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Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage

Syamila, M.; Gedi, M.A.; Briars, R.; Ayed, C.; Gray, D.A.

Authors

M. Syamila

R. Briars

DAVID GRAY david.gray@nottingham.ac.uk
Associate Professor



Abstract

© 2019 The aim of this study was to evaluate the interaction between packaging parameters (transmission of light and oxygen) and storage temperatures (4, 20, 40 °C) on nutrient retention of Spinach (Spinacia oleracea) juice, spray-dried in the absence of an added encapsulant. β-Carotene was more susceptible to degradation compared with lutein and α-tocopherol. Under our experimental conditions, it was observed that excluding low fluorescent light intensity and air by vacuum packaging at 20 °C did not seem to improve nutrient retention loss over time (p > 0.05). The rate of β-carotene, lutein and α-tocopherol loss displayed first order reaction kinetic with low activation energy of 0.665, 2.650 and 13.893 kJ/mol for vacuum, and 1.089, 4.923 and 14.142 kJ/mol for non-vacuum, respectively. The reaction kinetics and half-life for β-carotene, lutein and α-tocopherol at 4 °C and non-vacuumed were 2.2 × 10 −2 , 1.2 × 10 −2 , and 0.8 × 10 −2 day −1 , and 32.08, 58.25 and 85.37 day, respectively.

Journal Article Type Article
Publication Date Jun 30, 2019
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 284
Pages 188-197
APA6 Citation Syamila, M., Gedi, M., Briars, R., Ayed, C., & Gray, D. (2019). Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage. Food Chemistry, 284, 188-197. https://doi.org/10.1016/j.foodchem.2019.01.055
DOI https://doi.org/10.1016/j.foodchem.2019.01.055
Keywords Food Science; Analytical Chemistry; General Medicine
Publisher URL https://www.sciencedirect.com/science/article/pii/S0308814619301232?via%3Dihub

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Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage (1.2 Mb)
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