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Artículo

Kinetic modeling of thermal degradation of color, Lycopene, and ascorbic acid in crushed tomato

Badin, Emiliano Emanuel; Quevedo Leon, R.; Ibarz, A.; Ribotta, Pablo DanielIcon ; Lespinard, Alejandro RafaelIcon
Fecha de publicación: 12/01/2021
Editorial: Springer
Revista: Food and Bioprocess Technology
ISSN: 1935-5130
e-ISSN: 1935-5149
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The kinetics of the thermal degradation of color (L*, a*, and b* coordinates), lycopene (L), and L-ascorbic acid (AA) in crushed tomato were studied over a temperature range of 70 to 100 °C. These results showed that the changes in a*, L, and AA followed a first-order kinetic model (R2 > 0.91), while those for L* and b* did not fit any suitable kinetic models. The temperature effects on degradation rates were adequately compatible with the Arrhenius equation (R2 > 0.96) with the following activation energy values (Ea, kJ mol−1): a* (64.54), L (45.96) and AA (25.69). These Ea values indicated that a* was the most sensitive parameter towards temperature changes, while the reaction rate constants (k) showed that L had the highest degradation rate compared with the other parameters studied. A linear relationship between a* and L content was found, suggesting that a* measured instantaneously by tristimulus colorimeters can be used for the online determination of L degradation in crushed tomatoes during heat treatment. The knowledge gained from this study could be useful for improving the design and optimization of the thermal process of crushed tomato in order to preserve its nutritional value and sensory quality.
Palabras clave: ASCORBIC ACID , COLOR , CRUSHED TOMATO , KINETIC MODELING , LYCOPENE
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/166424
DOI: https://doi.org/10.1007/s11947-021-02579-1
URL: https://link.springer.com/article/10.1007/s11947-021-02579-1
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos(CCT - CORDOBA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - CORDOBA
Citación
Badin, Emiliano Emanuel; Quevedo Leon, R.; Ibarz, A.; Ribotta, Pablo Daniel; Lespinard, Alejandro Rafael; Kinetic modeling of thermal degradation of color, Lycopene, and ascorbic acid in crushed tomato; Springer; Food and Bioprocess Technology; 14; 2; 12-1-2021; 324-333
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