Degradation kinetics of vitamin E during ultrasound application and the adjustment in avocado purée by tocopherol acetate addition
| Autor: | Valéria Santos de Oliveira, Fabiano A.N. Fernandes, Sueli Rodrigues, Wesley Faria Gomes |
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| Rok vydání: | 2016 |
| Předmět: |
Degradation kinetics
business.industry Chemistry Vitamin E medicine.medical_treatment 010401 analytical chemistry Ultrasound food and beverages 04 agricultural and veterinary sciences 040401 food science 01 natural sciences 0104 chemical sciences 0404 agricultural biotechnology medicine Organic chemistry Tocopherol Food science business Food Science |
| Zdroj: | LWT - Food Science and Technology. 69:342-347 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2016.01.067 |
| Popis: | Degradation of vitamin E is a negative effect of ultrasound processing. In this study, we have evaluated the impact of ultrasonic power-density and temperature on the kinetics of vitamin E degradation in avocado puree, which is a good source of vitamin E. Ultrasonic power-densities ranging from 55 to 5000 W/L were tested at two temperatures: 23 (ambient) and 40 °C. Reductions in vitamin E content up to 79% were observed in avocado puree. Experiments under the same conditions showed that tocopherol acetate was unaffected by ultrasonic processing, thus avocado puree was supplemented with tocopherol acetate to maintain the total vitamin E content as the untreated puree. The addition of tocopherol acetate was successful in controlling the vitamin E content during ultrasound processing. The findings of this work show how to overcome the limitations of ultrasound processing by the industry and how to provide customers with a more nutritious product. |
| Databáze: | OpenAIRE |
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