Stabilization of Crystalline Carotenoids in Carrot Concentrate Powders: Effects of Drying Technology, Carrier Material, and Antioxidants
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Tested Recipe Parameters
2.3. Slurry Production
2.4. Spray Drying and Freeze Drying
2.5. Dry Matter Content
2.6. Assessment of the Physical State of Carotenoids
2.7. Total Carotenoid Content
2.8. Surface Carotenoid (SC) and Encapsulated Carotenoids (EC)
2.9. Carotenoid Recovery, Encapsulation Efficiency, and Carotenoid Retention
2.10. Particle Size and Morphology
2.11. Storage Study
2.12. Statistical Analysis
3. Results and Discussion
3.1. Powder Particle Morphology and Component Distribution
3.2. Impact on Processing on Carrot Carotenoid Content and UV/Vis Absorbance
3.3. Impact of Ambient Oxygen on the Carotenoid Degradation during Storage
3.4. Encapsulation Efficiency and Drying Process as Impact Factors for Carotenoid Retention during Storage
3.5. Impact of Functional Additives on the Stability of Carotenoids in Carrot Concentrate Powders
3.5.1. Effect of Surface-Active Carrier
3.5.2. Effect of Antioxidant Addition
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
Appendix A
References
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Sample Code | Toc 1 | SA 2 | MD 3 | OSA 4 | GA 5 |
---|---|---|---|---|---|
(µg/g DM) | (µg/g DM) | (g/g DM) | (g/g DM) | (g/g DM) | |
SD-Ref a/FD b/SD-no-HPH b/SD-E a | - | - | 0.5 | - | - |
SD 50% GA b | - | - | 0.25 | - | 0.25 |
SD 100% GA b | - | - | - | - | 0.5 |
SD 50% OSA b | - | - | 0.25 | 0.25 | - |
SD 100% OSA b | - | - | - | - | 0.5 |
SD-Toc-low c | 250 | - | 0.5 | - | - |
SD-SA-low c | 500 | 0.5 | - | - | |
SD-Toc-high b | 2500 | - | 0.5 | - | - |
SD-SA-high b | 5000 | 0.5 | - | - | |
SD-Toc-SA-low b | 250 | 500 | 0.5 | - | - |
SD-Toc-SA-high c | 2500 | 5000 | 0.49 | - | - |
Sample Code | CRec (%) | SC (%) | CRet (%) |
---|---|---|---|
SD-Ref | 99.4 ± 0.8 e | 29.2 ± 1.3 e,d | 44.9 ± 0.8 c |
FD | 98.9 ± 1.3 c,d,e | 26.3 ± 3.9 d,e | 12.3 ± 2.1 a |
SD-no-HPH | 98.3 ± 0.4 c,d | 32.9 ± 0.8 f | 38.1 ± 0.5 b |
SD-E | 97.1 ± 0.5 a,b | 14.1 ± 2.5 a | 66.0 ± 5.4 h |
SD 50% GA | 98.8 ± 0.7 d,e | 23.6 ± 1.0 c,d | 52.6 ± 1.2 d |
SD 100% GA | 95.9 ± 0.8 a | 19.6 ± 0.6 b,c | 60.1 ± 1.3 e |
SD 50% OSA | 99.4 ± 0.5 e | 16.3 ± 0.6 a,b | 54.6 ± 1.2 d |
SD 100% OSA | 98.0 ± 0.5 b,c,d | 12.2 ± 0.1 a | 61.6 ± 1.3 e |
Sample Code | CRec (%) | SC (%) | CRet (%) |
---|---|---|---|
SD-Ref 1 | 99.4 ± 0.8 c | 29.2 ± 1.3 c,d | 44.9 ± 0.8 a |
SD-Toc-low | 97.8 ± 0.2 a,b | 25.4 ± 0.6 a | 52.5 ± 0.5 c |
SD-SA-low | 96.8 ± 0.5 a,b | 26.5 ± 0.8 a,b | 49.7 ± 0.6 b |
SD-Toc-high | 97.2 ± 1.0 a | 28.5 ± 1.0 b,c | 59.8 ± 1.8 e |
SD-SA-high | 97.7 ± 0.5 a,b | 25.1 ± 0.7 c | 54.1 ± 1.9 c,d |
SD-Toc-SA-low | 98.8 ± 1.2 b,c | 28.2 ± 2.0 b,c | 49.3 ± 0.4 b |
SD-Toc-SA-high | 97.8 ± 1.4 a,b | 30.1 ± 0.3 d | 60.2 ± 1.3 e |
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Haas, K.; Robben, P.; Kiesslich, A.; Volkert, M.; Jaeger, H. Stabilization of Crystalline Carotenoids in Carrot Concentrate Powders: Effects of Drying Technology, Carrier Material, and Antioxidants. Foods 2019, 8, 285. https://doi.org/10.3390/foods8080285
Haas K, Robben P, Kiesslich A, Volkert M, Jaeger H. Stabilization of Crystalline Carotenoids in Carrot Concentrate Powders: Effects of Drying Technology, Carrier Material, and Antioxidants. Foods. 2019; 8(8):285. https://doi.org/10.3390/foods8080285
Chicago/Turabian StyleHaas, Klara, Paul Robben, Anke Kiesslich, Marcus Volkert, and Henry Jaeger. 2019. "Stabilization of Crystalline Carotenoids in Carrot Concentrate Powders: Effects of Drying Technology, Carrier Material, and Antioxidants" Foods 8, no. 8: 285. https://doi.org/10.3390/foods8080285