Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

文献类型： 外文期刊

第一作者： Song, Jiangfeng

作者： Song, Jiangfeng;Wang, Xiaoping;Li, Dajing;Liu, Chunquan;Wang, Xiaoping

作者机构：

关键词： Carotenoids;Colour;Degradation kinetics;MVD;Pumpkin

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2017 年 20 卷

页码：

收录情况： SCI

摘要： The degradation kinetics of colour and individual carotenoids including lutein, alpha-carotene and beta-carotene in pumpkin slices was investigated during microwave-vacuum drying (MVD) at selected microwave powers (4-8W/g). The contents of lutein, alpha-carotene and beta-carotene significantly decreased, while visual colour parameters such as the Hunter L* value decreased and the total colour difference (Delta E) value increased with the increase of processing time and microwave power. Degradation of lutein, alpha-carotene, beta-carotene and Hunter L* value followed the first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in Delta E with R-2 >= 0.9027. The relationship between individual carotenoid content and Hunter L* value was found to be more consistent through one-dimensional linear regression analysis with R-2 ranging from 0.8697 to 0.9701. These results indicated that visual colour might be used to predict the lutein, alpha-carotene and beta-carotene contents during drying pumpkin slices.

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