Vitamin C stability in encapsulated green West Indian cherry juice and in encapsulated synthetic ascorbic acid

• Published in: Journal of the science of food and agriculture Vol. 86; no. 8; pp. 1202 - 1208
• Main Authors: Righetto, A.M, Netto, F.M
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.06.2006; Wiley; John Wiley and Sons, Limited
• Subjects: acerola; antioxidant activity; antioxidants; ascorbic acid; Biological and medical sciences; degradation; degradation kinetics; encapsulation; food analysis; Food industries; food nutrient losses; Food preservation; food quality; Food science; food storage; Fruit and vegetable industries; Fruit juices; Fundamental and applied biological sciences. Psychology; gum arabic; imitation foods; Kinetics; Maillard reaction; Malpighia; Malpighia emarginata; maltodextrins; nonenzymatic browning; nutritive value; protective effect; reaction kinetics; storage; storage quality; storage temperature; Vitamin C; vitamin content; Encapsulation; Ascorbic acid; Stability; Fruit; Cherry; acerola; Vitamin; degradation kinetics; storage; Degradation; Browning; Warehousing; Quality; Food preservation; Kinetics; Green; nonenzymatic browning
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.2469

Kinetic studies on the degradation of vitamin C and nonenzymatic browning of green West Indian cherry juice and synthetic ascorbic acid, encapsulated in maltodextrin DE20 and a mixture of this with gum arabic, were carried out at different temperatures (15, 25, 35 and 45 °C). Vitamin C degradation followed the first-order and nonenzymatic browning a zero-order kinetic model. At higher storage temperatures the formulation containing a mixture of maltodextrin and gum arabic (3:1) was the most effective for vitamin C protection. An increase in storage temperature showed a greater impact on the degradation of synthetic vitamin C than on that of the green West Indian cherry juice. These differences could be due to the presence of phenolic compounds with antioxidant activity, protecting the vitamin C.