Ascorbic acid destruction in aqueous mode systems: An additional discussion

The influence of different non-electrolytes (fructose, xylitol, glucose/mannitol mixture) and electrolytes (NACl, KCl) on anaerobic L-ascorbic acid (AA) degradation in an aqueous model system (pH 3.5, aw 0.94) was studied to assess the effect on that reaction of substances commonly used to diminish...

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Detalles Bibliográficos
Publicado: 2001
Materias:
Ascorbic acid destruction
Browning
Dehydroascorbic acid
Vitamin C stability
food processing
Arrhenius
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v81_n15_p1433_Rojas
http://hdl.handle.net/20.500.12110/paper_00225142_v81_n15_p1433_Rojas
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00225142_v81_n15_p1433_Rojas
record_format dspace
spelling paper:paper_00225142_v81_n15_p1433_Rojas2023-06-08T14:51:18Z Ascorbic acid destruction in aqueous mode systems: An additional discussion Ascorbic acid destruction Browning Dehydroascorbic acid Vitamin C stability food processing Arrhenius The influence of different non-electrolytes (fructose, xylitol, glucose/mannitol mixture) and electrolytes (NACl, KCl) on anaerobic L-ascorbic acid (AA) degradation in an aqueous model system (pH 3.5, aw 0.94) was studied to assess the effect on that reaction of substances commonly used to diminish the water activity of fruit or vegetable juices, as well as its relation with non-enzymatic browning (NEB) development, at processing (70, 80, 90°C) and storage (24, 33, 45°C) temperatures. AA degraded as a function of time with a behaviour that could be described by first-order kinetics at all temperatures studied, and activation energies could be calculated using the Arrhenius law. The presence of humectants enhanced AA destruction, with D-fructose promoting the fastest L-ascorbic acid destruction and browning development at processing temperatures. The influence of humectants on NEB seemed to determine differences between their influence on AA degradation. Water activity decrease by humectant addition produced higher AA stability in solution at storage temperatures. The differential effect of each humectant used to decrease the water activity seemed to be related to its influence on solvent structure. © 2001 Society of Chemical Industry. 2001 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v81_n15_p1433_Rojas http://hdl.handle.net/20.500.12110/paper_00225142_v81_n15_p1433_Rojas
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Ascorbic acid destruction
Browning
Dehydroascorbic acid
Vitamin C stability
food processing
Arrhenius
spellingShingle Ascorbic acid destruction
Browning
Dehydroascorbic acid
Vitamin C stability
food processing
Arrhenius
Ascorbic acid destruction in aqueous mode systems: An additional discussion
topic_facet Ascorbic acid destruction
Browning
Dehydroascorbic acid
Vitamin C stability
food processing
Arrhenius
description The influence of different non-electrolytes (fructose, xylitol, glucose/mannitol mixture) and electrolytes (NACl, KCl) on anaerobic L-ascorbic acid (AA) degradation in an aqueous model system (pH 3.5, aw 0.94) was studied to assess the effect on that reaction of substances commonly used to diminish the water activity of fruit or vegetable juices, as well as its relation with non-enzymatic browning (NEB) development, at processing (70, 80, 90°C) and storage (24, 33, 45°C) temperatures. AA degraded as a function of time with a behaviour that could be described by first-order kinetics at all temperatures studied, and activation energies could be calculated using the Arrhenius law. The presence of humectants enhanced AA destruction, with D-fructose promoting the fastest L-ascorbic acid destruction and browning development at processing temperatures. The influence of humectants on NEB seemed to determine differences between their influence on AA degradation. Water activity decrease by humectant addition produced higher AA stability in solution at storage temperatures. The differential effect of each humectant used to decrease the water activity seemed to be related to its influence on solvent structure. © 2001 Society of Chemical Industry.
title Ascorbic acid destruction in aqueous mode systems: An additional discussion
title_short Ascorbic acid destruction in aqueous mode systems: An additional discussion
title_full Ascorbic acid destruction in aqueous mode systems: An additional discussion
title_fullStr Ascorbic acid destruction in aqueous mode systems: An additional discussion
title_full_unstemmed Ascorbic acid destruction in aqueous mode systems: An additional discussion
title_sort ascorbic acid destruction in aqueous mode systems: an additional discussion
publishDate 2001
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v81_n15_p1433_Rojas
http://hdl.handle.net/20.500.12110/paper_00225142_v81_n15_p1433_Rojas
_version_ 1768541785497272320

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