Thermal Degradation Kinetics of Total Carotenoid and Colour of Mixed Juice
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FULL-LENGTH RESEARCH ARTICLE
Thermal Degradation Kinetics of Total Carotenoid and Colour of Mixed Juice Nilesh B. Kardile1,2
•
Vikas Nanda2 • Shubhangi Thakre3
Received: 23 March 2018 / Accepted: 9 October 2019 Ó NAAS (National Academy of Agricultural Sciences) 2019
Abstract Thermal degradation kinetics of total carotenoids and colour of mixed juice were evaluated during heating at 70, 80, 90 and 100 °C (0 to 3 h). It was observed that total carotenoid and colour degradation followed a first-order reaction between temperature and time. Higher activation energy for colour of mixed juice indicated its higher temperature sensitivity as compared to total carotenoids. The degradation of antioxidant activity of mixed juice was not linear with temperature. The experimental data fitted to fractional conversion model and kinetic model showed nonlinear relationship between per cent radical scavenging activity of total carotenoids and time. Keywords Antioxidant Modelling Nonlinear relationship Kinetic model
Introduction The daily consumption of fruits and vegetables rich in bioactive compounds reduces the risk of cancer and coronary heart diseases and is important for maintaining sound body. The presence of bioactive compounds naturally in fruits and vegetables scavenges the free radicals due to the antioxidant activity and prevents the extra growth of cells from entering into the final stage of tumour development [25] which helps to prevent the growth of cancer cells. Therefore, there is a need to convert component of seasonal fruits and vegetable into value-added products such as jam,
& Nilesh B. Kardile [email protected] 1
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India
2
Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab 148106, India
3
College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra 431402, India
jelly, marmalade, concentrate, candy, juice and powder so that they available during glut season [16]. Mango, papaya and carrot, apart from being rich source of carotenoids, are also source of red and yellow colours. However, different and large numbers of carotenoids are present, but b-carotene has highest pro-vitamin activity and also acts as antioxidant [13, 21]. Mixed juice prepared from mango, papaya and carrot has highest amount of carotenoid content. Carotenoids in fruits act as reactive oxygen species quenchers. The mode of action of antioxidant to bind with free radicals, which results in oxidative destruction of biomolecules, prevents oxidative stress [23]. The mixed juice contains three different fruits having higher concentrations of carotenoids and antioxidant groups such as phenols and gallic acid. Colour is an important parameter to accept food products, and the first impression of food is a major part of consumer willingness. The major challenge of food industry is to retain the natural pigments after
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