Prediction of riboflavin and ascorbic acid concentrations in skimmed heat-treated milk using front-face fluorescence spectroscopy
| Autor: | Anna Zamora, Manuel Castillo, Ulises Alvarado, Jordi Saldo, Oscar Arango |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Arrhenius equation
Chromatography Chemistry Riboflavin digestive oral and skin physiology Tryptophan food and beverages Factorial experiment Ascorbic acid Fluorescence Heat treatment Fluorescence spectroscopy Maillard reaction symbols.namesake Milk symbols Front-face fluorescence spectroscopy Prediction Food Science |
| Zdroj: | Dipòsit Digital de Documents de la UAB Universitat Autònoma de Barcelona |
| Popis: | Altres ajuts: acords transformatius de la UAB The objective of this work was to obtain degradation kinetic models of riboflavin and ascorbic acid, and to evaluate the potential of front-face fluorescence (FFF) spectroscopy to predict their concentration in milk after thermal processing. A factorial design with three temperatures (70, 80 and 90 °C) and nine times (from 0 to 60 min) of heat treatment was used. Degradation kinetics of both vitamins were of first order. Predictive kinetic models using the Arrhenius equation had a variability coefficient of 2.26 and 3.64% for riboflavin and ascorbic acid, respectively. With fluorescent predictors such as tryptophan, Maillard compounds and riboflavin, prediction models with coefficients of variation smaller than 3.57% for riboflavin and ranging from 4.24 to 14.25% for ascorbic acid were obtained. In conclusion, FFF is a viable alternative to predict riboflavin and ascorbic acid content of milk which could allow in-line monitoring and control of thermal damage. |
| Databáze: | OpenAIRE |
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