Porosity and Water Activity Effects on Stability of Crystalline β‐Carotene in Freeze‐Dried Solids

Harnkarnsujarit, Nathdanai; Charoenrein, Sanguansri; Roos, Yrjö H.

doi:10.1111/j.1750-3841.2012.02940.x

Cited by 14 publications

(16 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After storage (91 days, 35 °C, air), 87.5% ± 1.3% of the carotenoids were degraded in FD powders while only 44.9% ± 0.8% were degraded in the SD-Ref. Other authors have shown that the microstructure and inner porosity of FD particles, influences the diffusion of oxygen through the dried particle and thus the oxidation of an encapsulated component [23]. The fast oxidation of carotenoids in the FD matrix compared to the SD powder is likely to be caused by increased mobility of external oxygen in the porous FD particle [24].…”

Section: Resultsmentioning

confidence: 99%

Stabilization of Crystalline Carotenoids in Carrot Concentrate Powders: Effects of Drying Technology, Carrier Material, and Antioxidants

Haas

Robben²,

Kiesslich³

et al. 2019

Foods

View full text Add to dashboard Cite

Coloring concentrates of carotenoid-rich plant materials are currently used in the food industry to meet the consumer’s demand for natural substitutes for food colorants. The production of shelf-stable powders of such concentrates comes with particular challenges linked to the sensitivity of the active component towards oxidation and the complexity of the composition and microstructure of such concentrates. In this study, different strategies for the stabilization of crystalline carotenoids as part of a natural carrot concentrate matrix during drying and storage were investigated. The evaluated approaches included spray- and freeze drying, the addition of functional additives, and oxygen free storage. Functional additives comprised carrier material (maltodextrin, gum Arabic, and octenyl succinic anhydride (OSA)-modified starch) and antioxidants (mixed tocopherols, sodium ascorbate). Degradation and changes in the physical state of the carotenoid crystals were monitored during processing and storage. Carotenoid losses during processing were low (>5%) irrespective of the used technology and additives. During storage, samples stored in nitrogen showed the highest carotenoid retention (97–100%). The carotenoid retention in powders stored with air access varied between 12.3% ± 2.1% and 66.0% ± 5.4%, having been affected by the particle structure as well as the formulation components used. The comparative evaluation of the tested strategies allows a more targeted design of processing and formulation of functional carrot concentrate powders.

show abstract

Section: Resultsmentioning

confidence: 99%

Stabilization of Crystalline Carotenoids in Carrot Concentrate Powders: Effects of Drying Technology, Carrier Material, and Antioxidants

Haas

Robben²,

Kiesslich³

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…This was explained by the sugars' ability to exert higher fluidity due to the increased T-T g (Harnkarnsujarit et al, 2012a;Harnkarnsujarit et al, 2012b), resulting in a partial flow and protective coating, reducing porosity and oxygen diffusion.…”

Section: Wall Materials For Freeze Drying Encapsulation and Additivesmentioning

confidence: 97%

“…Structural collapse occurring during freeze drying might also lead to enhanced carotenoid retention during storage (Harnkarnsujarit et al, 2012a). Investigating the storage stability of β-carotene entrapped in freeze dried maltodextrin systems revealed that the structural collapse upon freeze drying at temperatures below Tg´ and Tm´ was associated with improved β-carotene retention.…”

Section: General Aspectsmentioning

confidence: 97%

“…5 fold reduction of surface deposited β-carotene was achieved. Furthermore, gelatin reduced the Using disaccharide -macromolecule blends to entrap carotenoids in freeze-dried matrices can alternatively be employed to control phase transitions, reducing glass transition temperature, enhancing carotenoid storage stability (Elizalde et al, 2002;Harnkarnsujarit et al, 2012a;Tang and Chen, 2000). Studies have shown that biopolymers such as starch and starch hydrolyzates, whey proteins or gelatin significantly hinder recrystallization even under high RH (up to 84%).…”

Section: Wall Materials For Freeze Drying Encapsulation and Additivesmentioning

confidence: 98%

“…This was mainly attributed to the reduced oxygen and water vapor diffusivity of the matrices, due to the formation of a low porosity crust. On the other hand, operating freeze dryers at high temperature leads to more porous matrices, with the mean pore diameter and thickness govern carotenoid stability, with smaller and thinner pores in conjunction with lower thickness known to cause highest degradation of β-carotene due to increased oxygen exposure of the larger surface (Harnkarnsujarit et al, 2012a).…”

Section: General Aspectsmentioning

confidence: 98%

See 2 more Smart Citations

A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids

Soukoulis

Bohn

2017

Critical Reviews in Food Science and Nutrition

209

135

View full text Add to dashboard Cite

Carotenoids are lipophilic secondary plant compounds, and their consumption within fruits and vegetables has been positively correlated with a decreased risk of developing several chronic diseases. However, their bioavailability is often compromised due to incomplete release from the food matrix, poor solubility and potential degradation during digestion. In addition, carotenoids in food products are prone to oxidative degradation, not only lowering the nutritional value of the product but also triggering other quality deteriorative changes, such as formation of lipid pro-oxidants (free radicals), development of discolorations or off-flavor defects. Encapsulation refers to a physicochemical process, aiming to entrap an active substance in structurally engineered micro- or nano-systems, in order to develop an effective thermodynamical and physical barrier against deteriorative environmental conditions, such as water vapor, oxygen, light, enzymes or pH. In this context, encapsulation of carotenoids has shown to be a very effective strategy to improve their chemical stability under common processing conditions including storage. In addition, encapsulation may also enhance bioavailability (via influencing bioaccessibility and absorption) of lipophilic bioactives, via modulating their release kinetics from the carrier system, solubility and interfacial properties. In the present paper, it is aimed to present the state of the art of carotenoid microencapsulation in order to enhance storability and bioavailability alike.

show abstract

Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria

et al. 2021

View full text Add to dashboard Cite

Porosity and Water Activity Effects on Stability of Crystalline β‐Carotene in Freeze‐Dried Solids

Cited by 14 publications

References 28 publications

Stabilization of Crystalline Carotenoids in Carrot Concentrate Powders: Effects of Drying Technology, Carrier Material, and Antioxidants

Stabilization of Crystalline Carotenoids in Carrot Concentrate Powders: Effects of Drying Technology, Carrier Material, and Antioxidants

A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids

Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria

Contact Info

Product

Resources

About