Estimation of degradation kinetics of bioactive compounds in several lingonberry jams as affected by different sweeteners and storage conditions
Lingonberry fruits are considered to play an important role in nutrition, as they comprise a variety of health-promoting components. Because of lingonberries seasonal availability and also due to their rapid degradation, their stability during processing is a continuous challenge for the food indust...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002693 |
| _version_ | 1798019427253354496 |
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| author | Teodora Scrob Sânziana Maria Varodi Georgiana Alexandra Vintilă Dorina Casoni Claudia Cimpoiu |
| author_facet | Teodora Scrob Sânziana Maria Varodi Georgiana Alexandra Vintilă Dorina Casoni Claudia Cimpoiu |
| author_sort | Teodora Scrob |
| collection | DOAJ |
| description | Lingonberry fruits are considered to play an important role in nutrition, as they comprise a variety of health-promoting components. Because of lingonberries seasonal availability and also due to their rapid degradation, their stability during processing is a continuous challenge for the food industry. Lingonberries are ideal fruits in making jam due to their natural deep reddish color, but recently, increased demand for low-calorie jams with alternative sweeteners has gained special attention. In this line, the objective of this study was to monitor the changes in anthocyanins, vitamin C, total phenolics, total reducing sugars and antioxidant capacity of several lingonberry jams formulated with different sweeteners (sucrose, fructose, erythritol, brown sugar, coconut sugar, stevia, saccharin). Due to the fact that storage conditions are important factors for jam quality, the jams were stored for 180 days at 4 °C and 25 °C (both under light and dark conditions). The rate constants (k) and the half time values (t1/2) of the degradation processes were determined and degradation kinetics was studied. For all analyzed conditions, first-order reaction kinetics was established for the degradation process of anthocyanins, whereas a second-order kinetic model described the degradation of the other compounds. Kinetic parameters showed that the stability of the studied compounds was highly influenced by the type of sweetener used in jam formulation. Total phenolics and antioxidants were best preserved in the presence of stevia, coconut sugar and fructose, whereas a destabilizing effect of erythritol on vitamin C and anthocyanins content during storage was observed. Among all the studied compounds, anthocyanins presented the fastest degradation, regardless storage conditions. The stability of studied compounds was higher at lower storage temperature (4 °C), while increasing the temperature at 25 °C and exposure to light determined higher rate of the degradation processes. The results provide useful information for understanding some bioactive compounds degradation in real foods, contributing to the development of new food products and providing information of commercial importance. |
| first_indexed | 2024-04-11T16:40:27Z |
| format | Article |
| id | doaj.art-46af07d58f604b94a1ee987d08fc2d3e |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-11T16:40:27Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-46af07d58f604b94a1ee987d08fc2d3e2022-12-22T04:13:42ZengElsevierFood Chemistry: X2590-15752022-12-0116100471Estimation of degradation kinetics of bioactive compounds in several lingonberry jams as affected by different sweeteners and storage conditionsTeodora Scrob0Sânziana Maria Varodi1Georgiana Alexandra Vintilă2Dorina Casoni3Claudia Cimpoiu4Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, 400028 Cluj-Napoca, Romania; Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics, 11 Arany Janos, 400028 Cluj-Napoca, RomaniaBabes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, 400028 Cluj-Napoca, Romania; Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics, 11 Arany Janos, 400028 Cluj-Napoca, RomaniaBabes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, 400028 Cluj-Napoca, Romania; Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics, 11 Arany Janos, 400028 Cluj-Napoca, RomaniaBabes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, 400028 Cluj-Napoca, Romania; Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics, 11 Arany Janos, 400028 Cluj-Napoca, RomaniaBabes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, 400028 Cluj-Napoca, Romania; Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics, 11 Arany Janos, 400028 Cluj-Napoca, Romania; Corresponding author at: Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, 400028 Cluj-Napoca, Romania.Lingonberry fruits are considered to play an important role in nutrition, as they comprise a variety of health-promoting components. Because of lingonberries seasonal availability and also due to their rapid degradation, their stability during processing is a continuous challenge for the food industry. Lingonberries are ideal fruits in making jam due to their natural deep reddish color, but recently, increased demand for low-calorie jams with alternative sweeteners has gained special attention. In this line, the objective of this study was to monitor the changes in anthocyanins, vitamin C, total phenolics, total reducing sugars and antioxidant capacity of several lingonberry jams formulated with different sweeteners (sucrose, fructose, erythritol, brown sugar, coconut sugar, stevia, saccharin). Due to the fact that storage conditions are important factors for jam quality, the jams were stored for 180 days at 4 °C and 25 °C (both under light and dark conditions). The rate constants (k) and the half time values (t1/2) of the degradation processes were determined and degradation kinetics was studied. For all analyzed conditions, first-order reaction kinetics was established for the degradation process of anthocyanins, whereas a second-order kinetic model described the degradation of the other compounds. Kinetic parameters showed that the stability of the studied compounds was highly influenced by the type of sweetener used in jam formulation. Total phenolics and antioxidants were best preserved in the presence of stevia, coconut sugar and fructose, whereas a destabilizing effect of erythritol on vitamin C and anthocyanins content during storage was observed. Among all the studied compounds, anthocyanins presented the fastest degradation, regardless storage conditions. The stability of studied compounds was higher at lower storage temperature (4 °C), while increasing the temperature at 25 °C and exposure to light determined higher rate of the degradation processes. The results provide useful information for understanding some bioactive compounds degradation in real foods, contributing to the development of new food products and providing information of commercial importance.http://www.sciencedirect.com/science/article/pii/S2590157522002693Lingonberry jamsSweetenersDegradation kineticsBioactive compoundsAntioxidant capacityStorage conditions |
| spellingShingle | Teodora Scrob Sânziana Maria Varodi Georgiana Alexandra Vintilă Dorina Casoni Claudia Cimpoiu Estimation of degradation kinetics of bioactive compounds in several lingonberry jams as affected by different sweeteners and storage conditions Food Chemistry: X Lingonberry jams Sweeteners Degradation kinetics Bioactive compounds Antioxidant capacity Storage conditions |
| title | Estimation of degradation kinetics of bioactive compounds in several lingonberry jams as affected by different sweeteners and storage conditions |
| title_full | Estimation of degradation kinetics of bioactive compounds in several lingonberry jams as affected by different sweeteners and storage conditions |
| title_fullStr | Estimation of degradation kinetics of bioactive compounds in several lingonberry jams as affected by different sweeteners and storage conditions |
| title_full_unstemmed | Estimation of degradation kinetics of bioactive compounds in several lingonberry jams as affected by different sweeteners and storage conditions |
| title_short | Estimation of degradation kinetics of bioactive compounds in several lingonberry jams as affected by different sweeteners and storage conditions |
| title_sort | estimation of degradation kinetics of bioactive compounds in several lingonberry jams as affected by different sweeteners and storage conditions |
| topic | Lingonberry jams Sweeteners Degradation kinetics Bioactive compounds Antioxidant capacity Storage conditions |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522002693 |
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