{"title":"不同水分活度对黄桃泡干粉贮存过程中类胡萝卜素稳定性的影响","authors":"Gorby Gonzalles, Ningning Geng, Shuwei Luo, Chenchen Zhang, Cai-E. Wu, Dajing Li, Ying Li, Jiangfeng Song","doi":"10.15586/qas.v13sp2.944","DOIUrl":null,"url":null,"abstract":"The stability of carotenoids in puff-dried yellow peach powder during commercial storage under different water activity conditions was studied. The results showed that when the corresponding water activity was above 0.576, the loss of adsorbed water in yellow peach powder was closely related to the crystallinity of the amorphous sugar matrix. However, the adsorption isotherms confirmed by water absorption behavior, X-ray diffraction (XRD) pat-terns, and scanning electron microscopy did not clearly indicate this loss of adsorbed water. The content changes of individual carotenoids (lutein, zeaxanthin, β-cryptoxanthin, α-carotene, and β-carotene) during storage followed pseudo first-order kinetics, and the degradation of lutein and zeaxanthin occurred quickly over time. The stability of total carotenoids gradually increased when the water activity was less than 0.576, but the carotenoids degraded sharply when the water activity was between 0.753 and 0.843. The loss of carotenoids was related to the water absorption and crystallization of the sugar matrix in the powder.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.6000,"publicationDate":"2021-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Effects of different water activities on the stability of carotenoids in puff-dried yellow peach powder during storage\",\"authors\":\"Gorby Gonzalles, Ningning Geng, Shuwei Luo, Chenchen Zhang, Cai-E. Wu, Dajing Li, Ying Li, Jiangfeng Song\",\"doi\":\"10.15586/qas.v13sp2.944\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The stability of carotenoids in puff-dried yellow peach powder during commercial storage under different water activity conditions was studied. The results showed that when the corresponding water activity was above 0.576, the loss of adsorbed water in yellow peach powder was closely related to the crystallinity of the amorphous sugar matrix. However, the adsorption isotherms confirmed by water absorption behavior, X-ray diffraction (XRD) pat-terns, and scanning electron microscopy did not clearly indicate this loss of adsorbed water. The content changes of individual carotenoids (lutein, zeaxanthin, β-cryptoxanthin, α-carotene, and β-carotene) during storage followed pseudo first-order kinetics, and the degradation of lutein and zeaxanthin occurred quickly over time. The stability of total carotenoids gradually increased when the water activity was less than 0.576, but the carotenoids degraded sharply when the water activity was between 0.753 and 0.843. The loss of carotenoids was related to the water absorption and crystallization of the sugar matrix in the powder.\",\"PeriodicalId\":20868,\"journal\":{\"name\":\"Quality Assurance and Safety of Crops & Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2021-09-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Quality Assurance and Safety of Crops & Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.15586/qas.v13sp2.944\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/qas.v13sp2.944","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of different water activities on the stability of carotenoids in puff-dried yellow peach powder during storage
The stability of carotenoids in puff-dried yellow peach powder during commercial storage under different water activity conditions was studied. The results showed that when the corresponding water activity was above 0.576, the loss of adsorbed water in yellow peach powder was closely related to the crystallinity of the amorphous sugar matrix. However, the adsorption isotherms confirmed by water absorption behavior, X-ray diffraction (XRD) pat-terns, and scanning electron microscopy did not clearly indicate this loss of adsorbed water. The content changes of individual carotenoids (lutein, zeaxanthin, β-cryptoxanthin, α-carotene, and β-carotene) during storage followed pseudo first-order kinetics, and the degradation of lutein and zeaxanthin occurred quickly over time. The stability of total carotenoids gradually increased when the water activity was less than 0.576, but the carotenoids degraded sharply when the water activity was between 0.753 and 0.843. The loss of carotenoids was related to the water absorption and crystallization of the sugar matrix in the powder.
期刊介绍:
''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered.
''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.