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Antioxidant Finishing Enabled Packaging for Improved Shelf Life of Food
Published in Mohd Yusuf, Shafat Ahmad Khan, Biomaterials in Food Packaging, 2022
Meenu Aggarwal, Anjali Gupta, Vanita Sapra, Meenakshi Singhal, Nisha Saini
Vitamin C or ascorbic acid is a natural organic compound presents in both plants and animals, enriched with antioxidant properties. Ascorbic acid is a strong reducing agent, which allows it to get oxidized easily to dehydroascorbic acid. This property makes it suitable for scavenging free radicals such as hydroxyl radical, hydrogen peroxide, and singlet oxygen. The free radicals are very harmful for the humans, as they can damage tissues and speed up the destruction of liver in people having hepatitis. This mechanism is responsible for the reduction of major antioxidant, i.e. glutathione, presents in the liver cells. Ascorbic acid promotes the assimilation of the iron in the intestine as well as the detoxification caused by heavy metals such as nickel, cadmium, and lead, to provide cellular defense mechanism. The food industry is looking for some specific additive of ascorbic acid and its salts, which possess strong antioxidant properties to improve the quality of food products. The various additives of ascorbic acid are: E300, ascorbic acid; E301, sodium ascorbate; E302, calcium ascorbate; and ascorbyl stearate. The ascorbic acid also prevents the meat products from getting oxidized and discolored upon storage [37].
Electrochemical Sensing via Porous Materials
Published in Antonio Doménech-Carbó, Electrochemistry of Porous Materials, 2021
An issue to be considered is that the electrochemical oxidation of these analytes involves multi-step pathways. The electrochemical oxidation of dopamine is an apparently irreversible process, due to the occurrence of post-electron transfer reactions. The initial two-proton, two-electron product, dopaminequinone, can undergo a deprotonation accompanied by fast 1,4 (Michael) addition to yield a bicyclic derivative, leucoaminochrome, further oxidized to its quinonic form, aminechrome, either electrochemically or chemically by reaction of dopaminequinone [16,17], as schematized in Figure 12.5 [19]. As a result, the apparent number of electrons consumed during the electrochemical oxidation of dopamine varies from two to four, depending on the time scale of observation. Additionally, electrochemical runs can be accompanied by polymerization processes producing melanin, a process that results in electrode fouling. In turn, ascorbic acid is electrochemically oxidized to a diketolactone, which is rapidly dehydrated to dehydroascorbic acid. This rearranges to another ene-diol, which is further oxidized at higher potentials [22,23].
A Review on Green Method of Extraction and Recovery of Energy Critical Element Cobalt from Spent Lithium-Ion Batteries (LIBs)
Published in Mineral Processing and Extractive Metallurgy Review, 2023
Archita Mohanty, Niharbala Devi
During the leaching process, the waste LiCoO2 was first dissolved with ascorbic acid to form a soluble C6H6O6Li2, while the ascorbic acid further reduced the Co3+ in LiCoO2 to a soluble Co2+. Simultaneously, ascorbic acid (C6H8O6) is oxidized to dehydroascorbic acid (C6H6O6). Theoretically, there are several possible structures for Co2+ containing leaching products. However, a simple thermodynamic calculation revealed that only one product, C6H6O6Co, is thermodynamically favorable during leaching. The leaching reaction can, thus, be represented in equation 18
Cold plasma pretreatment improves the quality and nutritional value of ultrasound-assisted convective drying: The case of goldenberry
Published in Drying Technology, 2022
Seyed-Hassan Miraei Ashtiani, Mahta Rafiee, Mina Mohebi Morad, Alex Martynenko
The transfer of oxygen and moisture molecules into the packages might contribute to the color deterioration of dried products during storage. In the presence of oxygen, ascorbic acid is degraded to dehydroascorbic acid and further hydrolyzed to 2,3-diketogulonic acid. Polymerization of this compound with amino acids may cause the formation of brown pigments.[37] Besides, an increase in MC could increase the flowability of sugar molecules within the fruit tissue, thereby accelerating the Maillard reaction.[39] Based on the obtained results, Control 1 group had a more undesirable color appearance than the other groups, despite absorbing less MC during storage. The reasons for enzymatic and non-enzymatic browning reactions during storage are not limited to the above, and other phenomena may be involved. In Control 1 group, the release of reacting species, such as reducing sugars and amino acids, may increase due to a higher degree of cellular collapse and damaged cells, thereby facilitating non-enzymatic browning reactions throughout storage.[36]
Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation
Published in Drying Technology, 2018
The ascorbic acid content was determined by indophenol dye titrimetric method based on AOAC.[24] In this method, ascorbic acid reduces 2,6 dichlorophenol indophenol dye to a colorless leuco base. The ascorbic acid gets oxidized to dehydroascorbic acid. At the end point, the excess unreduced dye turns into pink solution in acid medium. The titration was performed in the presence of metaphosphoric acid acetic acid solution to maintain pH and avoid auto-oxidation of ascorbic acid at high pH. The average of three replications was taken.