Gıda İşleme ve Depolamanın Karotenoidler Üzerine Etkisi

Meyve ve sebzelere sarıdan kırmızıya kadar değişik renk veren karotenoid grubu renk maddeleri hakkında genel bilgiler, sağlık üzerine etkileri, provitamin A etkinliği, antioksidan kapasiteleri, gıda işlenmesi, depolanması sırasında yapılarında meydana gelen değişimler ve stabiliteleri ile ilgili bilgiler bu çalışma kapsamında derlenmiştir. Çok sayıda çift bağ içeren yapılar nedeniyle karotenoidler kolaylıkla izomerizasyona veya oksidasyona uğrayabilmektedirler. Bu nedenle gıdalara verdikleri renk zamanla kayıplara uğramakta, gıda ürünlerinde istenmeyen bir durum olarak karşımıza çıkmaktadır. Buna bağlı olarak bu durumun önlenmesi ile ilgili araştırma sonuçları kaliteli gıda üretimi açısından oldukça önemlidir.

Effect of Food Processing and Storage on Carotenoids

Carotenoids are responsible from the unique colour of fruits and vegetables ranging from pale yellow through bright orange to deep red. The effects of dietary carotenoids on human health, their provitamin A and antioxidant activity, stability and chemical changes during food processing and storage were outlined in this review. Because food carotenoids are highly unsaturated, they are susceptible to isomerization and oxidation during processing and storage. Because of these reactions, food products may lose their colour attributes at the end of processing and storage. More studies are needed to minimize undesired colour changes in food products during processing and storage.

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