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Stability of watermelon carotenoid extract in isolated model systems
Author(s) -
PREMAVALLI K. S.,
ARYA S. S.
Publication year - 1985
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1985.tb00386.x
Subject(s) - carotenoid , stearate , chemistry , carboxymethyl cellulose , pectin , starch , methyl cellulose , stearic acid , sugar , adsorption , gelatin , food science , cellulose , organic chemistry , sodium
The effect of water activity ( a w ), fatty acid esters and adsorbents on the stability of watermelon carotenoids have been investigated. The rate of carotenoid degradation decreases with the increase in water activity. Methyl myristate, methyl palmitate, methyl stearate and methyl oleate enhanced the stability of watermelon carotenoids. In relative terms, the effect of methyl myristate and methyl palmitate was higher than that of methyl stearate and methyl oleate. Carotenoids were relatively more stable in starch, sugar and pectin systems compared to carboxymethyl cellulose and gelatin systems.