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

Bechoff A., Dhuique-Mayer C., Dornier M., Tomlins K.I., Boulanger R., Dufour D., Westby A.. 2010. Food Chemistry, 121 (2) : p. 348-357.

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-b-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-b-carotene, or for total carotenoids. The formation of the volatile compounds, b-ionone; 5,6-epoxy-b-ionone; dihydroactinidiolide; b-cyclocitral, was measured by SPME-GC-MS and was clearly related to the degradation of trans-b-carotene. It is also suggested that carotenoid degradation in dried sweet potato was by autoxidation because of the trend in bcarotene degradation rate in relation to water activity or oxygen level.

Mots-clés : patate douce; ipomoea batatas; caroténoïde; composé volatil; stockage; biodégradation; réaction chimique; oxygène; température; activité de l'eau; isoprénoïde; france; ouganda; bêta-carotène; cinétique; chips

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