Beta-carotene isomerization kinetics during thermal treatments of carrot puree.
The effect of thermal processing on the stability of beta-carotene in carrot puree was investigated in a broad temperature range (80-150 degrees C). Heat induced changes in the stability of beta-carotene resulting in the conversion into its cis-isomers until an equilibrium state was reached after prolonged heating. By using nonlinear one-step regression analysis, the overall isomerization of all-trans-beta-carotene and the formation of individual cis-isomers could be modeled with a fractional conversion model. The Arrhenius equation was used to describe the temperature dependence of the reaction rate constants. As indicated by the low activation energies for all compounds (11 kJ mol(-1)), the isomerization rate constants showed little sensitivity toward the treatment temperature. The temperature dependence of the equilibrium concentration values after prolonged heating (C(f)) varied for the different compounds, but in all cases, a linear relation between the C(f) values and the treatment temperature could be noted. Although isomerization was observed as a result of thermal processing, it could be concluded that during industrially relevant heating processes, the retention of all-trans-beta-carotene in plain carrot puree was relatively high, which is most likely due to the presence of the protecting food matrix.
Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.
Lien
L
Lemmens
Kristel
K
De Vleeschouwer
Katlijn R N
KR
Moelants
Ines J P
IJ
Colle
Ann M
AM
Van Loey
Marc E
ME
Hendrickx
D018552:Daucus carota / Q000737:chemistry*; D005511:Food Handling; D006358:Hot Temperature; D007536:Isomerism; D007700:Kinetics; D019207:beta Carotene / Q000737:chemistry*
D019207:beta Carotene