Effect of a physical pre-treatment and drying on carotenoids of goji berries ( Lycium barbarum L.)

Luciano Cinquanta, Giuseppina Adiletta, Niro, Md Rizvi Alam, Alam, Alessandra Fratianni, Gianfranco Panfili, Marisa Di Matteo

Risultato della ricerca: Articlepeer review

28 Citazioni (Scopus)

Abstract

In order to evaluate the influence of an abrasive pre-treatment and drying at 50 °C, 60 °C, 70 °C of goji fruits (Lycium barbarum L.), changes in colour and carotenoids were studied. An extraction method was modified and adapted to assay the main carotenoid esters and saponified carotenoids of goji berries, before and after treatments. Goji berries were confirmed as a high source of zeaxanthin, with zeaxanthin-dipalmitate at about 2 g/kg dry weight. The reliability of the analytical method was confirmed by the high quantitative recoveries, about 100%, a higher repeatability than reference methods and a good reproducibility (lower than 5%). After drying, significant but small carotenoid losses (15–20%) were observed in both pre-treated and treated samples. The xanthophyll esters confirmed to be more stable than free carotenoids. The drying process significantly modified colour, in both pre-treated and untreated samples, however, pre-treatment reduced drying time and thus better preserved the colour of the goji berries for a drying temperature up to 60 °C. © 2018 Elsevier Ltd
Lingua originaleEnglish
pagine (da-a)318-323
Numero di pagine6
RivistaLEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
Volume92
Stato di pubblicazionePublished - 2018

All Science Journal Classification (ASJC) codes

  • Food Science

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