Vitamin C loss kinetics and shelf life study in fruit-based baby foods during post packaging storage

Food Packaging and Shelf Life - Tập 23 - Trang 100453 - 2020
José A. Cánovas1, Sara Gea-Botella2, Fernando Borrás3, Nuria Martí2, Manuel Valero2, Domingo Saura2, María C. Martínez-Madrid4, José Laencina1
1Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30100, Murcia, Spain
2IDiBE, Instituto de Desarrollo e Innovación en Biotecnología Sanitaria de Elche, Universidad Miguel Hernández de Elche (UMH), Edificio Torregaitan, Avenida de la Universidad, s/n. 03202-Elche, Alicante, Spain
3Departamento de Estadística, Matemáticas e Informática (DEMI), Universidad Miguel Hernández de Elche (UMH), Avenida de la Universidad, s/n. 03202-Elche, Alicante, Spain
4Departamento de Agroquímica y Medio Ambiente, Universidad Miguel Hernández de Elche, Ctra. Beniel km 3.2, 03312, Orihuela, Alicante, Spain

Tài liệu tham khảo

AIJN-European Fruit Juice Association, 2008 Bielski, 1982, Chemistry of ascorbic acid radicals, 81 Bosch, 2013, Kinetics of ascorbic acid degradation in fruit-based infant foods during storage, Journal of Food Engineering, 116, 298, 10.1016/j.jfoodeng.2012.12.003 Burdurlu, 2006, Degradation of vitamin C in citrus juice concentrates during storage, Journal of Food Engineering, 74, 211, 10.1016/j.jfoodeng.2005.03.026 Codex Stan 73-1981, 2017, 1 Cortés, 2008, Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization, European Food Research and Technology, 227, 629, 10.1007/s00217-007-0766-x De Jong, 1982, Amino acid analysis by high-performance liquid chromatography. An evolution of usefulness of pre-column Dns derivatization, Journal of Chromatography A, 241, 345, 10.1016/S0021-9673(00)81759-8 Ding, 2002, Inhibition of loquat enzymatic browning by sulfhydryl compounds, Food Chemistry, 76, 213, 10.1016/S0308-8146(01)00270-9 Doner, 1981, High-performance liquid chromatographic separation of ascorbic acid, erythorbic acid, dehydroascorbic acid, dehydroerythorbic acid, diketogulonic acid, and diketogluconic acid, Analytical Biochemistry, 115, 225, 10.1016/0003-2697(81)90550-9 Eitenmiller, 2016, 245 European Food Safety Authority (EFSA), 2006, EFSA Journal, 390, 1 Food and Nutrition Board, 2011 Friedman, 1990, Inhibition of browning by sulfur aminoacids. 1. Heated amino acid-glucose systems, Journal of Agricultural and Food Chemistry, 38, 1642, 10.1021/jf00098a004 Gabriel, 2015, Development and validation of a predictive model for the influences of selected product and process variables on ascorbic acid degradation in simulated fruit juice, Food Chemistry, 177, 295, 10.1016/j.foodchem.2015.01.049 García-Torres, 2009, Effects of dissolved oxygen in fruit juices and methods of removal, Comprehensive Reviews in Food Science and Food Safety, 8, 409, 10.1111/j.1541-4337.2009.00090.x Hidalgo, 2013, Cysteine- and serine-thermal degradation products promote the formation of Strecker aldehydes in amino acid reaction mixtures, Food Research International, 54, 1394, 10.1016/j.foodres.2013.09.006 Institute of Medicine, 2005 Kaid, 1997, Studies on the glutathione-dehydroascorbate oxidoreductase (EC 1.8.5.1) from wheat flour, Cereal Chemistry, 74, 605, 10.1094/CCHEM.1997.74.5.605 Khan, 1967, Metal ion and metal chelate catalyzed oxidation of ascorbic acid by molecular oxygen. I. Cupric and ferric ion catalyzed oxidation, Journal of the American Chemical Society, 89, 4176, 10.1021/ja00992a036 Khan, 1967, Metal ion and metal chelate catalyzed oxidation of ascorbic acid by molecular oxygen. II. Cupric and ferric chelate catalyzed oxidation, Journal of the American Chemical Society, 89, 7104, 10.1021/ja01002a046 Kurata, 1967, Degradation of L-ascorbic acid and mechanism of non-enzymic browning reaction. Part II. Non-oxidative degradation of L-ascorbic acid including the formation of 3-deoxy-L-pentosone, Agricultural and Biological Chemistry, 31, 170 Kurata, 1967, Degradation of L-ascorbic acid and mechanism of non-enzymic browning reaction. Part III. Oxidative degradation of L-ascorbic acid (degradation of dehydro-L-ascorbic acid), Agricultural and Biological Chemistry, 31, 177, 10.1271/bbb1961.31.177 Lee, 1988, Quality changes and nonenzymatic browning intermediates in grapefruit juice during storage, Journal of Food Science, 53, 168, 10.1111/j.1365-2621.1988.tb10201.x Mair, 1979, Changes in glutathione content (reduced and oxidised form) and the effect of ascorbic acid and potassium bromate on glutathione oxidation during dough mixing, Journal of the Science of Food and Agriculture, 30, 914, 10.1002/jsfa.2740300914 Marfil, 2008, Ascorbic acid degradation kinetics in tomatoes at different drying conditions, LWT - Food Science and Technology, 41, 1642, 10.1016/j.lwt.2007.11.003 Martell, 1982, Chelates of ascorbic acid. Formation and catalytic properties, 154 Martí, 2009, Vitamin C and role of citrus juices as functional food, Natural Product Communications, 4, 677, 10.1177/1934578X0900400506 Mazurek, 2012, Changes of dehydroascorbic acid content in relation to total content of vitamin C in selected fruits and vegetables, Acta Scientiarum Polonorum Hortorum Cultus, 11, 169 Molnar-Perl, 1990, Inhibition of browning by sulfur amino acids. 2. Fruit juices and protein-containing foods, Journal of Agricultural and Food Chemistry, 38, 1648, 10.1021/jf00098a005 Montgomery, 1983, Cysteine as an inhibitor of browning in pear juice concentrate, Journal of Food Science, 48, 951, 10.1111/j.1365-2621.1983.tb14937.x Palazón, 2009, Determination of shelf-life of homogenized apple-based beikost storage at different temperatures using Weibull hazard model, LWT - Food Science and Technology, 42, 319, 10.1016/j.lwt.2008.03.011 Park, 2001, Reduction of dehydroascorbic acid by homocysteine, Biochimica et Biophysica Acta, 1525, 173, 10.1016/S0304-4165(00)00186-0 Polydera, 2005, Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life, Innovative Food Science & Emerging Technologies, 6, 1, 10.1016/j.ifset.2004.10.004 Prchalová, 2016, Evaluation of shelf-life of fruit baby food, Agronomy Research, 14, 556 Remini, 2015, Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage, Food Chemistry, 173, 665, 10.1016/j.foodchem.2014.10.069 Rojas, 2001, Ascorbic acid destruction in aqueous model systems: An additional discussion, Journal of the Science of Food and Agriculture, 81, 1433, 10.1002/jsfa.961 Sakai, 1987, A kinetic model for oxidation of ascorbic acid and beta-carotene, Journal of Food Processing and Preservation, 11, 197, 10.1111/j.1745-4549.1987.tb00047.x Sapei, 2014, Study on the kinetics of vitamin C degradation in fresh strawberry juices, Procedia Chemistry, 9, 62, 10.1016/j.proche.2014.05.008 Serpen, 2007, Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions, Food Chemistry, 104, 721, 10.1016/j.foodchem.2006.11.073 Soares, 1999, Comparative effects of de-aeration and package permeability on ascorbic acid loss in refrigerated orange juice, Packaging Technology and Science, 12, 111, 10.1002/(SICI)1099-1522(199905/06)12:3<111::AID-PTS459>3.0.CO;2-E Tannenbaum, 1985, Vitamins and minerals, 477 Tsujimura, 2008, Vitamin C activity of dehydroascorbic acid in humans - Association between changes in the blood vitamin C concentration or urinary excretion after oral loading, Journal of Nutritional Science and Vitaminology, 54, 315, 10.3177/jnsv.54.315 Uddin, 2001, Kinetics of ascorbic acid degradation in dried kiwifruits during storage, Drying Technology, 19, 437, 10.1081/DRT-100102916 Uddin, 2002, Degradation of ascorbic acid in dried guava during storage, Journal of Food Engineering, 51, 21, 10.1016/S0260-8774(01)00031-0 Van Bree, 2012, Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration, Food Chemistry, 134, 207, 10.1016/j.foodchem.2012.02.096 Ziegler, 1987, Rapid and sensitive determination of dehydroascorbic acid in addition to ascorbic acid by reverse-phase high-perfomance liquid chromatography using a post-column reduction system, Journal of Chromatography A, 391, 419, 10.1016/S0021-9673(01)94343-2