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Ralf M Schweiggert - One of the best experts on this subject based on the ideXlab platform.
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deposition form and bioaccessibility of keto carotenoids from mamey sapote pouteria sapota Red Bell Pepper capsicum annuum and sockeye salmon oncorhynchus nerka filet
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Tania Chaconordonez, Patricia Esquivel, Victor M Jimenez, Reinhold Carle, Ralf M SchweiggertAbstract:The ultrastructure and carotenoid-bearing structures of mamey sapote (Pouteria sapota) chromoplasts were elucidated using light and transmission electron microscopy and compaRed to carotenoid deposition forms in Red Bell Pepper (Capsicum annuum) and sockeye salmon (Oncorhynchus nerka). Globular–tubular chromoplasts of sapote contained numerous lipid globules and tubules embodying unique provitamin A keto-carotenoids in a lipid-dissolved and presumably liquid-crystalline form, respectively. Bioaccessibility of sapotexanthin and cryptocapsin was compaRed to that of structurally related keto-carotenoids from Red Bell Pepper and salmon. Capsanthin from Bell Pepper was the most bioaccessible pigment, followed by sapotexanthin and cryptocapsin esters from mamey sapote. In contrast, astaxanthin from salmon was the least bioaccessible keto-carotenoid. Thermal treatment and fat addition consistently enhanced bioaccessibility, except for astaxanthin from naturally lipid-rich salmon, which remained unaffected. Altho...
Helena Dias De Freitas Queiroz Barros - One of the best experts on this subject based on the ideXlab platform.
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Supercritical extraction combining two diferent natural sources to obtain the special oil enriched with carotenoids
2017Co-Authors: Helena Dias De Freitas Queiroz BarrosAbstract:Resumo: O óleo de abacate assemelha-se muito com o óleo de oliva, por ser extraído da polpa dos frutos e pela similaridade de suas propriedades físico-químicas, principalmente pela composição de seus ácidos graxos, pRedominando em ambos o ácido oleico. É uma importante fonte de moléculas bioativas como os tocoferóis que protegem as células contra o efeito dos radicais livres, além de compostos benéficos a saúde como os fitosteróis. O licopeno e a capsantina, principais carotenoides presentes no tomate (Solanum lycopersicum L.) e pimentão vermelho (Capsicum annuum L.), respectivamente, são usados como corantes naturais em alimentos e estão envolvidos na prevenção de diversas doenças. No intuito de aliar os benefícios do abacate com os carotenoides supracitados e de produzir um azeite especial de abacate enriquecido de carotenoide usando uma tecnologia limpa de extração, polpas liofilizadas de abacate e de resíduo de tomate/pimentão vermelho foram empacotadas separadamente em um mesmo extrator de leito fixo por onde se escoou dióxido de carbono supercrítico (scCO2) a 50 °C e 400 bar. Extraiu-se simultaneamente compostos de interesse presentes nas duas fontes, a primeira fonte contendo lipídeos especiais e a segunda rica no carotenoide licopeno/capsantina. O scCO2 passou primeiro na polpa de abacate contendo ao Redor de 68 % de lipídeos e, em seguida na polpa de resíduo de tomate contendo 123,9 μg/g de licopeno ou pimentão vermelho contendo 625 μg/g de capsantina. Os lipídeos extraídos do primeiro leito serviram de co-solvente do CO2 na extração dos carotenoides do segundo. Os resultados mostraram um extrato constituído de um azeite de coloração vermelha contendo entre 18,2 a 98,86 μg/g de licopeno para a extração com resíduo de tomate e 280 a 460 μg/g de capsantina para extração com pimentão vermelho. Uma extração do resíduo de tomate e do pimentão vermelho, sem o uso do óleo como cosolvente, resultou um extrato bastante concentrado e com baixo rendimento, enquanto que as extrações com o óleo como co-solvente do CO2 apresentaram um extrato pouco concentrado e com maior rendimento. Portanto, a presença de óleos vegetais como co-solvente melhora a solubilidade do pigmento no solvente.Abstract:The avocado oil is similar to olive oil and it is an important source of bioactive molecules, which protect the cells against the free radical effects like tocopherol and beneficial compounds to health similar to sterols. The lycopene and the capsanthin, the main carotenoids present in tomatoes (Solanum lycopersicum L.) and Red Bell Peppers (Capsicum annuum L.), respectively,are used as natural dyes in food and are involved in the prevention of several diseases. In order to combine the benefits of avocado with the aforementioned carotenoids and to produce a special avocado oil enriched by carotenoid used in a clean technology of extraction, freezedried pulp of avocado and tomato/Red Bell Pepper residue were packed separately in a same fixed bed extractor in which drained supercritical carbon dioxide (scCO2) at 50 °C and 400 bar.Compounds of interest present in the two sources were extracted simultaneously, the first source containing special lipids and the second rich in the lycopene and capsanthin carotenoid. The scCO2 passed first in the avocado pulp containing nearly 68 % of lipids and, after in the tomato residue pulp containing 123.9 μg/g of lycopene or Red Bell Pepper consisting of 625 μg/g of capsanthin. The lipids extracted from the first bed served as a co-solvent of the CO2 in the extraction of the carotenoids from the second. The results showed an extract consisting of a Red coloRed oil consisting from 18.2 to 98.86 μg/g of lycopene for the extraction with the tomato residue and 280 to 460 μg/g de of capsanthin to use in the Red Bell Pepper extraction. A tomato residue and Red Bell Pepper extraction, without the use of the oil as a co-solvent, resulted in a highly concentrated and low-yield extract, while the extractions with the oil as a co-solvent of CO2 presented a less concentrated and higher yield extract. Therefore, the presence of vegetable oils as co-solvent improve the solubility of the pigment in the solvente
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Simultaneous extraction of edible oil from avocado and capsanthin from Red Bell Pepper using supercritical carbon dioxide as solvent
The Journal of Supercritical Fluids, 2016Co-Authors: Helena Dias De Freitas Queiroz Barros, Janclei Pereira Coutinho, Renato Grimaldi, Helena Teixeira Godoy, Fernando A. CabralAbstract:Abstract Crude avocado oil is similar to olive oil and contains health-beneficial compounds such as tocopherols and phytosterols. Capsanthin is the major carotenoid present in the Red Bell Pepper ( Capsicum annuum L.) and is used as a natural food colorant with biological activity. In order to combine the benefits of both and to produce capsanthin-rich avocado oil using a clean extraction technology, freeze-dried avocado and Red Bell Pepper pulps were separately packaged in a single fixed bed extractor, in which supercritical carbon dioxide (scCO 2 ) was passed through the bed at 50 °C and 400 bar. The target compounds were simultaneously extracted from both sources, the first source containing lipids and the second source rich in capsanthin. The scCO 2 passed first through the avocado pulp containing 68% lipids, and then that were passed through the Red Bell Pepper pulp contained 625 μg/g capsanthin. Lipids extracted in the first bed served as co-solvent with CO 2 in the extraction of capsanthin in the second bed. An extract consisting of intensely Red-coloRed oil containing 280–460 μg/g capsanthin was obtained. In the process, around 88% avocado oil and from 30% to 50% capsanthin from Red Bell Pepper were extracted. The Pepper pulp extraction without using oil as a co-solvent resulted in 1% yield of a concentrated extract containing 11,000 μg capsanthin per gram extract, but with only 15% recovery, corresponding to the extraction of 100 μg capsanthin from a total of 625 μg capsanthin per gram of freeze-dried Red Bell Pepper.
Fernando A. Cabral - One of the best experts on this subject based on the ideXlab platform.
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Simultaneous extraction of edible oil from avocado and capsanthin from Red Bell Pepper using supercritical carbon dioxide as solvent
The Journal of Supercritical Fluids, 2016Co-Authors: Helena Dias De Freitas Queiroz Barros, Janclei Pereira Coutinho, Renato Grimaldi, Helena Teixeira Godoy, Fernando A. CabralAbstract:Abstract Crude avocado oil is similar to olive oil and contains health-beneficial compounds such as tocopherols and phytosterols. Capsanthin is the major carotenoid present in the Red Bell Pepper ( Capsicum annuum L.) and is used as a natural food colorant with biological activity. In order to combine the benefits of both and to produce capsanthin-rich avocado oil using a clean extraction technology, freeze-dried avocado and Red Bell Pepper pulps were separately packaged in a single fixed bed extractor, in which supercritical carbon dioxide (scCO 2 ) was passed through the bed at 50 °C and 400 bar. The target compounds were simultaneously extracted from both sources, the first source containing lipids and the second source rich in capsanthin. The scCO 2 passed first through the avocado pulp containing 68% lipids, and then that were passed through the Red Bell Pepper pulp contained 625 μg/g capsanthin. Lipids extracted in the first bed served as co-solvent with CO 2 in the extraction of capsanthin in the second bed. An extract consisting of intensely Red-coloRed oil containing 280–460 μg/g capsanthin was obtained. In the process, around 88% avocado oil and from 30% to 50% capsanthin from Red Bell Pepper were extracted. The Pepper pulp extraction without using oil as a co-solvent resulted in 1% yield of a concentrated extract containing 11,000 μg capsanthin per gram extract, but with only 15% recovery, corresponding to the extraction of 100 μg capsanthin from a total of 625 μg capsanthin per gram of freeze-dried Red Bell Pepper.
Ana Andrés - One of the best experts on this subject based on the ideXlab platform.
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Effect of air drying temperature on the quality of rehydrated dried Red Bell Pepper (var. Lamuyo)
Journal of Food Engineering, 2008Co-Authors: Antonio Vega-gálvez, P.j. Fito, Roberto Lemus-mondaca, C. Bilbao-sáinz, Ana AndrésAbstract:Abstract Red Pepper samples ( Capsicum annuum L.) were dried at four air inlet temperatures from 50 to 80 °C and rehydrated in water at 30 °C to study the influence of air drying temperature on the quality and microstructural properties of the rehydrated tissue. A determination was made on the effects of sample pretreatment on the drying process; samples were immersed in a solution containing NaCl, CaCl 2 and Na 2 S 2 O 5 prior to drying at 70 °C. At the end of the rehydration process several quality parameters were analyzed, including the rehydration ratio, water retention capacity, colour, firmness, vitamin C content and microstructure. The results showed that the best quality product was obtained when samples were pretreated before drying. Microscopic examination of the rehydrated Pepper samples suggested that damage to cellular structure was minimized by pretreatment of samples; the resulting rehydrated Peppers displayed comparatively improved vitamin C retention, colour, and firmness.
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Mathematical modeling of hot-air drying kinetics of Red Bell Pepper (var. Lamuyo)
Journal of Food Engineering, 2007Co-Authors: Antonio Vega, P.j. Fito, Ana Andrés, Roberto A. LemusAbstract:Abstract The drying kinetics of the Red Bell Pepper (var. Lamuyo) was studied and modeled at different temperatures (50, 60, 70 and 80 °C), using an air velocity of 2.5 m s −1 . Only the falling rate period could be observed during the experiment. Effective moisture diffusivity was estimated to be between 3.2 × 10 −9 and 11.2 × 10 −9 m 2 s −1 within the temperature range studied. The effect of temperature on the diffusivity was described by the Arrhenius equation with an activation energy ( E a ) of 39.70 kJ mol −1 . The Newton, Henderson–Pabis, Page and Page modified models were applied to the experimentally obtained moisture data. The fit quality of the models was evaluated using the correlation coefficient, sum square error, root mean square error, and Chi-square. Comparisons of the experimental values with the calculated values demonstrated that the Page modified model produced the best fit for every drying curve, representing an excellent tool for estimation of the drying time.
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Note: Moisture Sorption Isotherms and Isosteric Heat of Red Bell Pepper (var. Lamuyo)
Food Science and Technology International, 2007Co-Authors: Antonio Vega-gálvez, P.j. Fito, Roberto Lemus-mondaca, Ana AndrésAbstract:Sorption isotherms of Red Pepper (var. Lamuyo) were determined at three temperatures (10, 20 and 30°C) in a range of water activity from 0.10 to 0.96. BET, GAB, Halsey, Herderson, Caurie, Smith, Oswin and Iglesias—Chirife equations were tested for modelling the sorption isotherms. The statistical evaluation of fit quality of the preceding models showed good results using the BET, GAB, Halsey and Iglesias—Chirife models on experimental sorption data. The BET and GAB models showed monolayer moisture contents from 0.07 to 0.10 g water/g (d.b.); however, they did not show direct dependence on temperature. The Clausius—Clapeyron equation satisfactorily determined the sorption isosteric heats, which were found to increase as the moisture content decreased; the desorption heat (74.2kJ/mol) was higher than that of adsorption heat (36.9kJ/mol). The preceding experimental data showed a good quality fit when evaluated with the Tsami equation.
Tania Chaconordonez - One of the best experts on this subject based on the ideXlab platform.
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deposition form and bioaccessibility of keto carotenoids from mamey sapote pouteria sapota Red Bell Pepper capsicum annuum and sockeye salmon oncorhynchus nerka filet
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Tania Chaconordonez, Patricia Esquivel, Victor M Jimenez, Reinhold Carle, Ralf M SchweiggertAbstract:The ultrastructure and carotenoid-bearing structures of mamey sapote (Pouteria sapota) chromoplasts were elucidated using light and transmission electron microscopy and compaRed to carotenoid deposition forms in Red Bell Pepper (Capsicum annuum) and sockeye salmon (Oncorhynchus nerka). Globular–tubular chromoplasts of sapote contained numerous lipid globules and tubules embodying unique provitamin A keto-carotenoids in a lipid-dissolved and presumably liquid-crystalline form, respectively. Bioaccessibility of sapotexanthin and cryptocapsin was compaRed to that of structurally related keto-carotenoids from Red Bell Pepper and salmon. Capsanthin from Bell Pepper was the most bioaccessible pigment, followed by sapotexanthin and cryptocapsin esters from mamey sapote. In contrast, astaxanthin from salmon was the least bioaccessible keto-carotenoid. Thermal treatment and fat addition consistently enhanced bioaccessibility, except for astaxanthin from naturally lipid-rich salmon, which remained unaffected. Altho...