M. Syamila
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
MOHAMED GEDI MOHAMED.GEDI@NOTTINGHAM.AC.UK
Research Fellow
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 |
Files
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)
PDF
You might also like
Influence of pecan nut pretreatment on the physical quality of oil bodies
(2017)
Journal Article
Dynamic release and perception of key odorants in grilled eel during chewing
(2022)
Journal Article
Downloadable Citations
About Repository@Nottingham
Administrator e-mail: digital-library-support@nottingham.ac.uk
This application uses the following open-source libraries:
SheetJS Community Edition
Apache License Version 2.0 (http://www.apache.org/licenses/)
PDF.js
Apache License Version 2.0 (http://www.apache.org/licenses/)
Font Awesome
SIL OFL 1.1 (http://scripts.sil.org/OFL)
MIT License (http://opensource.org/licenses/mit-license.html)
CC BY 3.0 ( http://creativecommons.org/licenses/by/3.0/)
Powered by Worktribe © 2024
Advanced Search