Ascorbic Acid Degradation in a Model Apple Juice System and in Apple Juice during Ultraviolet Processing and Storage

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Abstract

Ultraviolet radiation induced degradation of ascorbic acid in a model apple juice system and in apple juice was studied using a collimated beam batch UV reactor. In the model system, ascorbic acid degradation was more rapid at higher dose levels and the reaction accelerated with increasing exposure time. Ascorbic acid degradation significantly (P < 0.05) increased as the pH was raised from 2.4 to 5.5, although no difference was observed between 2.4 and 3.3. Increasing malic acid concentration between 0.1 and 1%, increased ascorbic acid degradation (P < 0.05) although there was no difference between 0.5 and 1.0%. Solution absorbance, varied by addition of tannic acid, decreased ascorbic acid degradation with increasing concentration due to absorption of UV radiation. Fructose at levels found in apple juice significantly increased ascorbic acid degradation while glucose and sucrose did not. Factors identified that accelerate ascorbic acid degradation may at least partially explain why ascorbic acid degradation occurred more rapidly in UV-treated apple juice than in the 0.5% malic acid model system. Ascorbic acid degradation continued after UV treatments during dark storage. Storage decreases were faster at higher initial UV dose levels and higher storage temperature.

Original languageEnglish (US)
Pages (from-to)H62-H71
JournalJournal of Food Science
Volume76
Issue number2
DOIs
StatePublished - Mar 2011

All Science Journal Classification (ASJC) codes

  • Food Science

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