TY - JOUR
T1 - Oxygen Uptake and ß‐Carotene Decoloration in a Dehydrated Food Model
AU - NETO, R. O.TEIXEIRA
AU - KAREL, M.
AU - SAGUY, I.
AU - MIZRAHI, S.
PY - 1981/5
Y1 - 1981/5
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84985264903&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1981.tb15319.x
DO - 10.1111/j.1365-2621.1981.tb15319.x
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AN - SCOPUS:84985264903
SN - 0022-1147
VL - 46
SP - 665
EP - 669
JO - Journal of Food Science
JF - Journal of Food Science
IS - 3
ER -