Color, Carotenoids, and Peroxidase Degradation of Seed-Used Pumpkin Byproducts as Affected by Heat and Oxygen Content Du
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ORIGINAL RESEARCH
Color, Carotenoids, and Peroxidase Degradation of Seed-Used Pumpkin Byproducts as Affected by Heat and Oxygen Content During Drying Process Ying Lyu 1,2 & Jinfeng Bi 1,2
&
Qinqin Chen 1 & Xuan Li 1 & Chunmao Lyu 2 & Haonan Hou 1
Received: 7 November 2019 / Accepted: 17 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The effects of heating temperatures (50, 60, and 70 °C) and oxygen contents (vacuum degrees of 10 Pa and 105 Pa) on the color, carotenoids, and peroxidase degradation of seed-used pumpkins’ byproducts (SUPBs) during drying processes were investigated. Changes of carotenoid monomer contents were analyzed as well. Overall, heating temperatures showed more significant effects on color and carotenoid contents of SUPBs than oxygen content. A higher b* value was desirable after drying process, and the highest b* value (61.62) was obtained under 50 °C (105 Pa). Meanwhile, both of total color difference and browning index were mainly influenced by b* value (p < 0.01). In addition, significant positive correlation between total carotenoid content and peroxidase enzyme activity was observed (R2 = 0.95*), and the highest retention ratios were both obtained at 60 °C (105 Pa). Among the four carotenoid monomers (lutein, α-carotene, β-carotene, and cryptoxanthin) measured, lutein was the most abundant one in SUPBs with a higher thermal stability, and α-carotene was significantly related to peroxidase enzyme activity (p < 0.05). All of total carotenoid content, lutein, α-carotene, βcarotene showed positive correlations with b* value, which indicated carotenoids might appropriately determine the yellow color of SUPB samples. Keywords Seed-used pumpkins’ byproducts . Drying temperature . Oxygen . Color . Carotenoids . Peroxidase
Abbreviations SUPBs Seed-used pumpkin’s byproducts ΔE Total color difference BI Browning index TCC Total carotenoid content
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11947-020-02532-8) contains supplementary material, which is available to authorized users. * Jinfeng Bi [email protected] * Qinqin Chen [email protected] 1
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
2
Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China
POD EA MR DR w.b Deff ANOVA MANOVA CA HAD VD d.b
Peroxidase enzyme activity Moisture ratio Drying rate Wet basis Effective moisture diffusivity Analysis of variance Multivariate analysis of variance Correlation analysis Hot-air drying Vacuum drying Dry basis
Introduction Seed-used pumpkin (SUP) is an important economic crop that is cultivated for seeds and commercialized in the worldwide. However, a great quantity of byproducts (peel and flesh) with a yield of 49 times higher than that of seeds was generated and discarded un-environmentally into the fields (Xing et al. 2012)
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