Effect of steam sterilisation on lipophilic nutrient stability in a chloroplast-rich fraction (CRF) recovered from postharvest, pea vine field residue (haulm)

• Published in: Food chemistry Vol. 334; p. 127589
• Main Authors: Wattanakul, Jutarat, Syamila, Mansor, Briars, Rhianna, Ayed, Charfedinne, Price, Ruth, Darwish, Randa, Gedi, Mohamed A., Gray, David A.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-01-2021
• Subjects: Air; alpha-Tocopherol - analysis; alpha-Tocopherol - chemistry; beta Carotene - analysis; beta Carotene - chemistry; Chloroplasts - chemistry; Food Storage; Freeze Drying; Lutein; Lutein - analysis; Lutein - chemistry; Nutrients - analysis; Nutrients - chemistry; Pea vine; Pisum sativum - chemistry; Plant Stems - chemistry; Stability; Steam; Steam sterilisation; Sterilization - methods; Temperature; α-Tocopherol; β-carotene; Steam sterilisation; Lutein; β-carotene; α-Tocopherol; Stability; Pea vine
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.127589

•Pea vine haulm can be physically processed to a green powder rich in chloroplasts.•Heat treatment of this pea vine haulm helps to stabilise nutrients.•Carotenoid and vitamin E in the material were stable under the storage condition.•The stability of carotenoid and vitamin E was reduced at higher temperatures.
Postharvest, pea vine field residue (haulm) was steam-sterilised and then juiced; a chloroplast-rich fraction (CRF) was recovered from the juice by centrifugation. The stability of selected nutrients (β-carotene, lutein, and α-tocopherol) in the freeze-dried CRF material was measured over 84 days; the impact of temperature (-20 °C, 4 °C, 25 °C and 40 °C), light and air on nutrient stability was established. All three nutrients were stable at −20 °C and 4 °C in the presence or absence of air; this stability was lost at higher temperatures in the presence of air. The extent and rate of nutrient breakdown significantly increased when the CRF samples were exposed to light. β-Carotene appeared to be more susceptible to degradation than lutein and α-tocopherol at 40 °C in the presence of air, but when CRF was exposed to light all three nutrients measured were significantly broken down during storage at 25 °C or 40 °C, whether exposed to air or not.