Journal
FOOD CHEMISTRY
Volume 312, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.126031
Keywords
Gardenia yellow pigment (GY); Gardenia fruit pomace (GFP); Crocetin derivatives; Stability; Different cooking methods
Funding
- National Natural Science Foundation of China [31671890]
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology [FMZ201807]
- Fundamental Research Funds for the Central Universities [JUSRP51708A, JUSRP11842]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180103]
- Six Talent Peaks Project of Jiangsu Province [NY-119]
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province
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Gardenia fruit pomace (GFP) is a byproduct during the Gardenia oil production and rich in Gardenia yellow pigment (GY) in which the major functional components are crocetin and crocetin derivatives (CDs). The application of GFP was still limited. In this research, the stabilities of CDs during thermal and lighting treatment were studied, food systems with GY or GFP were simulated to evaluate the effects of cooking methods on CDs. Seven CDs were identified and determined in GY and GFP by UPLC-QToF-MS and HPLC. The stability results showed that CDs were sensitive to heat and light, the great loss of total CDs and detachment of aglycon were observed during thermal treatment. Light-driven degradation reactions of CDs fitted the first-order model. Different cooking methods (boiling, baking, steaming) had distinct impacts on the CDs contents in the simulated food system with GY and GFP, steaming should be an appropriate method for cooking.
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