Degradation kinetics of vitamin E during ultrasound application and the adjustment in avocado puree by tocopherol acetate addition

作者：Fernandes Fabiano A N^*; Oliveira Valeria S; Gomes Wesley F; Rodrigues Sueli

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2016, 69: 341-+.

DOI：10.1016/j.lwt.2016.01.067

• Non-thermal technology
• Ultrasonics
• Persea americana mill
• Stability
• Control

Degradation of vitamin E is a negative effect of ultrasound processing. In this study, we have evaluated the impact of ultrasonic power-density and temperature on the kinetics of vitamin E degradation in avocado puree, which is a good source of vitamin E. Ultrasonic power-densities ranging from 55 to 5000 W/L. were tested at two temperatures: 23 (ambient) and 40 degrees C. Reductions in vitamin E content up to 79% were observed in avocado puree. Experiments under the same conditions showed that tocopherol acetate was unaffected by ultrasonic processing, thus avocado puree was supplemented with tocopherol acetate to maintain the total vitamin E content as the untreated puree. The addition of tocopherol acetate was successful in controlling the vitamin E content during ultrasound processing. The findings of this work show how to overcome the limitations of ultrasound processing by the industry and how to provide customers with a more nutritious product.

• 出版日期2016-6