Prediction of riboflavin and ascorbic acid concentrations in skimmed heat-treated milk using front-face fluorescence spectroscopy

Ulises Alvarado, Anna Zamora, Oscar Arango, Jordi Saldo, Manuel Castillo*

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

2 Citations (Scopus)

Abstract

The objective of this work was to obtain degradation kinetic models of riboflavin and ascorbic acid, and to evaluate the potential of front-face fluorescence (FFF) spectroscopy to predict their concentration in milk after thermal processing. A factorial design with three temperatures (70, 80 and 90 degrees C) and nine times (from 0 to 60 min) of heat treatment was used. Degradation kinetics of both vitamins were of first order. Predictive kinetic models using the Arrhenius equation had a variability coefficient of 2.26 and 3.64% for riboflavin and ascorbic acid, respectively. With fluorescent predictors such as tryptophan, Maillard compounds and riboflavin, prediction models with coefficients of variation smaller than 3.57% for riboflavin and ranging from 4.24 to 14.25% for ascorbic acid were obtained. In conclusion, FFF is a viable alternative to predict riboflavin and ascorbic acid content of milk which could allow in-line monitoring and control of thermal damage.

Original languageEnglish
Article number110869
Number of pages9
JournalJournal of Food Engineering
Volume318
DOIs
Publication statusPublished - 1 Apr 2022

Keywords

  • Ascorbic acid
  • Front-face fluorescence spectroscopy
  • Heat treatment
  • Milk
  • Prediction
  • Riboflavin

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