Abstract
Thermally processed (F0 = 5min, process temperature 117 °C) tomato and carrot purees containing 5% olive oil were stored in the dark at 20, 30 and 40 °C for 6 months and investigated for carotenoids and lipid stability. Lipid oxidation (peroxide value and hexanal) and carotenoids (lycopene, α- and β-carotene) were analyzed and monitored during storage. Carotenoid bioaccessibility of the samples during storage was also studied. Under the storage conditions studied, the samples did not undergo significant lipid oxidation. Moreover, carotenoid bioaccessibility remained (P > 0.05) unaffected by storage. Regardless of storage temperature, carotenoids were stable with a retention of ≥98% and color (L*, a*, b* and ΔE) changes were imperceptible after 6 months. The results suggests that through formulation and careful selection of processing and storage conditions, carotenoid stability in lipid-containing fruit- and vegetable-based foods can potentially be guaranteed. This can be important to define optimal control measures to favor carotenoid stability and acceptable organoleptic properties during the storage of similar foods.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
