Thermal processing of raspberry pulp: Effect on the color and bioactive compounds

Autores
Badin, Emiliano Emanuel; Rossi, Yanina Estefanía; Montenegro, Mariana Angélica; Ibarz, A.; Ribotta, Pablo Daniel; Lespinard, Alejandro Rafael
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of heating on color degradation and the bioactive compounds, such as total monomeric anthocyanins (TMA), L-ascorbic acid (AA) and total polyphenols (TP), of raspberry pulp were investigated at 70, 80, 90 and 100 °C for 2 h. The changes in a* (redness-greenness), chroma (C*) and browning index (BI) color parameters followed a first-order reaction with activation energies of 39.39, 35.60 and 51.17 kJ mol−1, respectively. The degradation of TMA and AA also followed first order kinetics while TP did not show significant variations with thermal treatment. The activation energies of the TMA and AA changes were 28.36 and 29.47 kJ mol−1, respectively. In addition, the activation energies revealed that BI was the most sensitive parameter towards temperature changes, while the reaction rate constants (k) showed that AA had the highest degradation rate in comparison with the other parameters studied. The degradation of TMA showed a strong positive correlation with a*. The results obtained in this study may be useful to food processors for designing and optimizing thermal treatment conditions in order to obtain high quality raspberry pulp products.
Fil: Badin, Emiliano Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
Fil: Rossi, Yanina Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
Fil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
Fil: Ibarz, A.. Universidad de Lleida; España
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Lespinard, Alejandro Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
Materia
ANTOCYANINS
ASCORBIC ACID
COLOR
POLYPHENOLS
RASPBERRY PULP
THERMAL DEGRADATION KINECTIC
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/131245
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/131245
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Thermal processing of raspberry pulp: Effect on the color and bioactive compoundsBadin, Emiliano EmanuelRossi, Yanina EstefaníaMontenegro, Mariana AngélicaIbarz, A.Ribotta, Pablo DanielLespinard, Alejandro RafaelANTOCYANINSASCORBIC ACIDCOLORPOLYPHENOLSRASPBERRY PULPTHERMAL DEGRADATION KINECTIChttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of heating on color degradation and the bioactive compounds, such as total monomeric anthocyanins (TMA), L-ascorbic acid (AA) and total polyphenols (TP), of raspberry pulp were investigated at 70, 80, 90 and 100 °C for 2 h. The changes in a* (redness-greenness), chroma (C*) and browning index (BI) color parameters followed a first-order reaction with activation energies of 39.39, 35.60 and 51.17 kJ mol−1, respectively. The degradation of TMA and AA also followed first order kinetics while TP did not show significant variations with thermal treatment. The activation energies of the TMA and AA changes were 28.36 and 29.47 kJ mol−1, respectively. In addition, the activation energies revealed that BI was the most sensitive parameter towards temperature changes, while the reaction rate constants (k) showed that AA had the highest degradation rate in comparison with the other parameters studied. The degradation of TMA showed a strong positive correlation with a*. The results obtained in this study may be useful to food processors for designing and optimizing thermal treatment conditions in order to obtain high quality raspberry pulp products.Fil: Badin, Emiliano Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Rossi, Yanina Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Ibarz, A.. Universidad de Lleida; EspañaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Lespinard, Alejandro Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaInstitution of Chemical Engineers2020-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/131245Badin, Emiliano Emanuel; Rossi, Yanina Estefanía; Montenegro, Mariana Angélica; Ibarz, A.; Ribotta, Pablo Daniel; et al.; Thermal processing of raspberry pulp: Effect on the color and bioactive compounds; Institution of Chemical Engineers; Food and Bioproducts Processing; 124; 11-2020; 469-4770960-3085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2020.08.016info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0960308520305095info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:38:18Zoai:ri.conicet.gov.ar:11336/131245instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-12 09:38:18.801CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Thermal processing of raspberry pulp: Effect on the color and bioactive compounds
title Thermal processing of raspberry pulp: Effect on the color and bioactive compounds
spellingShingle Thermal processing of raspberry pulp: Effect on the color and bioactive compounds
Badin, Emiliano Emanuel
ANTOCYANINS
ASCORBIC ACID
COLOR
POLYPHENOLS
RASPBERRY PULP
THERMAL DEGRADATION KINECTIC
title_short Thermal processing of raspberry pulp: Effect on the color and bioactive compounds
title_full Thermal processing of raspberry pulp: Effect on the color and bioactive compounds
title_fullStr Thermal processing of raspberry pulp: Effect on the color and bioactive compounds
title_full_unstemmed Thermal processing of raspberry pulp: Effect on the color and bioactive compounds
title_sort Thermal processing of raspberry pulp: Effect on the color and bioactive compounds
dc.creator.none.fl_str_mv Badin, Emiliano Emanuel
Rossi, Yanina Estefanía
Montenegro, Mariana Angélica
Ibarz, A.
Ribotta, Pablo Daniel
Lespinard, Alejandro Rafael
author Badin, Emiliano Emanuel
author_facet Badin, Emiliano Emanuel
Rossi, Yanina Estefanía
Montenegro, Mariana Angélica
Ibarz, A.
Ribotta, Pablo Daniel
Lespinard, Alejandro Rafael
author_role author
author2 Rossi, Yanina Estefanía
Montenegro, Mariana Angélica
Ibarz, A.
Ribotta, Pablo Daniel
Lespinard, Alejandro Rafael
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ANTOCYANINS
ASCORBIC ACID
COLOR
POLYPHENOLS
RASPBERRY PULP
THERMAL DEGRADATION KINECTIC
topic ANTOCYANINS
ASCORBIC ACID
COLOR
POLYPHENOLS
RASPBERRY PULP
THERMAL DEGRADATION KINECTIC
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of heating on color degradation and the bioactive compounds, such as total monomeric anthocyanins (TMA), L-ascorbic acid (AA) and total polyphenols (TP), of raspberry pulp were investigated at 70, 80, 90 and 100 °C for 2 h. The changes in a* (redness-greenness), chroma (C*) and browning index (BI) color parameters followed a first-order reaction with activation energies of 39.39, 35.60 and 51.17 kJ mol−1, respectively. The degradation of TMA and AA also followed first order kinetics while TP did not show significant variations with thermal treatment. The activation energies of the TMA and AA changes were 28.36 and 29.47 kJ mol−1, respectively. In addition, the activation energies revealed that BI was the most sensitive parameter towards temperature changes, while the reaction rate constants (k) showed that AA had the highest degradation rate in comparison with the other parameters studied. The degradation of TMA showed a strong positive correlation with a*. The results obtained in this study may be useful to food processors for designing and optimizing thermal treatment conditions in order to obtain high quality raspberry pulp products.
Fil: Badin, Emiliano Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
Fil: Rossi, Yanina Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
Fil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
Fil: Ibarz, A.. Universidad de Lleida; España
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Lespinard, Alejandro Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
description The effect of heating on color degradation and the bioactive compounds, such as total monomeric anthocyanins (TMA), L-ascorbic acid (AA) and total polyphenols (TP), of raspberry pulp were investigated at 70, 80, 90 and 100 °C for 2 h. The changes in a* (redness-greenness), chroma (C*) and browning index (BI) color parameters followed a first-order reaction with activation energies of 39.39, 35.60 and 51.17 kJ mol−1, respectively. The degradation of TMA and AA also followed first order kinetics while TP did not show significant variations with thermal treatment. The activation energies of the TMA and AA changes were 28.36 and 29.47 kJ mol−1, respectively. In addition, the activation energies revealed that BI was the most sensitive parameter towards temperature changes, while the reaction rate constants (k) showed that AA had the highest degradation rate in comparison with the other parameters studied. The degradation of TMA showed a strong positive correlation with a*. The results obtained in this study may be useful to food processors for designing and optimizing thermal treatment conditions in order to obtain high quality raspberry pulp products.
publishDate 2020
dc.date.none.fl_str_mv 2020-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/131245
Badin, Emiliano Emanuel; Rossi, Yanina Estefanía; Montenegro, Mariana Angélica; Ibarz, A.; Ribotta, Pablo Daniel; et al.; Thermal processing of raspberry pulp: Effect on the color and bioactive compounds; Institution of Chemical Engineers; Food and Bioproducts Processing; 124; 11-2020; 469-477
0960-3085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/131245
identifier_str_mv Badin, Emiliano Emanuel; Rossi, Yanina Estefanía; Montenegro, Mariana Angélica; Ibarz, A.; Ribotta, Pablo Daniel; et al.; Thermal processing of raspberry pulp: Effect on the color and bioactive compounds; Institution of Chemical Engineers; Food and Bioproducts Processing; 124; 11-2020; 469-477
0960-3085
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2020.08.016
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0960308520305095
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Institution of Chemical Engineers
publisher.none.fl_str_mv Institution of Chemical Engineers
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.25334

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