Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems

Mutsokoti, Leonard; Panozzo, Agnese; Tongonya, Jeritah; Kebede, Biniam; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.lwt.2017.03.021

Cited by 22 publications

(10 citation statements)

References 54 publications

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“…The significant differences in carotenoids content in the two samples are due to the combined effect of sugars and thermal treatment. Therefore, it has been suggested that carotenoids need to be released from plant cell, solubilized into the lipid phase, and incorporated into mixed micelles with certain hydrolysates of lipids before absorption [ 10 ]. In addition to thermal treatment, an interaction between carotenoids and polysaccharides is needed to improve carotenoid bioaccesibility during digestion and absorption.…”

Section: Resultsmentioning

confidence: 99%

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

et al. 2021

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Sea buckthorn (Hippophaė rhamnoides L.) is recognized as a valuable source of vitamin C and antioxidants, frequently used as nutraceuticals and cosmeceuticals. In the present study, attempts are made to produce and characterize a novel type of marmalade using sea buckthorn berries processed at 102 °C into marmalade in two combinations, with whole cane or stevia sugar. Changes in the phytochemical profile, antioxidant activity, color, shelf-life, texture, microbiological, and sensorial characteristics were determined. The total carotenoids content in the marmalades were significantly different, with values of 0.91 ± 0.03 mg/g dry weight (DW) in the sample with whole sugar cane (Cz) and 2.69 ± 0.14 mg/g DW in the sample with Stevia sugar (Cs). Significant values of polyphenols were found, of 59.41 ± 1.13 mg GAE/g DW in Cz and 72.44 ± 2.31 mg GAE/g DW in Cs, leading to an antioxidant activity of 45.12 ± 0.001 μMol Trolox/g DW and 118.07 ± 0.01 μMol Trolox/g DW, respectively. Accelerated storage study showed a decrease in all the phytochemicals, however no significant changes were found in antioxidant activity. Values of <100 CFU/g for yeasts and molds and <5 CFU/g for Enterobacteriaceae after 21 days of storage at the room temperature of the marmalades were determined. The sensorial and color results were more than acceptable. Overall, the results highlighted the potential of using sea buckthorn as a potential rich source of bioactive compounds to be used in the sugar-based products manufacturing.

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Section: Resultsmentioning

confidence: 99%

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

et al. 2021

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“…Isomerization and oxidation reactions are the main factors responsible for the color change of dried tomato and pepper pasta. The lycopene present in these pasta is a carotenoid that possesses several double bonds, being prone to isomerization and oxidation reactions during processing and storage, which promotes biological activity and color loss (Cerecedo‐Cruz, Azuara‐Nieto, Hernández‐Álvarez, González‐González, & Melgas‐Lalane, 2018; Mutsokoti et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients

Vimercati

Macedo

Araújo

et al. 2020

J Food Process Preserv

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This study aimed to evaluate the changes throughout storage of pasta formulations enriched with basil, beet, cheese, chocolate, coffee, dried tomato, ginger, pepper, rosemary, socol, spinach, and wine in metallic and transparent packages. Pasta color, moisture content, water activity (aw), pH, total titratable acidity, cooking time, water absorption, and cooking loss were evaluated for 120 days. The packages used were efficient throughout storage in preserving moisture, aw, pH, total titratable acidity, cooking time, and water absorption for all formulations. Cooking loss and kinetics of the total color difference (ΔE) of some pasta were significantly (p < .05) affected. Beet pasta was the only one that showed a significant difference in cooking loss (p < .05) and ΔE was not influenced by packaging and storage time. Spinach pasta presented the largest ΔE between the two packaging types after 120 days. The metallic packaging was better at preservation of the pasta color throughout storage. Practical applications Adding ingredients in pasta formulations is a good alternative for the manufacture of products with attractive consumer features. Storage time and packaging are factors that can influence the quality of pasta, generating characteristics that may affect the product. Therefore, the study of these factors for different types of pasta provides relevant information for the food industries, since it is possible to identify the storage conditions that promote the lower change in quality. The results indicated that storage time and packaging are factors that influenced mainly the preservation of color characteristics of pasta containing added nontraditional ingredients. Metallic packaging can be considered an efficient alternative to reduce color change throughout the storage.

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“…The presence of lipid or unsaturated fatty acids could also affect the stability of carotenoids. Lycopene and β-carotene in tomato puree and α-carotene and β-carotene in carrot puree containing 5% olive oil were found to be stable with ≥ 97% retention after 6 months of storage in the dark at 20, 30 and 40 °C (Mutsokoti et al, 2017). These indicate that content and composition of lipid and food matrix can affect the stability and degradation of carotenoids.…”

Section: Stability and Effect Of Processingmentioning

confidence: 87%

The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines

Yang¹,

Zhang²,

Tsao³

2020

Journal of Food Bioactives

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Carotenoids are one of the major food bioactives that provide humans with essential vitamins and other critically important nutrients that contribute to the maintenance of human health. This review provides a summary of the most current literature data and information on most recent advances in dietary carotenoids and human health research. Specifically, it addresses the occurrence and distribution of carotenoids in different dietary sources, the effect of food processing and impact of gastrointestinal digestion on the bioaccessibility, bioavailability and bioactivities of dietary carotenoids. Emphasis is placed on the antioxidant and anti-inflammatory effects of carotenoids and their optical/geometric isomers and ester forms, and the molecular mechanisms behind these actions. A particular focus is also on the modulatory ability of carotenoids on biomarkers related to low-grade inflammation, immune response and gut health.

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Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems

Cited by 22 publications

References 54 publications

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients

The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines

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