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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleThermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.)pt_BR
dc.contributor.authorChiste, RCpt_BR
dc.contributor.authorLopes, ASpt_BR
dc.contributor.authorde Faria, LJGpt_BR
unicamp.author.emailrenanchiste@gmail.compt_BR
unicamp.authorChiste, Renan C. Univ Estadual Campinas, UNICAMP, Dept Food Sci, Fac Food Engn, BR-13083862 Campinas, SP, Brazilpt_BR
unicamp.authorLopes, Alessandra S. de Faria, Lenio J. G. Fed Univ Para UFPA, Dept Chem & Food Engn, Inst Technol, Fac Food Engn, BR-66075110 Belem, PA, Brazilpt_BR
dc.subjectDegradationpt_BR
dc.subjecthalf-life timept_BR
dc.subjectkineticspt_BR
dc.subjectnatural pigmentspt_BR
dc.subjectstoragept_BR
dc.subject.wosRefrigerated Storagept_BR
dc.subject.wosDamaged Pericarppt_BR
dc.subject.wosModel Systemspt_BR
dc.subject.wosColorpt_BR
dc.subject.wosFruitpt_BR
dc.subject.wosStabilitypt_BR
dc.subject.wosConcentratept_BR
dc.subject.wosProductspt_BR
dc.subject.wosLigninpt_BR
dc.subject.wosImpactpt_BR
dc.description.abstractP>The stability and half-life time of anthocyanin extracts from mangosteen peel were studied under controlled oxygen supply, undergoing the influence of light source (fluorescent, incandescent, infrared and ultraviolet) and storage temperature (5, 28, 40 and 50 degrees C). The kinetic parameters for anthocyanin degradation, under different illumination conditions fit the first-order reaction model, and the exposition under fluorescent light resulted in a higher half-life time (597 h), followed by incandescent (306 h), ultraviolet (177 h) and infrared (100 h). The kinetic behaviour for the storage in different temperatures also fit the first order, and at 5 degrees C the highest half-life time (4006 h) was found, followed by 28 degrees C (370 h), 40 degrees C (125 h) and 50 degrees C (93 h). The activation energy was 14.7 Kcal.mol-1, and Q(10) values showed that at 5 degrees C the anthocyanin extracts were more sensitive to storage temperature changes compared to the other tested temperatures.pt
dc.relation.ispartofInternational Journal Of Food Science And Technologypt_BR
dc.relation.ispartofabbreviationInt. J. Food Sci. Technol.pt_BR
dc.publisher.cityMaldenpt_BR
dc.publisher.countryEUApt_BR
dc.publisherWiley-blackwellpt_BR
dc.date.issued2010pt_BR
dc.date.monthofcirculationSEPpt_BR
dc.identifier.citationInternational Journal Of Food Science And Technology. Wiley-blackwell, v. 45, n. 9, n. 1902, n. 1908, 2010.pt_BR
dc.language.isoenpt_BR
dc.description.volume45pt_BR
dc.description.issuenumber9pt_BR
dc.description.firstpage1902pt_BR
dc.description.lastpage1908pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.htmlpt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0950-5423pt_BR
dc.identifier.wosidWOS:000281312000020pt_BR
dc.identifier.doi10.1111/j.1365-2621.2010.02351.xpt_BR
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.date.available2014-11-17T11:43:58Z
dc.date.available2015-11-26T17:37:16Z-
dc.date.accessioned2014-11-17T11:43:58Z
dc.date.accessioned2015-11-26T17:37:16Z-
dc.description.provenanceMade available in DSpace on 2014-11-17T11:43:58Z (GMT). No. of bitstreams: 1 WOS000281312000020.pdf: 762805 bytes, checksum: 9e412fb36d998b13d2eb0d83c1d9ddcd (MD5) Previous issue date: 2010en
dc.description.provenanceMade available in DSpace on 2015-11-26T17:37:16Z (GMT). No. of bitstreams: 2 WOS000281312000020.pdf: 762805 bytes, checksum: 9e412fb36d998b13d2eb0d83c1d9ddcd (MD5) WOS000281312000020.pdf.txt: 31488 bytes, checksum: 07e3c48d4dbd9a66aeeab45bb53562fa (MD5) Previous issue date: 2010en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/57972pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/57972
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/57972-
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