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Effect of Trace Mineral Fortification on the Storage Stability of Ascorbic Acid in a Dehydrated Model Food System
Author(s) -
DENNISON D. B.,
KIRK J. R.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb07647.x
Subject(s) - ascorbic acid , chemistry , catalysis , zinc , adsorption , copper , inorganic chemistry , metal , metal ions in aqueous solution , degradation (telecommunications) , transition metal , biochemistry , food science , organic chemistry , telecommunications , computer science
The catalytic influence of the transition metals, iron, copper and zinc, on the storage stability of ascorbic acid in a dehydrated model food system was studied as a function of water activity (a w ). No catalysis by the added metals was observed at 0.10 and 0.40 a w . This is interpreted as a lack of metal ion mobility and/or insolubility at low a w , thus hindering the participation of the metals as catalysts. At 0.65 a w , which is in the capillary region on the adsorption isotherm, a 2–4 fold increase in the rate of ascorbic acid destruction was observed in the presence of the trace minerals. The increased rate of ascorbic acid degradation at a w 0.65 is believed to be the result of greater mobility of metal ions.