ArticleFoods (Basel, Switzerland)2026
Kinetic Modeling of Vitamin C Degradation for Predicting Shelf Life in Tropical Juices Made from Camu Camu and Naranjilla Under Accelerated Storage Conditions.
Frank Fernandez-Rosillo, Diner Mori-Mestanza, Aleida Soledad Cabrejos-Barrios, Marleni Medina-Mendoza, Eliana Milagros Cabrejos-Barrios, Noemí León-Roque, Ernesto Hernández-Martínez, Ralph Rivera-Botonares, Efraín M Castro-Alayo, Hans Minchán-Velayarce and 1 more
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In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 · Who and what moneyAuthors and funding
11 authors.
Frank Fernandez-RosilloGrupo de Modelamiento y Simulación de Procesos en la Industria Alimentaria (MOSIPRIA), Instituto de Investigación de Ciencia de Datos (INSCID), Universidad Nacional de Jaén (UNJ), Carretera Jaén-San Ignacio KM 24, Cajamarca 06801, Peru.ORCID 0000-0001-8776-2689 Diner Mori-MestanzaInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.ORCID 0000-0003-3692-4080 Aleida Soledad Cabrejos-BarriosGrupo de Modelamiento y Simulación de Procesos en la Industria Alimentaria (MOSIPRIA), Instituto de Investigación de Ciencia de Datos (INSCID), Universidad Nacional de Jaén (UNJ), Carretera Jaén-San Ignacio KM 24, Cajamarca 06801, Peru.
Marleni Medina-MendozaInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.
Eliana Milagros Cabrejos-BarriosGrupo de Modelamiento y Simulación de Procesos en la Industria Alimentaria (MOSIPRIA), Instituto de Investigación de Ciencia de Datos (INSCID), Universidad Nacional de Jaén (UNJ), Carretera Jaén-San Ignacio KM 24, Cajamarca 06801, Peru.ORCID 0000-0002-3137-0974 Noemí León-RoqueFacultad de Ingeniería Química e Industrias Alimentarias, Universidad Nacional Pedro Ruiz Gallo, Lambayeque 14013, Peru.ORCID 0000-0001-5001-1558 Ernesto Hernández-MartínezGrupo de Modelamiento y Simulación de Procesos en la Industria Alimentaria (MOSIPRIA), Instituto de Investigación de Ciencia de Datos (INSCID), Universidad Nacional de Jaén (UNJ), Carretera Jaén-San Ignacio KM 24, Cajamarca 06801, Peru.ORCID 0000-0003-3839-3244 Ralph Rivera-BotonaresGrupo de Modelamiento y Simulación de Procesos en la Industria Alimentaria (MOSIPRIA), Instituto de Investigación de Ciencia de Datos (INSCID), Universidad Nacional de Jaén (UNJ), Carretera Jaén-San Ignacio KM 24, Cajamarca 06801, Peru.ORCID 0000-0002-1493-5507 Efraín M Castro-AlayoInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.ORCID 0000-0003-4322-8980 Hans Minchán-VelayarceGrupo de Modelamiento y Simulación de Procesos en la Industria Alimentaria (MOSIPRIA), Instituto de Investigación de Ciencia de Datos (INSCID), Universidad Nacional de Jaén (UNJ), Carretera Jaén-San Ignacio KM 24, Cajamarca 06801, Peru.ORCID 0000-0001-9033-9734 César R Balcázar-ZumaetaInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.ORCID 0000-0002-3033-6440 Funding
Universidad Nacional Toribio Rodirguez de Mendoza de Amazonas Vicerrectorado de Investigacion
6 · The paper itselfAbstract
The objective of this study was to predict the degradation kinetics of vitamin C in camu camu and naranjilla juices using accelerated storage tests. The juices were produced under controlled processing conditions, including physicochemical standardization, pasteurization, and hot filling into glass containers. They were then stored at 35, 45, and 55 °C for 21, 14, and 7 days, respectively. The vitamin C content was quantified using high-performance liquid chromatography, showing a progressive decrease depending on temperature. The kinetic data were fitted to zero-order and first-order models, as well as to the nonlinear Weibull model, the latter presenting the best statistical fit (R
Indexed as
ascorbic acidcamu camudegradation kineticsnaranjillashelf-lifetropical juices
Identifiers
PMID42195926
PMCPMC13205238
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