Kinetic Models for Moisture Dependence of Ascorbic Acid and β‐Carotene Degradation in Dehydrated Sweet Potato

Haralampu, Stephen G.; Karel, Marcus

doi:10.1111/j.1365-2621.1983.tb05106.x

Cited by 44 publications

(21 citation statements)

References 9 publications

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“…The situation was also similar to other vegetable juice fermentation [25]. Boiling at 100 • C for 15 min substantially reduced β-carotene content from 180 mg/kg in fresh tuber to 140 mg/kg in fully-boiled tuber [26]. This amount remained more or less same after fermentation (Table 1).…”

Section: Enzymatic Extraction Of Sp Lacto-juicesupporting

confidence: 83%

Lactic Acid Fermentation of β-Carotene Rich Sweet Potato (Ipomoea batatas L.) into Lacto-juice

Panda

Ray

2007

Plant Foods Hum Nutr

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Lacto-juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, vitamins and minerals which are beneficial to human health when consumed. Sweet potato roots (non-boiled/ fully-boiled) were fermented with Lactobacillus plantarum MTCC 1407 at 28 +/- 2 degrees C for 48 h to make lacto- juice. During fermentation both analytical [pH, titratable acidity, lactic acid, starch, total sugar, reducing sugar (g/kg roots), total phenol and beta-carotene (mg/kg roots)] and sensory (texture, taste, aroma, flavour and after taste) analyses of sweet potato lacto-juice were evaluated. The fermented juice was subjected to panelist evaluation for acceptability. There were no significant variations in biochemical constituents (pH, 2.2-3.3; lactic acid, 1.19-1.27 g/kg root; titratable acidity, 1.23-1.46 g/kg root, etc.) of lacto-juices prepared from non-boiled and fully-boiled sweet potato roots except beta-carotene concentration [130 +/- 7.5 mg/kg (fully-boiled roots) and 165 +/- 8.1 mg/kg (non-boiled roots)]. The panelist evaluation scores ranged from 3-4.8 (in a hedonic scale of 1-5) from moderate liking to very much liking of sweet potato lacto-juice. Principal component analyses reduced the eight original analytical variables to three independent components (factors), which accounted for 99.9% of the total variations. Similarly, five original sensory variables were reduced to two independent components, which accounted for 83.1% of the total variations.

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Section: Enzymatic Extraction Of Sp Lacto-juicesupporting

confidence: 83%

Lactic Acid Fermentation of β-Carotene Rich Sweet Potato (Ipomoea batatas L.) into Lacto-juice

Panda

Ray

2007

Plant Foods Hum Nutr

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“…Previous research on freeze-dried sweet potato cubes also showed higher levels of β-carotene degradation at lower water activities [71].…”

Section: Effect Of Food Compositionmentioning

confidence: 90%

Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

Pénicaud¹,

Achir²,

Dhuique-Mayer³

et al. 2011

Fruits

166

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-Introduction. Food processing significantly lowers the quality of fruits and vegetables, which is a major concern for the food industry. Micronutrients are particularly affected, and among them β-carotene, which exhibits very interesting sensory, nutritional and biological properties. The literature concerning β-carotene degradation is extensive, but the conclusions are very different as a function of the biological, chemical and food transformation points of view. This paper proposes a synthesis of complementary approaches in the study of β-carotene during food transformation and storage. Degradation reactions. Degradation compounds are numerous, including isomers, epoxides, apocarotenones, apocarotenals and short-chain cleavage products, among them some flavour compounds. A detailed reaction scheme of isomerisation and autoxidation of β-carotene could be deduced from the literature data. The main pathways are well documented, but the global reaction scheme is still incomplete. Furthermore, most of the mechanistic studies are carried out in model systems, thus data may misrepresent β-carotene behaviour in real food products. Kinetics during processing and storage. The determination of degradation kinetics permits the identification of the fastest reactions, i.e., generally those with the greatest impact, and also the quantification of the effect of the factors which can lower β-carotene content. Temperature, occurrence of oxygen, food composition and food structure are shown to affect the β-carotene loss rate significantly. However, the methodologies used to obtain the kinetic parameters are of major importance, and finally, most of the results found in the literature are specific to a study and difficult to generalise. Discussion and conclusion. Mechanistic and kinetic approaches each provide interesting data to improve understanding and monitoring of β-carotene. The combination of all this data, together with thermodynamic and analytical considerations, permits the building of observable reaction schemes which can further be transcribed through mathematical models. By this multidisciplinary approach, scarcely used for the time being, knowledge could be capitalised and useful tools could be developed to improve β-carotene retention during food processing and storage.France / fruits / vegetables / storage / processing / carotenoids / isomerisation / oxidation / degradation / chemical reactions La dégradation du β-carotène au cours de la transformation ou du stockage des fruits et des légumes : mécanismes réactionnels et aspects cinétiques : une revue.Résumé -Introduction. La diminution significative de la qualité des fruits et légumes au cours de leur transformation est une préoccupation majeure de l'industrie alimentaire. Les micronutriments sont particulièrement affectés, et, parmi eux, le β-carotène qui présente d'intéressantes propriétés sensorielles, nutritionnelles et biologiques. La littérature traitant de la dégradation du β-carotène est très dense, mais la nature des conclusions diffère en fo...

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“…It is therefore essential to optimise Orange Flesh Sweet potato (OFSP) processing conditions in order to achieve products with high nutritional quality (Jackobsen, 2011). The reduction effect of boiling on β-carotene content of sweet potatoes was reported as early as 1980s (Haralampu & Karel, 1983). In some pioneering studies regarding the effect of fermentation on β-carotene, reported that β-carotene remained more or less the same after fermentation, i.e.…”

Section: Effects Of Lactic Acid Fermentation On the β-Carotene Contenmentioning

confidence: 99%

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Oloo¹,

Shitandi

Mahungu³

et al. 2014

Int. J. Food Stud.

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This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected orange fleshed sweet potato (OFSP) varieties from Kenya. Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2ºC for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical (pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m 2 ), β-carotene (mg/kg roots)) and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m 2 , 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

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Kinetic Models for Moisture Dependence of Ascorbic Acid and β‐Carotene Degradation in Dehydrated Sweet Potato

Cited by 44 publications

References 9 publications

Lactic Acid Fermentation of β-Carotene Rich Sweet Potato (Ipomoea batatas L.) into Lacto-juice

Lactic Acid Fermentation of β-Carotene Rich Sweet Potato (Ipomoea batatas L.) into Lacto-juice

Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

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