Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.1/2717 |
Resumo: | The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order reaction kinetics adequately described the vitamin C losses during both blanching processes. The activation energies and the reaction rates at 87.5 °C for heat (H) and thermosonication (Ts) treatments were, respectively, EavitCH = 150.47 ± 42.81 kJ mol− 1 and EavitCTs = 136.20 ± 60.97 kJ mol− 1, and k87.5 °CvitCH = 0.75 ± 0.10 min− 1 and k87.5 °CvitCTs = 0.58 ± 0.11 min− 1. No significant differences (P > 0.05) were detected between both treatments. The thermosonication treatment was found to be a better blanching process, since it inactivates watercress peroxidase at less severe blanching conditions and consequently retains vitamin C content at higher levels. The present findings will help to optimise the blanching conditions for the production of a new and healthy frozen product, watercress, with heat and a new blanching process methodology. |
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Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kineticsWatercressHeat blanchingThermosonicationVitamin CKinetics modellingThe use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order reaction kinetics adequately described the vitamin C losses during both blanching processes. The activation energies and the reaction rates at 87.5 °C for heat (H) and thermosonication (Ts) treatments were, respectively, EavitCH = 150.47 ± 42.81 kJ mol− 1 and EavitCTs = 136.20 ± 60.97 kJ mol− 1, and k87.5 °CvitCH = 0.75 ± 0.10 min− 1 and k87.5 °CvitCTs = 0.58 ± 0.11 min− 1. No significant differences (P > 0.05) were detected between both treatments. The thermosonication treatment was found to be a better blanching process, since it inactivates watercress peroxidase at less severe blanching conditions and consequently retains vitamin C content at higher levels. The present findings will help to optimise the blanching conditions for the production of a new and healthy frozen product, watercress, with heat and a new blanching process methodology.ElsevierSapientiaCruz, R. M. S.Vieira, M. M. C.Silva, C. L. M.2013-06-12T13:42:45Z20082013-04-21T12:48:28Z2008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/2717engCruz, R. M. S.; Vieira, M. C.; Silva, C. L. M.Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics, Innovative Food Science and Emerging Technologies, 9 (4), 483-488, 2007.1466-8564AUT: RMC02331; MVI00201;http://dx.doi.org/10.1016/j.ifset.2007.10.005info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:13:44Zoai:sapientia.ualg.pt:10400.1/2717Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:56:29.180753Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics |
title |
Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics |
spellingShingle |
Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics Cruz, R. M. S. Watercress Heat blanching Thermosonication Vitamin C Kinetics modelling |
title_short |
Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics |
title_full |
Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics |
title_fullStr |
Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics |
title_full_unstemmed |
Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics |
title_sort |
Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics |
author |
Cruz, R. M. S. |
author_facet |
Cruz, R. M. S. Vieira, M. M. C. Silva, C. L. M. |
author_role |
author |
author2 |
Vieira, M. M. C. Silva, C. L. M. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Cruz, R. M. S. Vieira, M. M. C. Silva, C. L. M. |
dc.subject.por.fl_str_mv |
Watercress Heat blanching Thermosonication Vitamin C Kinetics modelling |
topic |
Watercress Heat blanching Thermosonication Vitamin C Kinetics modelling |
description |
The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order reaction kinetics adequately described the vitamin C losses during both blanching processes. The activation energies and the reaction rates at 87.5 °C for heat (H) and thermosonication (Ts) treatments were, respectively, EavitCH = 150.47 ± 42.81 kJ mol− 1 and EavitCTs = 136.20 ± 60.97 kJ mol− 1, and k87.5 °CvitCH = 0.75 ± 0.10 min− 1 and k87.5 °CvitCTs = 0.58 ± 0.11 min− 1. No significant differences (P > 0.05) were detected between both treatments. The thermosonication treatment was found to be a better blanching process, since it inactivates watercress peroxidase at less severe blanching conditions and consequently retains vitamin C content at higher levels. The present findings will help to optimise the blanching conditions for the production of a new and healthy frozen product, watercress, with heat and a new blanching process methodology. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008 2008-01-01T00:00:00Z 2013-06-12T13:42:45Z 2013-04-21T12:48:28Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.1/2717 |
url |
http://hdl.handle.net/10400.1/2717 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Cruz, R. M. S.; Vieira, M. C.; Silva, C. L. M.Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics, Innovative Food Science and Emerging Technologies, 9 (4), 483-488, 2007. 1466-8564 AUT: RMC02331; MVI00201; http://dx.doi.org/10.1016/j.ifset.2007.10.005 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799133172297891840 |