title: Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage.
abstract: The impact of microwave (1000 W - 340 s) and conventional heat (97 °C - 30s) pasteurisation and storage (4, 10, 22 °C for up to 63 d) on total and individual carotenoids and chlorophylls in kiwifruit puree was evaluated. Bioaccessibility of carotenoids, before and after pasteurisation and storage, was also studied. Microwaves and conventional heating led to marked changes in the chlorophyll (42-100% losses) and carotenoid (62-91% losses) content. First- and second-order kinetics appropriately explained the degradation of total carotenoids and chlorophylls over time, respectively. Pasteurised samples showed significantly (p < 0.05) enhanced stability of these pigments, with microwaves (k = 0.007-0.031100 g mg(-1) day(-1) at 4-22 °C) promoting chlorophyll stability to a greater extent than conventional heating (k = 0.0015-0.034100 g mg(-1) day(-1) at 4-22 °C). Bioaccessibility of carotenoids remained (p < 0.05) unaffected by processing and storage. These results highlighted that the pigment composition of microwaved kiwifruit was more similar to that of the fresh fruit and better preserved during storage.
authors.affiliation: Universitat Politècnica de València, Food Technology Department, Food Investigation and Innovation Group, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Benlloch-Tinoco
authors.affiliation: Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, 41 rue du Brill, 4422 Belvaux, Luxembourg.
authors.forename: Anouk
authors.initials: A
authors.lastname: Kaulmann
authors.affiliation: Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, 41 rue du Brill, 4422 Belvaux, Luxembourg.
authors.forename: Joana
authors.initials: J
authors.lastname: Corte-Real
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors.forename: Dolores
authors.initials: D
authors.lastname: Rodrigo
authors.affiliation: Universitat Politècnica de València, Food Technology Department, Food Investigation and Innovation Group, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: Nuria
authors.initials: N
authors.lastname: Martínez-Navarrete
authors.affiliation: Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, 41 rue du Brill, 4422 Belvaux, Luxembourg. Electronic address: torsten.bohn@gmx.ch.
authors.forename: Torsten
authors.initials: T
authors.lastname: Bohn
mesh_terms: D029042:Actinidia / Q000737:chemistry*; D002338:Carotenoids / Q000032:analysis*; D055598:Chemical Phenomena; D002734:Chlorophyll / Q000032:analysis*; D005504:Food Analysis; D061353:Food Storage; D005638:Fruit / Q000737:chemistry; D006358:Hot Temperature; D008872:Microwaves; D061352:Pasteurization
chemical_list: D002734:Chlorophyll; D002338:Carotenoids
keywords: Bioaccessibility; Conventional heating; Degradation kinetics; Lutein; Microwave heating; Pheophytin