Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips

• Published in: Food chemistry Vol. 121; no. 2; pp. 348 - 357
• Main Authors: Bechoff, Aurélie, Dhuique-Mayer, Claudie, Dornier, Manuel, Tomlins, Keith I., Boulanger, Renaud, Dufour, Dominique, Westby, Andrew
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.07.2010; Elsevier
• Subjects: Biological and medical sciences; Carotenoids; Chemical and Process Engineering; Dried sweet potato; Engineering Sciences; Food and Nutrition; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Ipomoea batatas L; Kinetics; Life Sciences; Norisoprenoids; Oxygen; Storage; Temperature; Volatile compounds; Water activity; Ipomoea batatas L; Oxygen; Temperature; Carotenoids; Norisoprenoids; Storage; Water activity; Dried sweet potato; Kinetics; Volatile compounds; Vegetables; Convolvulaceae; Degradation; Warehousing; Sweet potato; Dicotyledones; Angiospermae; Pigments; Tuber; Food preservation; Ipomoea batatas; Volatile compound; Carotene; Potato chips; Potato product; Spermatophyta; Carotenoid
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.12.035

The effects of storage temperature (10; 20; 30; 40 °C), water activity (0.13; 0.30; 0.51; 0.76) and oxygen level (0%; 2.5%; 10%; 21%) on the degradation of carotenoids and formation of volatile compounds during storage of dried sweet potato chips were evaluated. A kinetic model was developed for degradation of trans-β-carotene and it showed that breakdown followed first order kinetics with an activation energy of 64.2 kJ mol −1. The difference between experimental data under laboratory or field conditions fitted and data predicted by the model was less than 10% for trans-β-carotene, or for total carotenoids. The formation of the volatile compounds, β-ionone; 5,6-epoxy-β-ionone; dihydroactinidiolide; β-cyclocitral, was measured by SPME-GC-MS and was clearly related to the degradation of trans-β-carotene. It is also suggested that carotenoid degradation in dried sweet potato was by autoxidation because of the trend in β-carotene degradation rate in relation to water activity or oxygen level.