Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics

Detalhes bibliográficos
Autor(a) principal: Cruz, R. M. S.
Data de Publicação: 2008
Outros Autores: Vieira, M. M. C., Silva, C. L. M.
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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spelling 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
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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
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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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