Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries.
In this paper, a study on the usefulness of the determination of vitamin C together with indicators of the initial steps of Maillard reaction (2-furoylmethyl amino acids, 2-FM-AA) during the convective drying of strawberries has been carried out for the first time, paying special attention to the kinetics of degradation and formation, respectively, of both parameters. Formation of 2-FM-AA of Lys, Arg and GABA and vitamin C loss increased with time and temperature following, respectively, a zero and first-order kinetics. As supported by its lower activation energy, 2-FM-GABA (55.9 kJ/mol) and 2-FM-Lys+2-FM-Arg (58.2 kJ/mol) were shown to be slightly more sensitive indicators than vitamin C (82.1 kJ/mol). The obtained results, together with a complementary study on the rehydration ability and sensorial attributes of samples, pointed out the suitability of the convective drying system to obtain dried strawberries of high nutritive quality and bioactivity and good consumer acceptance.
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Juliana
J
Gamboa-Santos
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Roberto
R
Megías-Pérez
Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain.
A Cristina
AC
Soria
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Agustín
A
Olano
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain. Electronic address: a.montilla@csic.es.
Antonia
A
Montilla
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Mar
M
Villamiel
D000596:Amino Acids / Q000737:chemistry*; D001205:Ascorbic Acid / Q000737:chemistry*; D003890:Desiccation; D005519:Food Preservation / Q000379:methods*; D031985:Fragaria / Q000737:chemistry*; D007700:Kinetics; D013696:Temperature
D000596:Amino Acids; D001205:Ascorbic Acid
2-Furoylmethyl amino acids; Dried strawberry; Kinetic; Rehydration ability; Sensory evaluation; Vitamin C