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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.

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


Authors

M. Syamila

R. Briars

C. Ayed

DAVID GRAY david.gray@nottingham.ac.uk
Professor of Applied Lipid Science



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.

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

Journal Article Type Article
Acceptance Date Jan 12, 2019
Online Publication Date Jan 17, 2019
Publication Date Jun 30, 2019
Deposit Date Jan 29, 2019
Publicly Available Date Mar 29, 2024
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 284
Pages 188-197
DOI https://doi.org/10.1016/j.foodchem.2019.01.055
Keywords Food Science; Analytical Chemistry; General Medicine
Public URL https://nottingham-repository.worktribe.com/output/1503537
Publisher URL https://www.sciencedirect.com/science/article/pii/S0308814619301232?via%3Dihub

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