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

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 c...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2016-08, Vol.56 (11), p.1844-1855
Main Authors: Colle, Ines J. P., Lemmens, Lien, Knockaert, Griet, Van Loey, Ann, Hendrickx, Marc
Format: Article
Language:English
Subjects:
beta Carotene - chemistry
Carotenoids
Carotenoids - chemistry
Food
Food Handling
Hot Temperature
Isomerism
Kinetics
Lycopene
Lycopersicon esculentum - chemistry
Models, Theoretical
multi-response modeling
single-response modeling
β-carotene
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Summary: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.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2013.790779