Stability of Zeaxanthin in Freeze-Dried Sweet Corn Kernels during Storage

doi:10.7506/spkx1002-6630-201406049

Abstract

Abstract:

The vacuum package and common package of freeze-dried sweet corn kernels were stored in dark or in light at
4, 20 or 37 ℃ for 12 weeks. The effects of packaging and storage conditions on the stability of zeaxanthin in sweet corn
kernels were observed. Zeaxanthin contents were determined by HPLC. Results showed that the degradation of zeaxanthin
was accelerated by common package, high temperature or light, which could be described by a first-order kinetic model.
Under different conditions, the degradation rates of zeaxanthin were different; the rate constant was the lowest for the
vacuum package stored at 4 ℃ in dark and the highest for the common package stored at 37 ℃ in light. Common package
and storage in light had the biggest effect on heat sensitivity of zeaxanthin in freeze-dried sweet corn kernels. Isomerization
of zeaxanthin occurred during storage. Vacuum-packaged sweet corn kernels formed increased amounts of cis-isomers at
higher temperature regardless of being stored in dark or in light, and under identical temperature conditions, trans-to-cis
transformation was achieved more readily in light than in dark. However, degradation of zeaxanthin was more predominant
than isomerization during storage in common package no matter in dark or in light.

Key words: sweet corn, freeze drying, zeaxanthin, stability

CLC Number:

TS201.2

XIAO Ya-dong1,2, LI Da-jing2,3,*, LIU Chun-quan2. Stability of Zeaxanthin in Freeze-Dried Sweet Corn Kernels during Storage[J]. FOOD SCIENCE, 2014, 35(6): 229-233.

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