Color, Carotenoids, and Peroxidase Degradation of Seed-Used Pumpkin Byproducts as Affected by Heat and Oxygen Content During Drying Process

文献类型： 外文期刊

第一作者： Lyu, Ying

作者： Lyu, Ying;Bi, Jinfeng;Chen, Qinqin;Li, Xuan;Hou, Haonan;Lyu, Ying;Bi, Jinfeng;Lyu, Chunmao

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关键词： Seed-used pumpkins' byproducts; Drying temperature; Oxygen; Color; Carotenoids; Peroxidase

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）

ISSN： 1935-5130

年卷期： 2020 年 13 卷 11 期

页码：

收录情况： SCI

摘要： The effects of heating temperatures (50, 60, and 70 degrees C) and oxygen contents (vacuum degrees of 10 Pa and 10(5)Pa) on the color, carotenoids, and peroxidase degradation of seed-used pumpkins' byproducts (SUPBs) during drying processes were investigated. Changes of carotenoid monomer contents were analyzed as well. Overall, heating temperatures showed more significant effects on color and carotenoid contents of SUPBs than oxygen content. A higherb*value was desirable after drying process, and the highestb*value (61.62) was obtained under 50 degrees C (10(5)Pa). Meanwhile, both of total color difference and browning index were mainly influenced byb*value (p< 0.01). In addition, significant positive correlation between total carotenoid content and peroxidase enzyme activity was observed (R-2= 0.95*), and the highest retention ratios were both obtained at 60 degrees C (10(5)Pa). Among the four carotenoid monomers (lutein,alpha-carotene,beta-carotene, and cryptoxanthin) measured, lutein was the most abundant one in SUPBs with a higher thermal stability, and alpha-carotene was significantly related to peroxidase enzyme activity (p< 0.05). All of total carotenoid content, lutein,alpha-carotene,beta-carotene showed positive correlations withb*value, which indicated carotenoids might appropriately determine the yellow color of SUPB samples.

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