Kinetic modeling of ascorbic acid loss in baobab drink at pasteurization and storage temperatures.

Abioye, O Adekanmi

doi:10.9790/2402-0721723

Cited by 7 publications

(6 citation statements)

References 27 publications

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“…AA showed the highest E a (48.9 kJ/mol) amongst all biochemical attributes and was found to be the most thermosensitive attribute (Table 3). Similar observations were reported for cupuacu nectar (Vieira et al, 2000), pineapple juice (Zhang et al, 2010), and baobab drinks (Abioye et al, 2014), respectively.…”

Section: Ascorbic Acidsupporting

confidence: 86%

“…TPC was the most thermoresistant than the rest of the bioactive components in the beverage; it had a minimum E a of 46.6 kJ/mol, whereas AA was the most sensitive amongst all with E a = 48.9 kJ/mol. Similar inferences were drawn by Vieira et al (2000) and Abioye et al (2014) during the processing of cupuacu nectar (E a = 74.0 kJ/mol) and baobab drinks (E a = 58.7 kJ/mol). The overall trend offered by bioactive toward E a after TT was AA < TFC < AOC < TAC < TPC (Table 3).…”

Section: Anthocyaninssupporting

confidence: 68%

“…In the present study, k values (k Â 10 À2 min À1 ) for AA increased significantly (p < .05) with temperature (Table 3). An increase of k values (9.72-26.31 Â 10 À3 min À1 ) with the severity of treatment (60-90 C/0-180 min) is reported for baobab drinks (Abioye et al, 2014). AA showed the highest E a (48.9 kJ/mol) amongst all biochemical attributes and was found to be the most thermosensitive attribute (Table 3).…”

Section: Ascorbic Acidmentioning

confidence: 84%

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Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage

Bhalerao

Chakraborty

2021

J Food Process Engineering

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The impact of batch thermal treatment (50-95 C/0-10 min) on various quality attributes of a mixed fruit beverage (pomegranate-amla-muskmelon juice = 57:5:38) was evaluated. The responses include microbial count (aerobic mesophiles [AM], yeast and mold [YM], psychrotrophs [PSY], and lactic acid bacteria [LAB]); enzyme activity (polyphenol oxidase [PPO] and peroxidase [POD]); and bioactive (ascorbic acid [AA], total phenolics [TPC], antioxidants [AOC], anthocyanins [TAC], and flavonoids [TFC]). Weibull model indicated a tailing behavior (β = 0.8) for LAB, while others showed the shouldering behavior (β > 1). YM was the most resistant microbial group. Enzyme inactivation and bioactive degradation were discussed with the nthorder model. POD was more resistant than PPO. The corresponding activation energy (E a ) values for PPO and POD were 61.8 and 65.1 kJ/mol, respectively. Among bioactive compounds, AA was most sensitive toward thermal stress. At 95 C, the 90% inactivation of enzyme activity (t 90 value) was achieved after the total process time (come up + holding + cooling time) of 1.5 + 4.1 + 0.3 min. The corresponding losses (%) for AA, TPC, and AOC, at t 90 condition, were 39, 27, and 34, respectively. Practical applicationsThe study attempts to introduce the expression for calculating the time required for 5-log cycle reduction in resistant microbes (t 5D value) and 90% reduction in enzyme activity (t 90 value) of the sample. The kinetic model based on the cumulative approach of come-up time (t CUT ), holding time (t HOLD ), and cooling time (t COOL ) will undoubtedly help in designing the thermal pasteurization process of this mixed fruit juice and thereby pave the pathway for similar counterparts.

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Section: Ascorbic Acidsupporting

confidence: 86%

Section: Anthocyaninssupporting

confidence: 68%

Section: Ascorbic Acidmentioning

confidence: 84%

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Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage

Bhalerao

Chakraborty

2021

J Food Process Engineering

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“…3 with the Tukey Test). It is important to mention that different types of pasteurization, including the LTLT, dramatically reduced this vitamin stability (Abioye et al 2013). In previous results, the percentage encapsulation efficiency of VC for these liposomes was determined and was c.a.…”

Section: Oxidative Stability Of Liposomes With Bc and Vcmentioning

confidence: 98%

“…fatty acids, carotenoids, tocopherols, flavonoids, polyphenols, phytosterols, fat soluble vitamins have hydrophobic nature (Kris-Etherton et al 2002). Besides, it is important the stability of vitamins: VE is liposoluble and destroyed by UV light (Primo Yúfera 1998), while the VC is dramatically reduced by a different heat treatment process (Abioye et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties

et al. 2015

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Liposomes were developed with bioactive constituents (omega-3, omega-6, tocopherol) incorporated in acid food. They were made of soy phosphatidylcholine (SPC) allowing the encapsulation of antioxidant vitamin C (VC) and tocopherol. Stearic acid (SA) or calcium stearate (CaS) was added as a bilayer stabilizer. The structural and oxidative stability of the liposomes were studied considering the heat effect of pasteurization. Size was analyzed by light scattering; shape and structure were studied by optical and transmission electron microscopy, respectively. Membrane packing was studied with merocyanine 540. Surface charge and oxidative stability were analyzed by zeta potential and ORAC method, respectively. The liposomes showed significant stability in all of the parameters mentioned above and an important protective effect over thermolabile VC. To confirm their applicability in food, the rheological behavior and a sensory evaluation of liposomes with vitamin C and bioactive constituents were studied. The sensory evaluation of liposomes in orange juice was performed by the overall acceptability and triangular tests with 40 and 78 potential consumers, respectively. The incorporation of all liposomal formulation did not change the acceptability of orange juice. Noteworthy, SPC and SPC:SA systems had rheological behavior similar to a Newtonian fluid whereas that SPC:CaS presented a pseudoplastic one, both considered excellent for larger scale production. From all the obtained results, we can conclude that these liposomal formulations are suitable for food industry applications, incorporating bioactive constituents and generating functional orange juice that conserves its bioactivity after pasteurization.

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Effect of oxygen scavenger screw-caps on quality of pineapple juices

et al. 2020

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Kinetic modeling of ascorbic acid loss in baobab drink at pasteurization and storage temperatures.

Abstract: The degradation kinetics of ascorbic acid was determined in baobab drink 24.24 -58.66 kJ/mol, 1.06 -1.58 and 4.74 -7.96 o C for the temperature range within which experiments were carried out. The values were similar to many others reported for food systems in literatures.

Cited by 7 publications

References 27 publications

Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage

Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage

Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties

Effect of oxygen scavenger screw-caps on quality of pineapple juices

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