Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage

© 2019 The aim of this study was to evaluate the interaction between packaging parameters (transmission of light and oxygen) and storage temperatures (4, 20, 40 °C) on nutrient retention of Spinach (Spinacia oleracea) juice, spray-dried in the absence of an added encapsulant. β-Carotene was more susceptible to degradation compared with lutein and α-tocopherol. Under our experimental conditions, it was observed that excluding low fluorescent light intensity and air by vacuum packaging at 20 °C did not seem to improve nutrient retention loss over time (p > 0.05). The rate of β-carotene, lutein and α-tocopherol loss displayed first order reaction kinetic with low activation energy of 0.665, 2.650 and 13.893 kJ/mol for vacuum, and 1.089, 4.923 and 14.142 kJ/mol for non-vacuum, respectively. The reaction kinetics and half-life for β-carotene, lutein and α-tocopherol at 4 °C and non-vacuumed were 2.2 × 10 −2 , 1.2 × 10 −2 , and 0.8 × 10 −2 day −1 , and 32.08, 58.25 and 85.37 day, respectively

Malaysian Society of Animal Production 55 Effects of Adding Edible Bird Microparticulates on the Oxidation of Chicken Burger

Abstract This study was carried out to determine the effect of adding micro-particulates of Malaysia's edible bird nests (EBN) on the shelf life and nutritional quality of chicken burger. Four treatments of chicken burger were prepared for this study and all samples were stored at 4⁰C for 12 d. The EBN of various sizes was evaluated for their antioxidant activities through 2, 2-diphenyl-1-picrylhydrazyl (DPPH), superoxide radical scavenging activity and metal chelating methods. Analyses of physiochemical and thiobarbituric acid reactive substance (TBARS) were conducted on the samples to study the shelf life quality of chicken burger. TBARS analysis showed that samples added with EBN 300 µm and 38 µm size had lower (p<0.05) TBARS values at the end of storage period. The addition of smaller sized EBN lowered (p<0.05) the cooking loss of chicken burger. The addition of EBN of varying sizes into chicken burger did not affect the sensory acceptance of chicken burger (p>0.05). EBN is a potential natural antioxidant and it increases the antioxidant activities with the reduction in particle size of EBN. It is effective in reducing the rate of lipid peroxidation without affecting most of the physicochemical characteristics and sensory attributes of chicken burger