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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, Rui M. S.
dc.contributor.authorVieira, Margarida C.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2010-10-08T17:24:28Z
dc.date.available2010-10-08T17:24:28Z
dc.date.issued2008
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) treatmentswere, 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.citation"Innovative Food Science and Emerging Technologies" . ISSN 1466-8564. 9: 4 (2008) 483–488por
dc.identifier.doi10.1016/j.ifset.2007.10.005
dc.identifier.urihttp://hdl.handle.net/10400.14/2736
dc.language.isoengpor
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
person.familyNameCruz
person.familyNameVieira
person.familyNameSilva
person.givenNameRui
person.givenNameMargarida
person.givenNameCristina
person.identifier1123160
person.identifier1473674
person.identifier.ciencia-idAB11-B31E-1AF2
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-0839-1881
person.identifier.orcid0000-0003-2774-706X
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-1805-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id8522888800
person.identifier.scopus-author-id7202140775
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication0893af24-7342-4525-84e2-2486f54a04e8
relation.isAuthorOfPublication309a0970-cf9e-45aa-90a8-aa2f2ba96fc0
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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