Pranil Thorung, Moongngarm Anuchita, Loypimai Patiwit
Research Unit of Nutrition for Life, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, 44150, Thailand.
Division of Food Science and Technology, Faculty of Science and Technology, Bansomdejchapraya Rajabhat University, Bangkok, 10600, Thailand.
Heliyon. 2020 Mar 24;6(3):e03648. doi: 10.1016/j.heliyon.2020.e03648. eCollection 2020 Mar.
The ability to predict melatonin stability during food processing or storage is important. Therefore, the degradation of melatonin in both aqueous solutions and fruit juice samples was investigated. The pH values of aqueous solutions were set over a pH range from 1 to 13 and at four different temperatures (60, 70, 80 and 90 °C). The highest remaining melatonin (C) was observed in the lowest pH solution (pH = 1, C > 65%). Melatonin concentrations decreased with rising pH levels from pH 4 to 13 during storage time. The thermal degradation rate constant of melatonin values obtained followed the order: k (0.175) >k (0.123) >k (0.082) >k (0.027) Thermal degradation kinetics followed the first-order reaction model with a high range of coefficients of determination (0.9744 < R < 0.995). The temperature also affected on melatonin degradation in fruit juices which the degradation rate was increased with the presence of light and high temperature. Our results can be used as guidelines to develop a processing method that predicts melatonin degradation during thermal processing of food products.
预测褪黑素在食品加工或储存过程中的稳定性非常重要。因此，研究了褪黑素在水溶液和果汁样品中的降解情况。将水溶液的pH值设定在1至13的范围内，并在四个不同温度（60、70、80和90°C）下进行实验。在最低pH值溶液（pH = 1）中观察到最高的剩余褪黑素（C）（C> 65%）。在储存期间，褪黑素浓度随着pH值从4升高到13而降低。所获得的褪黑素热降解速率常数的顺序为：k（0.175）> k（0.123）> k（0.082）> k（0.027）。热降解动力学遵循一级反应模型，决定系数范围较高（0.9744 <R <0.995）。温度也影响果汁中褪黑素的降解，在光照和高温条件下，降解速率会增加。我们的研究结果可作为开发预测食品热加工过程中褪黑素降解的加工方法的指导原则。
