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|Type:||Artigo de periódico|
|Title:||Vitamin C stability in encapsulated green West Indian cherry juice and in encapsulated synthetic ascorbic acid|
|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 degrees 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. (c) 2006 Society of Chemical Industry|
|Editor:||John Wiley & Sons Ltd|
|Citation:||Journal Of The Science Of Food And Agriculture. John Wiley & Sons Ltd, v. 86, n. 8, n. 1202, n. 1208, 2006.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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