Stability of β-carotene rich sweet potato chips packed in different packaging systems

Júnior, Luís Marangoni; Ito, Danielle; Ribeiro, Sophia Moyses Lamonica; Silva, Marta Gomes da; Alves, Rosa Maria Vercelino

doi:10.1016/j.lwt.2018.02.066

Cited by 20 publications

(9 citation statements)

References 15 publications

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“…The k values for TC in cassava microcossettes were similar to values reported for C in dry cassava granules stored at 26-33 ∘ C (k = 0.0144-0.0271) by Bechoff et al 24 Retention values after 30 days at such degradation rates represented 65.0% for fermented chikwangue paste and 43.0% for fermented cassava microcossettes, at 24-27 ∘ C. It is known that the rate of degradation of pVACs is relatively high in dry products, especially when the particle size of the product is small, due to its high surface area exposing the carotenoids to oxygen. [25][26][27] Lower k values for fermented cassava paste suggest that carotenoids in an aqueous matrix are more stable than carotenoids exposed to oxygen in a dry matrix such as cassava microcossettes. These results are in concordance with previous studies showing that the main factor influencing degradation of carotenoids during storage of biofortified foods is oxygen availability.…”

Section: Estimation Of Degradation Kinetics Of Carotenoids In Cassavamentioning

confidence: 99%

Carotenoids retention in biofortified yellow cassava processed with traditional African methods

Taleon

Sumbu²,

Muzhingi³

et al. 2018

J Sci Food Agric

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The results indicated that biofortified boiled cassava could be an effective food product to improve pVACs intake in areas where vitamin A deficiency exists, and processing of chikwangue and fufu should be improved before promoting biofortified cassava in vitamin-A-deficient areas with high cassava consumption. © 2018 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Estimation Of Degradation Kinetics Of Carotenoids In Cassavamentioning

confidence: 99%

Carotenoids retention in biofortified yellow cassava processed with traditional African methods

Taleon

Sumbu²,

Muzhingi³

et al. 2018

J Sci Food Agric

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“…The AL‐LAM packaging, made from integration aluminum foil and heat sealing plastic film, was able to keep the moisture content of product better than others, due to the good moisture and oxygen barrier properties (Srinivasa, 1993). Other studies reviewed that AL‐LAM packaging was one of the most effective in controlling raise in moisture content of many products such as potato crisps (George et al., 2011), mushroom (Ajayi et al., 2015), milkfish floss (Wijayanti et al., 2016), and sweet potato chips (Marangoni Júnior et al., 2018). Plastic OPP has higher barrier to water vapor, which is not affected by changes in humidity, and moderate permeability to gases and odors.…”

Section: Resultsmentioning

confidence: 99%

Effect of foaming and drying conditions on physicochemical properties and moisture kinetics of foam mat dried chili sauce powder during storage

Poonnakasem

2021

J. Food Process. Preserv.

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The objectives of this research were to study the effect of concentration of egg white and air temperature on physicochemical properties and the effect of packaging on the moisture during storage of foam mat dried chili sauce powder. Results demonstrated that 6% (wt/wt chili sauce basis) egg white as foaming agent and drying temperature at 80°C to produce chili sauce powder were the optimum condition that led to higher foam expansion, yield percentage, and water solubility, and lower moisture content, Aw, and bulk density. For microbiology test, total viable count, yeast and mold, coliform, and E. coli followed a Thai community product standard of seasoning powder. Plots of moisture content of product in all types of packaging versus time were linear model. The best packaging that could protect moisture permeability was aluminum foil laminate. According to the shelf life prediction, the product in packaging could be stored for 13 months. Practical applications Chili sauce (hot sauce) is one of the most famous products processed from chili and can be added to many kinds of foods. Application of foam mat drying for this product can extend its shelf life and increase product variety for consumers. The optimum condition for production of chili sauce powder is 6% egg white as foaming agent and drying temperature at 80°C. The kinetic modeling can be applied for tracking moisture changes of products. The best packaging that could protect moisture permeability was aluminum foil laminate that can be used to store the product for 13 months. This research can be benefit the industrial sauce production for better distribution of the products.

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“…In order to meet the growing demand for ready‐to‐eat products, the market of cut fruits and vegetables is expanding (Marangoni Júnior, Ito, et al, 2019; Marangoni Júnior, Ito, Ribeiro, da Silva, & Alves, 2018). However, fresh‐cut products have damaged tissues and, consequently, they deteriorate fast (Charles, Vidal, Olive, Filgueiras, & Sallanon, 2013).…”

Section: Application Of Pulsed Light To Different Food Categoriesmentioning

confidence: 99%

Packaging aspects for processing and quality of foods treated by pulsed light

Júnior

Cristianini

Anjos

2020

J. Food Process. Preserv.

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Nonthermal food processing technologies have received a lot of attention in recent years as an alternative to conventional heat treatments. The pulsed light treatment (PL) is mostly applied to prepackaged foods in order to avoid postprocess contamination. However, for PL to fulfill its purpose regarding packaged foods, the packaging must comply with a series of requisites that may result in safer and better-quality foods. This review focuses on packaging material requisites for packaging PL-treated foods. In addition, the influence of PL on the properties of the materials are addressed. Furthermore, aspects regarding decontamination of packages and foods as well as their quality are described. The PL treatment has shown a positive effect on decontamination of packaging, products derived from fruits and vegetables, meat products, dairy products, fish and seafood. In addition, PL often leads to the extension of the food shelf life. Practical applications The treatment of pulsed light has been growing commercially. This processing technology allows the food to be treated inside the packaging. Packaging materials based on polyethylene (PE), polypropylene (PP), polyamide (PA), and poly (ethylene terephthalate) (PET) are generally used in literature studies. Understanding what are the most common materials, the impact of pulsed light on its properties and performance in food processing is essential for the successful use of this promising technology.

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Stability of β-carotene rich sweet potato chips packed in different packaging systems

Cited by 20 publications

References 15 publications

Carotenoids retention in biofortified yellow cassava processed with traditional African methods

Carotenoids retention in biofortified yellow cassava processed with traditional African methods

Effect of foaming and drying conditions on physicochemical properties and moisture kinetics of foam mat dried chili sauce powder during storage

Packaging aspects for processing and quality of foods treated by pulsed light

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