Mostrar el registro sencillo del ítem

Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein

Degradación de la vitamina C en un producto de mango (Mangifera indica L.) y lactosuero;
Degradação da vitamina C em um produto de manga (Mangifera indica L.) e lactisoro

dc.creatorMendoza-Corvis, Fernando Alonso
dc.creatorArteaga-Márquez, Margarita Rosa
dc.creatorPérez-Sierra, Omar Andrés
dc.date2016-12-27
dc.date.accessioned2020-08-04T20:35:55Z
dc.date.available2020-08-04T20:35:55Z
dc.identifierhttp://revista.corpoica.org.co/index.php/revista/article/view/563
dc.identifier10.21930/rcta.vol18_num1_art:563
dc.identifier.urihttp://test.repositoriodigital.com:8080/handle/123456789/4637
dc.descriptionThis study aimed to determine the kinetics of vitamin C degradation in a product made from mango pulp (Mangifera indica L.) and whey protein powder, in order to determine the effect of temperature on its conservation and further evaluate the behavior of the L*, a*, b* and the total color difference (ΔE) in the powder product. Vitamin C was determined by the aoac 967.21/90 method using 2,6-dichlorophenol indophenol, and the color was quantified with a HunterLab Color Flex EZ colorimeter. Vitamin C showed greater stability in the powder product stored at 4 °C with a concentration at the end of the eighth sampling week of 13.94 ± 1.2 mg/10 0 g-1 sample and showing a first order degradation kinetics with k1 values of 0.014 and 0.041 mg/100 g/week at temperatures of 4 °C and 28 °C, respec-tively. The greatest variations in color occurred in samples stored at 28 °C, indicating the influence of the temperature change on the product compo-nents. In addition, L*, a* and b* parameters were less affected under storage temperature of 4 °C, and their values correspond to a second degree polynomial.en-US
dc.descriptionEsta investigación buscó determinar la cinética de degradación de la vitamina C en un producto en polvo elaborado a base de pulpa de mango (Mangifera indica L. var. Hilacha) y lactosuero, con el fin de conocer el efecto de la temperatura en su conservación y además evaluar el comportamiento de los parámetros L*, a*, b* y la diferencia total del color (ΔE) en el producto. La vitamina C se determinó mediante el método aoac 967.21/90, con 2,6-diclorofenol indofenol; mientras que el color se cuantificó con un colorímetro Color Flex EZ marca HunterLab. La vitamina C exhibió mayor estabilidad en el producto en polvo almacenado a una temperatura de 4 °C, con una concentración (al término de la octava semana de muestreo) de 13,94 ± 1,2 mg/100 g por muestra, presentando una cinética de degradación de primer orden con valores de k1 de 0,014 y 0,041 mg/100 g/por semana para las temperaturas de 4 °C y 28 °C, respectivamente. Las mayores variaciones en el color se dieron en las muestras almacenadas a 28 °C, lo cual indica la influencia de la temperatura en el cambio de los componentes del producto. Los parámetros L*, a* y b* se vieron menos afectados a la temperatura de conservación de 4 °C y sus valores se ajustaron a un polinomio de segundo orden.es-ES
dc.descriptionEsta pesquisa procurou determinar a cinética de degradação da vitamina C em um produto em pó elaborado a base de polpa de manga (Mangifera indica L. var. Hilacha) e lactisoro, com o fim de conhecer o efeito da temperatura na sua conservação e ademais avaliar o comportamento dos parâmetros L*, a*, b* e a diferença total da cor (ΔE) no produto. A vitamina C determinou-se mediante o método aoac 967.21/90, com 2,6-diclorofenol indofe-nol; enquanto que a cor se quantificou com um colorímetro cor Flex EZ marca HunterLab. A vitamina C exibiu maior estabilidade no produto em pó armazenado a uma temperatura de 4 °C, com uma concentração (ao término da oitava semana de amostragem) de 13,94 ± 1,2 mg/100 g por amostra, presentando uma cinética de degra-dação de primeira ordem com valores de k1de 0,014 e 0,041 mg/100 g/por semana para as temperaturas de 4 °C e 28 °C, respectivamente. As maiores variações na cor deram-se nas amostras armazenadas a 28 °C, o qual indica a influência da temperatura na mudança dos componentes do produto. Os parâmetros L*, a* e b* viram-se menos afetados à temperatura de conservação de 4 °C e os seus valores se ajustaram a um polinômio de segunda ordem.pt-BR
dc.formatapplication/pdf
dc.languagespa
dc.publisherCorporación Colombiana de Investigación Agropecuaria (Agrosavia)es-ES
dc.relationhttp://revista.corpoica.org.co/index.php/revista/article/view/563/441
dc.sourceCiencia y Tecnología Agropecuaria; Vol. 18 No. 1 (2017); 125-137en-US
dc.sourceCiencia & Tecnología Agropecuaria; Vol. 18 Núm. 1 (2017); 125-137es-ES
dc.sourcerevista Corpoica Ciência e Tecnologia Agropecuária; v. 18 n. 1 (2017); 125-137pt-BR
dc.source2500-5308
dc.source0122-8706
dc.source10.21930/rcta.vol18-num1
dc.subjectMangifera indicaen-US
dc.subjectspray dryingen-US
dc.subjectdegradation kineticsen-US
dc.subjectfood qualityen-US
dc.subjectMangifera indicaes-ES
dc.subjectsecado por aspersiónes-ES
dc.subjectcinética de degradaciónes-ES
dc.subjectcalidad de los alimentoses-ES
dc.subjectTransformación y agroindustriaes-ES
dc.subjectMangifera indicapt-BR
dc.subjectsecado por aspersãopt-BR
dc.subjectcinética de degradaçãopt-BR
dc.subjectqualidade dos alimentospt-BR
dc.titleDegradation of vitamin C in a product made from mango (Mangifera indica L.) and whey proteinen-US
dc.titleDegradación de la vitamina C en un producto de mango (Mangifera indica L.) y lactosueroes-ES
dc.titleDegradação da vitamina C em um produto de manga (Mangifera indica L.) e lactisoropt-BR
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.citationsAgronet. 2015. Sistema de estadísticas agropecuarias. Bogotá (Colombia): Ministerio de Agricultura y Desarrollo Rural; [2015 oct 7] http://agronet.gov.co/agronetweb1/Estad%C3%ADsticas.aspx. [AOAC] Association of Official Analytical Chemists. 1990.Official Methods of Analysis. 15a ed. Arlington, EE. UU. : AOAC. Borrmann D, Pierucci APTR, Leite SGF, Leão MHMR.2013. Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatised starch using spray-drying. Food Bioprod Process. [consultado 2015 jul ;91(1):23-27. https://doi.org/10.1016/j.fbp.2012.08.001 Bosch V, Cilla A, García-Llatas G, Gilabert V, Boix R, Alegría A. 2013. Kinetics of ascorbic acid degradation in fruit-based infant foods during storage. J Food Eng. [consultado 2015 may 18];116(2):298-303. https://doi.org/10.1016/j.jfoodeng.2012.12.003 Brown TL, LeMay HE, Bursten BC, Burdge JR. 2009. Química:la ciencia central. México: Pearson. Caliskan G, Nur Dirim S. 2013. The effects of the differentconditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food Bioprod Process. [consultado 2015 jun 9];91(4):539-548. https://doi.org/10.1016/j.fbp.2013.06.004 Cao X, Bi X, Huang W, Wu J, Hu X, Liao X. 2012. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innov Food Sci Emerg. [consultado 2015 may 8];16:181-190. https://doi.org/10.1016/j.ifset.2012.05.008 Chen XD. 2008. Food drying fundamentals. En: Chen XD, Mujumdar AS, editores. Drying technologies in food processing. New Jersey, EE. UU.: Wiley. Cortés M, Chiralt BA. 2008. Cinética de los cambios de color en manzana deshidratada por aire fortificada con vitamina E. Vitae. 15(1):8-16. Dabbagh HA, Azami F. 2014. Experimental and theoretical study of racemization, stability and tautomerism of vitaminC stereoisomers. Food Chem. [consultado 2015 julio12];164:355-362. https://doi.org/10.1016/j.foodchem.2014.04.121 De Lorgeril M, Salen P. 2006. Antioxidant nutrients and antioxidant nutrient-rich foods against coronary heart disease. En: Bourassa MG, Tardif JC, editores. Antioxidants and cardiovascular disease. New York, EE. UU.: Springer Science+Business Media, Inc. Dermesonluoglu E, Katsaros G, Tsevdou M, Giannakourou https://doi.org/10.1007/0-387-29553-4_8 M, Taoukis P. 2015. Kinetic study of quality indices and shelf life modelling of frozen spinach under dynamic conditions of the cold chain. J Food Eng. [consultado 2015 may 18];148:13-23. https://doi.org/10.1016/j.jfoodeng.2014.07.007 Du M, Ahn DU. 2000. Effects of antioxidants and packaging on lipid and cholesterol oxidation and color changes of irradiated egg yolk powder. J Food Sci. [consultado 2015 may 16];65(4):625-629. https://doi.org/10.1111/j.1365-2621.2000.tb16062.x [FAO] Organización de las Naciones Unidas para la Alimentacióny la Agricultura. 2015. Bases de datos. Roma (Italia): FAO ;[consultado 2015 oct 7]. http://www.fao.org/statistics/databases/es/. Gabriel AA, Usero JMCL, Rodriguez KJ, Diaz AR, Tiangson-Bayaga CLP. 2015. Estimation of ascorbic acid reduction in heated simulated fruit juice systems using predictive model equations. lwt Food Sci Technol. [consultado sep 8];64(2):1163-1170. https://doi.org/10.1016/j.lwt.2015.07.041 García-Alonso M, Pascual-Teresa S, Santos-Buelga C, Rivas-Gonzalo JC. 2004. Evaluation of the antioxidant propertiesof fruits. Food Chem. [consultado 2015 sep 16];84(1):13-18. https://doi.org/10.1016/S0308-8146(03)00160-2 Gonçalves VK, Fernandes Pereira AL, Rodrigues de Freitas E, Sales Trevisan MT, Correia da Costa JM. 2014. Effect of anacardic acid on oxidative and color stability of spray dried egg yolk. lwt Food Sci Technol. [consultado 2015 oct 2];55(2):466-471. https://doi.org/10.1016/j.lwt.2013.10.006 Hernández G. 2010. Desarrollo de un producto de uchuva(Physalis peruviana L.) en polvo secado por atomización adicionado con vitamina C, ácido fólico, hierro y fibra soluble [tesis de maestría]. [Medellín]: Universidad Nacional de Colombia. Jesse FC. 2000. Vitaminas. En: Fennema OR, director. Química de los alimentos. 2.ª ed. Zaragosa (España): Acribia. Jiménez-Aguilar DM, Ortega-Regules AE, Lozada-Ramírez JD, Pérez-Pérez MCI, Vernon-Carter EJ, Welti-Chanes J. 2011. Color and chemical stability of spray-driedblueberry extract using mesquite gum as wall material. Food Comp Anal. [consultado 2015 sep 22];24(6):889-894. https://doi.org/10.1016/j.jfca.2011.04.012 Jiménez-Guzmán J, Gómez-Ruiz L, García-Garibay M. 2003. Efecto del tratamiento térmico de la leche sobre la actividad y aplicaciones tecnológicas de diversas enzimas. Inf Tecnol. 14(3):7-12. Liu F, Li R, Wang Y, Bi X, Liao X. 2014a. Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: changes in microorganisms, acid invertase,5- hydroxymethylfurfural, sugars, viscosity, and cloud. Innov Food Sci Emerg Technol. [consultado 2015 jun 30];22:22-30. https://doi.org/10.1016/j.ifset.2013.11.014 Liu F, Wang Y, Li R, Bi X, Liao X. 2014b. Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Innov Food Sci Emerg Technol. [consultado 2015 may 25];21:35-43. https://doi.org/10.1016/j.ifset.2013.09.015 Meléndez-Martínez AJ, Vicario IM, Heredia FJ. 2004. Estabilidad de los pigmentos carotenoides en los alimentos. Arch Latinoam Nutr. 54(2):209-215. Mendoza-Corvis FA. 2015. Evaluación de las condiciones de secado por aspersión de un producto a base de lactosuero y pulpa de mango variedad Magdalena River (Mangifera indica) adicionado con Bifidobacterium bifidum [tesis de maestría]. [Montería, Colombia]: Universidad de Córdoba. https://doi.org/10.4067/S0717-75182016000200008 Mishra P, Mishra S, Mahanta CL. 2014. Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food Bioprod Process. [consultado 2015 sep 14];92(3):252-258. https://doi.org/10.1016/j.fbp.2013.08.003 Nisha P, Singhal RS, Pandit AB. 2004. A study on degradation kinetics of ascorbic acid in amla (Phyllanthus emblica L.) during cooking. Int J Food Sci Nutr. [consultado 2015 oct 02];55(5):415-422. https://doi.org/10.1080/09637480412331321823 Ordóñez-Santos LE, Ospina Portilla MA, Rodríguez Rodríguez DX. 2013. Cinética de degradación térmica de vitamina C en frutos de guayaba (Psidium guajava L.). Rev Lasallista Investig. 10(2):44-51. Ordóñez-Santos LE, Yoshioka-Tamayo LS. 2012. Cinética de degradación térmica de vitamina C en pulpa de mango (Mangifera indica L.). Vitae. 19(1):81-83. Peng Z, Li J, Guan Y, Zhao G. 2013. Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours. lwt - Food Sci Technol. [consultado 2015 jun ;51(1):348-355. https://doi.org/10.1016/j.lwt.2012.09.022 Pulido A, Beristain CI. 2010. Encapsulación de ácido ascórbico mediante secado por aspersión, utilizando quitosano como material de pared. Rev Mex Ing Quim. 9(2):189-195. Remini H, Mertz C, Belbahi A, Achir N, Dornier M, Madani K.2015. Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage. Food Chem. [consultado 2015 may 18];173:665-673. https://doi.org/10.1016/j.foodchem.2014.10.069 Ribeiro SMR, Schieber A. 2010. Bioactive compounds in mango (Mangifera indica L.). En: Ross R, Preedy V, editores. Bioactive foods in promoting health. London: Elsevier. https://doi.org/10.1016/B978-0-12-374628-3.00034-7 Ruiz D, Egea J, Tomás-Barberán FA, Gil MI. 2005. Carotenoids from new apricot (Prunus armeniaca L.) varieties and their relationship with flesh and skin color. J Agric Food Chem. [consultado 2015 jun 2];53(16):6368-6374. https://doi.org/10.1021/jf0480703 Sikorska-Wisniewska G, Szumera M. 2007. The role of food components in children's nutrition. En: Sikorski ZE, editores. Chemical and functional properties of food components. 3.ª ed. Florida, ee. uu.: Taylor y Francis Group. https://doi.org/10.1201/9781420009613.ch20 Torres B, Tiwari BK, Patras A, Cullen PJ, Brunton N, O'Donnell CP. 2011. Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage. Innov Food Sci Emerg. [consultado 2015 may ;12(2):93-97. https://doi.org/10.1016/j.ifset.2011.01.005 Uddin MS, Hawlader MN, Zhu HJ. 2001. Microencapsulation of ascorbic acid: effect of process variables on product characteristics. J Microencapsul. [consultado 2015 sep 20];18(2):199-209. https://doi.org/10.1080/02652040010000352 Wang H, Hu X, Chen F, Wu J, Zhang Z, Liao X, Wang Z.2006. Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage. Eur Food Res Technol. [consultado 2015 jun 2];223(2):282-289. https://doi.org/10.1007/s00217-005-0202-z Wibowo S, Grauwet T, Gedefa GB, Hendrickx M, Van Loey A. 2015a. Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach. Food Res Int. [consultado 2015 may 15];78: 396-409. https://doi.org/10.1016/j.foodres.2015.09.002 Wibowo S, Grauwet T, Gedefa GB, Hendrickx M, Van Loey A. 2015b. Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers. Food Res Int. [consultado 2015 jun 25];78:410-423. https://doi.org/10.1016/j.foodres.2015.09.001 Yahia EM, Contreras-Padilla M, Gonzalez-Aguilar G. 2001.Ascorbic acid content in relation to ascorbic acid oxidase activity and polyamine content in tomato and bell pepper fruits during development, maturation and senescence. LWT- Food Sci Technol. [consultado 2015 jun 10];34(7):452-457. https://doi.org/10.1006/fstl.2001.07900


Ficheros en el ítem

FicherosTamañoFormatoVer

No hay ficheros asociados a este ítem.

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem