Edible coatings from native and modified starches retain carotenoids in pumpkin during drying
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Data
2013-03-01
Autores
Lago-Vanzela, E. S.
do Nascimento, P. [UNESP]
Fontes, E. A F
Mauro, M. A. [UNESP]
Kimura, M. [UNESP]
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Resumo
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 °C both with and without starch coatings applied at 30 and 80-90 °C. Carotenoid content was determined through HPLC using a C 30 column. Significant losses (12-15%) of trans-α-carotene and trans-β-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 °C, as well as with a modified maize starch solution at 30 °C and also with a modified cassava starch solution at 90 °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. © 2012 Elsevier Ltd.
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Palavras-chave
Carotenoid, Drying, Edible coating, Pumpkin, Retention, Starch, Cassava starch, Maize starch, Modified starches, Pre-treatments, Provitamin A, Starch coatings, Starch solutions, Uniform films, Food additives, Pigments, Plants (botany), Coatings, Manihot esculenta, Zea mays
Como citar
LWT - Food Science and Technology, v. 50, n. 2, p. 420-425, 2013.