Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

María Benlloch-Tinoco, Anouk Kaulmann, Joana Corte-Real, Dolores Rodrigo, Nuria Martínez-Navarrete, Torsten Bohn*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

50 Citations (Scopus)

Abstract

The impact of microwave (1000 W - 340 s) and conventional heat (97 °C - 30 s) pasteurisation and storage (4, 10, 22 °C for up to 63 d) on total and individual carotenoids and chlorophylls in kiwifruit puree was evaluated. Bioaccessibility of carotenoids, before and after pasteurisation and storage, was also studied. Microwaves and conventional heating led to marked changes in the chlorophyll (42-100% losses) and carotenoid (62-91% losses) content. First- and second-order kinetics appropriately explained the degradation of total carotenoids and chlorophylls over time, respectively. Pasteurised samples showed significantly (p < 0.05) enhanced stability of these pigments, with microwaves (k = 0.007-0.031 100 g mg-1 day-1 at 4-22 °C) promoting chlorophyll stability to a greater extent than conventional heating (k = 0.0015-0.034 100 g mg-1 day-1 at 4-22 °C). Bioaccessibility of carotenoids remained (p < 0.05) unaffected by processing and storage. These results highlighted that the pigment composition of microwaved kiwifruit was more similar to that of the fresh fruit and better preserved during storage.

Original languageEnglish
Pages (from-to)254-262
Number of pages9
JournalFood Chemistry
Volume187
Early online date21 Apr 2015
DOIs
Publication statusPublished - 15 Nov 2015

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