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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » Research » Publications at this Location » Publication #352419
Research Project: Improved Processes for the Preservation and Utilization of Vegetables, Including Cucumber, Sweetpotato, Cabbage, and Peppers to Produce Safe, High Quality Products with Reduced Energy Use and Waste

Location: Food Science Research

Title: Effect of storage and packaging materials on color and carotenoid content of orange-fleshed sweetpotato flours

Author
item CHILUNGO, SARAH - North Carolina State University
item MUZHINGI, TAWANDA - International Potato Centre
item Truong, Van Den
item ALLEN, JOHN - North Carolina State University

Submitted to: International Journal of Innovative Science and Research Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/1/2019
Publication Date: 9/1/2019
Citation: Chilungo, S., Muzhingi, T., Truong, V., Allen, J. 2019. Effect of storage and packaging materials on color and carotenoid content of orange-fleshed sweetpotato flours. International Journal of Innovative Science and Research Technology. 4(9):362-369.

Interpretive Summary: There is increased interest in orange-fleshed sweetpotatoes (OFSP) flours as a food ingredient due to its high content of pro-vitamin A carotenoid and potential to combat vitamin A deficiency around the world. However, carotene loss during storage of OFSP flours is a major issue. This study evaluated the effect of storage and packaging materials on color and carotene content of OFSP flours for 4 mo. Results showed significant carotenoid losses and color value changes in stored OFSP flours under both light and dark storage conditions. The highest carotenoid loss was found in flours packed in Kraft paper (59%) while the aluminum foil laminated bag (AFL) had the least (30%) indicating that, AFL can be used as packaging material for reducing carotene degradation during storage of OFSP flours.

Technical Abstract: The loss of Carotenes during storage of orange-fleshed sweetpotato (OFSP) flours is a major issue. This study evaluated the effect of storage and packaging materials on carotene content, color and water activity of OFSP flours. Flours from Vita and Kabode OFSP genotypes were packed in aluminum foil laminate (AFL), high density polyethylene and Kraft paper and stored under light and dark conditions for 4 mo. Results showed significant carotenoid losses (P < 0.001) and color value changes (P < 0.05) in stored OFSP flours under both light and dark storage conditions. The highest carotenoid loss was found in flours packed in Kraft paper (59.33%) while AFL (29.88%) was the least. A significant (P < 0.01) increase in water activity was observed in all packed samples regardless of storage environment. Therefore, the study suggests AFL as the best packaging material for stored OFSP flour due to the low loss of carotenes.