Edible coatings from native and modified starches retain carotenoids in pumpkin during drying

Author(s)

Lago-Vanzela, E. S. ^[1] ; do Nascimento, P. ; Fontes, E. A. F. ^[1] ; Mauro, M. A. ^[2] ; Kimura, M. ^[2]

Affiliation

^[1] Univ Fed Vicosa, Dept Tecnol Alimentos, BR-36570000 Vicosa, MG - Brazil

^[2] Univ Estadual Paulista, UNESP, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Paulo - Brazil

• Document type: Journal article
• Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 50, n. 2, p. 420-425, MAR 2013.
• Web of Science Citations: 34

Abstract

The goal of this study was to evaluate the effect of edible coating pre-treatments on the retention of provitamin A during pumpkin drying. The coatings used were based on native and modified maize and cassava starch. To evaluate the effects of these coatings, slices of `Dry Rajada' pumpkin were dried at 70 degrees C both with and without starch coatings applied at 30 and 80-90 degrees C. Carotenoid content was determined through HPLC using a C-30 column. Significant losses (12-15%) of trans-alpha-carotene and trans-beta-carotene were observed when slices were dried without the coating. Significant improvement of carotenoid content was observed for dehydrated slices that were previously coated with a native maize starch solution at 90 degrees C, as well as with a modified maize starch solution at 30 degrees C and also with a modified cassava starch solution at 90 degrees C. The application of these starch solutions probably produced a more uniform film that adhered to the slices, minimizing carotenoid degradation during pumpkin drying and, as a consequence, resulting in a product that can be considered a good source of provitamin A. (C) 2012 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 03/10151-4 - Bioactive substances in food: chemical, biochemical, technological aspects and implications in human health
• Grantee: Delia Rodriguez Amaya
• Support Opportunities: PRONEX Research - Thematic Grants