Degradation kinetics of ascorbic acid in encapsulated spray-dried honey powder packaged in aluminium laminated polyethylene and high-density polyethylene

Abstract

To cite this article: Yogita Suhag & Vikas Nanda (2017) Degradation kinetics of ascorbic acid in encapsulated spray-dried honey powder packaged in aluminium laminated polyethylene and high-density polyethylene,

Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

“…Furthermore, the IC 50 values of MNSO demonstrated a slight decrease after day 6 and reached 1.48 mg/mL on day 24. Similarly, Suhag et al [40] reported that encapsulated honey powder under prolonged storage resulted with initial increase of antioxidants and phenolic contents followed by decreased values through the storage duration. Overall, the antiradical activity of MNSO showed more stability than that of NSO during the accelerated storage period.…”

Impact of sprouting on the degradation kinetics of color and vitamin C of onion powder packaged in different packaging materials

“…The present results revealed that at accelerated storage conditions lesser degradation of vitamin C occurs for powders in ALP package in contrast to HDPE package. The faster rate of degradation of vitamin C in HDPE packed powders is due to the higher oxygen transmission rate of HDPE pouches which accelerate the oxidation of vitamin C. Suhag and Nanda () reported similar results of vitamin C degradation in anola‐fortified honey powder. In this study regardless of the effect of type of packaging material (HDPE and ALP), vitamin C was found to be more stable in sprouted onion powder sample with less degradation due to its lower moisture content as compared to raw onion powder.…”

“…The decrease in equilibrium moisture content is due to the higher energy levels attained by water molecules at accelerated temperatures that drift away from the active water‐binding sites of the food (Palipane & Driscoll, ). This type of trend rendered the less hygroscopic nature of onion powders at higher temperature and less sorption of water at a particular water activity (Suhag & Nanda, ). From the sorption isotherms of onion powder samples (raw and sprouted), it has been found that both types of powders absorbed relatively less moisture at or below a w (<0.52) beyond which there was increase in water absorption.…”

“…The vitamin C content of raw and sprouted onion powder samples was determined using a UV–vis spectrophotometer (Hach DR 6000, Germany) according to the method described by Suhag and Nanda, ().…”

“…Among various important nutritional quality indices, vitamin C due to its labile nature is considered an important nutritional quality index as compared to other food nutrients. The method of processing and type of packaging material may result in the loss of this important component of food product during storage (Suhag & Nanda, ).…”