scholarly journals Kinetic Performance of Ascorbic Acid Degradation on Local Lemon Juice using Different Packaging Materials at Storage

2019 ◽  
Vol 8 (2S2) ◽  
pp. 192-196
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Lemon Juice ◽  
Acid Dissolution ◽  
Degradation Kinetic ◽  
Acid Degradation ◽  
Nonenzymatic Browning ◽  
The Stability

Kinetic of ascorbic acid dissolution of vitamin ( C ) in Lemon juice 10 Brix packaged in glass and plastic bottles stored at 20,30 and 40 °C for four months have been investigated .The results showed that increasing temperature and period storage caused decreasing in ascorbic acid content and increasing nonenzymatic browning. The stability of ascorbic acid and reduced of nonenzymatic browning was better in the packed in glass bottles. The results of ascorbic acid degradation kinetic parameter showed that the order of the reaction is First and there was an increasing in rate constant(K)in the case of increasing of the storage temperature and in the samples of glass bottlesk.The activation energy (Ea) decrease in plastic bottles. It was found that the shelf life of samples decreased with increasing the storage temperature .We got in this study the shelf life of ascorbic acid from 0 to 50 0C.

scholarly journals Pendugaan Penurunan Kandungan Asam Askorbat Brokoli(Brasisca oleracea Var. Italica) Selama Penyimpanan Dingin Menggunakan Pendekatan Persamaan Arrhenius

2019 ◽  
Vol 4 (1) ◽  
pp. 638-647
Author(s):  
Abu Bakar ◽  
Kiman Siregar ◽  
Ratna Ratna
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Shelf Life ◽  
Brassica Oleracea ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Hardness Level ◽  
Loss Parameter ◽  
R Value

Menganalisis mutu selama penyimpanan dapat dilakukan dengan mengendalikan kondisi penyimpanan tertentu serta menduga laju penurunan mutu yang terjadi. Penelitian ini bertujuan untuk menduga penurunan kandungan  asam askorbat (Brassica oleracea Var. Italica) selama penyimpanan mengunakan pendekatan persamaan Arrhenius. Brokoli disimpan dengan variasi suhu yaitu suhu 5 ⁰C, 10 ⁰C, dan 20 ⁰C. Analisis dilakukan 3 hari sekali hingga panelis menolak dengan parameter susut bobot, tingkat kekerasan, Klorofil, Kalsium, vitamin C (Asam Asam dan uji organoleptik yaitu warna, rasa, aroma dan tekstur.Model Arrhenius berdasarkan kandungan vitamin C (asam askorbat) menghasilkan umur simpan pada brokoli yaitu pada suhu 5°C dengan kemasan adalah 21 hari dengan nilai R² adalah 0,97, pada suhu 10°C dengan kemasan didapatkan umur simpan 21 hari dengan nilai R² adalah 0,98, pada suhu 20°C didapatkan umur simpan yaitu 6 hari dengan nilai R² adalah 0,97.Perlakuan terbaik pada penelitian ini yang mampu mempertahankan mutu simpan brokoli dan memiliki umur simpan yang lama, yaitu penyimpanan pada suhu 5°C dengan berdasarkan parameter susut bobot terendah sebesar 11,5%, tingkat kekerasan tertinggi sebesar 0,7 kg/cm², penyimpanan suhu 5 °C dengan kemasan 21 hari penurunan kandungan vitamin C (asam askorbat) terendah yaitu 21,2 mg , dan penurunan klorofil sebesar 0,35 mg/1gr.Establishment Of Ascorbic acid Of Broccoli (Brassica oleracea  Var. Italica) , During Storage With Arrhenius ApproachAbstract. Analyzing quality during storage can be done by controlling certain storage conditions as well as suspecting the rate of degradation that occurs. This study aims to estimate the decrease in ascorbic acid content (Brassica oleracea Var Italica) during storage using the Arrhenius equation approach. Broccoli is stored with temperature variations of 5 ⁰C, 10 ⁰C, and 20 ⁰C. Analysis is done every 3 days until panelist refused with weight loss parameter, hardness level, chlorophyll, calcium, vitamin C acid acid and organoleptic test that is color, flavor, aroma and texture. Arrhenius model based on vitamin C content (ascorbic acid) produces shelf life at broccoli ie at 5 ° C with packing is 21 days with R² value is 0.97, at 10 ° C with packaging obtained by 21 days saving life with R² value is0.98, at 20 ° C we have a shelf life of 6 days with R² value is 0.97. The best treatment in this study is able to maintain the quality of broccoli and has a long shelf life, ie storage at 5 ° C based on the lowest weight loss parameter of 11.5%, the highest hardness level of 0.7 kg / cm², storage temperature of  5 ° C with the 21 day packs of decrease in vitamin C content (ascorbic acid) the lowest is 212 mg, and the decrease of chlorophyll by 0.35 mg / 1gr. 

scholarly journals Effect of 1– MCP concentration, exposure time and storage temperature on post-harvest quality of mango fruit cv. Alphanso

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 746-752 ◽  
Author(s):  
S.S. Gaikwad ◽  
B.K. Sakhale ◽  
R.F. Chavan
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Storage Temperature ◽  
Research Work ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Titrable Acidity ◽  
Physico Chemical ◽  
And Control

Present research work was undertaken to study the effect of 1-Methyl Cyclopropene (1- MCP) on quality and shelf life of the mango fruits (Cv. Alphanso). The freshly harvested matured mango fruits were treated with fungicide at 0.5 µL/L concentration for 10 mins followed by washing and cleaning. The fruits were then exposed to different concentrations of 1-MCP viz. 0.5, 1.0, 1.5 and 2 µL/L at 20°C for 12 and 24 hrs respectively along with control fruits in an airtight chamber. The results obtained after conducting the above experiments indicated that the ripening was delayed by 1-MCP at early stages and shelf life of the fruit increases as the concentration of 1-MCP increased. Various physico-chemical changes such as physiological loss in weight (PLW), total soluble solids, surface colour, titrable acidity, ascorbic acid content and firmness of fruit was majorly influenced by 1-MCP which showed lower physiological loss in weight (11.6%), gradual increase in TSS from 9.7 to 22.1°Brix and colour from -3.63 to 2.59, considerable decrease was observed in titrable acidity from 1.34 to 0.14%, Ascorbic acid content from 81.18 to 25.2 mg/100 g and texture decreased from 312 to 66 gf respectively as compared to rest of the treatments and control fruits.

scholarly journals PENGHAMBATAN PEMASAKAN BUAH SRIKAYA (Annona squamosa L.) DENGAN SUHU RENDAH DAN PELAPISAN KITOSAN

Agric ◽  
2016 ◽  
Vol 27 (1) ◽  
pp. 23
Author(s):  
Widya Mudyantini ◽  
Endang Anggarwulan ◽  
Puji Rahayu
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Respiration Rate ◽  
Acid Content ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Apple Fruit ◽  
Annona Squamosa ◽  
Sugar Reduction

<p>Annona squamosa L.is one of the perishable climateric fruit. The aims of this research were to study the ethylene levels, physiological and biochemical characters with application of temperatures and chitosan during storage. The research had been performed using Completely Randomized Design (CRD) with two factors, the variations in storage temperature (5°C, 15°C, 25°C) and the variation in chitosan (0%, 2%, 3%, 4%) with five replicates. The treatment of temperature 25°C and chitosan 0% was used as controls. The parameters observed included in respiration rate, weight loss, levels of ethylene, pigments, fruit hardness, ascorbic acid content and sugar reduction. Sugarapple fruit were taken from the same tree. The fruit were coated by chitosan and were stored at storage temperature. Observations were made in everyday until the controls were ripe. Data collected were analyzed using Anava followed byDMRTat 5% test level. The result showed that the combination of storage temperatures and chitosanconcentrationshadsignificant effect on the shelf life and quality of sugar apple fruit measured by several parameters. The treatments wereable to decrease weightloss and respiration rate, to maintain the content of water, the levels of sugar reduction, ascorbic acid content, the levels of a chlorophylls, b chlorophylls, total chlorophylls, and carotenoids were remained still high. The higher temperature is the lower the ethylene levels. The best combination treatment to extend the shelf life and to maintain quality of sugar apple fruit was chitosan 3% at temperatures 15°C.</p>

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.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

scholarly journals ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E SUCO NATURAL DE MARACUJÁ

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
ROBERTO HERMÍNIO MORETTI ◽  
HELENA MARIA ANDRÉ BOLINI CARDELLO ◽  
ANA LOURDES NEVES GÂNDARA
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Sugar Cane ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Pet Bottles ◽  
Cane Juice ◽  
Sugar Cane Juice

O objetivo desta pesquisa foi estudar a vida-de-prateleira de produto elaborado com garapa, parcialmente clarificadaestabilizada, e suco de maracujá (5%). A mistura foi adicionada de antioxidante, conservante e espessante em concentrações pré-estabelecidas. Após pasteurização, o produto foi resfriado, embalado em garrafas de polietileno tereftalato (PET) e armazenado sob refrigeração pelo período de um mês. Foram realizadas determinações microbiológicas (Contagem Padrão, Contagem de Bolores e Leveduras, Coliformes Totais e Fecais), físico-químicas (pH, ºBrix, acidez, relação Brix/Acidez, teor de ácido ascórbico, turbidez), e sensoriais. Os resultados da análise sensorial, considerados os mais relevantes para a pesquisa, indicaram que o produto (mistura de garapa parcialmente clarificadaestabilizada com suco de maracujá) pode ser elaborado e comercializado por até quinze dias sob refrigeração, pois as condições do processo permitiram a manutenção da qualidade microbiológica e sensorial. O teor de ácido ascórbico manteve-se em bom nível até o final da estocagem, com perda de apenas 20% em relação ao teor adicionado. SHELF-LIFE STUDY OF A BEVERAGE ELABORATE BY BLEND OF PARTIALLY CLARIFIED-STABILIZED SUGAR-CANE JUICE AND NATURAL PASSION FRUIT JUICE Abstract The objective of this research was to study the shelf-life of a product elaborated with sugar cane juice, partially clarified-stabilized, and passion-fruit juice (5%). The blend was added of antioxidant, preservative and thickener in pre-established concentration. After pasteurization the product was refrigerated in polyethylene teraftalate (PET) bottles and stored for 1 month period under refrigeration. Microbiological determinations (Standard Count, Mould and Yeasts Count, Total and Faecal Coliforms), physico-chemical (ºBrix, pH, acidity, relation Brix/acidity, ascorbic acid content, turbidity) and sensorial were accomplished. The results of sensorial analysis, considered the more relevant for the research, indicated that the product (blend of sugar-cane juice partially clarified/stabilized with passion fruit juice) may be elaborated and commercialized until 15 days under refrigeration, because the conditions of the process allowed the maintenance of microbiological and sensorial quality. Ascorbic acid content maintained a good level until the end of storage, with lost of only 20% in relation to the concentration added.

scholarly journals Postharvest quality and storage life of Kuini (Mangifera Odorata Griff) at different storage temperature

2020 ◽  
Vol 21 (1) ◽  
pp. 22-31
Author(s):  
O. Zaulia ◽  
O. Nur Allisha ◽  
M.A.I. Mohd Shukri ◽  
M.N. Suriani ◽  
W.I. Wan Mahfuzah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Storage Life ◽  
Export Market ◽  
Local Market ◽  
Storage Duration ◽  
Postharvest Handling ◽  
And Storage

Mangifera Odorata or locally called Kuini, is a mango species with attractive striking orange flesh and have strong and unique smell, make it special in local market. Research is being carried out in MARDI from seed production to marketing to expose M. odorata to local and export market. Postharvest handling technology is one of importance aspect that has been develop to cater the market needs for commercialization. Proper postharvest handling will reduce postharvest losses, maintain freshness and to prolong storage life to make sure consumer get the premium quality of fruit. In postharvest handling, one of most important factors to maintain quality during handling, distribution and display is storage at the optimum temperature. Effect of different storage temperature on quality and storage life of M. odorata var. Tembaga were carried out. M. odorata at 11 to 12 weeks after fruit set were harvest at MARDI Sintok, Kedah and transported to packinghouse MARDI Serdang for storage study. On arrival at MARDI Serdang, fruit were sorted, washed, drain, packed and stored at different storage temperature (8, 10, 13, 15 and 250C). Visual quality assessment (appearance, disease quality changes), physical (texture, colour (Lightness, hue, chroma)) and chemical (pH, total titratable acidity (TTA), ascorbic acid, soluble solid content (SSC)) analysis were carried out weekly. Results of this study showed that storage duration and different storage duration significantly affected SSC. pH, TTA, chroma of M. odorata. The highest TSS, pH and chroma of M. odorata at 100C and the lowest at 250C. The highest TTA of M. odorata at storage temperature 80C and 130C, and the lowest TTA at 250C. Ascorbic acid content not significantly affected by different storage temperature from 8 to 150C, but significant different compare to ascorbic acid content at ambient storage temperature. Ascorbic acid content of M. odorata significantly lower at 250C compare to storage at 8 C - 150C. Lightness and texture of M. odorata slightly decrease during storage but not significant (P>0.05). Lightness of M. Odorata was not significantly affected by different storage temperature. Hue of M. Odorata significantly affected by storage duration and but not affected by different storage temperature. Hue of M. odorata significantly increased in the first weeks of storage, followed by significant decreased at week 2, maintain until week 4 and significantly decreased at week 5. Quality observed visually showed that freshness of M. Odorata maintain 5 weeks at 80C, 4 weeks at 100C, 2 weeks at 10 – 150C and 1 week at 250C.

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