Effect of starch osmo-coating on carotenoids, colour and microstructure of dehydrated pumpkin slices

文献类型： 外文期刊

第一作者： Song, Jiangfeng

作者： Song, Jiangfeng;Wang, Xiaoping;Li, Dajing;Liu, Chunquan;Yang, Qiuming;Wang, Xiaoping;Liu, Chunquan;Zhang, Min

作者机构：

关键词： Pumpkin; Starch omso-coating; Dehydration; Carotenoids

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN： 0022-1155

年卷期： 2018 年 55 卷 8 期

页码：

收录情况： SCI

摘要： Carotenoids in pumpkins are extremely unstable during industrial drying, to avoid the carotenoid degradation, starch omso-coating was subjected to the pretreatment process for dehydrated pumpkin slices. The results showed that starch omso-coating reduced the dehydration rate of pumpkin slices. When coated with corn starch, the retention rates of lutein, alpha-carotene and beta-carotene in dehydrated pumpkin slices significantly increased by 11.3, 9.0 and 7.7%, respectively, and the provitamin A activity increased by 9.5%. 1% (w/v) modified corn omso-coating gave highest retention rate of total carotenoids (95.5%), while provitamin A activity reached 4148 A mu g RAE/100 g. In addition, the colour parameters a-E-3 and a* values reduced, but L*, b* and H values increased with coated samples. Pearson correlation analysis showed that lutein, alpha-carotene and beta-carotene were significantly positive correlated with L*, and exhibited negative correlations with a-E-3. The SEM indicated starch granules was attached to tissue gap and caused the film formation of oxygen barrier. It could be concluded that modified corn coating effectively improved the quality of final product.

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