Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein
This study aimed to determine the kinetics of vitamin C degradation in a product made from mango pulp (Mangifera indica L.) and whey protein powder, in order to determine the effect of temperature on its conservation and further evaluate the behavior of the L*, a*, b* and the total color difference...
- Autores:
-
Mendoza Corvis, Fernando Alonso
Arteaga Márquez, Margarita Rosa
Pérez Sierra, Omar Andrés
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2017
- Institución:
- Agrosavia
- Repositorio:
- Agrosavia
- Idioma:
- spa
- OAI Identifier:
- oai:repository.agrosavia.co:20.500.12324/35238
- Acceso en línea:
- http://revistacta.agrosavia.co/index.php/revista/article/view/563
http://hdl.handle.net/20.500.12324/35238
- Palabra clave:
- Mangífera índica
Secado
Cinética
Calidad de los alimentos
Frutales
http://aims.fao.org/aos/agrovoc/c_4575
http://aims.fao.org/aos/agrovoc/c_2402
http://aims.fao.org/aos/agrovoc/c_6ede19b4
http://aims.fao.org/aos/agrovoc/c_10965
- Rights
- License
- Attribution-NonCommercial-ShareAlike 4.0 International
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Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein Degradación de la vitamina C en un producto de mango (Mangifera indica L.) y lactosuero Degradação da vitamina C em um produto de manga (Mangifera indica L.) e lactisoro |
| title |
Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein |
| spellingShingle |
Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein Mangífera índica Secado Cinética Calidad de los alimentos Frutales http://aims.fao.org/aos/agrovoc/c_4575 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6ede19b4 http://aims.fao.org/aos/agrovoc/c_10965 |
| title_short |
Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein |
| title_full |
Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein |
| title_fullStr |
Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein |
| title_full_unstemmed |
Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein |
| title_sort |
Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein |
| dc.creator.fl_str_mv |
Mendoza Corvis, Fernando Alonso Arteaga Márquez, Margarita Rosa Pérez Sierra, Omar Andrés |
| dc.contributor.author.none.fl_str_mv |
Mendoza Corvis, Fernando Alonso Arteaga Márquez, Margarita Rosa Pérez Sierra, Omar Andrés |
| dc.subject.agrovoc.spa.fl_str_mv |
Mangífera índica Secado Cinética Calidad de los alimentos |
| topic |
Mangífera índica Secado Cinética Calidad de los alimentos Frutales http://aims.fao.org/aos/agrovoc/c_4575 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6ede19b4 http://aims.fao.org/aos/agrovoc/c_10965 |
| dc.subject.red.spa.fl_str_mv |
Frutales |
| dc.subject.agrovocuri.none.fl_str_mv |
http://aims.fao.org/aos/agrovoc/c_4575 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6ede19b4 http://aims.fao.org/aos/agrovoc/c_10965 |
| description |
This study aimed to determine the kinetics of vitamin C degradation in a product made from mango pulp (Mangifera indica L.) and whey protein powder, in order to determine the effect of temperature on its conservation and further evaluate the behavior of the L*, a*, b* and the total color difference (ΔE) in the powder product. Vitamin C was determined by the aoac 967.21/90 method using 2,6-dichlorophenol indophenol, and the color was quantified with a HunterLab Color Flex EZ colorimeter. Vitamin C showed greater stability in the powder product stored at 4 °C with a concentration at the end of the eighth sampling week of 13.94 ± 1.2 mg/10 0 g-1 sample and showing a first order degradation kinetics with k1 values of 0.014 and 0.041 mg/100 g/week at temperatures of 4 °C and 28 °C, respec-tively. The greatest variations in color occurred in samples stored at 28 °C, indicating the influence of the temperature change on the product compo-nents. In addition, L*, a* and b* parameters were less affected under storage temperature of 4 °C, and their values correspond to a second degree polynomial. |
| publishDate |
2017 |
| dc.date.issued.none.fl_str_mv |
2017 |
| dc.date.accessioned.none.fl_str_mv |
2019-08-09T19:30:14Z |
| dc.date.available.none.fl_str_mv |
2019-08-09T19:30:14Z |
| dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_6501 |
| dc.type.localeng.eng.fl_str_mv |
article |
| dc.type.local.spa.fl_str_mv |
Artículo científico |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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https://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.identifier.none.fl_str_mv |
http://revistacta.agrosavia.co/index.php/revista/article/view/563 10.21930/rcta.vol18_num1_art:563 |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/20.500.12324/35238 |
| dc.identifier.reponame.spa.fl_str_mv |
reponame:Biblioteca Digital Agropecuaria de Colombia |
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repourl:https://repository.agrosavia.co |
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instname:Corporación colombiana de investigación agropecuaria AGROSAVIA |
| url |
http://revistacta.agrosavia.co/index.php/revista/article/view/563 http://hdl.handle.net/20.500.12324/35238 |
| identifier_str_mv |
10.21930/rcta.vol18_num1_art:563 reponame:Biblioteca Digital Agropecuaria de Colombia repourl:https://repository.agrosavia.co instname:Corporación colombiana de investigación agropecuaria AGROSAVIA |
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spa |
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spa |
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http://revistacta.agrosavia.co/index.php/revista/article/view/563/441 |
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Attribution-NonCommercial-ShareAlike 4.0 International |
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http://creativecommons.org/licenses/by-nc-sa/4.0/ |
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Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ http://purl.org/coar/access_right/c_abf2 |
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application/pdf |
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Corporación colombiana de investigación agropecuaria - AGROSAVIA |
| dc.source.spa.fl_str_mv |
Revista Ciencia y Tecnología Agropecuaria; Vol 18, Núm 1 (2017); Ciencia y tecnología agropecuaria; p.125-137. |
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Agrosavia |
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Mendoza Corvis, Fernando Alonso532f233e-70b7-4824-901c-2c739f014c2eArteaga Márquez, Margarita Rosa769e7562-7327-414d-bd4a-b94921475f35600Pérez Sierra, Omar Andrés252b8440-1913-451c-9f40-b4a7757636662019-08-09T19:30:14Z2019-08-09T19:30:14Z2017http://revistacta.agrosavia.co/index.php/revista/article/view/56310.21930/rcta.vol18_num1_art:563http://hdl.handle.net/20.500.12324/35238reponame:Biblioteca Digital Agropecuaria de Colombiarepourl:https://repository.agrosavia.coinstname:Corporación colombiana de investigación agropecuaria AGROSAVIAThis study aimed to determine the kinetics of vitamin C degradation in a product made from mango pulp (Mangifera indica L.) and whey protein powder, in order to determine the effect of temperature on its conservation and further evaluate the behavior of the L*, a*, b* and the total color difference (ΔE) in the powder product. Vitamin C was determined by the aoac 967.21/90 method using 2,6-dichlorophenol indophenol, and the color was quantified with a HunterLab Color Flex EZ colorimeter. Vitamin C showed greater stability in the powder product stored at 4 °C with a concentration at the end of the eighth sampling week of 13.94 ± 1.2 mg/10 0 g-1 sample and showing a first order degradation kinetics with k1 values of 0.014 and 0.041 mg/100 g/week at temperatures of 4 °C and 28 °C, respec-tively. The greatest variations in color occurred in samples stored at 28 °C, indicating the influence of the temperature change on the product compo-nents. In addition, L*, a* and b* parameters were less affected under storage temperature of 4 °C, and their values correspond to a second degree polynomial.Esta investigación buscó determinar la cinética de degradación de la vitamina C en un producto en polvo elaborado a base de pulpa de mango (Mangifera indica L. var. Hilacha) y lactosuero, con el fin de conocer el efecto de la temperatura en su conservación y además evaluar el comportamiento de los parámetros L*, a*, b* y la diferencia total del color (ΔE) en el producto. La vitamina C se determinó mediante el método aoac 967.21/90, con 2,6-diclorofenol indofenol; mientras que el color se cuantificó con un colorímetro Color Flex EZ marca HunterLab. La vitamina C exhibió mayor estabilidad en el producto en polvo almacenado a una temperatura de 4 °C, con una concentración (al término de la octava semana de muestreo) de 13,94 ± 1,2 mg/100 g por muestra, presentando una cinética de degradación de primer orden con valores de k1 de 0,014 y 0,041 mg/100 g/por semana para las temperaturas de 4 °C y 28 °C, respectivamente. Las mayores variaciones en el color se dieron en las muestras almacenadas a 28 °C, lo cual indica la influencia de la temperatura en el cambio de los componentes del producto. Los parámetros L*, a* y b* se vieron menos afectados a la temperatura de conservación de 4 °C y sus valores se ajustaron a un polinomio de segundo orden.Esta pesquisa procurou determinar a cinética de degradação da vitamina C em um produto em pó elaborado a base de polpa de manga (Mangifera indica L. var. Hilacha) e lactisoro, com o fim de conhecer o efeito da temperatura na sua conservação e ademais avaliar o comportamento dos parâmetros L*, a*, b* e a diferença total da cor (ΔE) no produto. A vitamina C determinou-se mediante o método aoac 967.21/90, com 2,6-diclorofenol indofe-nol; enquanto que a cor se quantificou com um colorímetro cor Flex EZ marca HunterLab. A vitamina C exibiu maior estabilidade no produto em pó armazenado a uma temperatura de 4 °C, com uma concentração (ao término da oitava semana de amostragem) de 13,94 ± 1,2 mg/100 g por amostra, presentando uma cinética de degra-dação de primeira ordem com valores de k1de 0,014 e 0,041 mg/100 g/por semana para as temperaturas de 4 °C e 28 °C, respectivamente. As maiores variações na cor deram-se nas amostras armazenadas a 28 °C, o qual indica a influência da temperatura na mudança dos componentes do produto. Os parâmetros L*, a* e b* viram-se menos afetados à temperatura de conservação de 4 °C e os seus valores se ajustaram a um polinômio de segunda ordem.Mango-Mangifera indica L.application/pdfspaCorporación colombiana de investigación agropecuaria - AGROSAVIAhttp://revistacta.agrosavia.co/index.php/revista/article/view/563/441Attribution-NonCommercial-ShareAlike 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-sa/4.0/http://purl.org/coar/access_right/c_abf2Revista Ciencia y Tecnología Agropecuaria; Vol 18, Núm 1 (2017); Ciencia y tecnología agropecuaria; p.125-137.Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey proteinDegradación de la vitamina C en un producto de mango (Mangifera indica L.) y lactosueroDegradação da vitamina C em um produto de manga (Mangifera indica L.) e lactisoroMangífera índicaSecadoCinéticaCalidad de los alimentosFrutaleshttp://aims.fao.org/aos/agrovoc/c_4575http://aims.fao.org/aos/agrovoc/c_2402http://aims.fao.org/aos/agrovoc/c_6ede19b4http://aims.fao.org/aos/agrovoc/c_10965articleArtículo científicohttp://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articlehttps://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85THUMBNAILVer_Documento_35238.pdf.jpgVer_Documento_35238.pdf.jpgIM Thumbnailimage/jpeg9693https://repository.agrosavia.co/bitstream/20.500.12324/35238/2/Ver_Documento_35238.pdf.jpg4aea4f5a4405f9272132e60f8dc163e2MD52open accessORIGINALVer_Documento_35238.pdfVer_Documento_35238.pdfapplication/pdf219691https://repository.agrosavia.co/bitstream/20.500.12324/35238/1/Ver_Documento_35238.pdf3704cdeaccea389bdb6db67751e5de8fMD51open access20.500.12324/35238oai:repository.agrosavia.co:20.500.12324/352382024-06-20 09:36:43.353open accessAgrosavia - Corporación colombiana de investigación agropecuariabac@agrosavia.co |