Modeling of nitrate leaching kinetics during Spinach Leaf Midribs blanching
Authors/Creators
- 1. 1. Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des Sciences de la Nature et de la Vie, Université de Bejaia. 06000 Bejaia, Algérie. 2. Laboratoire de recherche (E.R.P), Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Khemis Miliana, 44225 Khemis Miliana, Algérie.
- 2. 3. Département de Technologie Alimentaire, FSI, Université de Boumerdès, 35000, Algérie.
- 3. 1. Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des Sciences de la Nature et de la Vie, Université de Bejaia. 06000 Bejaia, Algérie. 4. Départment de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algérie.
- 4. 1. Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des Sciences de la Nature et de la Vie, Université de Bejaia. 06000 Bejaia, Algérie. 5. Département de Microbiologie Appliquée et Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Jijel, 18000 Jijel, Algérie.
- 5. 1. Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des Sciences de la Nature et de la Vie, Université de Bejaia. 06000 Bejaia, Algérie. 6. Faculté des Sciences, Université de M'sila, 28000 M'sila, Algérie.
- 6. 2 Laboratoire de recherche (E.R.P), Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Khemis Miliana, 44225 Khemis Miliana, Algérie.
- 7. 1. Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS). Faculté des Sciences de la Nature et de la Vie, Université de Bejaia. 06000 Bejaia, Algérie.
Description
Background: Although nitrates, are sometimes favorable to health, they can however convert to nitrosamines inside the body thanks to the acidic medium of gastrointestinal tract. So, the investigation of the nitrate content in food products becomes an imperative since it allows consumers to choose their food deliberately. Aims: The leaching kinetics of nitrates during water blanching of spinach leaf midribs (SLM) was investigated at different conditions of time and temperature. Methods and Material: The nitrate leaching kinetics, during the water blanching of SLM samples, was studied at 60, 70 and 80 ° C; for 3 and 15 minutes. Presently, six models, namely Henderson and Pabis, logarithmic, zero order, Lewis, Page, Wang, and Singh were tested to analyze experimental data. Moreover, to elucidate the effect of the temperature on the nitrate diffusion rate, the equation of Arrhenius was applied. Results: Results showed that after 15 min of blanching, the removal rate (RR) of nitrates was of: 23.851±3.477c, 64.809±0.474b and 75.949±5.366a % at 60, 70 and 80 °C, respectively; with a significant difference between values at (p≤0.05). Furthermore, among the six tested models, the logarithmic model seemed to be the most appropriate (R2>0.993) to describe the diffusion kinetics of nitrates from food matrix into the blanching water, whatever the processing temperature. Finally, the activation energy (35.76 kJ. Mol-1), characterizing the nitrate leaching, was assessed based on the rate constant appearing in the most appropriate model. Conclusions: Blanching in water constitutes an effective tool for controlling the nitrate content in vegetables, by varying the time and temperature of treatment.