Degradation of ascorbic acid in dried guava during storage

Uddin, M.S.; Hawlader, Mohammad Nurul Alam; Luo, Dan; Mujumdar, Arun S.

doi:10.1016/s0260-8774(01)00031-0

Cited by 111 publications

(74 citation statements)

References 2 publications

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“…This has to be carefully done especially to maintain the chemical and pharmacological aspects of pepper (Rietjens et al, 2002). A number of factors, including pH, oxygen concentration, moisture content, temperature and metallic acid catalysts (Uddin et al, 2002), influence vitamin C activity. One of the food industry goals is to preserve the maximum product nutrient content during processing and storage (Duarte et al, 2004), and, according to Gregory (1996), this may be evaluated using ascorbic acid as an index of the nutrient quality.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

Véras

Béttega

Freire

et al. 2012

Braz. J. Chem. Eng.

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-The main objective of this study was to evaluate the effect of the drying process on the vitamin C levels and physical properties of dedo-de-moça pepper. The drying kinetics and the structural properties were determined as a function of moisture content. Convective drying was compared with freeze-drying in terms of product quality, structural properties, retention of vitamin C and rehydration characteristics. Empirical and semi-empirical equations were used to describe the drying and rehydration kinetics. Nonlinear analysis applied to results of convective drying, based on curvature measures and bias measures, showed that the only equation that gives good inference results based on least squares estimators is the Overhults equation. The characterization of the rehydration process was done by determining the indexes that take into account the water absorption capacity and solutes losses. The material dried by lyophilization show greater potential to rehydrate.

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Section: Introductionmentioning

confidence: 99%

Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

Véras

Béttega

Freire

et al. 2012

Braz. J. Chem. Eng.

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“…17 A study on the degradation of ascorbic acid in dried guava during storage reports ascorbic acid degradation to be a pseudo-first-order reaction. 18 Pseudo-first-order degradation kinetics were reported for ascorbic acid during conventional and ohmic heating with activation energy of 12.6 kcal mol −1 and 12.5 kcal mol −1 for conventional and ohmic heating, respectively. 19 Thermal degradation of green asparagus ascorbic acid, when heated between 110 and 140 • C, are reported to follow first-order kinetics, with an activation energy of 12.3 (±2.0)kcal mol −1 .…”

Section: Introductionmentioning

confidence: 97%

A study on degradation kinetics of ascorbic acid in drumstick (Moringa olifera) leaves during cooking

2005

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The kinetics of ascorbic acid degradation in drumstick (Moringa olifera) leaves as well as in pure ascorbic acid solutions at the initial concentrations present in drumstick leaves over a temperature range of 50-120 • C (isothermal temperature process) has been studied. The degradation kinetics of ascorbic acid was also evaluated in normal open-pan cooking, pressure-cooking and a newly developed and patented fuelefficient eco cooker (non-isothermal heating process). The ascorbic acid degradation followed first-order reaction kinetics where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modelled by the Arrhenius equation. A mathematical model was developed using the isothermal kinetic parameters obtained to predict the losses of ascorbic acid from the time-temperature data of the non-isothermal heating/processing method. The results obtained indicate the ascorbic acid degradation is of similar order of magnitude in all the methods of cooking.

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“…Uddin et al [8] investigated ascorbic acid (vitamin C) retention and effects of different temperatures (30°C, 40°C, 50°C) and water activity (a w ) (0.43, 0.75, 0.84, 0.97) in dried guava during storage. They resulted that the degradation of ascorbic acid follows a pseudofirst-order reaction.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Concentration of Guava Pulp, Apple Pulp and Sugar Solution on the Shelf Stability of Blend Leather Storage at Ambient Temperature

Khan¹

2015

J Food Process Technol

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The aim of the study was to evaluate a suitable combination of guava pulp, Apple pulp and sucrose solution for the preparation of guava and apple blend leather, stored at ambient temperature. The treatments were T0, T1 and T2. The samples were wrapped in the aluminum foil and evaluation was carried out for total period of 90 days. Physiochemical analysis, acidity, pH, brix 0 and sensory characteristics of color, taste, texture and overall acceptability (using Larmond scale) were evaluated at 15 days interval. The TSS of guava and apple blend pulp was 8 brix0 when sucrose solution was added in different ratio, Then TSS of guava and apple blend leather was increased from 56.53g to 58.37a during storage. Maximum increased was observed T1 (20a%), while lowest value was observed in followed by T0 (13.93f%). The pH of guava and apple blend pulp was 4, then the pH of guava and apple blend leather was decreased from 3.86g to 3.68a for the period of storage. Maximum reduced was perceived in T1 (5.03c%), in compare minimum fall was observed in T0 (4.13f%). The Titratable acidy of guava and apple blend leather was increased from 1.27g to 1.46a for the period of storage. Supreme increased was perceived in T0 (19.47%), while lowest raise was observed in T2 (15.38%). The storage intervals had effect on the mean scores for organolyptic assessment. Mean scores of juries for the color of guava and apple blend leather was reduced from 7.33g to 5.27a for the period of storage. Supreme decreased was perceived in T0 (41.67%), while lowest fall was observed in T2 (18.75%). Mean totals of juries for the taste of guava and apple blend leather was reduced from 6.83g to 4.80a for the period of storage. Maximum reduced was detected in T0 (44.4%), while lowest fall was observed in T2 (21.25%). Mean scores of judges for the texture of guava and apple blend leather was reduced from 700g to 5.07a for the period of storage. Maximum decreased was perceived in T0 (38%), while lowest fall was observed in T0 (18.75%). Mean scores of juries for the overall acceptability of guava and apple blend leather was reduced from 7.07g to 5.03a throughout the storage. Maximum decreased was perceived in T0 (42.31%), while lowest fall was observed in T2 (20%). Statistically result was showed that the treatment T2 was found most acceptable both Physiochemical and organoleptically.

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Degradation of ascorbic acid in dried guava during storage

Cited by 111 publications

References 2 publications

Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

A study on degradation kinetics of ascorbic acid in drumstick (Moringa olifera) leaves during cooking

Effect of Different Concentration of Guava Pulp, Apple Pulp and Sugar Solution on the Shelf Stability of Blend Leather Storage at Ambient Temperature

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