Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic Aspects.

Abstract:

:Kinetic models are important tools for process design and optimization to balance desired and undesired reactions taking place in complex food systems during food processing and preservation. This review covers the state of the art on kinetic models available to describe heat-induced conversion of carotenoids, in particular lycopene and β-carotene. First, relevant properties of these carotenoids are discussed. Second, some general aspects of kinetic modeling are introduced, including both empirical single-response modeling and mechanism-based multi-response modeling. The merits of multi-response modeling to simultaneously describe carotene degradation and isomerization are demonstrated. The future challenge in this research field lies in the extension of the current multi-response models to better approach the real reaction pathway and in the integration of kinetic models with mass transfer models in case of reaction in multi-phase food systems.

journal_name

Crit Rev Food Sci Nutr

authors

Colle IJ,Lemmens L,Knockaert G,Van Loey A,Hendrickx M

doi

10.1080/10408398.2013.790779

subject

Has Abstract

pub_date

2016-08-17 00:00:00

pages

1844-55

issue

11

eissn

1040-8398

issn

1549-7852

journal_volume

56

pub_type

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