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

Abstract

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.

Tomato Oil Encapsulation by α-, β-, and γ-Cyclodextrins: A Comparative Study on the Formation of Supramolecular Structures, Antioxidant Activity, and Carotenoid Stability

“…More generally, our data indicated that carotenoid stability over time (90 days storage) was lower in the powders than in the emulsions. The porous structure of the powder may favor oxygen diffusion within the sample negatively affecting carotenoids shelf-life stability [73][74][75].…”

“…More generally, our data indicated that carotenoid stability over time (90 days storage) was lower in the powders than in the emulsions. The porous structure of the powder may favor oxygen diffusion within the sample negatively affecting carotenoids shelf-life stability [73][74][75]. Table reports the correlation coefficient (r 2 ), the degradation rate constant (k), and half-life time (t1/2) values of carotenoids in TO, TO/CD emulsions, and powders stored at 25 and 4 °C, in the dark.…”

Plant-Derived Colorants for Food, Cosmetic and Textile Industries: A Review

“…For this purpose, various stabilizing methods were checked, such as oxygen-free storage, freeze and spray drying or different additives (gum Arabic, maltodextrin, modified starch, sodium ascorbate and tocopherols). All methods showed low carotenoid loss, with less than a 5% loss of carotenoids during the processing stage [52]. These conclusions could facilitate industrial applications of carotenoids and make them more practicable for mass production.…”

“…Carrot concentrates are used to produce powders containing crystalline carotenoids. They were examined by Haas et al [52] for stability during drying and storage. For this purpose, various stabilizing methods were checked, such as oxygen-free storage, freeze and spray drying or different additives (gum Arabic, maltodextrin, modified starch, sodium ascorbate and tocopherols).…”

Preparation and Quality Evaluation of Soymilk Carrot Blend

“…Soya milk blend with pineapple and carrot powder preserved its nutritional and microbial quality (Dauda et al, 2016). Functional carrot concentrate powder rich in carotenoid are currently used in various food industries to meet the consumer's demand for natural substitutes for food colorants (Haas et al, 2019). Soymilk is an aqueous, white, creamy extract produced from soybeans which resembles cow milk both in appearance and consistency.…”