Stability of carotenoids in freeze dried papaya (<i>Carica papaya</i>)

Arya, S. S.; Natesan, V.; Vijayaraghavan, P. K.

doi:10.1111/j.1365-2621.1983.tb00258.x

Cited by 16 publications

(4 citation statements)

References 9 publications

(3 reference statements)

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“…The loss of the carotenoids increased at elevated rather than lower temperatures. Similar trend was found by Arya et al [23] who observed 32.7 % loss in freeze dried papaya pigment at room temperature and 42.0 % at 37 °C after 45 days. Delia and Amaya [24] also noted a 53 % loss of carotenoid pigments in freeze dried squashes at room temperature after 3 months.…”

Section: Resultssupporting

confidence: 76%

Cellulolytic Treatment: A Competent Approach to Improve Extraction and Storage Stability of Carotenoids from Kinnow (Citrus reticulate) Peel

Nadeem¹,

Saima²,

Afzaal³

et al. 2018

Asian J. Chem.

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The purified cellulolytic enzyme was applied in carotenoid extraction from the Kinnow mandarin peel. The results revealed that the highest yield (8.60 ± 0.44 mg/100 g peel) of carotenoids was observed in T4, a combination of 250 IU both of CMCase and Pectinase/100 g peel whereas, the minimum recovery (3.21 ± 0.17 mg/100 g peel) was found in case of T0 (control). To assess the storage stability, the extracted carotenoids were subjected to different conditions for light and temperature. When the pigment was stored at 30 °C in dark, it showed more stability than in light. Similarly, pigment stability was adversely affected by increasing storage temperature and the loss was more pronounced at higher temperature as compared to refrigeration. After freeze drying, the stability of the extracted pigment was assessed; high retention was observed when stored in darkness or under refrigerated conditions.

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Section: Resultssupporting

confidence: 76%

Cellulolytic Treatment: A Competent Approach to Improve Extraction and Storage Stability of Carotenoids from Kinnow (Citrus reticulate) Peel

Nadeem¹,

Saima²,

Afzaal³

et al. 2018

Asian J. Chem.

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“…Likewise, some studies reported the importance of stability of carotenoids in freeze-dried papaya. It was reported that 32.78% of papaya pigment was lost at room temperature and 42.0% at 37°C after 45 days period (Arya et al 1983).…”

Section: Identification and Quantification Of Carotenoidsmentioning

confidence: 99%

Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp

et al. 2018

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The effect of freeze- and spray-drying on physico-chemical characteristics, phenolics compounds and antioxidant activity of papaya pulp was investigated. The frozen pulp was freeze dried at - 62 °C during 48 h. Papaya pulp with 14% DE maltodextrin was also dried in a spray dryer. The organic acids, sugars, color, total soluble solids, pH, carotenoids, phenolic and flavonoid compounds, and antioxidant capacity values were determined. The changes in color, pH and lycopene were negligible. However, lower retention (86.5%) of vitamin C and sugars (glucose-79.7% and fructose-66.1%) was observed in spray dried products. Phenolic and flavonoid compounds were identified and quantified in dried papaya products by UHPLC-QqQ-MS/MS. Spray dried products presented a higher retention of phenolic and flavonoid compounds compared to the freeze dried products. Despite some variations in the parameters studied, the use of freeze- and spray-drying has proven viable options for the drying of papaya pulp.

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“…However, freeze drying of the sample reduced the loss to 50%. Arya et al 8 observed only a 32% colour loss in papaya at room temperature. These studies indicated that carotenoid behaviour during storage is as important as its stability during processing.…”

Section: Introductionmentioning

confidence: 97%

Stabilization of astaxanthin in edible oils and its use as an antioxidant

2007

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Astaxanthin, a ketocarotenoid (3,3 -dihydroxy-β,β-carotene-4,4 -dione), is produced in high concentration in the green alga Haematococcus pluvialis. It constitutes 85-88% of total carotenoid and exists in the monoester, diester and free form. Astaxanthin in its ester form is fairly stable in all edible oils such as rice bran, mustard, groundnut, gingelly, coconut and palm oil at room temperature with variation in terms of its loss in content and colour during a 4 month period. Rice bran, gingelly and palm oil retained 84-90% of astaxanthin when heated at 70• C for 8 h while palm oil was effective in retaining 90% of astaxanthin at 90• C for 8 h without any change in its ester form in comparison to 90% carotenoid loss in aqueous form. At 120 and 150• C, carotenoid loss was significant (60-90%) without change in the fatty acid profile of the edible oils. The antioxidant activity of carotenoids stored in oils was comparable to standard butylated hydroxy anisole (BHA).

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Stability of carotenoids in freeze dried papaya (Carica papaya)

Cited by 16 publications

References 9 publications

Cellulolytic Treatment: A Competent Approach to Improve Extraction and Storage Stability of Carotenoids from Kinnow (Citrus reticulate) Peel

Cellulolytic Treatment: A Competent Approach to Improve Extraction and Storage Stability of Carotenoids from Kinnow (Citrus reticulate) Peel

Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp

Stabilization of astaxanthin in edible oils and its use as an antioxidant

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