Thermal Degradation of Carotenoids from Jambu Leaves (<i>Acmella oleracea</i>) during Convective Drying

Thermal Degradation of Carotenoids from Jambu Leaves (<i>Acmella oleracea</i>) during Convective Drying

Jambu (<i>Acmella oleracea</i>) is a vegetable used in human food. Drying is an alternative to increase the shelf life of the product. High temperatures can induce the degradation of carotenoids and reduce the health benefits of these compounds. This study investigated the effect of the...

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Bibliographic Details
Main Authors: Jardilene da Silva Moura, Railson Pontes e Sousa, Luiza Helena da Silva Martins, Carlos Emmerson Ferreira da Costa, Renan Campos Chisté, Alessandra Santos Lopes
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
amazonian vegetables
β-carotene
kinetics
lutein
Online Access:https://www.mdpi.com/2304-8158/12/7/1452

Internet

https://www.mdpi.com/2304-8158/12/7/1452

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