Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

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.

Registro:

Documento: Artículo
Título:Influence of system composition on ascorbic acid destruction at processing temperatures
Autor:Rojas, A.M.; Gerschenson, L.N.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428), Capital Federal, Argentina
Consejo Nac. de Invest. Cie., Argentina
Palabras clave:Ascorbic acid destruction; Processing; System composition
Año:1997
Volumen:74
Número:3
Página de inicio:369
Página de fin:378
DOI: http://dx.doi.org/10.1002/(SICI)1097-0010(199707)74:3<369::AID-JSFA812>3.0.CO;2-6
Título revista:Journal of the Science of Food and Agriculture
Título revista abreviado:J. SCI. FOOD AGRIC.
ISSN:00225142
CODEN:JSFAA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v74_n3_p369_Rojas

Referencias:

  • (1990) Official Methods of Analysis, pp. 1058-1059. , Association of Official Analytical Chemists, Arlington, VA, USA
  • Bissett, O.W., Berry, R.E., Ascorbic acid retention in orange juice as related to container type (1975) J Food Sci, 40, pp. 178-180
  • Blaug, S.M., Hajratwala, B., Kinetics of aerobic oxidation of ascorbic acid (1972) J Pharm Sci, 61 (4), pp. 556-559
  • Bobbio, P.A., Bobbio, F.O., Trevisan, L.M.V., Estudos sobre a reacao da Maillard. 1. Efeitos da temperatura e do pH (1973) An Acad Brasil Cienc, 45, pp. 419-423
  • Burriel Martí, F., Lucena Conde, F., Arribas Jimeno, S., (1985) Quimica Analitica Cualitativa, pp. 1022-1024. , Paraninfo, Madrid Spain
  • Cerrutti, P., Resnik, S.L., Seldes, A., Ferro Fontán, C., Kinetics of deteriorative reactions in model food systems of high water activity: Glucose loss, 5-hydroxy-methylfurfural accumulation and fluorescence development due to non-enzymic browning (1985) J Food Sci, 50, pp. 627-630
  • Davies, C.G.A., Wedzicha, B.L., Ascorbic acid browning: The incorporation of Cl from ascorbic acid into melanoidins (1994) Food Chem, 49, pp. 165-167
  • Finholt, P., Paulssen, R.B., Higuchi, T., Rate studies on the anaerobic degradation of ascorbic acid I (1963) J Pharm Sci, 52 (10), pp. 948-954
  • Fodor, G., Arnold, R., Mohacsi, T., Karle, I., Flippen-Anderson, J., A new role for L-ascorbic acid: Michael donor of α,β-unsaturated carbonyl compounds (1983) Tetrahedron, 39 (13), pp. 2137-2145
  • Furia, T., (1975) Handbook of Food Additives, pp. 431-436. , CRC Press, Boca Raton, FL, USA
  • Garrido, D., Sarchi, M.I., (1990) Bioestadistica, pp. 98-103. , Facultad de Farmacia y Bioquímica de la Universidad de Buenos Aires, Buenos Aires, Argentina
  • Hodge, J.E., Dehydrated foods. Chemistry of browning reactions in model systems (1953) Agric Food Chem, 1 (15), pp. 928-943
  • Joslyn, M.A., Miller, J., Effects of sugars on oxidation of ascorbic acid. 1-Kinetics of auto-oxidation of ascorbic acid (1949) Food Res, 14, pp. 325-339
  • Joslyn, M.A., Supplee, H., Solubility of oxygen in solution of various sugars (1949) Food Res, 14, pp. 209-215
  • Kitic, D., Resnik, S.L., Chirife, J., Solutions of lithium chloride as references sources of water activity above 0·6 and between 5 and 45°C (1986) Lebensm Wiss Technol, 19, pp. 272-274
  • Kurata, T., Sakurai, Y., Degradation of L-ascorbic acid and mechanism of nonenzymic browning reaction. Part I (1967) Agric Biol Chem, 31 (1), pp. 101-105
  • Kurata, T., Sakurai, Y., Degradation of L-ascorbic acid and mechanism of nonenzymic browning reaction. Part II (1967) Agric Biol Chem, 31 (2), pp. 170-176
  • Kurata, T., Sakurai, Y., Degradation of L-ascorbic acid and mechanism of nonenzymic browning reaction. Part III (1967) Agric Biol Chem, 31 (2), pp. 177-184
  • Labuza, T., Kamman, J.K., Reaction kinetics and accelerated tests simulation as a function of temperature (1983) Computer Aided Techniques in Food Technology, pp. 87-90. , ed Saguy I. Marcel Dekker Inc, New York, USA
  • Lee, H.S., Nagy, S., Quality changes and nonenzymic browning intermediates in grapefruit juice during storage (1988) J Food Sci, 53 (1), pp. 168-172
  • Lee, Y.C., Kirk, J.R., Bedford, C.L., Heldman, D.R., Kinetics and computer simulation of ascorbic acid stability of tomato juice as functions of temperature, pH and metal catalyst (1977) J Food Sci, 42 (3), pp. 640-644
  • Leistner, L., Use of hurdle technology in food processing: Recent advances (1995) Food Preservation by Moisture Control, pp. 377-396. , ed Barbosa-Canovas G V & Welti-Chanes J. Technomic Publishing Co Inc, Lancaster, USA
  • Levine, M., Morita, K., Ascorbic acid in endocrine systems (1985) Vitamins and Hormones, 42, pp. 1-64. , Academic Press Inc, London
  • Massaioli, D., Haddad, P.R., Stability of the vitamin C content of commercial orange juice (1981) Food Technol Aus, 33 (3), pp. 136-138
  • Miller, J., Joslyn, M.A., Effect of sugars on oxidation of ascorbic acid II. General and specific effects (1949) Food Res, 14, pp. 340-353
  • Mohr Jr., D.H., Oxygen mass transfer effects on the degradation of vitamin C in foods (1980) J Food Sci, 45, pp. 1432-1433
  • Nagy, S., Smooth, J.M., Temperature and storage effects on percent retention and percent US recommended dietary of vitamin C in canned single-strength orange juice (1977) J Agric Food Chem, 25 (1), pp. 135-138
  • Pino, J., Sánchez Penichet, L., Estudio de la destrucción del ácido ascórbico durante el almacenaje del jugo concentrado de naranja (1981) Revista Ciencias Químicas, 12 (2), pp. 135-141
  • Quast, D.G., Karel, M., Computer simulation of storage life of foods undergoing spoilage by two interacting mechanisms (1972) J Food Sci, 37, pp. 679-683
  • Rojas, A.M., Gerschenson, L.N., Determination de vitamina C en productos frutihortícolas (1991) An Asoc Quim Argent, 79 (2), pp. 97-106
  • Sahbaz, F., Somer, G., The effect of citrate anions on the kinetics of cupric ion-catalysed oxidation of ascorbic acid (1993) Food Chem, 47, pp. 345-349
  • Sokal, R.R., Rohlf, F.J., (1969) Biometry. The Principles and Practice of Statistics in Biological Research, pp. 156-189. , W H Freeman, San Francisco, USA
  • Van Dam, H.E., Kieboom, A.P.G., Van Bekkum, H., The convertion of fructose and glucose in acidic media: Formation of hydroxymethylfurfural (1986) Starck/Stärke, 38 (3), pp. 95-101
  • Villota, R., Karel, M., Prediction of ascorbic acid retention during drying. I. Moisture and temperature distribution in a model system (1980) J Food Process Preserv, 4, pp. 111-134
  • Wedzicha, B.L., (1984) Chemistry of Sulphur Dioxide in Foods, pp. 183-229. , Elsevier Applied Science Publishers Ltd, London, UK

Citas:

---------- APA ----------
Rojas, A.M. & Gerschenson, L.N. (1997) . Influence of system composition on ascorbic acid destruction at processing temperatures. Journal of the Science of Food and Agriculture, 74(3), 369-378.
http://dx.doi.org/10.1002/(SICI)1097-0010(199707)74:3<369::AID-JSFA812>3.0.CO;2-6
---------- CHICAGO ----------
Rojas, A.M., Gerschenson, L.N. "Influence of system composition on ascorbic acid destruction at processing temperatures" . Journal of the Science of Food and Agriculture 74, no. 3 (1997) : 369-378.
http://dx.doi.org/10.1002/(SICI)1097-0010(199707)74:3<369::AID-JSFA812>3.0.CO;2-6
---------- MLA ----------
Rojas, A.M., Gerschenson, L.N. "Influence of system composition on ascorbic acid destruction at processing temperatures" . Journal of the Science of Food and Agriculture, vol. 74, no. 3, 1997, pp. 369-378.
http://dx.doi.org/10.1002/(SICI)1097-0010(199707)74:3<369::AID-JSFA812>3.0.CO;2-6
---------- VANCOUVER ----------
Rojas, A.M., Gerschenson, L.N. Influence of system composition on ascorbic acid destruction at processing temperatures. J. SCI. FOOD AGRIC. 1997;74(3):369-378.
http://dx.doi.org/10.1002/(SICI)1097-0010(199707)74:3<369::AID-JSFA812>3.0.CO;2-6