1
|
Thermal conditions and active substance stability affect the isomerization and degradation of lycopene. Food Res Int 2022; 162:111987. [DOI: 10.1016/j.foodres.2022.111987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 08/25/2022] [Accepted: 09/26/2022] [Indexed: 11/21/2022]
|
2
|
Sevindik Baç H, Yemiş O, Özkan M. Thermal stabilities of lycopene and β-carotene in tomato pulp and pink grapefruit juice. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111217] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
3
|
Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage. Foods 2022; 11:foods11030485. [PMID: 35159635 PMCID: PMC8834637 DOI: 10.3390/foods11030485] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/03/2022] [Accepted: 02/06/2022] [Indexed: 02/07/2023] Open
Abstract
This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD, and kinetic parameters for carotenoid degradation were estimated by one-step nonlinear regression analysis. During dark storage, degradation kinetics was modelled by fractional conversion (all-trans-β-carotene) and zero-order equations (all-trans-antheraxanthin, all-trans-lutein, all-trans-violaxanthin and all-trans-neoxanthin). Storage of samples in a climatic chamber with intense light intensity (1875–3000 lux) accelerated the carotenoid losses. At illuminated conditions, degradation followed a first-order (all-trans-lutein, all-trans-violaxanthin and all-trans-neoxanthin) and fractional conversion model (all-trans-β-carotene and all-trans-antheraxanthin). Carotenoid degradation followed an Arrhenius temperature-dependency, with Ea values lower than 50 kJ/mol. Degradation was shown to be mainly by oxidative reactions. Packaging under minimal oxygen conditions, use of antioxidants (e.g., ascorbic acid), and proper choice of light sources at retail shelves may be considered to optimize the pigment retention in a carotenoid-coloured beverage during storage.
Collapse
|
4
|
Soto M, Brenes M, Jiménez N, Cortés C, Umaña G, Pérez AM. Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1893823] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Marvin Soto
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Mariana Brenes
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Nadiarid Jiménez
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Carolina Cortés
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Gerardina Umaña
- Centro de Investigaciones Agronómicas (CIA), Laboratorio de Tecnología Poscosecha, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Ana Mercedes Pérez
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| |
Collapse
|
5
|
Kotake-Nara E, Hase M. Effect of dispersed form on the bioavailability of β-carotene from daily intake in humans. Biosci Biotechnol Biochem 2020; 84:2545-2557. [PMID: 32835607 DOI: 10.1080/09168451.2020.1803728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
In a randomized double-blind crossover study, a canned beverage was prepared using an emulsion dispersion formulation (EM) of β-carotene and a crystal dispersion formulation (CR) of β-carotene; the beverages were ingested by human subjects daily for 2 weeks to compare the β-carotene bioavailability. EM-β-carotene enhanced the β-carotene concentrations in human plasma approximately 4-fold, but CR-β-carotene showed no statistically significant enhancement. Bioaccessibility is the ratio of the solubilized fraction to the whole amount ingested. Bioaccessibility of β-carotene from EM-β-carotene was higher than that from CR-β-carotene in an in vitro digestion test. Contrarily, β-carotene from CR-β-carotene, consists of all-trans-β-carotene, was higher than that from EM-β-carotene, consists of a mixture of cis and all-trans-β-carotene, on the uptake by intestinal Caco-2 cells, suggesting that bioaccessibility was a critical factor in β-carotene bioavailability in this study. EM-β-carotene thus has potential as a food coloring agent with value added because it enhances β-carotene bioavailability.
Collapse
Affiliation(s)
- Eiichi Kotake-Nara
- Food Research Institute, National Agriculture and Food Research Organization , Tsukuba, Japan
| | - Megumi Hase
- Food Research Institute, National Agriculture and Food Research Organization , Tsukuba, Japan
| |
Collapse
|
6
|
Soto M, Dhuique-Mayer C, Servent A, Jiménez N, Vaillant F, Achir N. A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils. Food Res Int 2020; 128:108737. [PMID: 31955784 DOI: 10.1016/j.foodres.2019.108737] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 09/25/2019] [Accepted: 10/01/2019] [Indexed: 12/22/2022]
Abstract
The aim of the study was to evaluate the degradation kinetics of carotenoids (CTs) in vacuum-fried papaya (Carica papaya L.) chips (PCs) during storage at four temperatures (15, 25, 35 and 45 °C) for 52 and 94 days for the two highest and lowest temperatures, respectively. Three treatments were applied to obtain the chips: chips with soy oil (24% lipids) and chips with palm oil (24% and 29% lipids). All the chips were packaged under air or nitrogen conditions. The CTs analyzed by HPLC-DAD were per order of content all-E-lycopene (LYC), Z-lycopene (Z-LYC), all-E-β-carotene (BC), all-E-β-cryptoxanthin (BCX) and Z-β-carotene (Z-BC). The all-E-forms represented 80% of carotenoids in PCs. No significant carotenoid degradation was observed in the PCs packaged under nitrogen conditions during storage. For chips stored under air conditions, a second-order kinetic model best fitted the experimental data. Rate constants for LYC degradation were the lowest, while BCX and BC presented similar rate constants 4-23-fold higher depending on lipid composition. All Z-isomers degraded faster than all-E-forms, but Z-BC degraded only 2-4-fold faster than Z-LYC. All CTs followed Arrhenius temperature-dependency pattern and LYC showed the lowest activation energies (5-21 kJ/mol). A higher lipid content in the chips with palm oil enhanced the carotenoid retention in PCs. Moreover, a greater retention (p < 0.05) of CTs was observed in PCs with soy oil. The use of soy oil instead of palm oil increased the theoretical half-life (at 25 °C) by 2.2, 1.3 and 5.9-fold for BCX, BC and LYC, respectively. Packaging under nitrogen conditions and lipid composition may be considered to optimize the shelf life and carotenoid retention in PCs during storage.
Collapse
Affiliation(s)
- Marvin Soto
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, código postal 11501-2060, San José, Costa Rica
| | - Claudie Dhuique-Mayer
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Adrien Servent
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Nadiarid Jiménez
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, código postal 11501-2060, San José, Costa Rica
| | - Fabrice Vaillant
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Nawel Achir
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, Montpellier, France.
| |
Collapse
|
7
|
Gies M, Descalzo AM, Servent A, Dhuique-Mayer C. Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.103] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
8
|
Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara. Food Chem 2018; 265:39-48. [DOI: 10.1016/j.foodchem.2018.05.072] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2017] [Revised: 05/15/2018] [Accepted: 05/15/2018] [Indexed: 12/21/2022]
|
9
|
Duc Pham N, Khan MIH, Joardder MUH, Rahman MM, Mahiuddin M, Abesinghe AN, Karim MA. Quality of plant-based food materials and its prediction during intermittent drying. Crit Rev Food Sci Nutr 2017; 59:1197-1211. [DOI: 10.1080/10408398.2017.1399103] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Nghia Duc Pham
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
- Engineering Faculty, Vietnam National University of Agriculture, Vietnam
| | - Md Imran H. Khan
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
- Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur 1700, Bangladesh
| | - M U H Joardder
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
| | - M. M. Rahman
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
| | - Md. Mahiuddin
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
- Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur 1700, Bangladesh
| | - A.M. Nishani Abesinghe
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
| | - M. A. Karim
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
| |
Collapse
|
10
|
Achir N, Dhuique-Mayer C, Hadjal T, Madani K, Pain JP, Dornier M. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.002] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
11
|
Arkoub-Djermoune L, Boulekbache-Makhlouf L, Zeghichi-Hamri S, Bellili S, Boukhalfa F, Madani K. Influence of the Thermal Processing on the Physico-Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12192] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Affiliation(s)
- Lynda Arkoub-Djermoune
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Department of Food Sciences, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia; Bejaia 06000 Algérie
| | - Lila Boulekbache-Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Department of Food Sciences, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia; Bejaia 06000 Algérie
| | - Sabrina Zeghichi-Hamri
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Department of Food Sciences, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia; Bejaia 06000 Algérie
| | - Salima Bellili
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Department of Food Sciences, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia; Bejaia 06000 Algérie
| | - Farid Boukhalfa
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Department of Food Sciences, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia; Bejaia 06000 Algérie
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Department of Food Sciences, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia; Bejaia 06000 Algérie
| |
Collapse
|