Kinetics of freshly squeezed orange juice quality changes during ozone processing.
Identifieur interne : 002035 ( Main/Exploration ); précédent : 002034; suivant : 002036Kinetics of freshly squeezed orange juice quality changes during ozone processing.
Auteurs : Brijesh K. Tiwari [Irlande (pays)] ; Kasiviswanathan Muthukumarappan ; Colm P. O'Donnell ; P J CullenSource :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2008.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Ascorbic Acid.
- chemical , chemistry : Ascorbic Acid.
- analysis : Beverages.
- chemistry : Citrus sinensis, Fruit.
- methods : Food Handling.
- Hydrogen-Ion Concentration, Kinetics, Maillard Reaction, Ozone, Quality Control.
Abstract
Freshly squeezed orange juice samples were ozonated with control variables of gas flow rate (0-0.25 L min (-1)), ozone concentration (0.6-10.0%w/w), and treatment time (0-10 min). Effects of ozone processing variables on orange juice quality parameters of pH, degrees Brix, titratable acidity (TA), cloud value, nonenzymatic browning (NEB), color values ( L*, a*, and b*), and ascorbic acid content were determined. No significant changes in pH, degrees Brix, TA, cloud value, and NEB ( p < 0.05) were found. L*, a*, and b* color values were significantly affected by gas flow rate, ozone concentration, and treatment time. The changes in lightness ( L*) values and total color difference (TCD) values were fitted well to zero-order kinetics, whereas a*, b*, and ascorbic acid degradation followed first-order kinetics. The rate constants for a*, b*, and TCD were linearly correlated with ozone concentration ( R (2) = 0.88-0.99), whereas the rate constants for L* and ascorbic acid were exponentially correlated ( R (2) = 0.94-0.98).
DOI: 10.1021/jf800515e
PubMed: 18624412
Affiliations:
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Le document en format XML
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Tiwari</name><affiliation wicri:level="1"><nlm:affiliation>Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.</nlm:affiliation><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4</wicri:regionArea><wicri:noRegion>Dublin 4</wicri:noRegion></affiliation></author><author><name sortKey="Muthukumarappan, Kasiviswanathan" sort="Muthukumarappan, Kasiviswanathan" uniqKey="Muthukumarappan K" first="Kasiviswanathan" last="Muthukumarappan">Kasiviswanathan Muthukumarappan</name></author><author><name sortKey="O Donnell, Colm P" sort="O Donnell, Colm P" uniqKey="O Donnell C" first="Colm P" last="O'Donnell">Colm P. O'Donnell</name></author><author><name sortKey="Cullen, P J" sort="Cullen, P J" uniqKey="Cullen P" first="P J" last="Cullen">P J Cullen</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2008">2008</date><idno type="RBID">pubmed:18624412</idno><idno type="pmid">18624412</idno><idno type="doi">10.1021/jf800515e</idno><idno type="wicri:Area/PubMed/Corpus">000A29</idno><idno type="wicri:Area/PubMed/Curation">000A29</idno><idno type="wicri:Area/PubMed/Checkpoint">000A29</idno><idno type="wicri:Area/Ncbi/Merge">000861</idno><idno type="wicri:Area/Ncbi/Curation">000861</idno><idno type="wicri:Area/Ncbi/Checkpoint">000861</idno><idno type="wicri:Area/Main/Merge">002092</idno><idno type="wicri:Area/Main/Curation">002035</idno><idno type="wicri:Area/Main/Exploration">002035</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Kinetics of freshly squeezed orange juice quality changes during ozone processing.</title><author><name sortKey="Tiwari, Brijesh K" sort="Tiwari, Brijesh K" uniqKey="Tiwari B" first="Brijesh K" last="Tiwari">Brijesh K. Tiwari</name><affiliation wicri:level="1"><nlm:affiliation>Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.</nlm:affiliation><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4</wicri:regionArea><wicri:noRegion>Dublin 4</wicri:noRegion></affiliation></author><author><name sortKey="Muthukumarappan, Kasiviswanathan" sort="Muthukumarappan, Kasiviswanathan" uniqKey="Muthukumarappan K" first="Kasiviswanathan" last="Muthukumarappan">Kasiviswanathan Muthukumarappan</name></author><author><name sortKey="O Donnell, Colm P" sort="O Donnell, Colm P" uniqKey="O Donnell C" first="Colm P" last="O'Donnell">Colm P. O'Donnell</name></author><author><name sortKey="Cullen, P J" sort="Cullen, P J" uniqKey="Cullen P" first="P J" last="Cullen">P J Cullen</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="eISSN">1520-5118</idno><imprint><date when="2008" type="published">2008</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Ascorbic Acid (analysis)</term><term>Ascorbic Acid (chemistry)</term><term>Beverages (analysis)</term><term>Citrus sinensis (chemistry)</term><term>Food Handling (methods)</term><term>Fruit (chemistry)</term><term>Hydrogen-Ion Concentration</term><term>Kinetics</term><term>Maillard Reaction</term><term>Ozone</term><term>Quality Control</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Ascorbic Acid</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Ascorbic Acid</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Hydrogen-Ion Concentration</term><term>Kinetics</term><term>Maillard Reaction</term><term>Ozone</term><term>Quality Control</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Freshly squeezed orange juice samples were ozonated with control variables of gas flow rate (0-0.25 L min (-1)), ozone concentration (0.6-10.0%w/w), and treatment time (0-10 min). Effects of ozone processing variables on orange juice quality parameters of pH, degrees Brix, titratable acidity (TA), cloud value, nonenzymatic browning (NEB), color values ( L*, a*, and b*), and ascorbic acid content were determined. No significant changes in pH, degrees Brix, TA, cloud value, and NEB ( p < 0.05) were found. L*, a*, and b* color values were significantly affected by gas flow rate, ozone concentration, and treatment time. The changes in lightness ( L*) values and total color difference (TCD) values were fitted well to zero-order kinetics, whereas a*, b*, and ascorbic acid degradation followed first-order kinetics. The rate constants for a*, b*, and TCD were linearly correlated with ozone concentration ( R (2) = 0.88-0.99), whereas the rate constants for L* and ascorbic acid were exponentially correlated ( R (2) = 0.94-0.98).</div></front></TEI><affiliations><list><country><li>Irlande (pays)</li></country></list><tree><noCountry><name sortKey="Cullen, P J" sort="Cullen, P J" uniqKey="Cullen P" first="P J" last="Cullen">P J Cullen</name><name sortKey="Muthukumarappan, Kasiviswanathan" sort="Muthukumarappan, Kasiviswanathan" uniqKey="Muthukumarappan K" first="Kasiviswanathan" last="Muthukumarappan">Kasiviswanathan Muthukumarappan</name><name sortKey="O Donnell, Colm P" sort="O Donnell, Colm P" uniqKey="O Donnell C" first="Colm P" last="O'Donnell">Colm P. O'Donnell</name></noCountry><country name="Irlande (pays)"><noRegion><name sortKey="Tiwari, Brijesh K" sort="Tiwari, Brijesh K" uniqKey="Tiwari B" first="Brijesh K" last="Tiwari">Brijesh K. 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