Degradación del ácido ascórbico en néctar de durazno enriquecido

Autores/as

  • Luis Alberto Cedeño Sares Universidad Técnica De Machala
  • Raúl Díaz Torres Universidad de la Habana, Cuba.
  • Gabriela Armijos Cabrera Universidad Técnica De Machala
  • Delly Maribel San Martín Torres Universidad Técnica De Machala
  • Martha Ileana Porras Fernández Universidad Técnica De Machala

Palabras clave:

ácido ascórbico, almacenamiento, cinética, néctar de durazno.

Resumen

El objetivo de este trabajo fue evaluar el efecto del procesamiento y condiciones de almacenamiento sobre el contenido de ácido ascórbico (AA) en un néctar de durazno comercial, enriquecido con vitamina C. La pérdida total de AA durante el procesamiento fue de 54.15 %, ocurriendo principalmente durante la pasteurización y posterior enfriamiento. Durante el almacenamiento se comprobó que la degradación de AA es dependiente de la temperatura y exposición a la luz. Se encontraron valores para la constante de velocidad de degradación (k) de -0.0066, -0.0118 y -0.0171 dia-1 para el almacenamiento a 22 oC, sin exposición a la luz; 22 oC, con exposición a la luz y 45 oC, sin exposición a la luz, respectivamente.

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Citas

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Publicado

2022-01-04 — Actualizado el 2022-08-15

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Cómo citar

Cedeño Sares, L. A. ., Díaz Torres, R. ., Armijos Cabrera, G. ., San Martín Torres, D. M. ., & Porras Fernández, M. I. . (2022). Degradación del ácido ascórbico en néctar de durazno enriquecido. Journal of Science and Research, 7(1), 53–66. Recuperado a partir de https://revistas.utb.edu.ec/index.php/sr/article/view/2180 (Original work published 4 de enero de 2022)

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Artículo de Investigación