Accessibility navigation


Elevated temperature extraction of β-Carotene from freeze dried carrot powder into sunflower oil: extraction kinetics and thermal stability

Kumar, R., Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Balagiannis, D. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2024) Elevated temperature extraction of β-Carotene from freeze dried carrot powder into sunflower oil: extraction kinetics and thermal stability. Journal of Food Science. ISSN 1750-3841 (In Press)

[img] Text - Accepted Version
· Restricted to Repository staff only
· The Copyright of this document has not been checked yet. This may affect its availability.

697kB

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

Abstract/Summary

β-Carotene, a precursor of vitamin A, can alleviate the deficiency of this vitamin prevalent worldwide. Earlier research studies have addressed the extraction of β-Carotene at relatively low temperatures (up to 70 °C) due to its perceived instability at higher temperatures, as a result of which extraction rates recorded are relatively low. This study models the net rate of β-Carotene extraction by considering both extraction and degradation kinetics. The model developed, which accounts for degradation occurring in solid and extract phases, has been experimentally validated for the extraction of β-Carotene from freeze dried carrot powder into sunflower oil over a range of temperatures 90-150 °C. This study also gives insights into the application of sunflower oil as a carrier for β-Carotene during cooking and food processing, by monitoring and modelling the thermal degradation and isomerisation of β-Carotene at temperatures up to 220 °C. The modelling of extraction kinetics shows that it is possible to achieve viable extraction rates by employing temperatures in the range (90-150 °C) for relatively short times (< 5 mins). The degradation kinetics shows that almost 75% of the β-Carotene can survive heating at 180 °C for 10 mins – indicating the possibility of using β-Carotene enriched edible oils for frying. This study also reports on the formation of three isomers of β-Carotene identified using HPLC: trans-, 9-cis and 13-cis. The reaction network model developed in this study was able to account for the transient variation of the concentration of all three isomers.

Item Type:Article
Refereed:Yes
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:114725
Publisher:Wiley

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation