Degradation Kinetics of Vitamin C in Strawberry Juice during Storage
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Abstract:
The effects of different storage conditions on the degradation of vitamin C in strawberry juice was investigated, the contents of vitamin C in strawberry juice which was stored in glass or PET bottles at 4 ℃, 20 ℃ and 37 ℃ were analyzed during the whole storage period. Corresponding kinetic models were also established. The results showed that the degradation rate of vitamin C in strawberry juice increased with the increase of storage temperature and the half-life period declined accordingly. At the same storage temperature, the degradation rate of vitamin C in PET bottles was higher than that in glass bottles. The degradation kinetics of vitamin C in strawberry juice from glass and PET bottles followed by first-order kinetic model, with the reaction activation energies of 32.04 kJ/mol and 28.26 kJ/mol, respectively. The correlation coefficient between the verified values of prediction models and the measured values was R2 > 0.99, indicating the validity of the model. It means the equation could be used for estimating the first-order losses of vitamin C in the stored strawberry juice, at any specific temperature and degradation ratio. The thermodynamic functions of activation (ΔG≠, ΔH≠, ΔS≠, and K≠) were determined and can provide valuable information for degradation mechanism of vitamin C.
