Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage

Syamila, M.; Gedi, Mohamed A.; Briars, Rhianna; Ayed, Charfedinne; Gray, David A.

doi:10.1016/j.foodchem.2019.01.055

Cited by 68 publications

(42 citation statements)

References 40 publications

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“…Spinach is rich in β‐carotene and lutein and α‐tocopherol. It is a good source of vitamin A, B complex, C, and K, calcium, magnesium, potassium, iron, and phosphorus, fiber, protein, oxalic acid, chlorophyll, and PC which contribute to its antioxidant capacity (Bhattacharjee et al., 1998; Çalışkan Koç & Nur Dirim, 2017; Citak & Sonmez, 2009; Lomnitski et al., 2003; Syamila et al., 2019).…”

Section: Spinach Juicementioning

confidence: 99%

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Rheological and physicochemical properties of vegetable juices and concentrates: A review

Salehi

2021

J. Food Process. Preserv.

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This review, summarizes the physicochemical and rheological properties (RP) of beetroot (Beta vulgaris L.), carrot (Daucus carota L.), celery (Apium graveolens L.), coriander (Coriandrum sativum L.), fenugreek (Trigonella foenum‐graecum L.), kale (Brassica oleracea L.), spinach (Spinacia oleracea L.), and tomato (Solanum lycopersicum L.) juices, and their concentrates. Carbohydrates, crude fiber, organic acids (ascorbic, citric, malic, and oxalic acids), vitamins (A, B, C, and E), minerals (calcium, potassium, and magnesium), amino acids, and phenolic compounds (PC) are major constituents of vegetable juice (VJ). If consumed in sufficient amount, VJs contribute to nutritional requirements for good health in humans. Vegetable concentrates are typically non‐Newtonian fluids in which the apparent viscosity decreases with increasing shear rate. The apparent viscosity of VJs decreases at higher temperatures. Several equations are employed to describe flow behavior, but most are difficult to use and none give good overall agreement with experimental data from Power‐law and Herschel–Bulkley models. The effect of temperature on apparent viscosity of VJ is generally expressed by the Arrhenius relationship and the activation energy (Ea) for the fluid flow increases with concentration. The Ea values reported for the vegetable products were between 3.6 and 39.7 kJ∙mol−1∙K−1. Higher Ea indicates apparent viscosity is more prone to temperature change. Practical applications Juice can be extracted from fresh vegetables to be used without further change or as concentrates in value added products. Rheological study of vegetable juice, in part how it flows, is important to handling and processing, quality control, and sensory evaluation of derived products. In this study, properties of vegetable juices and concentrates were reviewed. Vegetable concentrates are typically non‐Newtonian fluids. The Power‐law and Herschel–Bulkley models were successfully applied to fit data. Arrhenius model parameters for some VJs at different concentrations were reported in this study. Higher activation energy indicates viscosity is more prone to temperature change. The activation energy values for the vegetable products were between 3.6 and 39.7 kJ/mol∙K.

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Section: Spinach Juicementioning

confidence: 99%

“…Effect of temperature (4, 20, and 40°C), oxygen and light on degradation of β‐carotene, lutein, and α‐tocopherol in spray‐dried SJ powder during storage were studied(Syamila et al., 2019). Excluding low fluorescent light intensity, and air, by vacuum packaging at 20°C did not improve nutrient retention loss over time.…”

Section: Spinach Juicementioning

confidence: 99%

Rheological and physicochemical properties of vegetable juices and concentrates: A review

Salehi

2021

J. Food Process. Preserv.

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“…Few studies have reported on the evaluation of the degradation kinetics of FAC and, especially, in powdered foods during storage, ignoring the exact mechanism that causes the degradation, which is why the problem is generally solved by adding a higher concentration before processing, so that the recommended level is present at the end of its commercial life. Among the works found, these generally evaluate the effect of storage conditions, like type of packaging (with O2, without O2, vacuum, with N2), TA, tS, RH, presence of light and generally predict the shelf life of the product stored: Chávez-Servín et al, [4], in powdered infant formula; Pua et al, [5], with powdered jackfruit (Artocarpus heterophyllus); Frias et al, [6], with enteral formulas; Jiménez-Aguilar et al, [7], with blueberry powder; Moraga et al, [8], with grapefruit powder; Kha et al, [9], with gac oil powder; Tan et al, [10], with bitter melon powder; Islam-Shishir et al, [11], with guava powder; Muzaffar and Kumar [12], with powdered tamarind pulp; Udomkun et al, [1], in dry papaya chunks; Araujo-Díaz et al, [13], with powdered blueberry juice; Zorić et al, [14], with cherry powder; Mahmoodani et al, [15], with powdered whole milk; de Moura et al, [3], with Hibiscus sabdariffa L; Syamila et al, [16], with powdered spinach juice.…”

Section: Postharvest Losses Do Not Only Include Physical Losses Inmentioning

confidence: 99%

Degradation kinetics during storage of vitamins and antioxidants in coconut powder

Aguirre

Giraldo

Cortés

2020

DYNA

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Degradation kinetic parameters in vitamins and antioxidants in coconut powder fortified with functionally active compounds (CP+FAC) during storage represents a valuable tool to predict the product’s shelf life. The aim of this research was to evaluate the degradation kinetics during storage of vitamins (C, D3, and E), total phenols, and properties associated to antioxidant activity. Vitamins were quantified via high-resolution liquid chromatography and the antioxidant activity through DPPH and ABTS free radical scavenging activity. An experimental design was used with two-factor factorial design: 1) storage time (tS) and 2) treatment: temperature (TA) - type of packaging (N2 and atmospheric air), where the dependent variables were adjusted to zero-, first-, and second-order kinetic models. In general, losses of FAC were significant with respect to the factors evaluated and their interactions, with minor changes at lower TA and packaged with N2, indicating that the degradation kinetics of the FAC is slower under these storage conditions. Increased storage temperature reduced FACstability, where the Arrhenius equation was able to quantify the effect of temperature of the rate of deterioration reactions of the FAC.

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“…βC‐fortified foods have been used to prevent vitamin A deficiency in preschool children and pregnant women; unfortunately, βC is fat‐soluble and weakly dispersed in most foods (Turner et al, 2013; Xiao et al., 2017). β‐Carotene efficiently quenches oxygen and free radical formation, thereby acting as an anti‐oxidant, anti‐inflammatory and anti‐cancer agent, and reducing the risk of chronic diseases (Dimakou & Oreopoulou, 2012; Syamila et al, 2019). This carotenoid is present in vegetables such as carrots, pumpkins, and sweet potatoes, which take its orange color, and also, together with anthocyanins, in vegetables such as purple carrots and tomatoes (Limón et al., 2015; Meng et al, 2019; Phan et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties

Murillo-Cruz

Chova²,

Bermejo

2021

J. Food Process. Preserv.

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Vegetable oils are prone to oxidation, which detracts from their quality and nutritional value, and β‐carotene is a major carotenoid with healthy properties. In this work, fungal β‐carotene was added to extra‐virgin oils from Picual olives in order to prevent their degradation and foster consumption of bioactive substances. The effect of β‐carotene was assessed by comparing various quality‐related physical and chemical properties of the oils in its presence and absence. The oils were also examined for their response to microwave heating and exposure to light. The fact that no substantial changes in free acidity were observed upon addition of the carotenoid suggests the absence of hydrolysis reactions in the oils. Except for free acidity, all physical and quality‐related parameters of extra virgin olive oil were altered by microwave heating and exposure to UV light. The changes, however, were less marked in βC‐enriched samples, which suggest that the carotenoid has a protective effect against degradation. Based on the results, natural antioxidants such as β‐carotene may provide an effective means for increasing the shelf‐life, nutritional value, and resistance to degradation of extra‐virgin olive oil. Novelty impact statement Adding β‐carotene to olive oil increases its nutritional value and improves oil stability against microwave heating and light exposure. Using carotenoid‐enriched olive oils as new functional foods can be useful to increase the daily intake of essential bioactive molecules through human diet, enhance the healthy properties of oils and confer them valuable nutritional assets and additional stability.

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Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage

Cited by 68 publications

References 40 publications

Rheological and physicochemical properties of vegetable juices and concentrates: A review

Rheological and physicochemical properties of vegetable juices and concentrates: A review

Degradation kinetics during storage of vitamins and antioxidants in coconut powder

Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties

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