Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage

Foods

Kai Reineke¹  Sarah H. E. Verkempinck²  Sharmaine Atencio²  Ann Van Loey²  Marc Hendrickx² 

[1] GNT Europa GmbH, Kackertstrasse 22, 52072 Aachen, Germany;Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium;

关键词: carotenoids;    degradation;    kinetics;    ascorbic acid;    pumpkins;    light;   

DOI  :  10.3390/foods11030485

来源: DOAJ

【 摘 要 】

This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD, and kinetic parameters for carotenoid degradation were estimated by one-step nonlinear regression analysis. During dark storage, degradation kinetics was modelled by fractional conversion (all-trans-β-carotene) and zero-order equations (all-trans-antheraxanthin, all-trans-lutein, all-trans-violaxanthin and all-trans-neoxanthin). Storage of samples in a climatic chamber with intense light intensity (1875–3000 lux) accelerated the carotenoid losses. At illuminated conditions, degradation followed a first-order (all-trans-lutein, all-trans-violaxanthin and all-trans-neoxanthin) and fractional conversion model (all-trans-β-carotene and all-trans-antheraxanthin). Carotenoid degradation followed an Arrhenius temperature-dependency, with ${\mathrm{E}}_{\mathrm{a}}$ values lower than 50 kJ/mol. Degradation was shown to be mainly by oxidative reactions. Packaging under minimal oxygen conditions, use of antioxidants (e.g., ascorbic acid), and proper choice of light sources at retail shelves may be considered to optimize the pigment retention in a carotenoid-coloured beverage during storage.

【 授权许可】

Unknown