Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognise...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Maria C. Giannakourou, Petros S. Taoukis
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	conventional processing post-processing conditions Vitamin C degradation hurdle technology kinetic analysis frequentist kinetics Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/4fd994e349604247a191361cd9ad688e
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:4fd994e349604247a191361cd9ad688e
record_format	dspace
spelling	oai:doaj.org-article:4fd994e349604247a191361cd9ad688e2021-11-25T17:33:36ZEffect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches10.3390/foods101126302304-8158https://doaj.org/article/4fd994e349604247a191361cd9ad688e2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2630https://doaj.org/toc/2304-8158Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the main factors responsible for this nutritional loss. Consequently, Vitamin C is frequently used as an index of the overall quality deterioration of such products during processing and post-processing storage and handling. Traditional preservation methods, such as thermal processing, drying and freezing, are often linked to a substantial Vitamin C loss. As an alternative, novel techniques or a combination of various preservation steps (“hurdles”) have been extensively investigated in the recent literature aiming at maximising Vitamin C retention throughout the whole product lifecycle, from farm to fork. In such an integrated approach, it is important to separately study the effect of each preservation step and mathematically describe the impact of the prevailing factors on Vitamin C stability, so as to be able to optimise the processing/storage phase. In this context, alternative mathematical approaches have been applied, including more sophisticated ones that incorporate parameter uncertainties, with the ultimate goal of providing more realistic predictions.Maria C. GiannakourouPetros S. TaoukisMDPI AGarticleconventional processingpost-processing conditionsVitamin C degradationhurdle technologykinetic analysisfrequentist kineticsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2630, p 2630 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	conventional processing post-processing conditions Vitamin C degradation hurdle technology kinetic analysis frequentist kinetics Chemical technology TP1-1185
spellingShingle	conventional processing post-processing conditions Vitamin C degradation hurdle technology kinetic analysis frequentist kinetics Chemical technology TP1-1185 Maria C. Giannakourou Petros S. Taoukis Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches
description	Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the main factors responsible for this nutritional loss. Consequently, Vitamin C is frequently used as an index of the overall quality deterioration of such products during processing and post-processing storage and handling. Traditional preservation methods, such as thermal processing, drying and freezing, are often linked to a substantial Vitamin C loss. As an alternative, novel techniques or a combination of various preservation steps (“hurdles”) have been extensively investigated in the recent literature aiming at maximising Vitamin C retention throughout the whole product lifecycle, from farm to fork. In such an integrated approach, it is important to separately study the effect of each preservation step and mathematically describe the impact of the prevailing factors on Vitamin C stability, so as to be able to optimise the processing/storage phase. In this context, alternative mathematical approaches have been applied, including more sophisticated ones that incorporate parameter uncertainties, with the ultimate goal of providing more realistic predictions.
format	article
author	Maria C. Giannakourou Petros S. Taoukis
author_facet	Maria C. Giannakourou Petros S. Taoukis
author_sort	Maria C. Giannakourou
title	Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches
title_short	Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches
title_full	Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches
title_fullStr	Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches
title_full_unstemmed	Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches
title_sort	effect of alternative preservation steps and storage on vitamin c stability in fruit and vegetable products: critical review and kinetic modelling approaches
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/4fd994e349604247a191361cd9ad688e
work_keys_str_mv	AT mariacgiannakourou effectofalternativepreservationstepsandstorageonvitamincstabilityinfruitandvegetableproductscriticalreviewandkineticmodellingapproaches AT petrosstaoukis effectofalternativepreservationstepsandstorageonvitamincstabilityinfruitandvegetableproductscriticalreviewandkineticmodellingapproaches
_version_	1718412222553653248

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

Ejemplares similares