Stability of Vitamins: Influence of Process, Encapsulation, and Package Gas Barrier Properties in Thermally PasteurizedMashed Potato

摘要

Encapsulation may improve thermal as well as storage stability of vitamins. Microwave assisted thermal pasteurization (MAPS) system developed at Washington State University has the potential to produce high quality products due to shorter processing times as compared to the conventional thermal pasteurization (CHW). This study focusses on understanding the role of encapsulation in improving oxidative stability of vitamin; and comparing MAPS and CHW on vitamin C retention and on packaging film properties. Mashed potato was fortified with non-encapsulated (NVC) and encapsulated vitamin C (EVC); vacuum packed with films having OTRs of 1, 10, and 81 cm3 m'2 day'1; pasteurized using MAPS and CHW; and stored at 5°Cfor 80 days. Vitamins content and instrumental color were selected as quality parameters forfood while gas barrier and dielectric properties for packaging films. MAPS and CHW resulted in 4%-5% losses in NVC, while EVC was not significantly (P>0.05) affected. However, higher color difference was observed after CHW (4.70±0.65) as compared to MAPS (3.16±0.59). Both MAPS and CHW significantly (P<0.05) affected gas barrier properties, except OTR in 10cc film, and dielectric loss factor, except in 81cc film. Film OTRs significantly (P<0.05) affected the vitamin C retention in CHW processed product at the end of storage. NVC retention varied between 14%-59%, while EVC retention varied between 12%-30% depending upon the film. This study exhibited that encapsulation can significantly improve thermal as well as storage stability of vitamin C. Additionally, it demonstrated the capabilities of MAPS in producing in-pack pasteurized products; however, further research is needed in process optimization, and understanding carrier design and lidding filmdefects interaction.