Degradation kinetics of bioactive compounds and antioxidant activity in strawberry juice concentrate stored at high and low temperatures

Menevşeoğlu, Ahmed; Dıblan, Sevgin; Türkyılmaz, Meltem; Özkan, Mehmet

doi:10.1007/s11694-020-00507-z

Cited by 12 publications

(7 citation statements)

References 44 publications

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“…This showed that refrigerated storage of hog plum juice preserved its vitamin C content better than storage at ambient temperature. This observation compared well with the result obtained for the degradation rate of vitamin C at refrigerated temperatures in strawberry juice concentrate (Menevseoglu et al , 2020). Furthermore, ascorbic acid is readily oxidized, is heat-labile and highly sensitive to various processing and storage conditions of temperature and light (Tewari et al , 2017).…”

Section: Resultssupporting

confidence: 89%

Changes in quality parameters and microbial stability of hog plum (Spondias mombin Linn.) juice during ambient and refrigerated storage

Adeboyejo

Aderibigbe

Ojo

et al. 2022

NFS

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Purpose Several factors may play critical roles in alterations to product quality during storage of hog plum juice. This study aims to evaluate variations to physicochemical, antioxidant, anti-nutritional properties and microbial stability of hog plum juice during storage. Design/methodology/approach Juice was produced from hog plum fruits and stored for eight weeks at refrigerated and ambient conditions. Physicochemical, antioxidant properties, antinutritional factors and microbial properties of juices were determined using standard procedures Findings Degradation of ascorbic acid was higher in juices stored at ambient conditions (64.4%) compared to those stored by refrigeration (44.4%). Trends were similar for total phenolic, total flavonoid and total carotenoid contents. Total phenolic, total carotenoid and lycopene contents of fresh juice were 3.9 mg GAE/mL, 4.0 mg/mL and 1.3 mg/mL, which were not significantly different (at p = 0.08, 0.07 and 0.08, respectively) from the values at two weeks of storage at refrigerated conditions (3.9 mg GAE/mL, 3.9 mg/mL and 1.3 mg/mL). A sharp decrease of more than 40% (p = 0.02) in lycopene was recorded after four weeks, irrespective of storage temperature. Pasteurized hog plum juice showed no microbial growth until after four weeks of refrigerated storage when 1 CFU/mL each of bacterial and fungal growth were recorded. The juices, however, showed higher susceptibility to fungal growth as storage period increased. Research limitations/implications Other variables not considered in this study such as nature of packaging materials may have significantly contributed to the observed data set. Further studies may, therefore, widen the scope of discussion to evaluate the associated relationship of these variables. Hog plum juice retained a considerable amount of bioactive components during refrigerated storage, which makes it a viable nutraceutical drink with industrial potentials and possible positive health implications for consumers. Practical implications This study provides new information that support the possible classification and use of hog plum juice as a safe functional beverage for human consumption. Originality/value Although the effect of storage temperature was significant in most of the properties studied, storage duration seems to have a greater influence on the stability of quality parameters during the storage of hog plum juice.

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Section: Resultssupporting

confidence: 89%

Changes in quality parameters and microbial stability of hog plum (Spondias mombin Linn.) juice during ambient and refrigerated storage

Adeboyejo

Aderibigbe

Ojo

et al. 2022

NFS

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“…Compared with the blended juice at 15 °C and 25 °C, the blended juice stored at 35 °C was more likely to lose AA, which indicated that the loss of AA in the blended juice was decreased at lower temperatures. The results of this experiment were consistent with the results of several studies on the kinetics of thermal degradation of AA in food, all of which found that the variation of each physicochemical parameters of the samples stored at higher temperatures was greater than that of the samples stored at lower temperatures (Menevseoglu et al, 2020). The first-order kinetic model has been applied by many researchers to assess the AA degradation of biomaterials in food systems (Remini et al, 2015).…”

Section: Kinetic Model Of Aa Degradation In the Blended Juicesupporting

confidence: 87%

Optimization of blending ratios in asparagus-lemon juice using response surface methodology

Lyu

Zheng

et al. 2023

Food Sci. Technol

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In this study, the effects of degradation on ascorbic acid (AA) in asparagus-lemon juice with different blending ratios were investigated during storage. The R 2 values of the first-order kinetic model for predicting AA loss were 0.8216-0.9990, indicating that the model described well the degradation of AA in asparagus-lemon juice with different blending ratios. Response surface methodology (RSM) was applied to optimize the blending ratio of asparagus-lemon juice during storage. The optimum blending ratios that selected by the RSM were: 23%, 26%, 27%, 28% and 29% of diluted asparagus juice blended with 85% of diluted lemon juice, and the desirability were 0.820. The RSM correlation coefficients (R 2 ) between experimental and model predicted values ranged from 0.6394 to 0.9975. Therefore, RSM and the first-order model may be effective tools to optimize the blending ratio of blended juice and AA degradation in juices.

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“…PS samples presented a higher degradation, with values for k and half‐life of 0.0366–0.0578 days −1 and 11.99–18.93 days respectively. This can be related to the higher A w and moisture for these samples, which increased the mobility of the reactants in the sample 55 . TGAG presented the lowest k and highest t 1/2 , 0.01785 days −1 and 38.83 days respectively, at 5 °C under light storage.…”

Section: Resultsmentioning

confidence: 91%

“…The adjusted coefficients of determination R 2 of the linear models were >0.73 and indicate the general behavior of the degradation of the samples. The R 2 variation is commonly present in food kinetic models studies, 32,55,56 which generate some irregularity results.…”

Section: Resultsmentioning

confidence: 99%

Red araçá pulp microencapsulation by hydrolyzed pinhão starch, and tara and arabic gums

et al. 2020

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BACKGROUND Red araçá is a Brazilian native species whose fruits are rich in phenolic acids, flavonoids, anthocyanins, and carotenoids. To preserve the properties of compounds during processing, red araçá pulp (RAP) was encapsulated by hydrolyzed pinhão starch (PS), tara gum (TG), and arabic gum (AG) in different blends in equal proportions, serving as a coating material. RESULTS Fresh RAP had a gallic acid equivalent of 3098 mg per 100 g of dry weight, 156.29 μg β‐carotene per gram of dry weight, total anthocyanins of 18 mg per 100 g of dry weight and exhibited high antioxidant activity. The highest encapsulation efficiency achieved with the PS, TG, and AG blend was 80.4% for the total carotenoids, and that for the total anthocyanins was 76% with the TG and AG blend. Only one step of antioxidant activity degradation was identified, and the carrier system PSTG was efficient at maintaining the antioxidant activity, with half‐life of 23.60–37.27 days. CONCLUSION The use of PS alone as a coating material or associated with TG and AG gums resulted in improved retention of bioactive compounds, these being an excellent alternative coating material since they improved the stability of the antioxidant activity of RAP. © 2020 Society of Chemical Industry

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Degradation kinetics of bioactive compounds and antioxidant activity in strawberry juice concentrate stored at high and low temperatures

Cited by 12 publications

References 44 publications

Changes in quality parameters and microbial stability of hog plum (Spondias mombin Linn.) juice during ambient and refrigerated storage

Changes in quality parameters and microbial stability of hog plum (Spondias mombin Linn.) juice during ambient and refrigerated storage

Optimization of blending ratios in asparagus-lemon juice using response surface methodology

Red araçá pulp microencapsulation by hydrolyzed pinhão starch, and tara and arabic gums

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