TY - JOUR
T1 - Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures
AU - Rahman, Mohammad Shafiur
AU - Al-Rizeiqi, Mohamed Hamed
AU - Guizani, Nejib
AU - Al-Ruzaiqi, Mohammed Salom
AU - Al-Aamri, Abeer Hamed
AU - Zainab, Sumaiya
N1 - Publisher Copyright:
© 2013, Association of Food Scientists & Technologists (India).
PY - 2015/3
Y1 - 2015/3
N2 - The objective of this study was to determine vitamin C stability in fresh and freeze-dried capsicum during storage at different temperatures. Fresh capsicum stored at 20 °C showed an initial decrease in vitamin C with a minimum peak after 2 days and then increased to a maximum peak after 13 days followed by a gradual decay. In general a gradual decrease of vitamin C was observed in the cases of fresh (i.e. stored at 5, −20, −40 °C) and freeze-dried capsicum stored at all temperatures (i.e. 60 to −40 °C). The degradation kinetics of vitamin C was modeled by zero and first order reaction and rate constants were estimated. The rate constant increased with the increase in storage temperature, while it was decreased with the decrease of moisture content. At storage temperature 5 °C, first order rate constants were observed as 7.1 × 10−2, 7.7 × 10−2, and 4.3 × 10−3 day−1 in the cases of samples containing moisture contents 94, 15 and 5 g/100 g sample, respectively.
AB - The objective of this study was to determine vitamin C stability in fresh and freeze-dried capsicum during storage at different temperatures. Fresh capsicum stored at 20 °C showed an initial decrease in vitamin C with a minimum peak after 2 days and then increased to a maximum peak after 13 days followed by a gradual decay. In general a gradual decrease of vitamin C was observed in the cases of fresh (i.e. stored at 5, −20, −40 °C) and freeze-dried capsicum stored at all temperatures (i.e. 60 to −40 °C). The degradation kinetics of vitamin C was modeled by zero and first order reaction and rate constants were estimated. The rate constant increased with the increase in storage temperature, while it was decreased with the decrease of moisture content. At storage temperature 5 °C, first order rate constants were observed as 7.1 × 10−2, 7.7 × 10−2, and 4.3 × 10−3 day−1 in the cases of samples containing moisture contents 94, 15 and 5 g/100 g sample, respectively.
KW - Ascorbic acid
KW - Capsicum
KW - Drying
KW - Food stability
KW - Vitamin C
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U2 - 10.1007/s13197-013-1173-x
DO - 10.1007/s13197-013-1173-x
M3 - Article
C2 - 25745242
AN - SCOPUS:84924025713
SN - 0022-1155
VL - 52
SP - 1691
EP - 1697
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 3
ER -