Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

Remini, Hocine; Mertz, Christian; Belbahi, Amine; Achir, Nawel; Dornier, Manuel; Madani, Khodir

doi:10.1016/j.foodchem.2014.10.069

Cited by 104 publications

(59 citation statements)

References 29 publications

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“…Literature data on blood orange pure juices reported a possible degradation of pigments with storage that could be justified the absence of C3G [26][27][28] in the other 40% of the analyzed samples. Therefore, it is possible to envisage a gradual degradation of the specific parameter (anthocyanins) or willful misconduct of producers (non-use of blood orange juice).…”

Section: Assessment Of C3g Occurrence On Commercial Red Orange Fruit mentioning

confidence: 83%

Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter

et al. 2015

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Pigmented oranges are a high value typical product, used for the production of healthy juice-based drinks due to the peculiar presence of anthocyanins as dietary antioxidants. A qualitative HPLC/PDA/MS analytical method for verifying presence/absence of blood orange anthocyanins was validated in accordance with Eurachem guide in terms of accordance (100%), specificity/selectivity, repeatability of retention time (CV < 0.5%), limit of detection (0.36 mg/L) and limit of decision (0.41 mg/L). Fifty commercial red orange juice beverages were collected on the market and analyzed to assess the occurrence of blood orange anthocyanins. The results showed that only 60% of analyzed products have a minimum content of anthocyanins of blood orange, guaranteeing the specifications of the product they publicize and sell until the expiration date. Therefore, it is possible to envisage a gradual degradation of the specific parameter (anthocyanins) or willful misconduct of producers (non-use of blood orange juice). In both cases, the consumer buys a product with high added value without such value being guaranteed. This information will be useful to revise the expiration date of these products, the percentage of blood orange juice used in the preparation and/or the storage conditions of the products. OPEN ACCESSBeverages 2015, 1 83

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Section: Assessment Of C3g Occurrence On Commercial Red Orange Fruit mentioning

confidence: 83%

Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter

et al. 2015

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“…The activation energy, Ea (33.4 kJ/mol) of AA in baobab pulp was calculated from Arrhenius plot and was lower than values reported in other fruit juices. Other researchers reported Ea values for AA ranging from 53.4 to 106 kJ/mol in citrus juice concentrates (Karadeniz, 2004) and 51 to 135 kJ/mol for orange juice (Remini et al, 2015). Higher Ea means degradation of AA is more favourable with increasing temperature.…”

Section: Effect Of Storage Temperature On Vitamin C (Aa + Dha)mentioning

confidence: 92%

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

Tembo

Holmes

Marshall

2017

Journal of Food Composition and Analysis

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ReuseUnless indicated otherwise, fulltext items are protected by copyright with all rights reserved. The copyright exception in section 29 of the Copyright, Designs and Patents Act 1988 allows the making of a single copy solely for the purpose of non-commercial research or private study within the limits of fair dealing. The publisher or other rights-holder may allow further reproduction and re-use of this version -refer to the White Rose Research Online record for this item. Where records identify the publisher as the copyright holder, users can verify any specific terms of use on the publisher's website. TakedownIf you consider content in White Rose Research Online to be in breach of UK law, please notify us by emailing eprints@whiterose.ac.uk including the URL of the record and the reason for the withdrawal request. Accepted ManuscriptTitle: Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi Author: David T. Tembo Melvin J. Holmes Lisa J. This is a PDF Þle of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its Þnal form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. were measured by spectrophotometry. Malawi baobab pulp contains high levels of procyanidin B 2 (533 ± 22.6 mg/100 g FW), vitamin C (AA + DHA) (466 ± 2.5 mg/100 g FW), gallic acid (68.5 ± 12.4 mg/100 g FW) and (-)-epicatechin (43.0 ± 3.0 mg/100 g FW) and showed a maximum TPC of 1.89 x 10 3 ± 1.61 mg GAE/100 g FW.The maximum antioxidant activity was 2.81 x 10 3 ± 92.8 mg TEAC/100 g FW for FRAP, 1.52 x 10 3 ± 17.1 mg TEAC/100 g FW for ABTS and 50.9 ± 0.43% DPPH for DPPH. Thermal pasteurisation (72 C, 15 s) retained vitamin C which further showed extended half-life under refrigeration temperature (6 C). Procyanidin B 2 , (-)-epicatechin, TPC and antioxidant activity fluctuated during storage. Antioxidant activity was significantly correlated (p ≤ 0.05) with bioactive compounds and TPC.

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“…(7) was set to 0, 1, and 2 to compare the coefficients of determination (R 2 ) and root mean square error (RMSE, Eq. (8)) amongst zero-, first-, and second-order reactions, respectively (Remini et al 2015).…”

Section: Storage Stability Of Aa Incorporated Into Filmsmentioning

confidence: 99%

“…The collected solution samples were filtrated and tested for the scavenging ability by using an improved ABTS decolourization assay (Re et al 1999). The percent inhibition was calculated and the results were expressed as mg Trolox per cm 2 of film.…”

Section: Abts Radical Scavenging Abilitymentioning

confidence: 99%

Biopolymer/candelilla wax emulsion films as carriers of ascorbic acid – A comparative study

Kowalczyk

2016

Food Hydrocolloids

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Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

Cited by 104 publications

References 29 publications

Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter

Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

Biopolymer/candelilla wax emulsion films as carriers of ascorbic acid – A comparative study

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