Effect of Degradation Time on Carotene Content in Crude Carotene Extract of Carrot for the Formation of its Derivative Aromatic Compounds

Background: The difference in degradation time on the formation of carotene’s derivative aromatic compounds [β-ionone and dihydroactinidiolide (dhA)] due to thermal degradation process of carotenes in crude carotenoid extract of carrot was studied. Methods: β-ionone and dhA formation and that of carotenes degradation during thermal degradation (T=140°C) was observed periodically for 4 h. The constant oxygen supply during degradation was maintained at approx. 7 L/h. Result: The formation of β-ionone and dhA accumulated significantly with increasing duration of the degradation process. The maximum formation of β-ionone and dhA could be estimated with the pattern of carotenes degradation. After 4 h of degradation, more than 80% carotene has degraded. It can be concluded that the degradation process of crude carotene extract from carrots at temperature of 140°C will result in a maximum carotene degradation process when the degradation process is carried out for 5 h.

In silico Characterization of the Structure of Genes and Proteins related to β-carotene Degradation in Musa acuminata ‘DH-Pahang’ and Musa balbisiana ‘Pisang Klutuk Wulung’

β-carotene is an important nutritious content in banana. However, its lifetime depends on the enzymes controlling its conversion into strigolactone. To understand the involved enzymes’ activity, which are β-carotene isomerase (D27), carotenoid cleavage dioxygenase 7 (CCD7), and CCD8, would be the key to manipulate the rate of β-carotene degradation. In this research, we characterized the structure of genes and proteins of the D27, CCD7, and CCD8 from Musa acuminata ‘DH-Pahang’ and Musa balbisiana ‘Pisang Klutuk Wulung’ (PKW). We aligned the corresponding sequence of genes from both species to determine similarity and intron/exon positions. We also identified domains and motifs in the sequences of putative proteins of D27, CCD7, and CCD8. We found that D27, CCD7, and CCD8 genes in DH-Pahang and PKW comprise of various nucleotide sequence length, putative proteins, and numbers and length of exons and introns. However, the putative proteins possess the same domains: DUF4033 (domain of unknown function) in D27 and RPE65 (retinal pigment epithelium) in CCD7 and CCD8. Phylogenetic trees showed that D27, CCD7, and CCD8 proteins from DH-Pahang and PKW are conserved and clustered in the same clades with the same proteins of monocot plants. Hence, the results could be useful for future research in optimizing β-carotene content in banana.

New β-Carotene-Chitooligosaccharides Complexes for Food Fortification: Stability Study

The application of β-carotene in food industry is limited due to its chemical instability. The drawback may be overcome by designing new delivery systems. The stability of β-carotene complexed with chitooligosaccharides by kneading, freeze-drying and sonication methods was investigated under various conditions. The first-order kinetics parameters of the reaction of β-carotene degradation were calculated. The complexation improved the stability of β-carotene at high temperatures and ensured its long-term stability in the dark at 4 °C and 24 °C, and in the light at 24 °C. In water solutions, the best characteristics were exhibited by the complexes prepared by freeze-drying and sonication methods. In the powder form, the complexes retained their colour for the period of the investigation of four months. The calculated total colour differences of the complexes were qualified as appreciable, detectable by ordinary people, but not large. Therefore, β-carotene-chitooligosaccharides complexes could be used as a new delivery system suitable for food fortification.

Improving the In Vitro Bioaccessibility of β-Carotene Using Pectin Added Nanoemulsions

The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the addition of biopolymers in the systems seems to play an important role in the emulsion properties but also in their behavior under gastrointestinal conditions and the absorption of the encapsulated compound in the intestine. Hence, the present study aimed to evaluate the effect of pectin addition (0%, 1%, and 2%) on the physicochemical stability of oil-in-water nanoemulsions containing β-carotene during 35 days at 4 °C, the oil digestibility and the compound bioaccessibility. The results showed that nanoemulsions presented greater stability and lower β-carotene degradation over time in comparison with coarse emulsion, which was further reduced with the addition of pectin. Moreover, nanoemulsions presented a faster digestibility irrespective of the pectin concentration used and a higher β-carotene bioaccessibility as the pectin concentration increased, being the maximum of ≈36% in nanoemulsion with 2% of pectin. These results highlight the potential of adding pectin to β-carotene nanoemulsions to enhance their functionality by efficiently preventing the compound degradation and increasing the in vitro bioaccessibility.

Modelling of Moisture Content, β-Carotene and Deformation Variation during Drying of Carrot

In this work a two-dimensional convective drying model of heat, mass and momentum transfer is developed taking account of the shrinkage and the quality degradation of carrots. The kinetics of β-carotene degradation in dried agricultural product is considered to follow a first-order reaction. Temperature dependence of the reaction rate constants followed the Arrhenius relationship. The developed model, describes the strong coupling between mass, heat and momentum transfers, shrinkage and quality (β-carotene) changes and takes into account the dehydration of the solid caused by a temperature increase.