Effect of Baking Temperature on Carotenoids and Provitamin A in Bread made with Mandarin (Citrus reticulata) Epicarp Extract
| dc.creator | Ordóñez-Santos*, Luis E. | |
| dc.creator | Esparza-Estrada, Jessica | |
| dc.creator | Vanegas-Mahecha, Pedro | |
| dc.date | 2023-12-29 | |
| dc.date.accessioned | 2025-10-01T23:53:09Z | |
| dc.description | Consumers are interested in products with functional properties that contribute to their well-being and health. An alternative source of functional ingredients would be the by-products of the citrus industry, which can be used as natural additives in baked products. Therefore, the objective of this study was to evaluate the effect of temperature on the concentration of carotenoids and provitamin A when baking bread in a temperature range of 160-200 ºC. We studied the thermal degradation kinetics and thermodynamic parameters of the carotenoids β-carotene, α-carotene, β-cryptoxanthin, lycopene, and provitamin A in bread dough samples made with mandarin epicarp lipid extract baked at three temperatures (160, 180, and 200 ºC). The results showed that carotenoid pigments and provitamin A are significatively reduced (p < 0.05) as baking time and temperature increase, and the degradation of bioactive compounds was set to a first-order kinetic R2 > 0.83. Thermic resistance values (z) and activation energy (Ea) during the baking process of bread showed that β-carotenes are an unstable thermal phytochemical, followed by provitamin A, α-carotenoid, lycopene, and β-cryptoxanthin. In this research, it can be concluded that the results would be important for the design and optimization of baked bread, as it will allow to maximize the levels of these micronutrients. | en-US |
| dc.description | Los consumidores están interesados en productos con propiedades funcionales que contribuyan a su bienestar y salud. Una fuente alternativa de ingredientes funcionales serían los subproductos de la industria de los cítricos, que pueden ser utilizados como aditivos naturales en productos horneados. Por lo tanto, el objetivo de este estudio fue evaluar el efecto de la temperatura sobre la concentración de carotenoides y provitamina A al hornear pan en un rango de temperatura de 160-200 ºC. Se estudió la cinética de degradación térmica y los parámetros termodinámicos de los carotenoides β-caroteno, α-caroteno, β-criptoxantina, licopeno y provitamina A en muestras de masa de pan elaboradas con extracto lipídico de epicarpio de mandarina horneadas a tres temperaturas (160, 180 y 200 ºC). Los resultados mostraron que los pigmentos carotenoides y la provitamina A se reducen significativamente (p < 0,05) a medida que aumenta el tiempo y la temperatura de horneado, y la degradación de los compuestos bioactivos se establece en una cinética de primer orden R2 > 0,83. Los valores de resistencia térmica (z) y energía de activación (Ea) durante el proceso de horneado del pan mostraron que los β-caroteno son un fitoquímico térmico inestable, seguidos por la provitamina A, α-caroteno, licopeno y β-criptoxantina. En esta investigación se puede concluir que los resultados serían importantes para el diseño y optimización de la cocción del pan, ya que permitirá maximizar los niveles de estos micronutrientes. | es-ES |
| dc.format | application/pdf | |
| dc.format | application/zip | |
| dc.format | text/xml | |
| dc.format | text/html | |
| dc.identifier | https://revistas.itm.edu.co/index.php/tecnologicas/article/view/2755 | |
| dc.identifier | 10.22430/22565337.2755 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12622/7878 | |
| dc.language | eng | |
| dc.publisher | Instituto Tecnológico Metropolitano (ITM) | es-ES |
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| dc.rights | Derechos de autor 2023 TecnoLógicas | es-ES |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/4.0 | es-ES |
| dc.source | TecnoLógicas; Vol. 26 No. 58 (2023); e2755 | en-US |
| dc.source | TecnoLógicas; Vol. 26 Núm. 58 (2023); e2755 | es-ES |
| dc.source | 2256-5337 | |
| dc.source | 0123-7799 | |
| dc.subject | Retinol equivalent activity | en-US |
| dc.subject | kinetic energy | en-US |
| dc.subject | β-carotene | en-US |
| dc.subject | entropy coding | en-US |
| dc.subject | half-life time | en-US |
| dc.subject | Actividad equivalente de retinol | es-ES |
| dc.subject | energía cinética | es-ES |
| dc.subject | β-caroteno | es-ES |
| dc.subject | condición de entropía | es-ES |
| dc.subject | tiempo de vida media | es-ES |
| dc.title | Effect of Baking Temperature on Carotenoids and Provitamin A in Bread made with Mandarin (Citrus reticulata) Epicarp Extract | en-US |
| dc.title | Efecto de la temperatura de horneado en carotenoides y provitamina A en pan elaborado con extracto de epicarpio de mandarina (Citrus reticulata) | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Research Papers | en-US |
| dc.type | Artículos de investigación | es-ES |
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