Accelerated Kinetic Study of Aspartame Degradation in the Neutral pH Range

MENEXIA N. TSOUBELI, Ted P Labuza

Research output: Contribution to journalArticle

32 Scopus citations

Abstract

The degradation of aspartame in solution as a function of temperature (70–100°C), buffer concentration (0.01–0.1M phosphate), and pH (6–7) was studied in order to estimate losses during thermal processing and storage of aseptic milk‐based drinks. Prior data have been mostly on acid carbonated beverages. First order rate constants were obtained in all the conditions with activation energies in the range 14–20 kcal/ mole. An increase in both pH and buffer concentration caused an increase in rate of loss. These data were used to predict losses that would occur during pasteurization and sterilization conditions. Experiments at 4 and 30°C showed significant losses would occur during 4 and 30°C temperature storage and extrapolation from high temperatures predicted faster degradation rates than those found.

Original languageEnglish (US)
Pages (from-to)1671-1675
Number of pages5
JournalJournal of food science
Volume56
Issue number6
DOIs
StatePublished - Nov 1991

Keywords

  • accelerated storage
  • degradation
  • kinetics
  • pH

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