Degradation kinetic of vitamin C (L-ascorbic acid) during simultaneous infrared dry-blanching and dehydration of apple slices with intermittent heating method

Document Type : Research Article

Authors

• Hassan Sabbaghi
• Aman Mohammad Ziaiifar
• Mahdi Kashani-Nejad

Department of Food Processing Engineering, Gorgan University of Agricultural Sciences & Natural Resources, Iran.

https://doi.org/10.22067/ifstrj.v14i5.69053

Abstract

Introduction: L-Ascorbic acid (vitamin C) is the most important vitamin in terms of nutrition. Ascorbic acid is a thermolabile (heat-sensitive) compound that can be degenerated aerobically or anaerobically. The degradation rates of ascorbic acid differ with the changes in environmental conditions such as temperature and water activity. It is ascertained that the other nutrients residing in a food can be preserved in case the Vitamin C content is preserved. Thus, the compound is considered as the nutritional quality index during the food processing. The simultaneous infrared dry-blanching and dehydration (SIRDBD) with intermittent heating method is a novel process in which the temperature is kept constant. Over-blanching causes product quality decline and nutrients, especially vitamins, deterioration. Therefore, the precise process conditions (time and temperature) are specified with the objective of preventing over-processing. To do so, such factors as access to the specific center temperature, access to a certain level of enzymatic inactivation and preservation of a given ratio of Vitamin C should be taken into account. This is subject to the biophysical properties of fruits and slices size and shape. The aim of this study was to determine the appropriate operating conditions for blanching step. For this purpose, the effect of irradiation temperature and thickness of the product on the destruction of polyphenol oxidase (enzymatic browning agent) and vitamin C were investigated.
Materials and methods: Apple slices (Golden Delicious variety) were prepared with thickness of 5, 9 and 13 mm and 20 mm in diameter. Irradiation was carried out at three constant temperatures of 70, 75, and 80 ° C. The central temperature of the product was recorded during processing. To evaluate the enzymatic activity of polyphenol oxidase (PPO) and its effect on the product color, apple slices were removed from the device in 2- minute intervals and the process was continued till the time no sign of color change stemming from catechol reagent addition was observable. Vitamin C content measurement was carried out with 30- minute intervals during drying till apple slice reaches constant weight. It was performed based on titration by the use of 2, 6-Dichlorophenol-Indophenol (DCPIP). To calculate the browning index (BI) due to PPO activity, image acquisition was made with the use of a flatbed scanner. The treated samples were placed on the scanner and then a black box was utilized so as to prevent the interferences of the peripheral lights and light reflections. The images featured a 300 dpi quality and were saved in TIFF-24 bit format. Color analysis of the obtained images was carried out in color spaces L*a*b* by the use of “color space convertor” pelagin in ImageJ software, version 1.6.0. Statistical analyses were carried out in SPSS software, version 19. To do so and in order to assess the time required time for the blanching, there was made use of completely randomized design (CRD) in factorial format (32) considering two factors, namely thickness (in three levels) and temperature (in three levels). The statistical analyses of the vitamin degradation kinetic constant (k), as well, were conducted based on randomized complete block design (RCBD) in the course of which the temperature and thickness were considered as the block and the treatment, respectively. Mean comparisons were undertaken based on Duncan test in a 95% confidence level (P

Keywords

• vitamin C
• Apple
• Blanching
• Infrared
• polyphenol oxidase

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