A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils

Autor: Nadiarid Jiménez, Nawel Achir, Marvin Soto, Fabrice Vaillant, Claudie Dhuique-Mayer, Adrien Servent
Přispěvatelé: Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Centro Nacional de Ciencia y Tecnologia de Alimentos, Universidad de Costa Rica (UCR) (CITA), Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM), Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro), Université de Montpellier (UM)
Rok vydání: 2020
Předmět:
Time Factors
Friture
030309 nutrition & dietetics
Caroténoïde
Stockage
Composition des aliments
Storage
Oxygen
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Cooking
Food science
Soy oil
Carotenoid
Arrhenius equation
chemistry.chemical_classification
0303 health sciences
biology
Carica
Chemistry
Fatty Acids
Huile de soja
Temperature
Palm oil
04 agricultural and veterinary sciences
Papaya chips
040401 food science
Nitrogen
symbols
Kinetics
potato chips [EN]
chemistry.chemical_element
03 medical and health sciences
symbols.namesake
0404 agricultural biotechnology
Reaction rate constant
Carotenoids Papaya chips Kinetics Vacuum frying Soy oil Palm oil Oxygen Storage Temperature
Plant Oils
Vacuum frying
Q04 - Composition des produits alimentaires
Température
biology.organism_classification
Carotenoids
Fats
Unsaturated
Papaye
Vitesse
Food Storage
Degradation (geology)
Huile de palme
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Zdroj: Food Research International
Food Research International, 2023, 128, pp.108737. ⟨10.1016/j.foodres.2019.108737⟩
Food Research International, 128, pp. 1-45
Kérwá
Universidad de Costa Rica
instacron:UCR
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2019.108737
Popis: The aim of the study was to evaluate the degradation kinetics of carotenoids (CTs) in vacuum-fried papaya (Carica papaya L.) chips (PCs) during storage at four temperatures (15, 25, 35 and 45 °C) for 52 and 94 days for the two highest and lowest temperatures, respectively. Three treatments were applied to obtain the chips: chips with soy oil (24% lipids) and chips with palm oil (24% and 29% lipids). All the chips were packaged under air or nitrogen conditions. The CTs analyzed by HPLC-DAD were per order of content all-E-lycopene (LYC), Z-lycopene (Z-LYC), all-E-β-carotene (BC), all-E-β-cryptoxanthin (BCX) and Z-β-carotene (Z-BC). The all-E-forms represented 80% of carotenoids in PCs. No significant carotenoid degradation was observed in the PCs packaged under nitrogen conditions during storage. For chips stored under air conditions, a second-order kinetic model best fitted the experimental data. Rate constants for LYC degradation were the lowest, while BCX and BC presented similar rate constants 4–23-fold higher depending on lipid composition. All Z-isomers degraded faster than all-E-forms, but Z-BC degraded only 2–4-fold faster than Z-LYC. All CTs followed Arrhenius temperature-dependency pattern and LYC showed the lowest activation energies (5–21 kJ/mol). A higher lipid content in the chips with palm oil enhanced the carotenoid retention in PCs. Moreover, a greater retention (p
Databáze: OpenAIRE
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