Oxygen Uptake and ß‐Carotene Decoloration in a Dehydrated Food Model

R. O.TEIXEIRA NETO*, M. KAREL, I. SAGUY, S. MIZRAHI

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

26 Scopus citations

Abstract

Oxygen uptake of a model system containing β‐carotene was measured by a method capable of determining headspace oxygen and entrapped oxygen, both at low concentrations. β‐Carotene was determined colorimetrically at 460 nm. A first‐order mechanism was found for this reaction with respect to β‐carotene concentration as measured by color. The values of the rate constants were functions of the oxygen concentrations in the headspace of samples; they increased as these concentrations increased. Up to seven molecules of oxygen were consumed as each molecule of β‐carotene was discolored. This high oxygen consumption was not related to the oxidized products. A mathematical model was developed, based on the experimental data, to predict β‐carotene decoloration by measuring oxygen uptake or to determine oxygen uptake from decoloration. A computer program was developed to make these predictions. Samples with known histories had linear correlations between oxygen uptake and β‐carotene decoloration. The results for 1% and 2% headspace oxygen concentrations agreed with experimental values, presenting a standard deviation compatible with the experimental methods used. An important corollary is the suitability of a simple colorimetric test for monitoring oxygen uptake in a dehydrated system.

Original languageEnglish
Pages (from-to)665-669
Number of pages5
JournalJournal of Food Science
Volume46
Issue number3
DOIs
StatePublished - May 1981
Externally publishedYes

Fingerprint

Dive into the research topics of 'Oxygen Uptake and ß‐Carotene Decoloration in a Dehydrated Food Model'. Together they form a unique fingerprint.

Cite this