Prediction of riboflavin and ascorbic acid concentrations in skimmed heat-treated milk using front-face fluorescence spectroscopy

The objective of this work was to obtain degradation kinetic models riboflavin and ascorbic acid, evaluate the potential front-face fluorescence (FFF) spectroscopy predict their concentration in milk after thermal processing. A factorial design with three temperatures (70, 80 90 °C) nine times (from 0 60 min) heat treatment used. Degradation kinetics both vitamins were first order. Predictive using Arrhenius equation had a variability coefficient 2.26 3.64% for respectively. With fluorescent predictors such as tryptophan, Maillard compounds riboflavin, prediction coefficients variation smaller than 3.57% ranging from 4.24 14.25% acid obtained. In conclusion, FFF is viable alternative content which could allow in-line monitoring control damage.