Degradation kinetics of carotenoids and visual colour in pumpkin (<i>Cucurbita maxima</i> L.) slices during microwave-vacuum drying

Song, Jiangfeng; Wang, Xiaoping; Li, Dajing; Liu, Chunquan

doi:10.1080/10942912.2017.1306553

Cited by 24 publications

(15 citation statements)

References 43 publications

(64 reference statements)

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“…Similar results were observed for commercial β-carotene encapsulated in maltodextrin ( 46 ). The degradation kinetics of carotenoids in pumpkin slices has been studied as well ( 47 ).…”

Section: Resultsmentioning

confidence: 99%

Encapsulation and Degradation Kinetics of Bioactive Compounds from Sweet Potato Peel During Storage

Šeregelj

Ćetković

Čanadanović-Brunet

et al. 2020

Food Technol. Biotechnol. (Online)

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Research background: The aim of this work was to evaluate utilization of sweet potato peel as a source of bioactive compounds. The effect of solvents (acetone and acetone/ethanol mixture) on extraction efficiency of total carotenods and phenolics from sweet potato flesh tuber and peel, and antioxidant activity were investigated. SPP extract standed out in terms of antioxidant activity and was choosen for encapsulation by spray and freeze drying techniques. Experimental approach: Encapsulation is an effective method to improve phytochemical stability by entrapping the core material with a coating agent. In this study, spray and freeze-drying techniques were applied for improving the stability of bioactive compounds (carotenoids and phenolics) using whey protein as a coating material. The main advantages of applied techniques over the other encapsulation techniques are simplicity, continuity, effectiveness, availability, and applicability. Results and conclusions: Physicochemical characteristics revealed that spray drying resulted in the formation of lower size particles, better flowing properties, and encapsulation efficiency of carotenoids. The retention of encapsulated and non-encapsulated bioactive compounds was monitoring during storage at daylight and dark conditions. Storage conditions affected the carotenoid retention, whereas daylight exhibited the higher degradation rate for all samples. Phenolic compounds exhibited higher retention for all investigated samples. Degradation kinetic parameters suggest the longer shelf life of spray dried encapsulates and potent method for bioactives stabilization. Novelty and scientific contribution: This study demonstrates that the spray drying technique and utilization of sweet potato peel have big potential in functional additives development, with improved nutritional, color and bioactive properties.

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“…Similar results were observed for commercial β-carotene encapsulated in maltodextrin ( 46 ). The degradation kinetics of carotenoids in pumpkin slices has been studied as well ( 47 ).…”

Section: Resultsmentioning

confidence: 99%

Encapsulation and Degradation Kinetics of Bioactive Compounds from Sweet Potato Peel During Storage

Šeregelj

Ćetković

Čanadanović-Brunet

et al. 2020

Food Technol. Biotechnol. (Online)

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“…The changes of individual color coordinates (L*, a*, b* and Chroma) followed the first-order kinetics with a higher goodness-of-fit value (R 2 ) as shown in Table 3, whereas the total color difference of ΔE value followed zero-order reaction kinetics and linear regression with the coefficient of determination value (R 2 ) 0.9798. The studies on the total color difference (ΔE) of pumpkin cubes in convective drying (Song et al., 2017) and jack fruit bulb in hot air drying (Saxena et al., 2012) also concluded that the total color difference (ΔE) fitted the zero-order model.…”

Section: Resultsmentioning

confidence: 99%

Boiling-induced changes on physicochemical, bioactive compounds, color, and texture properties of pumpkin (Cucurbita maxima)

Monalisa

Bhuiyan

Islam

et al. 2019

Food sci. technol. int.

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The objective of the present study was to evaluate the effect of boiling duration on physicochemical, bioactive compounds, antioxidant activity, color, and texture properties of pumpkin ( Cucurbita maxima). The pumpkin was subjected to boiling for 1, 5, 10, and 20 min at 100 ℃. The physicochemical analyses showed that pH, moisture, and water solubility index were increased, whereas ash content was decreased with increasing the boiling time. Prolong boiling exhibited a detrimental effect on bioactive compounds of pumpkin, and it was found that 20 min of boiling caused about 25.91% ± 2.21% loss of total phenolic content, 14.79% ± 1.03% loss of total carotenoids content, and 18.46% ± 1.34% loss of antioxidant activity. A kinetic study was conducted to quantify the losses occurring in bioactive compounds, antioxidant activity, changes in color, and firmness of pumpkin. The study revealed that the logistic model can predict the variation in bioactive compounds and antioxidant activity with higher R2. However, first-order kinetic models were found suitable to predict the changes occurring in bioactive compounds, antioxidant activity, color properties (L*, a*, b*, Chroma), and firmness. The total color changes (ΔE) showed a good fit with zero-order kinetic models (R2 = 0.98). The t1/2 and D-value were calculated for all measured parameters of pumpkin. These findings would be useful in designing thermal processes and related calculations of pumpkin.

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“…The colour index was calculated as the a */ b * ratio [ 9 ]. The total colour difference (ΔE) was used to characterize the overall change in colour during the storage and was calculated by the following Equation (1) [ 42 ]:

where

and

are values of green tomatoes at day 0 (initial control).…”

Section: Methodsmentioning

confidence: 99%

Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes

et al. 2021

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Different strategies have been developed to increase the concentration of bioactive compounds in tomatoes during post-harvest, with ultraviolet light (UV) and light emitting diodes (LEDs) being interesting tools. The aim of this study was to evaluate the effect of ultraviolet (UVA at 366 nm and UVC at 254 nm) pre-treatment (1 kJ/m2) and red–blue LED light (25.4 µmol/m2/s) on the concentration of carotenoids, (poly)phenols and hydrophilic/lipophilic antioxidant capacity during 7 days of refrigeration storage of green tomatoes (Solanum lycopersicum L.) cultivar “Raf”. In addition, special attention was paid to quality parameters (weight loss, colour, acidity, soluble solids and ripening index). Tomatoes exposed to LED light at 6 °C for 7 days increased up to three times the total carotenoids content (mainly β-carotene and E-lycopene) compared to tomatoes refrigerated in the dark, while UV treatments alone did not significantly affect the carotenoid content. Besides, exposure to LEDs increased the hydrophilic and lipophilic antioxidant capacity of tomatoes by 30%, without affecting phenolic contents. Thus, LED treatments alone during refrigerated storage fostered ripening and improved the nutritional value of tomatoes, without compromising quality parameters. Further studies must be carried out to evaluate the impact on sensory attributes and consumer acceptance.

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Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Cited by 24 publications

References 43 publications

Encapsulation and Degradation Kinetics of Bioactive Compounds from Sweet Potato Peel During Storage

Encapsulation and Degradation Kinetics of Bioactive Compounds from Sweet Potato Peel During Storage

Boiling-induced changes on physicochemical, bioactive compounds, color, and texture properties of pumpkin (Cucurbita maxima)

Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes

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