Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil

Abstract

The effect of thermal processing (85-130 °C) on the stability and isomerization of β-carotene in both an olive oil/carrot emulsion and an olive oil phase enriched with carrot β-carotene was studied. During processing, degradation of total β-carotene took place. Initially, total β-carotene concentration decreased quickly, after which a plateau value was reached, which was dependent on the applied temperature. In the oil/carrot emulsion, the total β-carotene concentration could be modeled by a fractional conversion model. The temperature dependence of the degradation rate constants was described by the activation energy and was estimated to be 45.0 kJ/mol. In the enriched oil phase, less degradation took place and the results could not be modeled. Besides degradation, β-carotene isomerization was studied. In both matrices, a fractional conversion model could be used to model total isomerization and formation of 13-Z- and 15-Z-β-carotene. β-Carotene isomerization was similar in both the oil/carrot emulsion and enriched oil phase as the simultaneously estimated kinetic parameters (isomerization reaction rate constant and activation energy) of both matrices did not differ significantly. The activation energies of isomerization were estimated to be 70.5 and 75.0 kJ/mol in the oil/carrot emulsion and enriched oil phase, respectively.

α- and β-Carotene Stability During Storage of Microspheres Obtained from Spray-Dried Microencapsulation Technology

“…Kinetics of carotene degradation is important in terms of predicting changes during food processing in order to produce safe food of high nutritional quality [Knockaert et al, 2012]. Both α-and β-carotene degradation in oil solutions follows the fi rst order kinetics.…”

Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene

“…The overall trend during thermal treatments is similar to observations from room temperature storage(Figure 2), with a higher temperature showing a greater degradation rate (Figure 3Band C). This is expected because the temperature-dependent degradation rate of β-carotene follows the Arrhenius equation(Knockaert, Pulissery, Lemmens, Van Buggenhout, Hendrickx, & Van Loey, 2012).…”

“…β-Carotene is a highly efficient antioxidant that can protect cells against damage by free radicals (Liang, Shoemaker, Yang, Zhong, & Huang, 2013) and have implications in preventing cancer and cardiovascular diseases (Knockaert, Pulissery, Lemmens, Van Buggenhout, Hendrickx, & Van Loey, 2012) and enhancing the immune system in response to infections (Liang, Shoemaker, Yang, Zhong, & Huang, 2013). As a model compound, the polyene hydrocarbon structure of β-carotene determines it is easily degraded by environmental stresses such as temperature, oxygen, and light (Cornacchia & Roos, 2011).…”

β-Carotene and astaxanthin with human and bovine serum albumins

“…First, it is a precursor of vitamin A, which plays an important role in vision, cell differentiation, organ development, etc. Furthermore, b-carotene has antioxidant activity and may consequently offer protection against cancer and cardiovascular diseases (Knockaert et al, 2012). Astaxanthin (molecular structure: inset of Fig.…”