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Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries

AutorGamboa-Santos, Juliana ; Megías-Pérez, Roberto ; Soria, Ana C. ; Olano, Agustín ; Montilla, Antonia ; Villamiel, Mar
Fecha de publicación2014
EditorElsevier
CitaciónFood Chemistry 153: 164-170 (2014)
ResumenIn this paper, a study on the usefulness of the determination of vitamin C together with indicators of the initial steps of Maillard reaction (2-furoylmethyl amino acids, 2-FM-AA) during the convective drying of strawberries has been carried out for the first time, paying special attention to the kinetics of degradation and formation, respectively, of both parameters. Formation of 2-FM-AA of Lys, Arg and GABA and vitamin C loss increased with time and temperature following, respectively, a zero and first-order kinetics. As supported by its lower activation energy, 2-FM-GABA (55.9 kJ/mol) and 2-FM-Lys + 2-FM-Arg (58.2 kJ/mol) were shown to be slightly more sensitive indicators than vitamin C (82.1 kJ/mol). The obtained results, together with a complementary study on the rehydration ability and sensorial attributes of samples, pointed out the suitability of the convective drying system to obtain dried strawberries of high nutritive quality and bioactivity and good consumer acceptance. © 2013 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/92315
DOI10.1016/j.foodchem.2013.12.004
Identificadoresdoi: 10.1016/j.foodchem.2013.12.004
issn: 0308-8146
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