The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and 70°C. Degradation of carotenoids and color, expressed as total color difference (TCD), followed a first and zero order kinetic, respectively. The activation energy (Ea) for carotenoids degradation ranged from 73.7kJ/mol for 13-cis-β-carotene to 120.7kJ/mol for lutein, being about 91kJ/mol for all-trans-β-carotene. Violaxanthin and anteraxanthin were the most susceptible to thermal treatment. The furosine evolution was fitted at zero order kinetic model. The Ea for furosine formation was found to be 83.3kJ/mol and the Q10 (temperature coefficient) varied from 1.59 to 4.14 at the temperature ranges 50-60°C and 60-70°C, respectively.

FRATIANNI, A., NIRO, S., MESSIA, M.C., CINQUANTA, L., PANFILI, G., Albanese, D., et al. (2017). Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.). FOOD RESEARCH INTERNATIONAL, 99, 862-867 [10.1016/j.foodres.2016.12.009].

Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.)

CINQUANTA, Luciano
;
2017

Abstract

The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and 70°C. Degradation of carotenoids and color, expressed as total color difference (TCD), followed a first and zero order kinetic, respectively. The activation energy (Ea) for carotenoids degradation ranged from 73.7kJ/mol for 13-cis-β-carotene to 120.7kJ/mol for lutein, being about 91kJ/mol for all-trans-β-carotene. Violaxanthin and anteraxanthin were the most susceptible to thermal treatment. The furosine evolution was fitted at zero order kinetic model. The Ea for furosine formation was found to be 83.3kJ/mol and the Q10 (temperature coefficient) varied from 1.59 to 4.14 at the temperature ranges 50-60°C and 60-70°C, respectively.
Settore AGR/15 - Scienze E Tecnologie Alimentari
www.elsevier.com/inca/publications/store/4/2/2/9/7/0
FRATIANNI, A., NIRO, S., MESSIA, M.C., CINQUANTA, L., PANFILI, G., Albanese, D., et al. (2017). Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.). FOOD RESEARCH INTERNATIONAL, 99, 862-867 [10.1016/j.foodres.2016.12.009].
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10447/293884
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