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Kinetics of ascorbic acid degradation in fruit-based infant foods during storage
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Kinetics of ascorbic acid degradation in fruit-based infant foods during storage
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| Bosch, Vicente; Cilla Tatay, Antonio; García Llatas, Guadalupe; Gilabert, Victoria; Boix, Rafael; Alegría Torán, Amparo Asunción | |||
| Aquest document és un/a article, creat/da en: 2013 | |||
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Este documento está disponible también en : 10.1016/j.jfoodeng.2012.12.003 |
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| The kinetics of ascorbic acid (AA) degradation in a fruit-based beikost product added with AA were determined after storage at 4, 25, 37 and 50 °C during 4, 8, 12, 16 and 32 weeks in plastic polypropylene/ethylene<br>vinyl alcohol vacuum packaging. It was confirmed that AA degradation followed an Arrhenius first-order kinetics, with an activation energy of 20.11 ± 0.33 kcal mol−1. No AA losses at 4 °C were recorded during the entire storage period. In contrast, a time - and temperature - dependent decrease (p < 0.05) in AA was observed at the other tested temperatures<br> the degradation rate decreasing from 50 °C to 25 °C, as expected. AA percentage retention at the end of storage ranged between 6.4% (50 °C/16 weeks) and 100.9% (4 °C/32 weeks). | |||
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32 - Ciències Médiques [3367]