Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage

This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD, and kinetic parameters for carotenoid degradation...

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Detalles Bibliográficos
Autores principales: Atencio, Sharmaine, Verkempinck, Sarah H. E., Reineke, Kai, Hendrickx, Marc, Van Loey, Ann
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834637/
https://www.ncbi.nlm.nih.gov/pubmed/35159635
http://dx.doi.org/10.3390/foods11030485

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834637/
https://www.ncbi.nlm.nih.gov/pubmed/35159635
http://dx.doi.org/10.3390/foods11030485

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