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

Food Chemistry

Volume 199, 15 May 2016, Pages 128-134

 (Article)

Jaeschke, D.P.^a , 

Marczak, L.D.F.^a, 

Mercali, G.D.^b

 

^a  Chemical Engineering Department, Federal University of Rio Grande do Sul, Engenheiro Luiz Englert Street, Porto Alegre, RS,Brazil
^b  Department of Food Science and Technology, Federal University of Rio Grande do Sul, Bento Gonçalves Avenue, 9500, Porto Alegre, RS, 

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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. © 2015 Elsevier Ltd.

Author keywords

Acerola pulp; Ascorbic acid; Carotenoid; Ohmic heating

Indexed keywords

Engineering controlled terms: Chemical reactions; Degradation; Electric fields; Heating; Joule heating; Organic acids; Oxygen; Pigments

Acerola; Carotenoid; Conventional heating; Degradation process; Degradation reaction; Influence of oxygen; Modified atmosphere; Non thermal effect

Engineering main heading: Ascorbic acid

ISSN: 03088146 CODEN: FOCHDSource Type: Journal Original language: English

DOI: 10.1016/j.foodchem.2015.11.117Document Type: Article

Publisher: Elsevier Ltd

Funding Details

Acronym; Sponsor: CAPES; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Acronym; Sponsor: CNPq; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

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  Jaeschke, D.P.; Chemical Engineering Department, Federal University of Rio Grande do Sul, Engenheiro Luiz Englert Street, Brazil; email:deborapj@enq.ufrgs.br
© Copyright 2015 Elsevier B.V., All rights reserved.