Antioxidant Does Not Withstand Oxygen:

VIENNA - Sept. 9, 2019 - PRLog -- EQ BOKU's high-tech equipment at the University of Natural Resources and Life Sciences, Vienna enables precise analysis of factors influencing the storability of natural colouring concentrates.

Vienna, 31 July 2019 – The shelf life of vegetable carotenoids when stored in powdered form is severely affected by oxygen in the storage environment – an effect that has a big impact on the food industry, but that can be dramatically reduced by implementing optimised production processes. This is the clear finding of an elaborate study using the know-how and equipment of EQ BOKU, a facility that provides precision scientific instrumentation and expertise to members of the University of Natural Resources and Life Sciences, Vienna, as well as to external clients. The research, supported by the world's leading manufacturer of colouring plant concentrates, compared different processes and formulations in the production of pigment-rich carrot concentrate powder, and tested their effects on storability. The results are of major significance to the food industry, since colouring concentrates from fruits and vegetables are increasingly being used as an alternative to artificial colourings. The results of the study have now been published in Food Research International.