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...

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Main Authors:	Mendoza Corvis, Fernando Alonso, Arteaga Márquez, Margarita Rosa, Pérez Sierra, Omar Andrés
Format:	article
Language:	Español
Published:	‎‎Corporación colombiana de investigación agropecuaria - AGROSAVIA 2019
Subjects:	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
Online Access:	http://revistacta.agrosavia.co/index.php/revista/article/view/563 http://hdl.handle.net/20.500.12324/35238

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institution	Corporación Colombiana de Investigación Agropecuaria
collection	Repositorio AGROSAVIA
language	Español
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
spellingShingle	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 Mendoza Corvis, Fernando Alonso Arteaga Márquez, Margarita Rosa Pérez Sierra, Omar Andrés Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein
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.
format	article
author	Mendoza Corvis, Fernando Alonso Arteaga Márquez, Margarita Rosa Pérez Sierra, Omar Andrés
author_facet	Mendoza Corvis, Fernando Alonso Arteaga Márquez, Margarita Rosa Pérez Sierra, Omar Andrés
author_sort	Mendoza Corvis, Fernando Alonso
title	Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein
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
publisher	‎‎Corporación colombiana de investigación agropecuaria - AGROSAVIA
publishDate	2019
url	http://revistacta.agrosavia.co/index.php/revista/article/view/563 http://hdl.handle.net/20.500.12324/35238
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spelling	RepoAGROSAVIA352382024-06-20T14:36:43Z 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 Mendoza Corvis, Fernando Alonso Arteaga Márquez, Margarita Rosa Pérez Sierra, Omar Andrés 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 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. 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. 2019-08-09T19:30:14Z 2019-08-09T19:30:14Z 2017 article Artículo científico http://purl.org/coar/resource_type/c_2df8fbb1 info:eu-repo/semantics/article https://purl.org/redcol/resource_type/ART http://purl.org/coar/version/c_970fb48d4fbd8a85 http://revistacta.agrosavia.co/index.php/revista/article/view/563 10.21930/rcta.vol18_num1_art:563 http://hdl.handle.net/20.500.12324/35238 reponame:Biblioteca Digital Agropecuaria de Colombia repourl:https://repository.agrosavia.co instname:Corporación colombiana de investigación agropecuaria AGROSAVIA spa http://revistacta.agrosavia.co/index.php/revista/article/view/563/441 Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ info:eu-repo/semantics/openAccess application/pdf application/pdf ‎‎Corporación colombiana de investigación agropecuaria - AGROSAVIA Revista 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 protein

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