Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage
•AA-fortification and deaeration effect on AA and CI degradation was determined.•AA and CI degradation were best described by first-order kinetic model.•Three models were used to assess the temperature-dependence of degradation rates.•Storage temperature and deaeration are influential factors on kin...
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| Veröffentlicht in: | Food chemistry 2015-04, Vol.173, p.665-673 |
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| creator | Remini, Hocine Mertz, Christian Belbahi, Amine Achir, Nawel Dornier, Manuel Madani, Khodir |
| description | •AA-fortification and deaeration effect on AA and CI degradation was determined.•AA and CI degradation were best described by first-order kinetic model.•Three models were used to assess the temperature-dependence of degradation rates.•Storage temperature and deaeration are influential factors on kinetics degradation.•AA fortification has no significant effect on the degradation kinetic during storage.
The stability of ascorbic acid and colour intensity in pasteurised blood orange juice (Citrus sinensis [L.] Osbeck) during one month of storage was investigated at 4–37°C. The effects of ascorbic acid fortification (at 100, 200mgL−1) and deaeration, temperature/time storage on the kinetic behaviour were determined. Ascorbic acid was monitored by HPLC–DAD and colour intensity by spectrophotometric measurements. Degradation kinetics were best fitted by first-order reaction models for both ascorbic acid and colour intensity. Three models (Arrhenius, Eyring and Ball) were used to assess the temperature-dependent degradation. Following the Arrhenius model, activation energies were ranged from 51 to 135kJmol−1 for ascorbic acid and from 49 to 99kJmol−1 for colour intensity. The effect of storage temperature and deaeration are the most influent factors on kinetics degradation, while the fortification revealed no significant effect on ascorbic acid content and colour intensity. |
| doi_str_mv | 10.1016/j.foodchem.2014.10.069 |
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The stability of ascorbic acid and colour intensity in pasteurised blood orange juice (Citrus sinensis [L.] Osbeck) during one month of storage was investigated at 4–37°C. The effects of ascorbic acid fortification (at 100, 200mgL−1) and deaeration, temperature/time storage on the kinetic behaviour were determined. Ascorbic acid was monitored by HPLC–DAD and colour intensity by spectrophotometric measurements. Degradation kinetics were best fitted by first-order reaction models for both ascorbic acid and colour intensity. Three models (Arrhenius, Eyring and Ball) were used to assess the temperature-dependent degradation. Following the Arrhenius model, activation energies were ranged from 51 to 135kJmol−1 for ascorbic acid and from 49 to 99kJmol−1 for colour intensity. The effect of storage temperature and deaeration are the most influent factors on kinetics degradation, while the fortification revealed no significant effect on ascorbic acid content and colour intensity.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2014.10.069</identifier><identifier>PMID: 25466074</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Analytical chemistry ; Anthocyanins ; Ascorbic acid ; Ascorbic Acid - chemistry ; Beverages - analysis ; Blood orange juice ; Chemical Sciences ; Citrus sinensis - chemistry ; Color ; Color temperature ; Colour ; Colour intensity ; Deaeration ; Degradation ; Food engineering ; Food Storage ; Juices ; Kinetic modelling ; Kinetics ; Life Sciences ; Oranges ; Pasteurization ; Temperature</subject><ispartof>Food chemistry, 2015-04, Vol.173, p.665-673</ispartof><rights>2014 Elsevier Ltd</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c435t-61a026d071708816f226ebe3fceb05ef291635883ab69cb632dea933df2829003</citedby><cites>FETCH-LOGICAL-c435t-61a026d071708816f226ebe3fceb05ef291635883ab69cb632dea933df2829003</cites><orcidid>0000-0002-4031-1423 ; 0000-0003-1106-5873</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2014.10.069$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,315,781,785,886,3551,27929,27930,46000</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25466074$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.science/hal-02032652$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Remini, Hocine</creatorcontrib><creatorcontrib>Mertz, Christian</creatorcontrib><creatorcontrib>Belbahi, Amine</creatorcontrib><creatorcontrib>Achir, Nawel</creatorcontrib><creatorcontrib>Dornier, Manuel</creatorcontrib><creatorcontrib>Madani, Khodir</creatorcontrib><title>Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•AA-fortification and deaeration effect on AA and CI degradation was determined.•AA and CI degradation were best described by first-order kinetic model.•Three models were used to assess the temperature-dependence of degradation rates.•Storage temperature and deaeration are influential factors on kinetics degradation.•AA fortification has no significant effect on the degradation kinetic during storage.
The stability of ascorbic acid and colour intensity in pasteurised blood orange juice (Citrus sinensis [L.] Osbeck) during one month of storage was investigated at 4–37°C. The effects of ascorbic acid fortification (at 100, 200mgL−1) and deaeration, temperature/time storage on the kinetic behaviour were determined. Ascorbic acid was monitored by HPLC–DAD and colour intensity by spectrophotometric measurements. Degradation kinetics were best fitted by first-order reaction models for both ascorbic acid and colour intensity. Three models (Arrhenius, Eyring and Ball) were used to assess the temperature-dependent degradation. Following the Arrhenius model, activation energies were ranged from 51 to 135kJmol−1 for ascorbic acid and from 49 to 99kJmol−1 for colour intensity. The effect of storage temperature and deaeration are the most influent factors on kinetics degradation, while the fortification revealed no significant effect on ascorbic acid content and colour intensity.</description><subject>Analytical chemistry</subject><subject>Anthocyanins</subject><subject>Ascorbic acid</subject><subject>Ascorbic Acid - chemistry</subject><subject>Beverages - analysis</subject><subject>Blood orange juice</subject><subject>Chemical Sciences</subject><subject>Citrus sinensis - chemistry</subject><subject>Color</subject><subject>Color temperature</subject><subject>Colour</subject><subject>Colour intensity</subject><subject>Deaeration</subject><subject>Degradation</subject><subject>Food engineering</subject><subject>Food Storage</subject><subject>Juices</subject><subject>Kinetic modelling</subject><subject>Kinetics</subject><subject>Life Sciences</subject><subject>Oranges</subject><subject>Pasteurization</subject><subject>Temperature</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkUtv1DAUhS0EokPhL1RewiLDtZ04zo6qPIo0EhtYW459M_WQ2IPtVOq_x6Npu4WVrXO_-9A5hFwx2DJg8uNhO8Xo7B0uWw6sreIW5PCCbJjqRdNDz1-SDQhQjWKtvCBvcj4AQGXVa3LBu1ZK6NsNKZ9xn4wzxcdAf_uAxVu6RIfz7MOexomabGMaq2qsd9QER22c45qoDwVD9uWh_ujR5IJr8hkdHed6Go3JhD3Sw-otUldLdVwuVd3jW_JqMnPGd4_vJfn19cvPm9tm9-Pb95vrXWNb0ZVGMgNcOuhZD0oxOXEucUQxWRyhw4kPTIpOKWFGOdhRCu7QDEK4iSs-AIhL8uE8987M-pj8YtKDjsbr2-udPmnVD8Flx-9ZZd-f2WOKf1bMRS8-22qDCRjXrJmUg2qHTqr_QPlQQdn3FZVn1KaYc8Lp-QwG-hSkPuinIPUpyJNeg6yNV4871nFB99z2lFwFPp0BrAbee0w6W4_BovMJbdEu-n_t-AtWprJs</recordid><startdate>20150415</startdate><enddate>20150415</enddate><creator>Remini, Hocine</creator><creator>Mertz, Christian</creator><creator>Belbahi, Amine</creator><creator>Achir, Nawel</creator><creator>Dornier, Manuel</creator><creator>Madani, Khodir</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QQ</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>JG9</scope><scope>KR7</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0002-4031-1423</orcidid><orcidid>https://orcid.org/0000-0003-1106-5873</orcidid></search><sort><creationdate>20150415</creationdate><title>Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage</title><author>Remini, Hocine ; Mertz, Christian ; Belbahi, Amine ; Achir, Nawel ; Dornier, Manuel ; Madani, Khodir</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c435t-61a026d071708816f226ebe3fceb05ef291635883ab69cb632dea933df2829003</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Analytical chemistry</topic><topic>Anthocyanins</topic><topic>Ascorbic acid</topic><topic>Ascorbic Acid - chemistry</topic><topic>Beverages - analysis</topic><topic>Blood orange juice</topic><topic>Chemical Sciences</topic><topic>Citrus sinensis - chemistry</topic><topic>Color</topic><topic>Color temperature</topic><topic>Colour</topic><topic>Colour intensity</topic><topic>Deaeration</topic><topic>Degradation</topic><topic>Food engineering</topic><topic>Food Storage</topic><topic>Juices</topic><topic>Kinetic modelling</topic><topic>Kinetics</topic><topic>Life Sciences</topic><topic>Oranges</topic><topic>Pasteurization</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Remini, Hocine</creatorcontrib><creatorcontrib>Mertz, Christian</creatorcontrib><creatorcontrib>Belbahi, Amine</creatorcontrib><creatorcontrib>Achir, Nawel</creatorcontrib><creatorcontrib>Dornier, Manuel</creatorcontrib><creatorcontrib>Madani, Khodir</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Ceramic Abstracts</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Materials Research Database</collection><collection>Civil Engineering Abstracts</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Remini, Hocine</au><au>Mertz, Christian</au><au>Belbahi, Amine</au><au>Achir, Nawel</au><au>Dornier, Manuel</au><au>Madani, Khodir</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2015-04-15</date><risdate>2015</risdate><volume>173</volume><spage>665</spage><epage>673</epage><pages>665-673</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•AA-fortification and deaeration effect on AA and CI degradation was determined.•AA and CI degradation were best described by first-order kinetic model.•Three models were used to assess the temperature-dependence of degradation rates.•Storage temperature and deaeration are influential factors on kinetics degradation.•AA fortification has no significant effect on the degradation kinetic during storage.
The stability of ascorbic acid and colour intensity in pasteurised blood orange juice (Citrus sinensis [L.] Osbeck) during one month of storage was investigated at 4–37°C. The effects of ascorbic acid fortification (at 100, 200mgL−1) and deaeration, temperature/time storage on the kinetic behaviour were determined. Ascorbic acid was monitored by HPLC–DAD and colour intensity by spectrophotometric measurements. Degradation kinetics were best fitted by first-order reaction models for both ascorbic acid and colour intensity. Three models (Arrhenius, Eyring and Ball) were used to assess the temperature-dependent degradation. Following the Arrhenius model, activation energies were ranged from 51 to 135kJmol−1 for ascorbic acid and from 49 to 99kJmol−1 for colour intensity. The effect of storage temperature and deaeration are the most influent factors on kinetics degradation, while the fortification revealed no significant effect on ascorbic acid content and colour intensity.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>25466074</pmid><doi>10.1016/j.foodchem.2014.10.069</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-4031-1423</orcidid><orcidid>https://orcid.org/0000-0003-1106-5873</orcidid></addata></record> |
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| subjects | Analytical chemistry Anthocyanins Ascorbic acid Ascorbic Acid - chemistry Beverages - analysis Blood orange juice Chemical Sciences Citrus sinensis - chemistry Color Color temperature Colour Colour intensity Deaeration Degradation Food engineering Food Storage Juices Kinetic modelling Kinetics Life Sciences Oranges Pasteurization Temperature |
| title | Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage |
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