Thermal and mechanical effects on retention of food-grade β-carotene during extrusion processing

International Journal of Food Engineering

Volumn 6, Issue 3, 2010, Pages

  Yajnik, Monali M ^a   Dolan, Kirk D ^a   Ng, Perry K W ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

carotene; extrusion; mechanical effects; thermal effects

Indexed keywords

BARREL TEMPERATURE; EXPONENTIAL MODELS; EXTRUSION PROCESSING; MECHANICAL EFFECTS; MOISTURE CONTENTS; NONISOTHERMAL; OIL BATHS; SCREW SPEED; STATISTICAL MODELS; TEMPERATURE PROFILES; WHEAT FLOURS;

ACTIVATION ENERGY; MOISTURE; MOISTURE DETERMINATION; RATE CONSTANTS;

EXTRUSION;

TRITICUM AESTIVUM;

EID: 77954330411     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1568     Document Type: Article

References (32)

1. Altomare RE, and Ghossi P. 1986. An analysis of residence time distributions in a twin-screw cooking extruder. Biotechnology Progress. 2(3): 157-163.
2. Bates DM, and Watts DG. 1988. Nonlinear regression analysis and its applications. New York, NY: J Wiley & Sons. pp. 6-8, 53, 78-79.
3. Beck JV, and Arnold, KJ. 1977. Parameter Estimation in Engineering and Science. John Wiley & Sons, New York, p. 457.
4. Berset C. 1989. Color. In: Mercier, C., Linko, P., and Harper, J.M. Extrusion Cooking. St. Paul, MN: American Association of Cereal Chemists. 371-385.
5. Berset C, and Marty C. 1992. Formation of nonvolatile compounds by thermal degradation of β-carotene: protection by antioxidants. Methods In Enzymology. 213: 129-142.
6. Burton GW, and Ingold KU. 1984. β-carotene: an unusual type of lipid antioxidant. Science. 224: 569-573.
7. Cha JY, Suparno M, Dolan KD, Ng PKW. 2003. Modeling thermal and mechanical effects on retention of thiamin in extruded foods. J Food Sci. 68(8): 2396-2612.
8. 30 column in reversed-phase liquid chromatography. J. Agric. Food Chem. 44: 3887-3893
9. Food and Nutrition Board-Anonymous, 2001. A Report of the Panel of Micronutrients, Subcommittees on Upper Levels of Nutrients and the Interpretation and Use of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. National Academy Press: Washington DC. Ch. 4.
10. Guzman-Tello R, and Cheftel JC. 1987. Thiamine destruction during extrusion-cooking as an indicator of the intensity of thermal processing. Int'l. J. Food Sci and Technology. 22: 549-562.
11. Guzman-Tello R, and Cheftel JC. 1990. Colour loss during extrusion cooking of β-carotene-wheat flour mixes as an indicator of the intensity of thermal and oxidative processing. Int'l. J. Food Science and Technology. 25: 420-434.
12. Heinonen OP, Albanes D, Virtamo J, Taylor PR, Huttenen JK, Hartman AM, Haapakoski J, Malila N, Rautalahti M, Ripatti S, Maenpaa H, Teerenhovi L, Koss L, Virolainen M, and Edwards BK. 1998. Prostate cancer and supplementation with alpha-tocopherol and beta-carotene: Incidence and mortality in a controlled trial. J. of Nat'l. Can. Inst. 90(6): 440-446.
13. Henry LK, Catignani GL, and Schwartz SJ. 1998. Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans β-carotene. JAOCS. 75(7): 823-829.
14. Kearsley, M.W. and Rodriguez, N. 1981. The stability and use of natural colours in foods: anthocyanin, β-carotene, and riboflavin. J. Food Technology. 16: 421-431.
15. Kone T, and Berset C. 1982. Stabilite du β-carotene après cuisson-extrusion dans un produit modele a base d'amidon de mais. Sciences des aliments. 2: 465-481.
16. Lee TC, Chen T, Alid G, and Chichester CO. 1978. Stability of vitamin A and provitamin A (carotenoids) in extrusion cooking processing. AICHE, Symposium Series 74. 172: 192-195.
17. Lessin WJ, Catignani GL, and Schwartz SJ. 1997. Quantification of cis-trans isomers of provitamin A carotenoids in fresh and processed fruits and vegetables. J. Agric. Food Chem. 45: 3728-3732.
18. rd ed. New York, NY: Wiley. 668 pp.
19. Marty C, and Berset C. 1988. Degradation products of trans-β- carotene produced during extrusion cooking. J. Food Science. 53(6): 1880-1886.
20. Marty C, and Berset C. 1990. Factors affecting the thermal degradation of all-trans-β-carotene. J. Agric. Food Chem. 38: 1063-1067.
21. Minguez-Mosquera MI, and Jaren-Galen M. 1994. Kinetics of the decolouring of carotenoid pigments. J. Sci. Food Agric. 67: 153-161.
22. Padmanabhan M, and Bhattacharya M. 1993. Effect of extrusion processing history on the rheology of corn meal. J. food Engineering. 18: 335-349.
23. Papadopolou K, and Ames AM. 1994. Kinetics of all-trans-β-carotene degradation on heating with and without phenylalanine. JAOCS. 71(8): 893-896.
24. Peng J, Huff HE, and Hsieh F. 1994. An RTD determination method for extrusion cooking. J. Food Processing and Preservation. 18: 263-277.
25. Rao MA, and Rizvi SSH. 1986. Engineering Properties of Foods. New York, NY: Marcel Decker, Inc. 398 pp.
26. Roche Vitamins Inc. 2002. Technical Marketing Analytics Food Grade β-carotene Extraction Method.
27. Rodriguez-Amaya DB. 1999. Changes in carotenoids during processing and storage of foods. Arch Latino Am. Nutr. 49(3): 38S-47S Suppl.1.
28. Russell RM. 2002. Beta-carotene and lung cancer. Pure and Applied Chemistry. Schmid AH, Dolan KD, Ng PKW. 2005. Effect of extruding wheat flour at lower temperatures on physical attributes of extrudates and on thiamin loss when using carbon dioxide gas as a puffing agent. Cereal Chemistry 82(3): 305-313
29. Shukla TP. 1991. The dimensions of food extrusion research and technology. Cereal Foods World. 36(7): 581-582.
30. Suparno, M. 2004. M.S. Thesis: Modeling thermal and mechanical effects of extrusion on thiamin retention in extruded wheat flour. Michigan State University.
31. Tomita Y. 1983. Immunological role of vitamin A and its related substances in prevention of cancer. Nutrition and Cancer. 5(3-4): 187-194.
32. Tsukida K, Saiki K, Takii T, and Koyama Y. 1982. Separation and determination of cis/trans-β-carotenes by high-performance liquid chromatography. J. Chromatography. 245: 359-364.