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RESEARCH PRODUCT

Pulsed Electric Field Processing Optimization of Ascorbic Acid in a Mango and Papaya Beverage Sweetened with Stevia Rebaudiana

A. FrígolaMaría J. EsteveJuana M. Carbonell-capellaMagdalena Buniowska

subject

biologyChemistryPasteurizationbiology.organism_classificationAscorbic acidStevialaw.inventionMatrix (chemical analysis)HorticultureStevia rebaudianalawElectric fieldFruit juiceFood scienceAfter treatment

description

During the processing of liquid foods, ascorbic acid may be altered, thus reducing beneficial health effects. For this reason, the degradation kinetics of ascorbic acid were determined in a fruit juice mixture (papaya and mango) sweetened with Stevia rebaudiana (SR) infusion after treatment by pulsed electric field (PEF) processing. The variable ranges were 20-40 kV/cm (electric field strength, E) during 100-360 μs (time treatment, t). The degradation equation was AA (mg/100 mL) = 26.842 - 0.101·E - 0.003·t- 10.371·%Stevia + 2.865·%Stevia2, demonstrating the use of PEF as an alternative to pasteurization treatments. However, results show the need to optimize treatment conditions whenever there is a change in the matrix (food) or some processing factor.

yearjournalcountryeditionlanguage
2016-01-01
https://doi.org/10.1007/978-981-287-817-5_31