Cuando se presume que el tiempo de vida útil de un alimento es largo, se han desarrollado técnicas de ensayos acelerados que acortan considerablemente el proceso de obtención de los datos experimentales necesarios para predecirlo. El objetivo de este trabajo fue determinar el tiempo de vida útil de la bebida a base de jugo de remolacha y miel de abeja elaborada por la empresa vida saludable del Perú E. l. R. L. Se malizaron estudios cinéticos y pruebas de vida útil aceleradas, almacenando unidades de muestreo a temperaturas controladas de 30, 40 y 50°C; durante el tiempo de almacenamiento se realizaron análisis fisicoquímicos (determinación de betacianinas y vitamina C) y sensoriales (color y sabor). La degradación de betacianinas y vitamina C siguieron una cinética de primer orden. Las energías de activación fueron 23,645 y 24,023 Kcal/mol para betacianinas y vitamina C r...

The kinetic of degradation betacyanins, betaxantins and vitamin C at 30 °C, 40 °C and 50 ºC was evaluated in a commercial beverage made of beet and honey, using the kinetic models of zero, first and second order; and Arrhenius model to evaluate the dependence of the rate of degradation with respect to temperature. It was determined that the degradation of the three compounds evaluated at the three tested temperatures followed a first order kinetics with a high correlation (R2 = 0.974, 0.98, 0.979). It was determined that the betacyanins and vitamin have a similar sensitivity to temperature; while betaxantins were more stable. Referring to the influence of temperature on the degradation rate, the activation energy and the reaction Q10 values were determined which confirm the increased stability of betaxantins regarding betacyanins and vitamin in the beverage of beet and honey.

The kinetic of degradation betacyanins, betaxantins and vitamin C at 30 °C, 40 °C and 50 ºC was evaluated in a commercial beverage made of beet and honey, using the kinetic models of zero, first and second order; and Arrhenius model to evaluate the dependence of the rate of degradation with respect to temperature. It was determined that the degradation of the three compounds evaluated at the three tested temperatures followed a first order kinetics with a high correlation (R2 = 0.974, 0.98, 0.979). It was determined that the betacyanins and vitamin have a similar sensitivity to temperature; while betaxantins were more stable. Referring to the influence of temperature on the degradation rate, the activation energy and the reaction Q10 values were determined which confirm the increased stability of betaxantins regarding betacyanins and vitamin in the beverage of beet and honey.