Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries

• Published in: Food chemistry 2014-06, Vol.153, p.164-170
• Main Authors: Gamboa-Santos, Juliana, Megías-Pérez, Roberto, Soria, A. Cristina, Olano, Agustín, Montilla, Antonia, Villamiel, Mar
• Format: Article
• Language: English
• Subjects: 2-Furoylmethyl amino acids; Amino acids; Amino Acids - chemistry; Ascorbic Acid - chemistry; Biochemistry; Biological and medical sciences; Convective drying; Degradation; Desiccation; Dried strawberry; Food Preservation - methods; Food toxicology; Fragaria - chemistry; Indicators; Kinetic; Kinetics; Medical sciences; Reaction kinetics; Rehydration ability; Sensory evaluation; Strawberries; Temperature; Toxicology; Vitamin C
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.12.004

•Vitamin C degradation follows a first-order kinetic during drying of strawberry.•2-Furoylmethyl amino acids (2-FM-AA) formation follows a zero-order kinetic during drying of strawberry.•2-FM-AA were slightly more sensitive indicators than vitamin C.•Sensorial quality of dried strawberry was similar to that of freeze-dried sample.•Premium quality dried strawberries were obtained by convective drying. 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 (55.9kJ/mol) and 2-FM-Lys+2-FM-Arg (58.2kJ/mol) were shown to be slightly more sensitive indicators than vitamin C (82.1kJ/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.