Degradación del ácido ascórbico en néctar de durazno enriquecido

Luis Alberto  Cedeño Sares; Raúl  Díaz Torres; Gabriela  Armijos Cabrera; Delly Maribel  San Martín Torres; Martha Ileana  Porras Fernández

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.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Abioye, A. O., Abioye, V. F., Ade-Omowaye, B. I., & Adedeji, A. A. (2013). Kinetic modeling of ascorbic acid loss in baobab drink at pasteurization and storage temperatures. IOSR J. Environ. Sci. Toxicol. Food Technol, 7(2), 17-23.

Aguilar, K., Garvín, A., Lara-Sagahón, A., Ibarz, A., (2019) Ascorbic acid degradation in aqueous solution during UV-Vis irradiation, Food Chemistry. doi: https://doi.org/10.1016/j.foodchem

Akyildiz, A., Mertoglu, T. S., & Agcam, E. (2021). Kinetic Study for Ascorbic Acid Degradation, Hydroxymethylfurfural and Furfural Formations in Orange Juice. Journal of Food Composition and Analysis, 103996. https://doi.org/10.1016/j.jfca.2021.103996

Al Fata, N., Georgé, S., Dlalah, N., Renard, C. (2018). Influence of partial pressure oxygen on ascorbic acid degradation at canning temperature. Innovative Food Science and Emerging Technologies, 49, 215-221. https://doi.org/10.1016/j.ifset.2017.11.007

Aranceta Bartrina, J. (2018). Papel de la gastronomía y de las nuevas tecnologías en la configuración de una alimentación saludable. Nutrición Hospitalaria, 35(SPE4), 3-9. https://dx.doi.org/10.20960/nh.2118

Bal, L. M., Ahmad, T., Senapati, A. K., & Pandit, P. S. (2014). Evaluation of quality attributes during storage of guava nectar cv. Lalit from different pulp and tss ratio. J Food Process Technol, 5(329), 2. https://dx.doi.org/10.4172/2157-7110.1000329

Chauhan, M., Thakur, N. S., & Thakur, A. (2019). Development of spiced squash (appetizer) from wild prickly pear (Opuntia dillenii Haw.) and its quality evaluation during storage. Journal of Applied and Natural Science, 11(2), 315-320. https://doi.org/10.31018/jans.v11i2.2049

Cheng, C.-X.; Jia, M.; Gui, Y. and Ma, Y (2020). Comparison of the effects of novel processing technologies and conventional thermal pasteurization on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice. Innovative Food Science and Emerging Technologies 64: 102425. https://doi.org/10.1016/j.ifset.2020.102425

Dhakal, S., & Heldman, D. R. (2019). Application of Thermal Kinetic Models in Liquid Foods and Beverages with Reference to Ascorbic Acid, Anthocyanin and Furan–a Review. Journal of Food Science and Technology Nepal, 11, 1-13. https://doi.org/10.3126/jfstn.v11i0.29645

Embaby, H. E. S., & Mokhtar, S. M. (2019). Impact of adding goldenberry (Physalis peruviana L.) on some quality characteristics and bio-functional properties of pasteurized carrot (Daucus carota L.) nectar. Journal of food science and technology, 56(2), 966-975. https://doi.org/10.1007/s13197-018-03563-y

Ghoshal, G. (2019). Recent development in beverage packaging material and its adaptation strategy. Trends in Beverage Packaging, 21-50. https://doi.org/10.1016/B978-0-12-816683-3.00002-5

Ghoshal, G. (2019). Recent Development in Beverage Packaging Material and its Adaptation Strategy. In Trends in Beverage Packaging, (pp. 21-50). doi: 10.1016/B978-0-12-816683-3.00002-5.

GIA, Global Industry Analysts. (2021) Fruit and Vegetable Juices - Global Market Trajectory & Analytics 2021-2027. Disponible en: https://www.researchandmarkets.com/reports/338669/fruit_and_vegetable_juices_global_market

Karelakis, C., Zevgitis, P., Galanopoulos, K., & Mattas, K. (2020). Consumer trends and attitudes to functional foods. Journal of International Food & Agribusiness Marketing, 32(3), 266-294. https://doi.org/10.1080/08974438.2019.1599760.

Matche, R. S. (2018). Packaging technologies for fruit juices. In Fruit Juices (pp. 637-666). Academic Press.

Mieszczakowska-Frąc, M., Celejewska, K., & Płocharski, W. (2021). Impact of innovative technologies on the content of vitamin C and its bioavailability from processed fruit and vegetable products. Antioxidants, 10(1), 54. htts://doi.org/10.3390/antiox10010054

NakilcioĞlu-Taş, E., & Ötleş, S. (2020). Kinetic modelling of vitamin C losses in fresh citrus juices under different storage conditions. Anais da Academia Brasileira de Ciências, 92. https://doi.org/10.1590/0001-3765202020190328

Nowicka, P., Teleszko, M. and Wojdyło, A. (2019). Changes of peach juices during the shelf‐life and their in vitro effect on glycolipid digestion and neurotransmitter metabolism. International Journal of Food Science & Technology, 54(5): 1865-1873. https://doi.org/10.1111/ijfs.14091

Omayio, D. G., Abong, G. O., OKoth, M. W., Gachuiri, C. K., & Mwang'ombe, A. W. (2019). Current status of guava (Psidium Guajava L.) production, utilization, processing and preservation in Kenya: a review. Current Agriculture Research Journal 7.3: 318-331.

Ordóñez-Santos, L. E., & Vázquez-Riascos, A. (2010). Effect of processing and storage time on the vitamin C and lycopene contents of nectar of pink guava (Psidium guajava L.). Archivos latinoamericanos de nutricion, 60(3), 280.

Remini, H., Mertz, C., Belbahi, A., Achir, N., Dornier, M., & Madani, K. (2015). Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage. Food chemistry, 173, 665-673. https://doi.org/10.1016/j.foodchem.2014.10.069

Rodrigues, J. F., dos Santos Filho, M. T. C., de Oliveira, L. E. A., Siman, I. B., de Fátima Barcelos, A., Ramos, G. L. D. P. A., ... & Arriel, R. A. (2021). Effect of the COVID-19 pandemic on food habits and perceptions: A study with Brazilians. Trends in Food Science & Technology, 116, 992-1001. https://doi.org/10.1016/j.tifs.2021.09.005

Sanz, J. M., Lahoz, A. G., & Martín, R. O. (2021). Papel del sistema inmune en la infección por el SARS-CoV-2: inmunopatología de la COVID-19. Medicine-Programa de Formación Médica Continuada Acreditado, 13(33), 1917-1931. https://doi.org/10.1016/j.med.2021.05.005

USDA (2015) National Nutrient Database for Standard ReferenceRelease 28: Nutrients: Vitamin C, total ascorbic acid (mg) disponible en https://ods.od.nih.gov/pubs/usdandb/VitaminC-Food.pdf

Wurlitzer, N. J., Dionísio, A. P., Lima, J. R., Garruti, D. D. S., Silva Araújo, I. M. D., da Rocha, R. F. J., & Maia, J. L. (2019). Tropical fruit juice: Effect of thermal treatment and storage time on sensory and functional properties. Journal of food science and technology, 56(12), 5184-5193. https://doi.org/10.1007/s13197-019-03987-0