The study of volatile products formation from the self-degradation of l-ascorbic acid in hot compressed water

Liang, Feng; Yang, Yan; Liu, Shuangshuang; Tan, Ding-yun; Tan, Chun Mei; Yu, Ai‐Nong

doi:10.1016/j.foodchem.2021.131155

Cited by 7 publications

(8 citation statements)

References 37 publications

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“…Product A undergoes further decarboxylation and dehydration reaction to generate product B, aldopentose. Then, a large amount of furfural, product C, including the derivatives of furan, is generated from the decomposition of B, which has been reported in a previous study (4). Owing to the abundance of furan derivatives, they react with each other, and then the macromolecule, product D, is generated eventually.…”

Section: The Mechanism Of Asa Degradation and The Formation Of Bpsmentioning

confidence: 54%

“…The experimental procedure and apparatus have been described previously ( 4 ). In brief, ASA (0.30, 0.50, and 0.70 mmol) was dissolved in 10 mL of phosphate buffer (0.20 M), and then, the pH was adjusted to 5.0, 7.0, and 9.5 with NaOH using a pH meter (Sartorius AG, China), respectively.…”

Section: Methodsmentioning

confidence: 99%

“…According to the experimental results and the substances detected from the reaction ( 4 ), paths A, B, and C, and the possible mechanisms for the degradation of ASA in HCW were proposed and are shown in Figure 4 .…”

Section: The Mechanism Of Asa Degradation and The Formation Of Bpsmentioning

confidence: 99%

“…There is abundant ASA in fruits and vegetables, and it also exists as a food additive in various processed foods ( 1 – 3 ). The degradation of ASA commonly occurs during the thermal processing of food, which not only leads to the loss of nutrients but also initiates the non-enzymatic browning reactions, resulting in a color change in the food ( 4 – 5 ). There are some related studies reported on the kinetics of the degradation of ASA ( 6 – 15 ).…”

Section: Introductionmentioning

confidence: 99%

“…Hot-compressed water (HCW) is also known as subcritical water ( 4 , 21 , 22 ). It generally refers to the liquid state of heated water by controlling the pressure of the system.…”

Section: Introductionmentioning

confidence: 99%

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Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water

Liang

Yang²,

Xie³

et al. 2023

Front. Nutr.

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The effect of reaction conditions, which comprised the reaction temperature (150–190°C), processing time (0.50, 0.75, 1.00, 1.25, 1.50, 2.00, and 2.50 h), pH (5.0, 7.0, and 9.5), and concentration (0.03–0.07 mol/L) of L-ascorbic acid (ASA), on the degradation of ASA was investigated in hot-compressed water (HCW). The degradation kinetics of ASA and generation kinetics of browning products (BPs) were studied. The results showed that ASA degradation conformed to the pseudo-first-order kinetics, and the formation of BPs was closely related to the concentration of H3O+ in HCW. The acidic condition (pH = 5.0) and lower concentration of ASA (0.03 mol/L) were more favorable for ASA degradation. In HCW, the average apparent activation energy (Ea) of ASA was 15.77, 31.70, and 47.53 kJ/mol at pH 5.0, 7.0, and 9.5, respectively. The possible degradation mechanisms of ASA and the generation of BPs in HCW were proposed based on the experimental results.

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Section: The Mechanism Of Asa Degradation and The Formation Of Bpsmentioning

confidence: 54%

Section: Methodsmentioning

confidence: 99%

Section: The Mechanism Of Asa Degradation and The Formation Of Bpsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Hot-compressed water (HCW) is also known as subcritical water ( 4 , 21 , 22 ). It generally refers to the liquid state of heated water by controlling the pressure of the system.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water

Liang

Yang²,

Xie³

et al. 2023

Front. Nutr.

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The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water

Feng,

Yang,

Xie

et al. 2024

J Sci Food Agric

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BACKGROUNDHCW, also known as subcritical water (SCW), refers to high‐temperature compressed water in a special physical and chemical state. It is an emerging technology for natural product extraction. The volatile organic compounds (VOCs) generated from the Maillard reaction between L‐ascorbic acid (ASA) and L‐cysteine (Cys) have attracted significant interest in the flavor and fragrance industry. This study aimed to explore the formation mechanism of VOCs from ASA and Cys and examine the effects of reaction parameters such as temperature, time, and pH in HCW.RESULTSThe identified VOCs were predominantly thiophene derivatives, polysulfides, and pyrazine derivatives in HCW. The findings indicated that thiophene derivatives were formed under various pH conditions, with polysulfide formation favored under acidic conditions and pyrazine derivative formation preferred under weak alkaline conditions, specifically at pH 8.0.CONCLUSIONThe Maillard reaction between ASA and Cys mainly produced thiophenes derivatives, poly‐sulfides, and pyrazines derivatives in HCW. The generation mechanism significantly was significantly depends on the surrounding pH condition.This article is protected by copyright. All rights reserved.

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Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges

Xia

Zhou

et al. 2022

Current Opinion in Food Science

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The study of volatile products formation from the self-degradation of l-ascorbic acid in hot compressed water

Cited by 7 publications

References 37 publications

Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water

Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water

The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water

Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges

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