Stability of carotenoids in dehydrated carrots

Arya, S. S.; Natesan, V.; Parihar, D. B.; Vijayaraghavan, P. K.

doi:10.1111/j.1365-2621.1979.tb00904.x

Cited by 44 publications

(26 citation statements)

References 22 publications

(7 reference statements)

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“…Flour water activity that ranged between 0.38 and 0.45 should favour carotenoid stability. It was demonstrated on dehydrated carrots in different conditions that better stability of carotenoids was obtained with water activity of 0.43 (Arya et al, 1979) and between 0.31-0.54 (Lavelli et al, 2007). Moreover, water activity below 0.7 also limits the risk of microbial deterioration and the lowest lipid oxidation is found between 0.2 and 0.4 (Rahman and Labuza, 1999).…”

Section: Quality Of Flourmentioning

confidence: 99%

Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweetpotato

Bechoff

Dufour

Dhuique-Mayer

et al. 2009

Journal of Food Engineering

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Section: Quality Of Flourmentioning

confidence: 99%

Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweetpotato

Bechoff

Dufour

Dhuique-Mayer

et al. 2009

Journal of Food Engineering

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“…As shown in Table 3, the initial carotenoid content of lot 2 NB was lower than that of lot 2 B, due to the stabilizing effect of blanching on carotenoids, which had already been observed (Arya et al, 1979). This effect is generally believed to be due to the inactivation of peroxidase and lipoxidase activity.…”

Section: Blanching Effect On Carotenoid Contentmentioning

confidence: 90%

“…The a w range corresponding to maximum carotenoid stability was next to the monolayer a w , however it was not symmetrically located with the mean estimated value for monolayer; in fact, it showed a shift towards higher a w values. Accordingly, Arya et al (1979) found that in dehydrated carrots, stored in the a w range 0.0 -0.73, total carotenoids, as measured spectrophotometrically, were more stable in the a w range of 0.32 -0.57. The rate constants for carotenoid degradation and the monolayer a w were not reported in this latter study.…”

Section: Modelling Of Sorption Isothermmentioning

confidence: 97%

“…However, the rate of carotenoid degradation was higher in lot 2 B than in lot 2 NB (Figure 2). This suggests that some substances which stabilize carotenoids are either degraded or leached during blanching (Arya et al, 1979). Alternatively, it may also be argued that blanching causes physical damage to tissues which become more exposed to oxidation (Gomez et al, 2004).…”

Section: Blanching Effect On Carotenoid Contentmentioning

confidence: 99%

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Rate of Carotenoid Degradation in Dehydrated Carrots

Lavelli

Zanoni

Zaniboni

2006

13th World Congress of Food Science &Amp; Technology

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This work was focused on dehydrated carrots with the aim to study: a) the water sorption properties, and b) the rate of carotenoid degradation as a function of water activity.Freeze-dried carrots from blanched and not blanched batches were placed in air-tight glass jars containing saturated salt solutions with water activity ranging from 0.052 to 0.75, at 40°C. The equilibrium moisture, water activity, and carotenoid content were analysed at different storage times.Results showed that the adsorption isotherm fitted the Guggenheim-Andersonde-Boer (GAB) equation (R 2 = 99.65%). Estimated monolayer water activity was 0.33 (confidential limits at 95%: 0.26 and 0.38).α-and β-Carotene contents decreased in all dehydrated carrots following pseudo-first-order kinetics, with rate constants ranging from 0.031 to 0.374 days -1 . Similar rate constants were found between α-and β-carotene.In all carrot batches the rate of carotenoid degradation was at a minimum within the water activity range 0.31 -0.54. Below and above this range the rate of carotenoid degradation increased significantly.Blanching resulted in a higher initial carotenoid content, but it accelerated carotenoid decrease during storage of dehydrated carrots.Based on these results we concluded that two strategies could be useful to increase carotenoid stability during storage: a) the development of intermediate moisture carrots (water activity in the range 0.31 -0.54); b) the identification of protective factors that can increase carotenoid stability at water activity above 0.54. Both criteria should be combined with optimised packaging conditions, which reduce exposure of product to air and light during storage.

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“…The chemical analysis of SFY like total solids, fat and acidity (ISI 1960), protein (Sathe 1999), ash (AOAC 1984) and carbohydrate (calculated based on difference) were determined. Vitamin C was determined by using 2,6-dichlorophenol-indophenol titration method (Ranganna 1986), vitamin E was estimated by using ferric chloride reagent, spectrophotometrically at 536 nm (UV-Visible Spectrophotometer 1601, Shimadzu, Columbia, MD, USA) (Desai 1984), total caroteniods (Arya et al 1979), anthocyanins (Clydesdale and Francis 1976) and phenols (Singleton and Rossi 1965) were determined spectrophotometrically at 450, 535 and 765 nm's, respectively.…”

Section: Chemical Analysismentioning

confidence: 99%

Optimization of seabuckthorn fruit yogurt formulation using response surface methodology

Selvamuthukumaran

Khanum

2013

J Food Sci Technol

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The response surface methodology was used to optimize the formulation of seabuckthorn fruit yogurt. The independent variables were proportions of seabuckthorn fruit syrup and skimmed milk powder. The responses were counts of Streptococcus thermophilus and Lactobacillus bulgaricus, taste and viscosity of the product. Statistical analysis revealed that fruit syrup and skimmed milk powder significantly affected all the responses. Contour plots for each response were used to generate an optimum area by superimposition. Optimum formulation conditions of fruit syrup (15 %) and skimmed milk powder (12.5 %) are recommended for the blend formulation yielding an acceptable and good quality seabuckthorn fruit yogurt. Model validation was conducted using separate experiments at optimum conditions. The experimental values were found to be in close agreement to the predicted values and were within the acceptable limits indicating the suitability of the model in predicting quality attributes of seabuckthorn fruit yogurt. The resultant product also exhibited more amounts of fat, protein, carbohydrate and antioxidants viz., vitamin C, E, carotenoids, phenols and anthocyanins when compared to a commercial one.

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Stability of carotenoids in dehydrated carrots

Cited by 44 publications

References 22 publications

Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweetpotato

Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweetpotato

Rate of Carotenoid Degradation in Dehydrated Carrots

Optimization of seabuckthorn fruit yogurt formulation using response surface methodology

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