Theoretical study of aerobic vitamin C loss kinetics during commercial heat preservation and storage

Peleg, Micha

doi:10.1016/j.foodres.2017.10.008

Cited by 11 publications

(5 citation statements)

References 39 publications

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“…Various food matrices have already been fortified with vitamin C, however, significant losses can occur during storage, processing, and distribution (Tables 1, 6). The extent of these losses depends on food matrix effects and the environmental conditions the foods are exposed to (189)(190)(191)(192)(193)(194)(195)(196)(197)(198)(199)(200)(201)(202)(203)(204)(205)(206)(207). For instance, thermal processing and trace metals can promote rapid degradation of vitamin C (40,46,104,106), thereby reducing its potentially beneficial health effects.…”

Section: Food Fortificationmentioning

confidence: 99%

Vitamin C fortification: need and recent trends in encapsulation technologies

Maurya,

Shakya,

McClements

et al. 2023

Front. Nutr.

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The multifaceted role of vitamin C in human health intrudes several biochemical functions that are but not limited to antioxidant activity, homoeostasis, amino acid synthesis, collagen synthesis, osteogenesis, neurotransmitter production and several yet to be explored functions. In absence of an innate biosynthetic pathway, humans are obligated to attain vitamin C from dietary sources to maintain its optimal serum level (28 μmol/L). However, a significant amount of naturally occurring vitamin C may deteriorate due to food processing, storage and distribution before reaching to the human gastrointestinal tract, thus limiting or mitigating its disease combating activity. Literature acknowledges the growing prevalence of vitamin C deficiency across the globe irrespective of geographic, economic and population variations. Several tools have been tested to address vitamin C deficiency, which are primarily diet diversification, biofortification, supplementation and food fortification. These strategies inherit their own advantages and limitations. Opportunely, nanotechnology promises an array of delivery systems providing encapsulation, protection and delivery of susceptible compounds against environmental factors. Lack of clear understanding of the suitability of the delivery system for vitamin C encapsulation and fortification; growing prevalence of its deficiency, it is a need of the hour to develop and design vitamin C fortified food ensuring homogeneous distribution, improved stability and enhanced bioavailability. This article is intended to review the importance of vitamin C in human health, its recommended daily allowance, its dietary sources, factors donating to its stability and degradation. The emphasis also given to review the strategies adopted to address vitamin c deficiency, delivery systems adopted for vitamin C encapsulation and fortification.

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Section: Food Fortificationmentioning

confidence: 99%

Vitamin C fortification: need and recent trends in encapsulation technologies

Maurya,

Shakya,

McClements

et al. 2023

Front. Nutr.

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“…In the latter path, ascorbic acid disintegrates without being first oxidised, which means that the well-known intermediate product of DHAA is not formed. Although rarely addressed, these two mechanisms of disintegration can be simultaneously observed, albeit at different rates [4].…”

Section: Modes Of L-ascorbic Acid Degradationmentioning

confidence: 99%

“…In that detailed kinetic analysis, a kinetic model was developed to describe the experimental data by two first-order consecutive reactions [103]. Those two reactions, for aerobic conditions, were also analysed in a detailed kinetic approach (using first-or other fixed-order kinetics as the primary models and the exponential secondary model) in Peleg 2017 (Equation ( 6)), who aimed at providing solutions in the case of realistic non-isothermal conditions, proposing the use of a userfriendly software [4].…”

Section: Effect Of Processing Conditions On Vitamin C Lossmentioning

confidence: 99%

“…Considering the fact that Vitamin C is not produced in the human body, there is a daily referenced intake on an approximate level of 80 mg/day that should be provided through an appropriate diet, with this value being significantly affected by gender, age, health status and individual consumer lifestyle (e.g., smokers vs. non-smokers) [3]. As a result of being a basic nutritional element, sometimes also deliberately added into certain foods during their industrial manufacturing, its loss during different types of processing and subsequent storage has gained considerable interest in the relative literature [4][5][6][7][8][9][10]. Looking at the mechanism of Vitamin C degradation, it is generally accepted that ascorbic acid (AA) reacts through two major paths, the most common one being in the presence of oxygen ("aerobic pathway"), which leads to the formation of dehydroascorbic acid (DHAA), which can then follow different modes of degradation [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

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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 non-isothermal aerobic degradation of ascorbic acid (AA), and the organization and subsequent degradation of the dehydroascorbic acid (DHAA) are distinguished by two simultaneous rate equations. Also accepted is that the temperature-dependence of these three reactions' rate-constants follows the exponential model, a simpler substitute for the traditional Arrhenius equation [3]. Vitamin C and its degradation products participate in chemical modifications of proteins in vivo through nonenzymatic glycation (Maillard reaction) and formation of different products called advanced glycation end products.…”

Section: Introductionmentioning

confidence: 99%

Kinetic and Energetic Correlations in the Reaction of Vitamin-C Tablets

Ahmed

Shahata

2018

CSIJ

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The oxidation time based on the fitting of experimental data was taken out. Drawing of the Absorbance (λ max =265 nm) vs. oxidation time (sec) of Vitacid C by K 2 CrO 4 were studied. Energy consumed during oxidative degradation of vitamin-C(Vit-C) Tablets in aqueous potassium chromate (K 2 CrO 4) medium was studied spectrophometrically at 25°C. The reduction of the absorbance at~ 265 nm with increasing time was scanned. A good linearity (R-square ≥ 0.99). The slope (EC/ppm) vs reductant (Vit-C/ppm) at constant oxidant is about 1.218, while, the slope of EC vs. oxidant (K 2 CrO 4 /ppm) is about 3.653. Calculations suggest that the EC during reduction of Cr (VI) to Cr (III) is about three times of magnitude faster than the oxidation of the Vit-C sample.

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Theoretical study of aerobic vitamin C loss kinetics during commercial heat preservation and storage

Cited by 11 publications

References 39 publications

Vitamin C fortification: need and recent trends in encapsulation technologies

Vitamin C fortification: need and recent trends in encapsulation technologies

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

Kinetic and Energetic Correlations in the Reaction of Vitamin-C Tablets

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