Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage

This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD, and kinetic parameters for carotenoid degradation...

Full description

Bibliographic Details

Published in:	Foods
Main Authors:	Sharmaine Atencio, Sarah H. E. Verkempinck, Kai Reineke, Marc Hendrickx, Ann Van Loey
Format:	Article
Language:	English
Published:	MDPI AG 2022-02-01
Subjects:	carotenoids degradation kinetics ascorbic acid pumpkins light
Online Access:	https://www.mdpi.com/2304-8158/11/3/485