Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage.

Autor: Galdeano MC; Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil. Electronic address: melicia.galdeano@embrapa.br., Dos Santos Gomes F; Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil., Chávez DWH; Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rodovia BR 465, km 7, 23890-000 Seropédica, Rio de Janeiro, Brazil., Almeida EL; Escola de Química, Universidade Federal do Rio de Janeiro (UFRJ), Centro de Tecnologia, Bloco E, Cidade Universitária, Ilha do Fundão, Rio de Janeiro, Brazil., Moulin LC; Escola de Química, Universidade Federal do Rio de Janeiro (UFRJ), Centro de Tecnologia, Bloco E, Cidade Universitária, Ilha do Fundão, Rio de Janeiro, Brazil., de Grandi Castro Freitas de Sá D; Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil., Tonon RV; Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Oct; Vol. 160, pp. 111691. Date of Electronic Publication: 2022 Jul 14.
DOI: 10.1016/j.foodres.2022.111691
Abstrakt: A lycopene-rich watermelon (Citrullus lanatus) concentrate was incorporated into snack cracker, fusilli pasta, and extruded snacks for coloring purposes. Changes in the L* and a* color coordinates and in the lycopene content were evaluated before and after thermal processes and monitored through 90 days of storage at ambient temperature. The products with the maximum lycopene degradation during processing were snack cracker and extruded snack (between 30 and 45%) whereas no degradation was observed in the fusilli pasta, except during cooking into boiling water (reduction up to 41%). The change in color during processing varied substantially depending on the product, but, in general, thermal treatments applied reduced the a* values (less reddish). The degradation kinetics of the lycopene and the color during storage followed first-order kinetics, with a half-life time of 25 to 315 days for lycopene content and 65 to 210 days for a* coordinate. Snack cracker was the most stable and had more than a 4-month period before losing half of the pigment content.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Published by Elsevier Ltd.)
Databáze: MEDLINE
Externí odkaz: