Kinetics of colour changes in dehydrated carrots

Koca, Nuray; Burdurlu, Hande Selen; Karadeniz, Feryal

doi:10.1016/j.jfoodeng.2005.10.014

Cited by 179 publications

(122 citation statements)

References 33 publications

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“…For example, the degradation rate of β-carotene of dehydrated carrots was higher in unblanched carrots compared with blanched samples when they were stored at the same temperature, which also showed that the enzymes in fruits and vegetables could affect the kinetic parameters. [38] The degradation rate of total carotenoids and β-carotene in apricot by microwave heating was higher than that by hot-air drying. [8] Degradation kinetics of visual colour With the increase of drying power and time, pumpkin slices become darker.…”

Section: Degradation Kinetics Of β-Carotenementioning

confidence: 91%

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Song

Wang

et al. 2017

International Journal of Food Properties

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The degradation kinetics of colour and individual carotenoids including lutein, α-carotene and β-carotene in pumpkin slices was investigated during microwave-vacuum drying (MVD) at selected microwave powers (4-8 W/g). The contents of lutein, α-carotene and β-carotene significantly decreased, while visual colour parameters such as the Hunter L* value decreased and the total colour difference (ΔE) value increased with the increase of processing time and microwave power. Degradation of lutein, α-carotene, β-carotene and Hunter L* value followed the first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in ΔE with R 2 ≥ 0.9027. The relationship between individual carotenoid content and Hunter L* value was found to be more consistent through one-dimensional linear regression analysis with R 2 ranging from 0.8697 to 0.9701. These results indicated that visual colour might be used to predict the lutein, α-carotene and β-carotene contents during drying pumpkin slices. ARTICLE HISTORY

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Section: Degradation Kinetics Of β-Carotenementioning

confidence: 91%

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Song

Wang

et al. 2017

International Journal of Food Properties

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“…Postharvest boiling or steaming for a short period of time prior to drying has been shown to improve carotenoid retention in dried foods by inactivating enzymes that can degrade carotenoids (Koca et al, 2005;Ndawula et al, 2004). The b-carotene content of slices of yellow cassava roots (4-5 mm) has been compared after they were blanched only by immersion into boiling water for 1.5 minutes, dried only at 70 C, or were subject to both processes (Nascimento et al, 2007).…”

Section: Cassavamentioning

confidence: 99%

Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato

Moura

Miloff

Boy

2013

Critical Reviews in Food Science and Nutrition

141

117

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HarvestPlus, part of the Consultative Group on Internation Agriculture research (CGIAR) Program on Agriculture for Nutrition and Health (A4NH) uses conventional plant breeding techniques to develop staple food crops that are rich in micronutrients, a food-based approach to reduce micronutrient malnutrition known as biofortification. The nutritional breeding targets are established based on the food intake of target populations, nutrient losses during storage and processing and bioavailability. This review collates the evidence on the retention of provitamin A carotenoid (pVAC) after processing, cooking, and storing of the staple crops targeted for pVAC biofortification: cassava, maize, and sweet potato. Sun drying was more detrimental to the pVAC levels (27-56% retention) in cassava than shade (59%) or oven (55-91%) drying, while the pVAC retention levels (66-96%) in sweet potato were not significantly different among the various drying methods. Overall, boiling and steaming had higher pVAC retention (80-98%) compared to baking (30-70%) and frying (18-54%). Gari, the most frequently consumed form of cassava in West Africa had the lowest pVAC retention (10-30%). The pVAC retention of maize grain and cassava and sweet potato flour reached levels as low as 20% after 1-4 months of storage and was highly dependent on genotype. Therefore, we recommend that an evaluation of the pVAC degradation rate among different genotypes be performed before a high pVAC crop is promoted.

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“…All measurements were triplicated. β-Carotene: Chromatographic conditions β-carotene extraction was performed according to the method by Koca et al (2007) Hue angle = tan -1 (b*/a*) became colorless. Filtrates were combined in a separatory funnel and washed with 15 mL distilled water; the upper layer was placed in a round-bottomed flask and the extract was evaporated to dryness.…”

Section: Chromatographic Conditionsmentioning

confidence: 99%

Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)

Jéssica¹,

Vega‐Gálvez

Torres

et al. 2013

Chilean J. Agric. Res.

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Health-conscious consumers prefer a nutritious diet with an increase in fruit intake because of their bioactive compounds. Dehydration is widely used to prolong fruit shelf life. This study researched the effect of convective dehydration on physicochemical properties, color, vitamin C, β-carotene, total phenolic content (TPC), flavonoids, and antioxidant capacity during dehydration of goldenberry (Physalis peruviana L.) fruits in the 50 to 90 ºC temperature range. Chromatic parameters (L*, a*, and b*) as well as Chroma and hue angle were affected by drying temperature, which contributed to fruit discoloring during this process. Total phenolic content, flavonoids, and β-carotene increased from 321.05-356.68 mg gallic acid 100 g -1 DM, 99.25-144.29 mg quercetin equivalents 100 g -1 DM, and 722.30-783.16 mg 100 g -1 sample, respectively, at 90 ºC. Radical scavenging activity showed higher antioxidant activity at high temperatures than low temperatures. Both vitamin C content and TPC decreased as air-drying temperature decreased. A high correlation was observed between fruit TPC and flavonoids with antioxidant capacity. Based on these results, this fruit has potential for the development of new functional products.

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Kinetics of colour changes in dehydrated carrots

Cited by 179 publications

References 33 publications

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato

Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)

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