Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time

Mokhtarian, Mohsen; Koushki, Fatemeh; Jannat, Behrooz

doi:10.22101/JRIFST.2022.347851.1376

Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time

Document Type : Original Paper

Authors

¹ Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran

² Halal Research Center of IRI, Ministry of Health and Medical Education, Tehran, Iran

10.22101/JRIFST.2022.347851.1376

Abstract

Vitamin C (L-ascorbic acid) is a basic nutrients and very effective antioxidant that acts as a natural preservative in fruits (such as Cucumis sativus). Aiming to maintain bioactive compounds (especially inhibition the dehydroascorbic acid formation) and preventing the spoilage development, the effect of edible coating types (I: control, II: Shiraz gum & III: Shiraz gum containing 1000 ppm Mentha piperita L. essential oil) and storage times (1, 8 and 16 days) on the auto-oxidation kinetics of vitamin C and its inhibitory role on inhibition of bacterial/fungal growth of Cucumis sativus at +4 °C, was evaluated. The results indicated that the variation rate of Cucumis sativus vitamin C degradation during storage period follows the zero-order kinetic reaction (the highest R²/P(%) ratio). The lowest growth rate of mesophilic bacteria (6.95), mold (3.21) and yeast (6.04) of Cucumis sativus in (log₁₀ CFU/g) observed after 16 days of storage in sample (III) that corresponding to the lowest rate of vitamin C degradation. The half-time values (t_1/2) of vitamin C degradation rate showed that, the best shelf-life of Cucumis sativus (in the studied conditions) was ~10 days, aiming to maintain the most nutritional properties. Generally, the findings of present research can be useful for monitoring the shelf life of Cucumis sativus kept in cold stowage.

Keywords

Main Subjects

Food Industry Engineering - Modeling

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