Degradation of carotenoids in pumpkin (Cucurbita maxima L.) slices as influenced by microwave vacuum drying
文献类型: 外文期刊
作者: Song, Jiangfeng 1 ; Wang, Xiaoping 2 ; Li, Dajing 1 ; Meng, Lili 3 ; Liu, Chunquan 1 ;
作者机构: 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, 50 Zhongling St, Nanjing 210014, Jiangsu, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing, Jiangsu, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Agr Facil & Equipment, Nanjing, Jiangsu, Peoples R China
关键词: Carotenoids;MVD;Pumpkin;Degradation
期刊名称:INTERNATIONAL JOURNAL OF FOOD PROPERTIES ( 影响因子:2.727; 五年影响因子:2.938 )
ISSN:
年卷期:
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收录情况: SCI
摘要: The aim of this study was to investigate the influence of microwave vacuum drying on carotenoids in pumpkin (Cucurbita maxima L.) slices. Carotenoids were measured using the reverse-phase high-performance liquid chromatography technique. It was shown that compared with hot air drying, microwave vacuum drying inhibited color changes and significantly (p < 0.05) improved total carotenoid retention (89.1%) in pumpkin slices. During the microwave vacuum drying process, microwave power had an important effect on total carotenoid and all-trans carotenoids. As microwave power increased, the total carotenoid content significantly decreased (p < 0.05), and the levels of individual carotenoids, including all-trans--carotene, all-trans--carotene, and all-trans-lutein, generally decreased. However, there was an overall upward trend for the levels of 13-cis--carotene, 15-cis--carotene, 9-cis--carotene, and 9-cis--carotene. The trans carotenoid quality of the finished products was improved within a certain range of vacuum levels. In addition to the degradation induced by microwave energy, isomerization was considered to be responsible for the loss of all-trans carotenoids. These results indicated that inappropriate drying methods and conditions might result in high losses of all-trans carotenoids in pumpkins.
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