Comparison Of Spray-drying, Drum-drying And Freeze-drying For β-carotene Encapsulation And Preservation

Pure β-carotene was encapsulated in 25 Dextrose Equivalent maltodextrin by three drying processes (spray, freeze and drum). Stability was studied at 11% and 32% RH and 25°C, 35°C and 45°C. No significant influence of %RH was observed on the retention of β-carotene. Oxidation followed first order kinetics with an initial fast first order reaction followed by a second much slower first order reaction period. Although drum-drying caused more initial loss in drying, the lower surface carotenoids and larger particle size resulted in greater stability as compared to the other methods. The chromametric measurements of 'L' and 'a' corresponded to the other kinetics and indicated that the first period rapid loss corresponded to the oxidation of surface carotenoids.62611581162Anandaraman, S., Reineccius, G.A., Stability of encapsulated orange peel oil (1986) Food Technol., 40 (11), pp. 88-93Bendich, A., Olson, J.A., Biological actions of carotenoids (1989) FASEE J., 3, pp. 1927-1932Bushway, R.J., Wilson, A.M., Determination of α- and β-carotene in fruits and vegetables by HPLC (1982) Can. Inst. Food Sci. Technol. J., 15 (3), pp. 165-169Chen, B.H., Peng, H.Y., Chen, H.E., Changes of carotenoids color, and vitamins contents during processing of carrot juice (1995) J. Agric. Food Chem., 43, pp. 1912-1918Chou, H.E., Breene, W.M., Oxydative decoloration of β-carotene in low moisture model systems (1972) J. Food Sci., 37, pp. 66-68Chuy, L., Labuza, T.P., Caking and stickiness of dairy based food powders related to glass transition (1994) J . Food Sci., 59, pp. 43-46Halter, S., Vitamin A: Its role and chemoprevention and chemotherapy of cancer (1989) Human Pathol., 20, pp. 205-209Heinoven, M.I., Carotenoid and provitamin A activity of carrot cultivars (1990) J. Agric. Food Chem., 38, pp. 609-612Krimsky, N.I., Carotenoid and cancer in animal model (1989) J. Nutr., 119, pp. 123-126Moreau, D.L., Rosenberg, M., Oxidative stability of anhydrous micrencapsulated in whey proteins (1996) J. Food Sci., 61, pp. 39-43Sims, C.A., Balaban, M.O., Matthews, R.F., Optimization of carrot juice color and cloud stability (1993) J. Food Sci., 58, pp. 1129-1191Wagner, L.A., Warthesen, J.J., Stability of spray-dried encapsulated carrot carotene (1995) J. Food Sci., 60, pp. 1048-1053Zhou, J.R., Gugger, E.T., Erdman, J.W., Isolation and partial characterization of 18 kDa carotenoid protein complex from carrot roots (1994) J. Agric. Food Chem., 42, pp. 2386-2390Ziegler, R.G., A review of epidemiologic evidence that carotenoids reduce the risk of cancer (1989) J. Nutr, 119, pp. 116-12

Preservation Of β-carotene From Carrots

β-carotene acts as a pro-vitamin A or anti-cancer compound. Carrots contain the highest amount of β-carotene of common fruits and vegetables, but each year 25% of carrot production is lost in the U.S. during processing and storage, while, at the same time, the market demand increases. This article is a review of the most recent studies concerning β-carotene retention in carrots during processing and storage. Reducing the water activity by adding some aw lowering ingredients results in poor shelf-life. Drying or freezing gives better retention during storage than reducing the water activity, if the process is well controlled. Canning or freeze-drying were shown to be more effective. The trans form of β-carotene in carrots is replaced by the cis form during processing. β-Carotene can be extracted from carrots, but the half-life of free β-carotene is reduced to 2 d in the juice extract at room temperature. By encapsulation methods, the half-life can be increased by 6 months.385381396Simon, P.W., Carrots and other horticultural crops as a source of provitamin A carotens (1990) Hort. Sci., 25, pp. 1495-1499Bushway, R.J., Wilson, A.M., Determination of α- and β-carotene in fruit and vegetables by HPLC (1982) Can. Inst. Food Sci. Technol. J., 15, pp. 165-169Heinonen, M.I., Carotenoid and provitamin A activity of carrot cultivars (1990) J. Agric. Food Chem., 38, pp. 609-612Chou, H.E., Breene, W.M., Oxydative decoloration of β-carotene in low moisture model systems (1972) J. Food Sci., 37, pp. 66-68Chen, B.H., Peng, H.Y., Chen, H.E., Changes of carotenoids color, and vitamins content during processing of carrot juice (1995) J. Agric. Food Chem., 43, pp. 1912-1918Ganguly, J., Sastry, P.S., Mechanism of conversion of beta-carotene into vitamin A: Central cleavage versus random cleavage (1985) World Rev. Nutr. 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Influence Of Maltodextrin Systems At An Equivalent 25de On Encapsulated β-carotene Loss During Storage

Glucose, galactose and lactose were added to two maltodextrins, 15 DE and 4 DE, to prepare six maltodextrins of different composition but with the same Dextrose Equivalent (25 DE). A commercial maltodextrin 25 DE was also studied as a reference. Trans-β-carotene was mixed with these maltodextrins and was spray-dried. Stability was evaluated during storage in air at 11% and 33% RH, at 25C, 35C and 45C. No significant difference was observed between storage at 11% and 33% RH. Oxidation kinetics showed a rapid first order oxidation, corresponding to surface carotene oxidation, followed by a slower first order kinetic, corresponding to the encapsulated carotene oxidation. Addition of mono and disaccharides to maltodextrins reduces pore size in the maltodextrin network and limits oxygen diffusion. The best preservation was obtained with maltodextrin '4 DE + Glucose'which gave a carotene half-life of 87 weeks, at 25C.2313955Anandaraman, S., Reineccius, G.A., Stability of encapsulated orange peel oil (1986) Food Technol., 40 (11), pp. 88-93Bangs, W.E., Reineccius, G.A., Prediction of the flavor retention during spray-drying: An empirical approach (1990) J. Food Sci., 55 (6), pp. 1683-1685Bendich, A., Olson, J.A., Biological actions of carotenoids (1989) FASEB J., 3, pp. 1927-1932Bushway, R.J., Wilson, A.M., Determination of α- and β-carotene in fruits and vegetables by HPLC (1982) Can. Inst. Food Sci. Technol. J., 15 (3), pp. 165-169Chen, B.H., Peng, H.Y., Chen, H.E., Changes of carotenoids color, and vitamins contents during processing of carrot juice (1995) J. Agric. Food Chem., 43, pp. 1912-1918Chou, H.E., Breene, W.M., Oxidative decoloration of β-carotene in low moisture model systems (1972) J. Food Sci., 37, pp. 66-68Chuy, L., Labuza, T.P., Caking and stickiness of dairy based food powders related to glass transition (1994) J. Food Sci., 59, pp. 43-46Desobry, S., Netto, F., Labuza, T.P., Comparison of spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation (1997) J. Food Sci., 62 (6), pp. 1158-1162Fitton, M.G., Rapid determination of dextrose equivalent by cryoscopy (1979) Starch/Starke, 31 (11), pp. 381-384Halter, S., Vitamin A: Its role and chemoprevention and chemotherapy of cancer. Human Heinoven, M.I. 1990. Carotenoid and provitamin A activity of carrot cultivars (1989) J. Agric. Food Chem., 38, pp. 609-612Krimsky, N.I., Carotenoid and cancer in animal model (1989) J. Nutr., 119, pp. 123-126Labuza, T.P., (1983) Moisture Sorption: Practical Aspects of Isotherm Measurement and Use, , AACC Press, Egan, MNMoreau, D.L., Rosenberg, M., Oxidative stability of anhydrous microencapsulated in whey proteins (1996) J. Food Sci., 61, pp. 39-43O'Boyle, A.R., Aladin-Kassam, N., Rubin, L.J., Diosady, L.L., Encapsulated cured meat pigment and its application in nitrite-free ham (1992) J. Food Sci., 57, pp. 807-811Onwulata, C.I., Holsinger, V.H., Thermal properties and moisture sorption isotherms of spray-dried encapsulated milk fat (1995) J. Food Processing Preservation, 19, pp. 33-51Reineccius, G.A., Carbohydrates for flavor encapsulation (1991) Food Technol., 45 (3), pp. 144-146Roos, Y., Karel, M., Phase transition of mixtures of amorphous polysaccharide and sugar (1991) Biotechnol. Prog., 7 (1), pp. 49-53Schadle, E.R., Burns, E.E., Talley, L.J., Forced air drying of partially freeze-dried compressed carrot bars (1983) J. Food Sci., 48, pp. 193-196Wagner, L.A., Warthesen, J.J., Stability of spray-dried encapsulated carrot carotene (1995) J. Food Sci., 60, pp. 1048-1053Zhou, J.R., Gugger, E.T., Erdman, J.W., Isolation and partial characterization of 18 kDa carotenoid protein complex from carrot roots (1994) J. Agric. Food Chem., 42, pp. 2386-2390Ziegler, R.G., A review of epidemiologic evidence that carotenoids reduce the risk of cancer (1989) J. Nutr., 119, pp. 116-12