Effect of blanching, drying, freezing and storage on degradation of β‐carotene in different fruits

Abstract

Since biologically active carotenoids play a significant role in metabolism and because of the fact that its stability can be affected by various factors decomposition degree of p-carotene of various kinds of fruits after drying, freezing, blanching as well as after drying and freezing of blanched fruits has been researched in order to prolong their consumption time-limit. The p-carotene content was determined by means of the spectrophotometric method measuring adsorbance intensity at 450 nm. The results of investigation reveal that the decomposition degree of 0-carotene increases significantly with storage time. Depending on the kind of fruits, treatment and storage time it ranged from 6.10% to 68.74%. No significant differences have been found after a longer storage between blanched and non-blanched fruits, either dried or frozen.

Simultaneous Identification and Quantification of the Sugar, Sugar Alcohol, and Carboxylic Acid Contents of Sour Cherry, Apple, and Ber Fruits, as Their Trimethylsilyl Derivatives, by Gas Chromatography−Mass Spectrometry

“…The sugar and sugar alcohol contents of the Montmorency cultivar were quantitated in its 80% ethyl alcoholic extracts by HPLC (23). The total of dissolved organics in sour cherries was measured by refractometry (24)(25)(26), and the total of acids was measured by titrimetryseven in 2003 (26), similarly, as two decades earlier (23). The aroma components were investigated in diethyl ether/pentane (2/1, v/v) extracts by GC-MS (25), while the total of carotenoids, subsequently to a long-lasting isolation/cleaning process, was investigated by spectrophotometry (26).…”

Hydrothermal effects on physicochemical, sensory attributes, vitamin C, and antioxidant activity of frozen immature Dolichos lablab

“…(Nieto et al, 1998). Decrements in weight due to hydrothermal treatments of food products after freezing were observed by Aberoumand (2013), Jany et al (2008), Mondragon-Portocarrero et al (2006), Briley (2002) and Vedrina-Dragojevic et al (1997). From these reports it may be inferred that the extent of HTT did not influence the extent of weight loss in food products.…”

Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder

“…The results showed that lycopene was unchanged during blanching process (Mayer-Miebach and Spieβ, 2003). However, Vedrina-Dragojevic et al (1997) found that significant loss of carotenoids in fruits, such as apricots, apples and plums, blanched prior to the drying process was higher than that in samples without blanching. From our results, it is evident that pre-treatments, such as soaking in ascorbic acid and bisulfite solution, are effective in retention of total carotenoids.…”