The DOI matches its Crossref record; 25 of the 25 references it cites were found in a registry or an index.
Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration
Abstract
In the presence of oxygen, ascorbic acid (AA) is readily degraded to dehydroascorbic acid (DHA), which is prone to further degradation, hereby losing its vitamin C activity. In this study, the influence of different initial headspace O₂ concentrations on the oxidation of AA and the subsequent formation and breakdown of DHA was investigated in a model fruit juice. Kinetic rate constants for solely AA degradation were estimated using zero and first order kinetics, while first order irreversible and reversible consecutive models were used to describe the degradation kinetics of AA combined with the oxidative formation and irreversible breakdown of DHA. A linear relationship was found between the first order AA degradation constants and the initial headspace oxygen concentrations. Further, a similar relationship was found for a commercial fruit juice. In this way a tool is provided to predict the AA content in fruit juices at different stages during storage, knowing the residual headspace oxygen concentration after packaging, the O₂-permeability of the packaging material and the initial AA and DHA concentration.
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“A decrease in vitamin C of all samples was observed during the storage at 4°C due to the degradation by oxidation reaction which previously proposed (Bree et al., 2012).”
From Inactivation kinetic of selected pathogens of coconut water by dimethyl dicarbonate and microbial shelf life during cold storage (2021) · cites this paper as Bree et al., 2012
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Cites
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Validating and comparing predictive models
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Yildirim, S., Röcker, B., Pettersen, M. K., Nilsen‐Nygaard, J., Ayhan, Z., Rutkaitė, R., Radusin, T., Sumińska, P., Marcos, B., & Coma, V. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12322 · Cited by 1,019
Yin, X., Chen, K., Cheng, H., Chen, X., Feng, S., Song, Y., & Liang, L. (2022) · Antioxidants · doi:10.3390/antiox11010153 · Cited by 419
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Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix
Herbig, A.-L., & Renard, C. M. G. C. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.10.012 · Cited by 161
Wibowo, S., Grauwet, T., Santiago, J. S., Tomić, J., Vervoort, L., Hendrickx, M., & Loey, A. M. V. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.03.131 · Cited by 151
Metadata
- Authors
- Van Bree, I., Baetens, J. M., Samapundo, S., Devlieghere, F., Laleman, R., Vandekinderen, I., Noseda, B., Xhaferi, R., De Baets, B., & De Meulenaer, B.
- Affiliations
- Ghent University (BE)
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2012-09
- Volume
- 134
- Issue
- 1
- Pages
- 207-214
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2060414769
- Cited by
- 109
- References
- 25
- Citations by year
- 2026: 6 · 2025: 11 · 2024: 9 · 2023: 10 · 2022: 8 · 2021: 12 · 2020: 8 · 2019: 9 · 2018: 5 · 2017: 8 · 2016: 10 · 2015: 6 · 2014: 2 · 2013: 3 · 2012: 2
- FWCI
- 3.87
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Ghent University Academic Bibliography (Ghent University) (submittedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Vitamin C and Antioxidants Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Keywords
- ascorbic acid degradation, dehydroascorbic acid, vitamin C, fruit juice, oxidation kinetics, rate constants, first-order kinetics, juice storage
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