Vitamin C stability in encapsulated green West Indian cherry juice and in encapsulated synthetic ascorbic acid

Authors

  • Andréa Mara Righetto,

    1. Department of Food and Nutrition, Faculty of Food Engineering, State University of Campinas, R. Monteiro Lobato 80, CP 6121, Campinas, SP, Brazil
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  • Flavia Maria Netto

    Corresponding author
    1. Department of Food and Nutrition, Faculty of Food Engineering, State University of Campinas, R. Monteiro Lobato 80, CP 6121, Campinas, SP, Brazil
    • Department of Food and Nutrition, Faculty of Food Engineering, State University of Campinas, R. Monteiro Lobato 80, CP 6121, Campinas, SP, Brazil
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Abstract

Kinetic studies on the degradation of vitamin C and nonenzymatic browning of green West Indian cherry juice and synthetic ascorbic acid, encapsulated in maltodextrin DE20 and a mixture of this with gum arabic, were carried out at different temperatures (15, 25, 35 and 45 °C). Vitamin C degradation followed the first-order and nonenzymatic browning a zero-order kinetic model. At higher storage temperatures the formulation containing a mixture of maltodextrin and gum arabic (3:1) was the most effective for vitamin C protection. An increase in storage temperature showed a greater impact on the degradation of synthetic vitamin C than on that of the green West Indian cherry juice. These differences could be due to the presence of phenolic compounds with antioxidant activity, protecting the vitamin C. Copyright © 2006 Society of Chemical Industry

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