Non-enzymatic browning and ascorbic acid degradation of orange juice subjected to electroreduction and electro-oxidation treatments

2011 ◽  
Vol 12 (4) ◽  
pp. 491-498 ◽  
Author(s):  
Patrick Fustier ◽  
François St-Germain ◽  
François Lamarche ◽  
Martin Mondor
Keyword(s):  
Ascorbic Acid ◽  
Orange Juice ◽  
Enzymatic Browning ◽  
Acid Degradation ◽  
Electro Oxidation

Effect of Packaging Material on the Non-Enzymatic Browning of Litchi Juice

2013 ◽  
Vol 312 ◽  
pp. 337-340
Author(s):  
Min Wu ◽  
Zhuo Yan Hu ◽  
Ping Zheng
Keyword(s):  
Ascorbic Acid ◽  
Packaging Material ◽  
Total Phenol ◽  
Enzymatic Browning ◽  
Dissolved Oxygen Concentration ◽  
Plastic Packaging ◽  
Maillard Reactions ◽  
Acid Degradation ◽  
Storage Study ◽  
Glass Bottles

A storage study of litchi juice packed in glass bottles and plastic pouches at 40°C to analyze effects of packaging material on ascorbic acid, browning and total phenol in litchi juice. The initial concentration of ascorbic acid in litchi juice was150.74mg/L and this was found to decrease by 30.56 and 26.12 mg/L after six weeks in glass bottles and plastic pouches. Dissolved oxygen concentration of litchi juice was decreased continuously in glass bottles and decreased fast first, then increased slowly in plastic pouches. Total phenol of litchi juice packed in glass bottles and plastic pouches decreased continuously. Litchi juice non-enzymatic browning attributed to ascorbic acid degradation, maillard reactions and polyphenol oxidation polymerization. The oxygen which permeated through plastic packaging material and dissolved in litchi juice promoted ascorbic acid degradation.

Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice

LWT ◽  
2009 ◽  
Vol 42 (3) ◽  
pp. 700-704 ◽  
Author(s):  
B.K. Tiwari ◽  
C.P. O' Donnell ◽  
K. Muthukumarappan ◽  
P.J. Cullen
Keyword(s):  
Ascorbic Acid ◽  
Orange Juice ◽  
Degradation Kinetics ◽  
Acid Degradation ◽  
Kinetics Of

scholarly journals Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 55
Author(s):  
Alina Soceanu ◽  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Viorica Popescu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Orange Juice ◽  
Storage Temperature ◽  
Kinetic Modelling ◽  
Activation Parameters ◽  
Graphical Analysis ◽  
State Theory ◽  
Activation Process ◽  
Degradation Kinetic

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices by spectrometric and voltammetric methods. Another goal was to determine the kinetic and thermodynamics activation parameters for ascorbic acid degradation in orange juices over time and at different temperatures. It was observed that during storage, ascorbic acid concentrations in orange juices were gradually decreased with time at a rate depending on storage temperature and type of orange juice. The reaction order was determined through integrated graphical analysis where the dependences of ln ct/c0 as a function of time reveals the high values for R2, indicating that the kinetics of the degradation of AA follows first order reaction at both studied temperatures. For studied samples the loss of ascorbic acid was varied between 4.33% and 9.13%. Enthalpy variation (ΔH) and entropy variation (ΔS) of activation process were obtained from the Eyring–Polany model based on transition state theory. The values of activation energy ranged between 7289.24 kJmol−1 and 15689.54 kJmol−1.

The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yan Yang ◽  
Ya Li ◽  
Liang Feng ◽  
Ai-Nong Yu ◽  
Bao-Guo Sun ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Reaction Pathway ◽  
Enzymatic Browning ◽  
Reaction Parameters ◽  
Remarkable Effect ◽  
Ph Values ◽  
Browning Reaction ◽  
Zero Order Kinetics ◽  
Volatile Products ◽  
Effects Of Temperature

AbstractThe non-enzymatic browning (NEB) reaction between l-ascorbic acid (ASA) and glycine (Gly), including the effects of temperature (110–150 °C), time (10–150 min) and pH (4.5, 6.8, 8.0 and 9.5) on the formation of un-colored intermediate products (UIPs), browning products (BPs) and volatile products (VPs), were investigated. The results showed that pH had a remarkable effect on the reaction. The characteristics of zero-order kinetics for the formation of UIPs and BPs were discussed, and the corresponding activation energy (Ea) was also calculated. When the pH was 4.5, the Ea for the formation of UIPs was approximate 53.76 kJ/mol and less than that at other pH values; while the Ea for BPs formation was approximate 94.06 kJ/mol and much higher than that at other pH values. The results suggested that an acidic environment facilitated the generation of UIPs, but did not remarkably promote the formation of BPs. The possible reaction pathway between ASA and Gly was proposed according to the experimental results.

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