Effects of different water activities on the stability of carotenoids in puff-dried yellow peach powder during storage
Main Article Content
Keywords
carotenoid stability, puff-dried yellow peach powder, sugar crystallization, storage condition, water activity
Abstract
The stability of carotenoids in puff-dried yellow peach powder during commercial storage under different water activity conditions was studied. The results showed that when the corresponding water activity was above 0.576, the loss of adsorbed water in yellow peach powder was closely related to the crystallinity of the amorphous sugar matrix. However, the adsorption isotherms confirmed by water absorption behavior, X-ray diffraction (XRD) patterns, and scanning electron microscopy did not clearly indicate this loss of adsorbed water. The content changes of individual carotenoids (lutein, zeaxanthin, β-cryptoxanthin, α-carotene, and β-carotene) during storage followed pseudo first-order kinetics, and the degradation of lutein and zeaxanthin occurred quickly over time. The stability of total carotenoids gradually increased when the water activity was less than 0.576, but the carotenoids degraded sharply when the water activity was between 0.753 and 0.843. The loss of carotenoids was related to the water absorption and crystallization of the sugar matrix in the powder.
References
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Alves, C.C.D.O., Resende, J.V.D., Prado, M.E.T. and Cruvinel, R.S.R., 2010. The effects of added sugars and alcohols on the induction of crystallization and the stability of the freeze-dried peki (Caryocar brasiliense camb.) fruit pulps. LWT–Food Science and Technology 43(6): 934–941. 10.1016/j.lwt.2010.01.029
Bassi, D., Ilaria, M., Anna, S. and Debora, T., 2016. PEACH (Prunus persica (L.) Batsch). Nutritional composition of fruit cultivars. Department of Agricultural and Environmental Sciences, University of Milan, Milano, Italy. 10.1016/B978-0-12-408117-8.00023-4
Bhandari, B.R. and Howes, T., 1999. Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering 40(1–2): 71–79. 10.1016/s0260-8774(99)00039-4
Buera, P., Schebor, C. and Elizalde, B., 2005. Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations. Journal of Food Engineering 67(1–2): 157–165. 10.1016/j.jfoodeng.2004.05.052
Elizalde, B., Herrera, M.L. and Buera, P., 2002. Retention of β-carotene encapsulated in a trehalose-based matrix as affected by water content and sugar crystallization. Journal of Food Science 67: 3039–3045. 10.1111/j.1365-2621.2002.tb08856.x
Falchi, R., Vendramin, E., Zanon, L., Scalabrin, S., Cipriani, G., Verde, I., Vizzotto, G. and Morgante, M., 2013. Three distinct mutational mechanisms acting on a single gene underpin the origin of yellow flesh in peach. Plant Journal 76(2): 175–187. 10.1111/tpj.12283
Fan, F. and Roos, Y.H., 2017. Structural strength and crystallization of amorphous lactose in food model solids at various water activities. Innovative Food Science & Emerging Technologies 40: 27–34. 10.1016/j.ifset.2016.06.011
Fiedor, J. and Burda, K., 2014. Potential role of carotenoids as antioxidants in human health and disease. Nutrients 6(2): 466–488. 10.3390/nu6020466
Fongin, S., Kawai, K., Harnkarnsujarit, N. and Hagura, Y., 2017. Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits. Journal of Food Engineering 210: 91–97. 10.1016/j.jfoodeng.2017.04.025
Greenspan, L., 1977. Humidity fixed points of binary saturated aqueous solutions. Journal of Research of the National Bureau of Standards 81(1): 89–96. 10.6028/jres.081A.011
Harnkarnsujarit, N. and Charoenrein, S., 2011. Influence of collapsed structure on stability of β-carotene in freeze-dried mangoes. Food Research International 44: 3188–3194. 10.1016/j.foodres.2011.08.008
Iglesias, H., Galmarini, M.V., Barrios, L.F.D. and Chirife, J., 2017. Kinetics of water sorption and sugar crystallization in freeze-dried bananas previously immersed in concentrated sucrose and trehalose solution. Anales des la Asociacion Quimica Argentina 104(1): 11–20.
Janowicz, M., Lenart, A. and Idzikowska, W., 2007. Sorption properties of osmotically-dehydrated and freeze-dried strawberries. Polish Journal of Food and Nutrition Sciences 57(1): 69–76.
Lavelli, V., Zanoni, B. and Zaniboni, A., 2007. Effect of water activity on carotenoid degradation in dehydrated carrots. Food Chemistry 104(4): 1705–1711. 10.1016/j.foodchem.2007.03.033
Liu, R.H., 2013. Health-promoting components of fruits and vegetables in the diet. Advances in Nutrition 4(3): 384S–392S. 10.3945/an.112.003517
Lyu, J., Zhou, L.Y., Bi, J.F., Liu, X. and Wu, X.Y., 2015. Quality evaluation of yellow peach chips prepared by explosion puffing drying. Journal of Food Science and Technology-Mysore 52(12): 8204–8211. 10.1007/s13197-015-1906-0
Mathlouthi, M., 2001. Water content, water activity, water structure and the stability of foodstuffs. Food Control 12(7): 409–417. 10.1016/S0956-7135(01)00032-9
Oliveira, A., Alexandre, E.M.C., Coelho, M., Barros, M.R., Almeida, D.P.F. and Pintado, M., 2015. Peach polyphenol and carotenoid content as affected by frozen storage and pasteurization. LWT–Food Science and Technology 66: 361–368. 10.1016/j.lwt.2015.10.037
Prado, S.M., Buera, M.P. and Elizalde, B.E., 2006. Structural collapse prevents β-carotene loss in a supercooled polymeric matrix. Journal of Agricultural and Food Chemistry 54(1): 79–85. 10.1021/jf051069z
Przybysz, M.A., Szterk, A., Symoniuk, E., Gaszczyk, M. and Dluzewska, E., 2017. α-carotene and β-carotene stability during storage of microspheres obtained from spray-dried microencapsulation technology. Polish Journal of Food and Nutrition Sciences 68: 45–55. 10.1515/pjfns-2017-0006
Rahman, M.S., 2001. Toward prediction of porosity in foods during drying: a brief review. Drying Technology 19(1): 1–13. 10.1081/DRT-100001349
Selim, K., Tsimidou, M. and Biliaderis, C.G., 2000. Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices. Food Chemistry 71(2): 199–206. 10.1016/S0308-8146(00)00156-4
Song, J., Li, D., He, M., Chen, J. and Liu, C., 2016a. Comparison of carotenoid composition in immature and mature grains of corn (Zea mays L.) varieties. International Journal of Food Properties 19(2): 351–358. 10.1080/10942912.2015.1031245
Song, J., Li, D., Liu, N., Liu, C., He, M. and Zhang, Y., 2016b. Carotenoid composition and changes in sweet and field corn (Zea mays) during kernel development. Cereal Chemistry 93(4): 409–413. 10.1094/CCHEM-11-15-0230-N
Song, J., Wei, Q., Wang, X., Li, D., Liu, C., Zhang, M. and Meng, L., 2018. Degradation of carotenoids in dehydrated pumpkins as affected by different storage conditions. Food Research International 107: 130–136. 10.1016/j.foodres.2018.02.024
Udomkun, P., Argyropoulos, D., Nagle, M., Mahayothee, B. and Müller, J., 2015. Sorption behavior of papayas as affected by compositional and structural alterations from osmotic pretreatment and drying. Journal of Food Engineering 157: 14–23. 10.1016/j.jfoodeng.2015.01.022
Zeng, F., Zhu, S., Chen, F., Gao, Q. and Yu, S., 2016. Effect of different drying methods on the structure and digestibility of short chain amylose crystals. Food Hydrocolloids 52: 721–731. 10.1016/j.foodhyd.2015.08.012
Zouaoui, A., Ghedira, L.Z. and Nasrallah, S., 2016. Experimental investigation of air dehumidification and regeneration operations using packed bed of silica gel particles. International Journal of Heat and Technology 34(1): 103–109. 10.18280/ijht.340115
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Sep 23, 2021
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Gonzalles, G., Geng, N. ., Luo, S., Zhang, C., Wu, C., Li, D., Li, Y., & Song, J. (2021). Effects of different water activities on the stability of carotenoids in puff-dried yellow peach powder during storage. Quality Assurance and Safety of Crops & Foods, 13(SP2), 1-8. https://doi.org/10.15586/qas.v13SP2.944
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How to Cite
Gonzalles, G., Geng, N. ., Luo, S., Zhang, C., Wu, C., Li, D., Li, Y., & Song, J. (2021). Effects of different water activities on the stability of carotenoids in puff-dried yellow peach powder during storage. Quality Assurance and Safety of Crops & Foods, 13(SP2), 1-8. https://doi.org/10.15586/qas.v13SP2.944