Influence of system composition on ascorbic acid destruction at processing temperatures

The anaerobic L-ascorbic acid (AAs) destruction in glucose aqueous model systems (water activity, a(w), 0.94) of pH 3.5, 4.1 and 5.0 was studied. The AAs degraded as a function of time and temperature (70, 80 and 90°C) with a behaviour that, in general, could be described by first order kinetics exc...

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Autores principales:	Rojas, A.M., Gerschenson, L.N.
Formato:	JOUR
Materias:	Ascorbic acid destruction Processing System composition
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00225142_v74_n3_p369_Rojas
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_00225142_v74_n3_p369_Rojas
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spelling	todo:paper_00225142_v74_n3_p369_Rojas2023-10-03T14:33:29Z Influence of system composition on ascorbic acid destruction at processing temperatures Rojas, A.M. Gerschenson, L.N. Ascorbic acid destruction Processing System composition The anaerobic L-ascorbic acid (AAs) destruction in glucose aqueous model systems (water activity, a(w), 0.94) of pH 3.5, 4.1 and 5.0 was studied. The AAs degraded as a function of time and temperature (70, 80 and 90°C) with a behaviour that, in general, could be described by first order kinetics except for AAs in the system containing L-lysine, in which the results adjusted to zero order. The increment of pH from 3.5 to 5.0 accelerated AAs destruction and browning reactions. The addition of tin(II) or lysine to the glucose medium, increased AAs loss and browning. No difference was observed in AAs degradation and colour intensity when sorbic or propionic acid were used as anti-mycotics, at pH 3.5. Packaging the glucose system of acid pH with an air chamber, produced a faster destruction of AAs and browning of the solution than the one observed for the same system in anaerobic condition. In aerobic condition, the presence of glucose produced a lesser degradation of AAs than the one observed in the system without humectants. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00225142_v74_n3_p369_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 Processing System composition
spellingShingle	Ascorbic acid destruction Processing System composition Rojas, A.M. Gerschenson, L.N. Influence of system composition on ascorbic acid destruction at processing temperatures
topic_facet	Ascorbic acid destruction Processing System composition
description	The anaerobic L-ascorbic acid (AAs) destruction in glucose aqueous model systems (water activity, a(w), 0.94) of pH 3.5, 4.1 and 5.0 was studied. The AAs degraded as a function of time and temperature (70, 80 and 90°C) with a behaviour that, in general, could be described by first order kinetics except for AAs in the system containing L-lysine, in which the results adjusted to zero order. The increment of pH from 3.5 to 5.0 accelerated AAs destruction and browning reactions. The addition of tin(II) or lysine to the glucose medium, increased AAs loss and browning. No difference was observed in AAs degradation and colour intensity when sorbic or propionic acid were used as anti-mycotics, at pH 3.5. Packaging the glucose system of acid pH with an air chamber, produced a faster destruction of AAs and browning of the solution than the one observed for the same system in anaerobic condition. In aerobic condition, the presence of glucose produced a lesser degradation of AAs than the one observed in the system without humectants.
format	JOUR
author	Rojas, A.M. Gerschenson, L.N.
author_facet	Rojas, A.M. Gerschenson, L.N.
author_sort	Rojas, A.M.
title	Influence of system composition on ascorbic acid destruction at processing temperatures
title_short	Influence of system composition on ascorbic acid destruction at processing temperatures
title_full	Influence of system composition on ascorbic acid destruction at processing temperatures
title_fullStr	Influence of system composition on ascorbic acid destruction at processing temperatures
title_full_unstemmed	Influence of system composition on ascorbic acid destruction at processing temperatures
title_sort	influence of system composition on ascorbic acid destruction at processing temperatures
url	http://hdl.handle.net/20.500.12110/paper_00225142_v74_n3_p369_Rojas
work_keys_str_mv	AT rojasam influenceofsystemcompositiononascorbicaciddestructionatprocessingtemperatures AT gerschensonln influenceofsystemcompositiononascorbicaciddestructionatprocessingtemperatures
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Influence of system composition on ascorbic acid destruction at processing temperatures

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