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Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics

2008Journal article Open Access
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dc.contributor.authorCruz, R. M. S.
dc.contributor.authorVieira, M. M. C.
dc.contributor.authorSilva, C. L. M.
dc.date.accessioned2013-06-12T13:42:45Z
dc.date.available2013-06-12T13:42:45Z
dc.date.issued2008
dc.date.updated2013-04-21T12:48:28Z
dc.description.abstractThe use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order reaction kinetics adequately described the vitamin C losses during both blanching processes. The activation energies and the reaction rates at 87.5 °C for heat (H) and thermosonication (Ts) treatments were, respectively, EavitCH = 150.47 ± 42.81 kJ mol− 1 and EavitCTs = 136.20 ± 60.97 kJ mol− 1, and k87.5 °CvitCH = 0.75 ± 0.10 min− 1 and k87.5 °CvitCTs = 0.58 ± 0.11 min− 1. No significant differences (P > 0.05) were detected between both treatments. The thermosonication treatment was found to be a better blanching process, since it inactivates watercress peroxidase at less severe blanching conditions and consequently retains vitamin C content at higher levels. The present findings will help to optimise the blanching conditions for the production of a new and healthy frozen product, watercress, with heat and a new blanching process methodology.por
dc.identifier.citationCruz, R. M. S.; Vieira, M. C.; Silva, C. L. M.Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics, Innovative Food Science and Emerging Technologies, 9 (4), 483-488, 2007.por
dc.identifier.doihttp://dx.doi.org/10.1016/j.ifset.2007.10.005
dc.identifier.issn1466-8564
dc.identifier.otherAUT: RMC02331; MVI00201;
dc.identifier.urihttp://hdl.handle.net/10400.1/2717
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectWatercresspor
dc.subjectHeat blanchingpor
dc.subjectThermosonicationpor
dc.subjectVitamin Cpor
dc.subjectKinetics modellingpor
dc.titleEffect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kineticspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage488por
oaire.citation.issue4por
oaire.citation.startPage483por
oaire.citation.titleInnovative Food Science & Emerging Technologiespor
oaire.citation.volume9por
person.familyNameVieira
person.givenNameMargarida
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.orcid0000-0003-2774-706X
person.identifier.ridE-1805-2012
person.identifier.scopus-author-id7202140775
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication338c2b9c-fbe6-4fc1-af2d-8152a6560119
relation.isAuthorOfPublication.latestForDiscovery338c2b9c-fbe6-4fc1-af2d-8152a6560119

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