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Vitamin C stability in encapsulated green West Indian cherry juice and in encapsulated synthetic ascorbic acid
Author(s) -
Righetto Andréa Mara,
Netto Flavia Maria
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2469
Subject(s) - maltodextrin , ascorbic acid , gum arabic , vitamin c , browning , chemistry , food science , antioxidant , vitamin , degradation (telecommunications) , organic chemistry , biochemistry , spray drying , telecommunications , computer science
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. Copyright © 2006 Society of Chemical Industry