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Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.)
- Publication Year :
- 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 73.7 kJ/mol for 13- cis -β-carotene to 120.7 kJ/mol for lutein, being about 91 kJ/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 83.3 kJ/mol and the Q 10 (temperature coefficient) varied from 1.59 to 4.14 at the temperature ranges 50–60 °C and 60–70 °C, respectively.
- Subjects :
- Lutein
Hot Temperature
Food Handling
Prunus armeniaca
Apricot
Kinetics
Color
Thermal treatment
Activation energy
Xanthophylls
01 natural sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Carotenoids
Drying
Furosine
Food Science
Desiccation
Carotenoid
chemistry.chemical_classification
Kinetic
Chromatography
biology
Chemistry
Lysine
010401 analytical chemistry
04 agricultural and veterinary sciences
Settore AGR/15 - Scienze E Tecnologie Alimentari
biology.organism_classification
040401 food science
0104 chemical sciences
Biochemistry
Models, Chemical
Fruit
Degradation (geology)
Nutritive Value
Violaxanthin
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....b816d96b9a2f4d2bc7be00e2c32e2948