Stabilność karotenoidów w żywności

• Autorzy: Szterk A. , Lewicki P. P.

Warianty tytułu

EN

Stability of carotenoids in food

• Języki publikacji: PL

Abstrakty

PL

Stabilność karotenoidów w żywności jest bardzo zróżnicowana. Występowanie w karotenoidach wielu wiązań podwójnych powoduje, że związki te są podatne na reakcje utleniania oraz izomeryzację. Stabilność karotenoidów zależy od ich budowy chemicznej, produktu, w jakim się znajdują, środowiska, głównie temperatury i czasu trwania procesu technologicznego, obecności światła, pH, tlenu oraz obecności metali ciężkich. Zrozumienie wpływu tych parametrów na stabilność karotenoidów oraz dobór odpowiedniego procesu technologicznego gwarantują uzyskanie finalnego produktu o naturalnej barwie i wysokiej jakości.

EN

Stability of carotenoids varies widely in food. The unsaturated nature of carotenoids makes them susceptible to oxidation and isomerization. The stability of carotenoids upon food processing depend on: nature of carotenoids chemical structure, sort of carotenoid-containg foods, environment especially: temperature and time of food processing, light, pH, air and presence of heavy metals. Understanding of the influence of those parameters and choice of the suitable food processing ensures good properties and quality of the final products.

Słowa kluczowe

PL

karotenoidy; stabilność karotenoidów; utlenianie karotenoidów; izomeryzacja karotenoidów

EN

carotenoids; stability of caroteniods; oxidation of caroteniods; isomerization of caroteniods

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2009
• Tom: T. 63, nr 6
• Strony: 16--20
• Opis fizyczny: Bibliogr. 38 poz.

Twórcy

autor

Szterk A.

autor

Lewicki P. P.

• Wydział Nauk o Żywności, SGGW Warszawa

Bibliografia

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