Desobry S A, Netto F M, Labuza T P
Laboratoire de Physico-chimie et Genie Alimentaires, ENSAIA-INPL, Vandoeuvre, France.
Crit Rev Food Sci Nutr. 1998 Jul;38(5):381-96. doi: 10.1080/10408699891274255.
Beta-carotene acts as a pro-vitamin A or anti-cancer compound. Carrots contain the highest amount of beta-carotene of common fruits and vegetables, but each year 25% of carrot production is lost in the U.S. during processing and storage, while, at the same time, the market demand increases. This article is a review of the most recent studies concerning beta-carotene retention in carrots during processing and storage. Reducing the water activity by adding some aw lowering ingredients results in poor shelf-life. Drying or freezing gives better retention during storage than reducing the water activity, if the process is well controlled. Canning or freeze-drying were shown to be more effective. The trans form of beta-carotene in carrots is replaced by the cis form during processing. Beta-Carotene can be extracted from carrots, but the half-life of free beta-carotene is reduced to 2 d in the juice extract at room temperature. By encapsulation methods,the half-life can be increased by 6 months.
β-胡萝卜素可作为维生素A原或抗癌化合物。胡萝卜在常见水果和蔬菜中β-胡萝卜素含量最高，但在美国，每年有25%的胡萝卜产量在加工和储存过程中损失，与此同时，市场需求却在增加。本文综述了有关胡萝卜在加工和储存过程中β-胡萝卜素保留情况的最新研究。添加一些降低水分活度的成分来降低水分活度会导致保质期缩短。如果加工过程控制得当，干燥或冷冻在储存期间比降低水分活度能更好地保留β-胡萝卜素。事实证明，罐装或冷冻干燥更有效。胡萝卜中的反式β-胡萝卜素在加工过程中会被顺式β-胡萝卜素取代。β-胡萝卜素可以从胡萝卜中提取，但在室温下，游离β-胡萝卜素在果汁提取物中的半衰期缩短至2天。通过包囊方法，半衰期可延长6个月。
