Preservation Of β-carotene From Carrots

dc.creatorDesobry S.A.
dc.creatorNetto F.M.
dc.creatorLabuza T.P.
dc.date1998
dc.date2015-06-30T15:06:35Z
dc.date2015-11-26T15:17:29Z
dc.date2015-06-30T15:06:35Z
dc.date2015-11-26T15:17:29Z
dc.date.accessioned2018-03-28T22:27:14Z
dc.date.available2018-03-28T22:27:14Z
dc.identifier
dc.identifierCritical Reviews In Food Science And Nutrition. , v. 38, n. 5, p. 381 - 396, 1998.
dc.identifier10408398
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-0032109787&partnerID=40&md5=3ddb2de3c000f8819d345eb63ef79fd0
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/100651
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/100651
dc.identifier2-s2.0-0032109787
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1259467
dc.descriptionβ-carotene acts as a pro-vitamin A or anti-cancer compound. Carrots contain the highest amount of β-carotene of common fruits and vegetables, but each year 25% of carrot production is lost in the U.S. during processing and storage, while, at the same time, the market demand increases. This article is a review of the most recent studies concerning β-carotene retention in carrots during processing and storage. Reducing the water activity by adding some aw lowering ingredients results in poor shelf-life. Drying or freezing gives better retention during storage than reducing the water activity, if the process is well controlled. Canning or freeze-drying were shown to be more effective. The trans form of β-carotene in carrots is replaced by the cis form during processing. β-Carotene can be extracted from carrots, but the half-life of free β-carotene is reduced to 2 d in the juice extract at room temperature. By encapsulation methods, the half-life can be increased by 6 months.
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dc.languageen
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dc.relationCritical Reviews in Food Science and Nutrition
dc.rightsfechado
dc.sourceScopus
dc.titlePreservation Of β-carotene From Carrots
dc.typeArtículos de revistas


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