Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.)

被引：47

作者：

Fratianni, A. ^{[1
]}

Niro, S. ^{[1
]}

Messia, M. C. ^{[1
]}

Cinquanta, L. ^{[1
]}

Panfili, G. ^{[1
]}

Albanese, D. ^{[2
]}

Di Matteo, M. ^{[2
]}

机构：

[1] Univ Molise, Dipartimento Agr Ambiente & Alimenti, Via De Sanctis, I-86100 Campobasso, Italy

[2] Univ Salerno, Dipartimento Ingn Ind, Via Ponte Don Melillo, I-84084 Fisciano, SA, Italy

来源：

FOOD RESEARCH INTERNATIONAL | 2017年 / 99卷

关键词：

Apricot; Carotenoids; Color; Drying; Furosine; Kinetics; VALENCIA ORANGE JUICE; MICROWAVE HYDROLYSIS; DRYING KINETICS; BETA-CAROTENE; VEGETABLES; STORAGE; FRUITS; MARKERS; TOCOLS; COLOR;

D O I：

10.1016/j.foodres.2016.12.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and 70 degrees C. Degradation of carotenoids and color, expressed as total color difference (TCD), followed a first and zero order kinetic, respectively. The activation energy (Ea) for carotenoids degradation ranged from 73.7 kJ/mol for 13-cis-beta-carotene to 120.7 kJ/mol for lutein, being about 91 kJ/mol for all-trans-beta-carotene. Violaxanthin and anteraxanthin were the most susceptible to thermal treatment. The furosine evolution was fitted at zero order kinetic model. The Ea for furosine formation was found to be 83.3 kJ/mol and the Qio (temperature coefficient) varied from 1.59 to 4.14 at the temperature ranges 50-60 degrees C and 60-70 degrees C, respectively. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：862 / 867

页数：6

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