Influence of partial pressure of oxygen on ascorbic acid degradation at canning temperature

Fata, Nizar Al; Georgé, Stéphane; Dlalah, Naïma; Renard, Cathérine M.G.C.

doi:10.1016/j.ifset.2017.11.007

Cited by 14 publications

(11 citation statements)

References 26 publications

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“…Despite the common sense that Vitamin C is degraded due to thermal treatment, the heat extraction can take place in foods with suspended solids like pulps. The Vitamin C degradation might be attributed mainly to oxygen and storage influence (Al Fata, Georgé, Dlalah, & Renard, 2017). However, in the present study, the thermal processing was carried out in a tubular heat exchange (closed system), and the amount of oxygen inside the equipment is limited avoiding atmospheric absorption as happen in open tanks.…”

Section: Quantification Of Ascorbic Acid (Vitamin C) By Hplc-uv In Acmentioning

confidence: 95%

Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1 H q NMR and GC–MS coupled to chemometrics

et al. 2018

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The effects of thermal (pasteurization and sterilization) and non-thermal (ultrasound and plasma) processing on the composition of prebiotic and non-prebiotic acerola juices were evaluated using NMR and GC-MS coupled to chemometrics. The increase in the amount of Vitamin C was the main feature observed after thermal processing, followed by malic acid, choline, trigonelline, and acetaldehyde. On the other hand, thermal processing increased the amount of 2-furoic acid, a degradation product from ascorbic acid, as well as influenced the decrease in the amount of esters and alcohols. In general, the non-thermal processing did not present relevant effect on juices composition. The addition of prebiotics (inulin and gluco-oligosaccharides) decreased the effect of processing on juices composition, which suggested a protective effect by microencapsulation. Therefore, chemometric evaluation of the H qNMR and GC-MS dataset was suitable to follow changes in acerola juice under different processing.

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Section: Quantification Of Ascorbic Acid (Vitamin C) By Hplc-uv In Acmentioning

confidence: 95%

Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1 H q NMR and GC–MS coupled to chemometrics

et al. 2018

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“…In the scientific literature, there are numerous studies about the different modes of Vitamin C degradation in complex food matrices, as well as on the factors that mostly affect such deteriorations. The main path of ascorbic acid degradation in liquid systems with a high water activity (>0.980) in the presence of oxygen is based on its oxidation to dehydroascorbic acid, which then degrades to 2,3-diketogulonic acid [28][29][30] (Figure 2). Upon the hydrolysis of dehydroascorbic acid, the vitamin property is immediately lost.…”

Section: Modes Of L-ascorbic Acid Degradationmentioning

confidence: 99%

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

Giannakourou

Taoukis

2021

Foods

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Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the main factors responsible for this nutritional loss. Consequently, Vitamin C is frequently used as an index of the overall quality deterioration of such products during processing and post-processing storage and handling. Traditional preservation methods, such as thermal processing, drying and freezing, are often linked to a substantial Vitamin C loss. As an alternative, novel techniques or a combination of various preservation steps (“hurdles”) have been extensively investigated in the recent literature aiming at maximising Vitamin C retention throughout the whole product lifecycle, from farm to fork. In such an integrated approach, it is important to separately study the effect of each preservation step and mathematically describe the impact of the prevailing factors on Vitamin C stability, so as to be able to optimise the processing/storage phase. In this context, alternative mathematical approaches have been applied, including more sophisticated ones that incorporate parameter uncertainties, with the ultimate goal of providing more realistic predictions.

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“…The second-step acid dissociation constant of AA was examined by using ordinary uncoated silica capillary. Since AA is degradable in an alkaline aqueous solution in the presence of O 2 [5,7,8], and therefore, DO was replaced with N 2 [26]. In a series of the CZE measurements, an internal standard of MO was used instead of 1-NS, because the migration time of 1-NS overlapped with that of AA.…”

Section: Determination Of the Second-step Acid Dissociation Constant Of Aa At Weakly Alkaline Ph Conditionsmentioning

confidence: 99%

“…Acid dissociation constants (pK a ) are closely related with redox reactions each other, and determining the pK a values of AA experimentally and precisely is helpful for the advanced understanding of its redox properties. However, AA is degradable under heat [4], alkaline pH [5], UV light [6], O 2 [7], and O 2 with Cu(II) [8]. AA is generally oxidized and hydrolyzed to dehydroascorbic acid.…”

Section: Introductionmentioning

confidence: 99%

Determination of Two-Steps Acid Dissociation Constants of L-Ascorbic Acid by Capillary Zone Electrophoresis

2021

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Two-steps acid dissociation constants of L-ascorbic acid (AA) were determined through the changes in the effective electrophoretic mobility in capillary zone electrophoresis. Although ascorbic acid is oxidatively degradable in an aqueous solution, especially in alkaline conditions, the effective electrophoretic mobility of AA was successfully measured in the pH range between 1.87 and 11.97. In the analysis of the first-step acid dissociation constant (pK a1 ) at weakly acidic pH conditions, a coated capillary with 1,3-propanesultone and a pressure-assist were utilized to detect anionic AA. In the analysis of the second-step acid dissociation constant (pK a2 ) at weakly alkaline pH conditions, AA was successfully detected at the pH range up to 11.97 with the help of Cu catalyst to remove the dissolved oxygen in the separation buffer. Acid dissociation constants were independently determined as pK a1 = 4.15±0.01 and pK a2 = 12.07±0.04 by non-linear least-squares analyses. AA did not fully dissociate at the weakly alkaline pH range, and the effective electrophoretic mobility of the dianion form of AA was extrapolated for the analysis.

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Influence of partial pressure of oxygen on ascorbic acid degradation at canning temperature

Cited by 14 publications

References 26 publications

Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1 H q NMR and GC–MS coupled to chemometrics

Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1 H q NMR and GC–MS coupled to chemometrics

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

Determination of Two-Steps Acid Dissociation Constants of L-Ascorbic Acid by Capillary Zone Electrophoresis

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