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STABILIZATION OF CAROTENOIDS IN DRIED CITRUS FLAVEDO
Author(s) -
BRADDOCK R. J.,
KESTERSON J. W.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17963.x
Subject(s) - chemistry , dehydration , pigment , food science , carotenoid , pulp (tooth) , biochemistry , organic chemistry , medicine , pathology
Low temperature (‐10°F) was considerably more effective than addition of antioxidants for preservation of the carotenoid pigments in stored, dehydrated citrus flavedo. Flavedo dehydrated under conditions similar to commercial practices for dried citrus pulp resulted in losses during drying of from 30–90% of the pigments present in the fresh flavedo. Pigment losses increased with increasing drying temperatures (210°F. 225°F, 290°F). Addition of an antioxidant to the flavedo prior to dehydration aided in retention of pigments during processing. However, none of the common antioxidants effectively prevented pigment destruction during storage of dehydrated flavedo. Much more flavedo color and pigment retention was achieved by carefully controlling dehydration parameters than by adjusting storage variables.