Effect of freeze-drying and air-drying on the content of carotenoids and anthocyanins in stored purple carrot

Ryszard Macura , Magdalena Michalczyk , Grzegorz Fiutak , Ireneusz Maciejaszek

Abstract

Background. In stored freeze-dried orange carrots, carotenoids are not stable compounds. The aim of the work was to evaluate the stability of carotenoids in products obtained from polyphenol-rich purple carrots which additionally contain anthocyanins. Material and methods. This study compares the effect of air-drying and freeze-drying as well as 6-month storage on the content of carotenoids, anthocyanins and total phenolics in dried products obtained from purple carrot. Results. The phenolic compounds found in the greatest amounts in carrot were ferulic acid cyanidin 3-xylosylglucosylgalactoside, p-coumaric acid cyanidin 3-xylosylglucosylgalactoside, chlorogenic acid, and caffeic-quinic acid. Freeze-drying did not significantly reduce levels of carotenoids and anthocyanin content, while air-drying led to substantial losses of carotenoids, anthocyanins and polyphenols. 6-month storage of freeze-dried products caused losses of carotenoids, anthocyanins and total polyphenols of 42%, 33% and 53% respectively when compared with the raw material. In air-dried products, the losses were 66%, 33% and 36%, respectively. Conclusion. The results indicate that the combined effect of freeze-drying and 6-month storage was reduced losses of carotenoids compared to traditionally dried products.
Author Ryszard Macura (FoFT / DoRaFC)
Ryszard Macura,,
- Department of Refrigeration and Food Concentrates
, Magdalena Michalczyk (FoFT / DoRaFC)
Magdalena Michalczyk,,
- Department of Refrigeration and Food Concentrates
, Grzegorz Fiutak (FoFT / DoRaFC)
Grzegorz Fiutak,,
- Department of Refrigeration and Food Concentrates
, Ireneusz Maciejaszek (FoFT / DoRaFC)
Ireneusz Maciejaszek,,
- Department of Refrigeration and Food Concentrates
Journal seriesActa Scientiarum Polonorum Technologia Alimentaria, [Acta Scientiarum Polonorum, Technologia Alimentaria, ACTA Scientiarum Polonorum Technologia Alimentaria], ISSN 1644-0730, e-ISSN 1898-9594, (N/A 40 pkt)
Issue year2019
Vol18
No2
Pages135-142
Publication size in sheets0.5
Keywords in Englishpurple carrot, anthocyanins, carotenoids, freeze-drying, air-drying, storage
ASJC Classification1106 Food Science
DOIDOI:10.17306/J.AFS.2019.0637
URL https://www.food.actapol.net/volume18/issue/3_2_2019.pdf
Internal identifierWTŻ/2019/49
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa - Użycie Niekomercyjne (CC-BY-NC); after publication
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Effect of freeze-drying and air-drying on the content of carotenoids and anthocyanins in stored purple carrot 490,83 KB
Score (nominal)40
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.584
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FinansowanieThis research was financed by the Ministry of Science and Higher Education of the Republic of Poland.
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