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Project

Functionalisation of pumpkin-derived ingredients as natural colourant and texturizing ingredient

In this doctoral work, the kinetics of carotenoid stability as a function of the food chain will be investigated. The main raw material to be studied is Hokkaido pumpkin (Cucurbita maxima Duchesne ssp.) due to its complex carotenoid profile yet very few studies in the literature. This would be beneficial in optimizing the extraction process of carotenoids from pumpkins as natural colorants in food products. In addition, carotenoids are also micronutrients at the same time, which could be beneficial for humans upon intake. Specifically, the research project aims: (1) to understand the impact of carotenoid extraction from different plant-based sources on the carotenoid stability in the final food product; (2) to investigate the stability of the extracted carotenoid fraction during (accelerated) storage; (3) to study the functionality (e.g. color and nutritional aspects of carotenoids) in a range of final food applications and (4) to establish kinetic models to predict carotenoid stability as a function of the food chain. At the end of the research, it is expected that relevant extraction process parameters and plant-based source parameters influencing carotenoid stability will be established. Moreover, kinetic models to control and predict carotenoid stability as a function of product, processing and storage parameters will be developed. As part of an industrial application of the research, the optimization of the natural colorant functionality in a range of final applications in food products (e.g. candies, beverages) will be performed.

Date:21 Jan 2019 →  10 Mar 2023
Keywords:kinetic modeling, stability, kinetics, carotenoids
Disciplines:Food technology, Food chemistry
Project type:PhD project