunter L* and b* values decreased and the a* value increased during heat-treated pineapple puree at 70-110 º C and hot-air drying for jackfruit bulb slices. The different results may be due to the changes in the yellow and red colour of the pumpkin slices, which may be caused not only by the variation of carotenoids content but also by a series of complex Maillard reactions in the drying process.…”

Section: Degradation Kinetics Of β-Carotenementioning

confidence: 98%

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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“…The symbols, (+) and (-) indicated formation and degradation of quality parameters, respectively (Pua et al, 2008;Chutintrasri and Noomhorm, 2007;Maskan, 2001). …”

Section: Kinetics Of Colour Change During Storagementioning

confidence: 99%

Effect of pectin coating on colour and quality of dehydrated pineapple during storage

Saini

Sharma

2016

AJDFR

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The effect of storage on the colour and quality parameters of uncoated and pectin coated dehydrated pineapple samples were studied during storage. The dehydrated pineapple samples were packed in aluminium foil pouches and stored at 30 ± 1°C and 75% RH. The colour change was determined using L*, a*, b*, hue, total colour difference and browning index values. The kinetics of changes in colour parameters was determined using zero-order and first-order reaction kinetics. Non-linear regression of experimental data was done to obtain the reaction rate constants. L*, b*, and hue values decreased, while a*, total colour difference and browning index increased during storage in both coated and uncoated samples. Both the models were found to describe the data of colour parameters adequately. The correlation coefficient value of most of the colour parameters was more than 0.95 indicating good agreement between experimental and model predicted values. The browning was more observed in uncoated samples than coated samples, which increased in the later stages of storage. Rehydration ratio decreased, while moisture content increased with storage. The sensory evaluation scores of coated samples remained acceptable for longer period than uncoated samples.

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Color degradation kinetics of pineapple puree during thermal processing

Cited by 105 publications

References 33 publications

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

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

Effect of pectin coating on colour and quality of dehydrated pineapple during storage

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