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Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

Remini H., Mertz C., Belbahi A., Achir N., Dornier M., Madani K.. 2015. Food Chemistry, 173 : p. 665-673.

The stability of ascorbic acid and colour intensity in pasteurised blood orange juice (Citrus sinensis [L.] Osbeck) during one month of storage was investigated at 4-37 °C. The effects of ascorbic acid fortification (at 100, 200 mg L?1) and deaeration, temperature/time storage on the kinetic behaviour were determined. Ascorbic acid was monitored by HPLC-DAD and colour intensity by spectrophotometric measurements. Degradation kinetics were best fitted by first-order reaction models for both ascorbic acid and colour intensity. Three models (Arrhenius, Eyring and Ball) were used to assess the temperature-dependent degradation. Following the Arrhenius model, activation energies were ranged from 51 to 135 kJ mol?1 for ascorbic acid and from 49 to 99 kJ mol?1 for colour intensity. The effect of storage temperature and deaeration are the most influent factors on kinetics degradation, while the fortification revealed no significant effect on ascorbic acid content and colour intensity. (Résumé d'auteur)

Mots-clés : modèle de simulation; acide ascorbique; complémentation; température; anthocyane; couleur; biodégradation; préservation des aliments; aptitude à la conservation; citrus sinensis; jus d'orange; algérie; cinétique

Thématique : Composition des produits alimentaires; Traitement et conservation des produits alimentaires

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