Preservation of β-Carotene from Carrots

Desobry, Stéphane; Netto, Flávia Maria; Labuza, Theodore P.

doi:10.1080/10408699891274255

Cited by 94 publications

(72 citation statements)

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“…Enzyme extracted pigments remain bound with proteins through covalent bonding or weak interactions that prevents pigment oxidation [14]. The findings of this study are in line with the results found by Desobry et al [21] who stated the freeze drying as the most effective way of preserving carotenoids from the carrots. Park [22] reported that the freeze drying significantly reduced carotene degradation of carrot during storage.…”

Section: Resultssupporting

confidence: 82%

Cellulolytic Treatment: A Competent Approach to Improve Extraction and Storage Stability of Carotenoids from Kinnow (Citrus reticulate) Peel

Nadeem¹,

Saima²,

Afzaal³

et al. 2018

Asian J. Chem.

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The purified cellulolytic enzyme was applied in carotenoid extraction from the Kinnow mandarin peel. The results revealed that the highest yield (8.60 ± 0.44 mg/100 g peel) of carotenoids was observed in T4, a combination of 250 IU both of CMCase and Pectinase/100 g peel whereas, the minimum recovery (3.21 ± 0.17 mg/100 g peel) was found in case of T0 (control). To assess the storage stability, the extracted carotenoids were subjected to different conditions for light and temperature. When the pigment was stored at 30 °C in dark, it showed more stability than in light. Similarly, pigment stability was adversely affected by increasing storage temperature and the loss was more pronounced at higher temperature as compared to refrigeration. After freeze drying, the stability of the extracted pigment was assessed; high retention was observed when stored in darkness or under refrigerated conditions.

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Section: Resultssupporting

confidence: 82%

Cellulolytic Treatment: A Competent Approach to Improve Extraction and Storage Stability of Carotenoids from Kinnow (Citrus reticulate) Peel

Nadeem¹,

Saima²,

Afzaal³

et al. 2018

Asian J. Chem.

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“…Storage of dried food products may bring more severe losses of nutrients and bioactive compounds than during the drying process itself [163,[182][183][184]. For example, Kaminski et al [185] observed a rapid degradation of carotenoids in freeze-dried carrots during storage.…”

Section: Health Benefits Of Functional Dehydrated Foodsmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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“…sativus) has the highest carotene content of any human foods (Desobry et al, 1998). Carotene, a source of provitamin A, may play a role in protecting the body from numerous diseases that are associated with oxidative stress and damage (Handelman, 2001), and it also has many non-antioxidant properties that a ect cellular signaling pathways, modify the expression of some genes and can act as inhibitors of regulatory enzymes (Stahl and Ale-Agha, 2002).…”

Section: Introductionmentioning

confidence: 99%

Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

Jothi

Karmoker

Sarower

2014

J Bangladesh Agric Univ

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Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 -15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro-organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks.

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Preservation of β-Carotene from Carrots

Cited by 94 publications

References 0 publications

Cellulolytic Treatment: A Competent Approach to Improve Extraction and Storage Stability of Carotenoids from Kinnow (Citrus reticulate) Peel

Cellulolytic Treatment: A Competent Approach to Improve Extraction and Storage Stability of Carotenoids from Kinnow (Citrus reticulate) Peel

Functional Dehydrated Foods for Health Preservation

Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

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