Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage

Zhang, Hongchao; Patel, Juhi; Bhunia, Kanishka; Al-Ghamdi, Saleh; Sonar, Chandrashekhar R.; Ross, Carolyn F.; Tang, Juming; Sablani, Shyam S.

doi:10.1016/j.fpsl.2019.100324

Cited by 41 publications

(31 citation statements)

References 32 publications

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“…These losses were attributed to a significant increase in the OTR of the films due to structural changes on the film surface after pressure‐heat treatment. In another study, after an initial decline β‐carotene content remained stable following microwave assisted thermally sterilized sweet potato puree packed in four types of pouches with OTRs in the range of 0.016–1.404 cm 3 m −2 day −1 , stored at 23 and 35 °C for 9 and 18 months, respectively (Zhang et al, , submitted). They suggested initial decline to the residual oxygen content; and storage stability to the recovery of gas barrier properties to initial level during storage.…”

Section: Resultsmentioning

confidence: 99%

Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films

Sonar

Paccola

Al-Ghamdi

et al. 2019

J Food Process Engineering

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Quality of pasteurized products can be affected by the combination of temperature abuse and gas barrier properties, especially oxygen transmission rate (OTR), of packaging films. Carrot puree was thermally pasteurized (90 °C, 14 min) and stored in three different types of pouches (OTR—0.99 ± 0.05 [F‐1], 29.8 ± 1.38 [F‐30], and 80.9 ± 2.15 [F‐81] cm3 m−2 day−1) at different temperatures (4, 8, and 13 °C). Weight loss, pH, instrumental color, β‐carotene, and ascorbic acid were evaluated over a 100‐day storage period. Results show that film OTR and temperature had a significant (p < 0.05) effect on food quality and nutritional attributes. High‐barrier film (F‐1) retained quality, while low‐barrier film (F‐81) increased losses during processing and storage for all parameters tested. High‐barrier film demonstrated stable color values (a* and b*) and significantly (p < 0.05) higher retention of β‐carotene during storage period. Ascorbic acid retention varied from 0 to 89%, depending upon packaging type. Based on ascorbic acid degradation kinetics, activation energy and Q10 values ranged from 20.3–72.3 kJ/mol and 1.36–2.96, respectively. Practical applications Pasteurized food products have limited shelf life under refrigerated conditions. The shelf life of these products can be reduced by the combined effect of temperature abuse and gas barrier properties of packaging films. There is scarce information in the literature focusing on the shelf life studies of in‐pack thermally pasteurized products as a function of gas barrier properties. The selection criteria of films for pasteurized products are complex. Generally, higher the barrier properties needed higher is the cost of packaging. This study demonstrated the suitability of medium‐barrier films for in‐pack pasteurization; and combined effect of temperature abuse and gas barrier properties on the nutrient retention.

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Section: Resultsmentioning

confidence: 99%

Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films

Sonar

Paccola

Al-Ghamdi

et al. 2019

J Food Process Engineering

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“…Zhang et al. (2019) reported an 8% loss in vitamin C in sweet potato puree after MATS processing for an average lethality of 7.6 min.…”

Section: Resultsmentioning

confidence: 99%

“…According to Zhang et al. (2019), high barrier polymer pouches (OTR = 0.23 and 0.29 cc/m 2 .day at 35 °C) lost 70% and 79% of the original content of vitamin C in sweet potato puree, respectively, compared to 79% loss in the AL pouch after 6 months of storage at 35 °C. At 23 °C after 12 months storage, the same polymer pouches lost 29% to 32% vitamin C, compared to a 30% loss in AL pouch.…”

Section: Resultsmentioning

confidence: 99%

“…The vitamin C content was determined following the method of Zhang et al. (2019), with no modifications. This was measured at a 250 nm wavelength.…”

Section: Methodsmentioning

confidence: 99%

“…Zhang et al. (2017, 2019) studied the effect of metal oxide and Ethylene Vinyl Alcohol (EVOH) based packaging and MATS processing on food quality parameters, such as lipid oxidation, vitamin C loss, color degradation, β‐carotene content, and sensory analysis in mashed potato and sweet potato puree baby food. Patel et al.…”

Section: Introductionmentioning

confidence: 99%

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Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave‐assisted thermal sterilization technology

Patel

Parhi

Al-Ghamdi

et al. 2020

Journal of Food Science

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The U.S. Army and NASA need ready‐to‐eat meals with extended shelf‐life for military operations and future manned space missions. For traditional heat sterilization methods, aluminum foil laminated pouches are used to achieve a shelf‐life of 3 to 5 years at room temperature. However, those packages are not suited for advanced thermal processing technologies based on microwave energy. This research investigated the effect of polymeric packaging materials on storage stability of garlic flavor, vitamin C, and color of garlic mashed potatoes processed with microwave‐assisted thermal sterilization (MATS) technology. Three types of high‐barrier metal oxide‐coated polymer pouches were used for MATS process, designed to achieve lethality approximately F0 = 6 min. Aluminum foil‐based pouches were used for retort process as control. Results demonstrated that both oxygen and water vapor barrier properties (oxygen transmission rate [OTR] and water vapor transmission rate [WVTR]) of the polymer pouches were affected by MATS processing. OTR increased by three to nine times, while WVTR increased by 5 to 20 times after processing. The MATS process resulted in 13% to 16% vitamin C loss, while retort process resulted in 18% loss in garlic mashed potato. The kinetics of vitamin C indicated that metal oxide‐coated high‐barrier packages (after processing OTR <0.1 cc/m2.day; WVTR <1.0 g/m2.day) could replace aluminum foil‐based pouches for MATS processed shelf‐stable ready‐to‐eat garlic mashed potatoes. Practical Application Garlic mashed potatoes in polymer packages processed in a microwave‐assisted thermal sterilization (MATS) system had better retention of vitamin C compared to samples packaged in aluminum laminated pouches and processed in retort. Polymer packages combined with MATS processing could potentially provide safe, better quality, and nutritious shelf‐stable food products for military and space missions.

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Food Additives: Importance, Classification, and Adverse Reactions in Humans

Flórez-Méndez

López

2022

Natural Additives in Foods

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Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage

Cited by 41 publications

References 32 publications

Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films

Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films

Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave‐assisted thermal sterilization technology

Food Additives: Importance, Classification, and Adverse Reactions in Humans

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