Edible coatings from native and modified starches retain carotenoids in pumpkin during drying

LWT

Volumn 50, Issue 2, 2013, Pages 420-425

  Lago Vanzela, E S ^a   do Nascimento, P ^b   Fontes, E A F ^a   Mauro, M A ^b   Kimura, M ^b  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Carotenoid; Drying; Edible coating; Pumpkin; Retention; Starch

Indexed keywords

DRYING; FOOD ADDITIVES; PIGMENTS; PLANTS (BOTANY); STARCH;

CAROTENOID; EDIBLE COATING; MODIFIED STARCHES; PUMPKIN; PUMPKIN DRYING; RETENTION; STARCH COATINGS; STARCH SOLUTIONS;

COATINGS;

MANIHOT ESCULENTA; ZEA MAYS;

EID: 84867886940     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.003     Document Type: Article

References (35)

1. Arima H.K., Rodriguez Amaya D.B. Carotenoid composition and vitamin A value of commercial Brazilian squashes and pumpkins. Journal of Micronutrient Analysis 1988, 4:177-191.
2. Baloch A.K., Buckle K.A., Edwards R.A. Effect of coating with starch and nordihydroguaiaretic acid on the stability of carotenoids of dehydrated carrot. Journal of the Chemical Society of Pakistan 1986, 8:59-62.
3. Bechoff A., Westby A., Menya G., Tomlins K.I. Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips. Journal of Food Quality 2011, 34:259-267.
4. Ben-Amotz A., Levy Y. Bioavailability of a natural isomer mixture compared with synthetic all-trans-b-carotene in human serum. American Journal of Clinical Nutrition 1996, 63:729-734.
5. Biliaredis C.G. Characterization of starch networks by small strain dynamic rheometry. Developments in carbohydrate chemistry 1994, 87-135. St. Paul: The American Association of Cereal Chemists. R.J. Alexander, H.F. Zobel (Eds.).
6. Chi H., Xu K., Wu X., Chen Q., Xue D., Song C., et al. Effect of acetylation on the properties of corn starch. Food Chemistry 2008, 106:923-928.
7. Cuq B., Gontard N., Guilbert S. Edible films and coatings as active layers. Active food packaging 1995, 111-142. Blackie Academic & Professional, Glasgow. M.L. Rooney (Ed.).
8. De-Sá M.C., Rodriguez-Amaya D.B. Carotenoid composition of cooked green vegetables from restaurants. Food Chemistry 2003, 83:595-600.
9. Emam Djomeh Z., Dehghannya J., Gharabagh R.S. Assessment of osmotic process in combination with coating on effective diffusivities during drying of apple slices. Drying Technology 2006, 24:1159-1164.
10. Flores S., Famá L., Rojas A.M., Goyanes S., Gerschenson L. Physical properties of tapioca-starch edible films: influence of filmmaking and potassium sorbate. Food Research International 2007, 40:257-265.
11. Garcia M.A., Martino M.N., Zaritzky N.E. Plasticized starch-based coatings to improve strawberry (Fragaria × Ananassa) quality and stability. Journal of Agricultural and Food Chemistry 1998, 46:3758-3767.
12. Guilbert S., Gontard N., Gorris L.G.M. Prolongation of the shelf-life of perishable food products using biodegradable films and coatings. Lebensmittel Wissenschaft und Technologie 1996, 29:10-17.
13. Hagenimana V., Carey E., Gichuki S.T., Oyunga M.A., Imungi J.K. Carotenoid contents in fresh, dried and processed sweet potato products. Ecology of Food and Nutrition 1999, 37:455-473.
14. Kaur C., Kapoor H.C. Antioxidants in fruits and vegetables - the millennium's health. Review. International Journal of Food Science and Technology 2001, 36:703-725.
15. Konopacka D., Seroczynska A., Korzeniewska A., Jesionkowska K., Niemirowicz-Szczytt K., P1ocharski W. Studies on the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content. LWT - Food Science and Technology 2010, 43:302-309.
16. Kreck M., Kurbel P., Ludwig M., Paschold P., Dietrich H. Identification and quantification of carotenoids in pumpkin cultivars (Cucurbita maxima L.) and their juices by liquid chromatography with ultraviolet-diode array detection. Journal of Applied Botany and Food Quality 2006, 80:93-99.
17. n characterisation of carotenoids from apricots and pumpkins for the evaluation of fruit product authenticity. Analytical Methods Food Chemistry 2008, 110:522-530.
18. Madan V., Walker S.L., Beck M.H. Sodium metabisulfite allergy is common but is it relevant?. Contact Dermatitis 2007, 57:173-176.
19. Mercadante A.Z., Rodriguez-Amaya D.B. Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango. Journal of Agricultural and Food Chemistry 1998, 46:128-130.
20. Murkovic M., Mülleder U., Neunteufl H. Carotenoid content in different varieties of pumpkins. Journal of Food Composition and Analysis 2002, 15:633-638.
21. Murphy E.W., Criner P.E., Gray B.C. Comparisons of methods for calculating retentions of nutrients in cooked foods. Journal of Agricultural and Food Chemistry 1975, 23:1153-1157.
22. Nascimento P., Fernandes N.S., Mauro M.A., Kimura M. Beta-carotene stability during drying and storage of cassava and sweet potato. Acta Horticulturae 2009, 841:363-366.
23. Negi P.S., Roy S.K. Effect of blanching and drying methods on β-carotene, ascorbic acid and chlorophyll retention of leafy vegetables. LWT - Food Science and Technology 2000, 33:295-298.
24. Nisperos-Carriedo M.O. Edible coatings and films based on polysaccharides. Edibles coatings and films to improve food quality 1994, 305-335. Technom Publishing, Lancaster. J.M. Krochta, E.A. Baldiwn, M.O. Nisperos-Carriedo (Eds.).
25. Oliphant T., Mitra A., Wilkinson M. Contact allergy to sodium sulfite and its relationship to sodium metabisulfite. Contact Dermatitis 2012, 66:128-130.
26. Pott I., Marx M., Neidhart S., Mühlbauer W., Carle R. Quantitative determination of beta-carotene stereoisomers in fresh, dried and solar-dried mangoes (Mangifera indica L.). Journal of Agricultural and Food Chemistry 2003, 51:4527-4531.
27. Raina C.S., Singh S., Bawa A.S., Saxena D.C. Some characteristics of acetylated, cross-linked and dual modified Indian rice starches. European Food Research and Technology 2006, 223:561-570.
28. Rodriguez-Amaya D. Nature of carotenoids in foods. A guide to carotenoid analysis in foods 1999, 1-5. ILSI Press, Washington DC.
29. Rodriguez-Amaya D.B., Kimura M., Godoy H.T., Amaya-Farfan J. Updated Brazilian on food carotenoids: factors affecting carotenoid composition. Journal of Food Composition and Analysis 2008, 21:445-463.
30. Salaeman A., Keeler L., Taylor S.L., Giraud D.W., Driskell J.A. Carotenoids content, physicochemical and sensory qualities of deep-fried carrot chips as affected by dehydration/rehydration, antioxidant and fermentation. Journal of Agricultural and Food Chemistry 2001, 49:3253-3261.
31. Shi J., Le Maguer M., Kakuda Y., Liptay A., Niekamp F. Lycopene degradation and isomerization in tomato dehydration. Food Research International 1999, 32:15-21.
32. Tonon R.V., Baroni A.F., Hubinger M.D. Osmotic dehydration of tomato in ternary solutions: influence of process variables on mass transfer kinetics and an evaluation of the retention of carotenoids. Journal of Food Engineering 2007, 82:509-517.
33. Tran T., Piyachomkwan K., Sriroth K. Gelatinization and thermal properties of modified cassava starches. Starch-Starke 2007, 59:46-55.
34. Trumbo P., Yates A.A., Schlicker S., Poos M. Dietary reference intakes: vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Journal of the American Dietetic Association 2001, 101:294-301.
35. Zhao Y.P., Chang K.C. Sulfite and starch affect color and carotenoids of dehydrated carrots (Daucus carota) during storage. Journal of Food Science 1995, 60:324-347.