Evaluation of non-thermal effects of electricity on ascorbic acid and carotenoid degradation in acerola pulp during ohmic heating

Food Chemistry
Débora Pez JaeschkeGiovana Domeneghini Mercali

Abstract

The effect of electric field on ascorbic acid and carotenoid degradation in acerola pulp during ohmic heating was evaluated. Ascorbic acid kinetic degradation was evaluated at 80, 85, 90 and 95°C during 60 min of thermal treatment by ohmic and conventional heating. Carotenoid degradation was evaluated at 90 and 95°C after 50 min of treatment. The different temperatures evaluated showed the same effect on degradation rates. To investigate the influence of oxygen concentration on the degradation process, ohmic heating was also carried out under rich and poor oxygen modified atmospheres at 90°C. Ascorbic acid and carotenoid degradation was higher under a rich oxygen atmosphere, indicating that oxygen is the limiting reagent of the degradation reaction. Ascorbic acid and carotenoid degradation was similar for both heating technologies, demonstrating that the presence of the oscillating electric field did not influence the mechanisms and rates of reactions associated with the degradation process.

References

Jan 1, 1995·Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung·S M RogachevaT D Obretenov
Nov 6, 2012·Food Chemistry·Giovana Domeneghini MercaliLigia Damasceno Ferreira Marczak
Feb 16, 2013·Journal of Pharmaceutical and Biomedical Analysis·Shi JingyanWang Cunxin
Aug 1, 2012·Carbohydrate Polymers·Jordana Corralo SpadaIsabel Cristina Tessaro

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Citations

Jan 26, 2017·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Diederich Aguilar-MachadoJulio Montañez
Mar 1, 2019·Journal of the Science of Food and Agriculture·Seyed Mohammad Bagher HashemiMehrdad Niakousari

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