Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips

Abstract

The effects of storage temperature (10; 20; 30; 40 °C), water activity (0.13; 0.30; 0.51; 0.76) and oxygen level (0%; 2.5%; 10%; 21%) on the degradation of carotenoids and formation of volatile compounds during storage of dried sweet potato chips were evaluated. A kinetic model was developed for degradation of trans-β-carotene and it showed that breakdown followed first order kinetics with an activation energy of 64.2 kJ mol−1. The difference between experimental data under laboratory or field conditions fitted and data predicted by the model was less than 10% for trans-β-carotene, or for total carotenoids. The formation of the volatile compounds, β-ionone; 5,6-epoxy-β-ionone; dihydroactinidiolide; β-cyclocitral, was measured by SPME-GC-MS and was clearly related to the degradation of trans-β-carotene. It is also suggested that carotenoid degradation in dried sweet potato was by autoxidation because of the trend in β-carotene degradation rate in relation to water activity or oxygen level.

Citation

Food Chemistry (2010) 90 (1) 91-96 [doi: 10.1016/j.foodchem.2009.12.035]

Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips

Help us improve GOV.UK

Don’t include personal or financial information like your National Insurance number or credit card details.