Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

Bree, Ilse Van; Baetens, Jan; Samapundo, Simbarashe; Devlieghere, Frank; Laleman, Ruben; Vandekinderen, Isabelle; Noseda, Bert; Xhaferi, Ramize; Meulenaer, Bruno De

doi:10.1016/j.foodchem.2012.02.096

Cited by 74 publications

(37 citation statements)

References 23 publications

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“…The electrochemical mineralization of ascorbic acid is conducted to carbon dioxide and water molecules as final products (Scheme ); oxalic acid was identified as byproduct of ascorbic acid degradation .…”

Section: Resultsmentioning

confidence: 99%

“…The authors have been reported a first‐order kinetics for vitamin C degradation and corresponding activation energy ranging between 12 and 25 kcal ⋅ mol −1 . The initial concentration of dissolved oxygen has a major impact on vitamin C degradation to dehydroascorbic acid and 2,3‐diketogulonic acid . The UV irradiation of fruits and vegetables, before and after harvest may be considered an efficient method for enhancing the content of antioxidant compounds .…”

Section: Introductionmentioning

confidence: 99%

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Interactions between Vitamin C and Nanocolloidal Silver Particles Studied by Cyclic Voltammetry and UV‐Vis Spectrophotometry

Samide

Tutunaru

2017

Electroanalysis

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The effect of silver nanoparticles on human health has been investigated and the controversial opinions about their use in a wide variety of commercial products were expressed. Their interactions with vitamins and salts constitute an important step to elucidate the possible improper transformations knowing that the silver nanoparticles could have the effect on cell viability. In this circumstance, in our study we investigated the electrochemical behavior of ascorbic acid, in NaCl blank solution and NaCl solution containing the silver nanoparticles using the cyclic voltammetry and current constant electrolysis associated to UV‐Vis spectrophotommetry. The presence of silver nanoparticles (nAg) leads to a more rapid electrodegradation of vitamin C (VitC) in solution of NaCl, the zero‐order reaction kinetics being followed. The rate constant value of 0.78 u.A. min−1 was obtained compared to the value of 0.39 u.A. min−1 that was computed in the absence of nAg. The Vitamin C degradation mechanism was also proposed.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Interactions between Vitamin C and Nanocolloidal Silver Particles Studied by Cyclic Voltammetry and UV‐Vis Spectrophotometry

Samide

Tutunaru

2017

Electroanalysis

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“…21,2 Considering that initially all concentrations are the same (~0.19 mg cm -3 ), it is evident by the curves parameters that the polymeric Chi-TPP matrix provides protection, thereby reducing the degradation rates. Additionally, it is reported that the stability of vitamin C within biopolymeric nanoparticles is also better preserved when the system was subjected to different heat conditions.…”

Section: Stability Of Encapsulated Vitamin In Aqueous Suspensionmentioning

confidence: 99%

“…Cyanocobalamin (vitamin B12) is relatively more stable and can withstand variations in pH, although is susceptible to oxygen and light, presenting MCL near 10%. 1 Van Bree et al, 2 analyzing the degradation kinetics of ascorbic acid in fruit juice, reported that in non-stressed conditions the vitamin C degrades irreversibly according to a first order model. Even when conserved under optimal conditions of temperature and filling, most of natural juices lose 20 to 35% of their initial vitamin C content after one year storage.…”

Section: Introductionmentioning

confidence: 99%

Analysis of thermal and aqueous suspension stabilities of chitosan based nanoencapsulated vitamins

2016

Quim. Nova

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publicado na web em 15/07/2016The food nutritional content is reduced as result of vitamins degradation. In order to minimize such losses, the encapsulation technique into polymeric nanoparticles (NPs) could offer an additional protection, extending the stability. The crosslinking formed by the ionic gelation process of chitosan and tripolyphosphate (Chi-TPP) has been widely used as an encapsulating matrix for several chemical compounds. In this way, Chi-TPP was used for encapsulation of C, B9 and B12 vitamins. The stability of the vitamins in NPs was evaluated in aqueous suspension by UV-Visible spectroscopy under different conditions: stored in dark, light exposure and effect of oxygen bubbling. The results indicated that encapsulation had a positive effect in preserving the vitamins, mainly vitamin C. The encapsulation preserved 47% of the initial concentration of vitamin C by the tenth day and around 28% after 17 days. Conversely, in non-encapsulated controls (neutral and acidic medium) the losses were higher, reaching 13% by the tenth day and almost 3% after 17 days of storage in both medium. When exposed to light and O 2 the protection provided by the encapsulation was even greater. By thermogravimetric analysis, the pure and the encapsulated vitamins showed distinct thermal behavior confirming Chi-TPP as a potential encapsulation material.

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“…between 40 C and 80 C (Delchier et al, 2014;Herbig, Maingonnat, & Renard, 2016). Up to 100 C, oxygen is still soluble and in dynamic equilibrium with headspace oxygen (Van Bree et al, 2012). Dissolved oxygen in supplemented apple and carrot pur ee is consumed entirely within 1 h at 80 C in contrast to model solutions .…”

Section: Introductionmentioning

confidence: 99%

Impact of three warming-up methods on the stability of vitamin C and 5-methyltetrahydrofolate supplemented to apple and carrot purée

Herbig

Moustiès

Renard

2017

LWT

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. Impact of three warming-up methods on the stability of vitamin C and 5-methyltetrahydrofolate supplemented to apple and carrot purée. LWT -Food Science and Technology, Elsevier, 2017, 84, pp.668-673. 10.1016/j.lwt.2017 Version postprint a b s t r a c tTwo methods that are used at people's home to warm-up food namely a microwave and an Actifry ® device, and a system that is usually employed in canteen kitchens to keep food warm, were examined on their impact on the stability of vitamin C and 5-methyltetrahydrofolate. The pur ee was heated until ebullition with the microwave, which lasted 1.5 min. Pur ee which was warmed-up by the Actifry ® device needed around 20 min to attain 80 C. When the pur ee was kept warm by a water bath, the vitamin stability was pursued for 180 min at 80 C. During the latter, stability was examined at the surface and bottom of recipients that were filled with 600 g or 200 g of pur ee corresponding to a filling height of 5 cm and 1.5 cm respectively. Although vitamin C and 5-methyltetrahydrofolate are usually referred to as heat-and oxygen-susceptible molecules, none of the methods led to major vitamin losses. In terms of the warm holding method, no difference was observed between withdrawals at the surface and the bottom of vessels for neither of the two filling levels. Vitamins were also fairly stable at the surface of recipients where oxygen exposition is high.

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Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

Cited by 74 publications

References 23 publications

Interactions between Vitamin C and Nanocolloidal Silver Particles Studied by Cyclic Voltammetry and UV‐Vis Spectrophotometry

Interactions between Vitamin C and Nanocolloidal Silver Particles Studied by Cyclic Voltammetry and UV‐Vis Spectrophotometry

Analysis of thermal and aqueous suspension stabilities of chitosan based nanoencapsulated vitamins

Impact of three warming-up methods on the stability of vitamin C and 5-methyltetrahydrofolate supplemented to apple and carrot purée

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