Minimal processing, carotenoid content

Carotenoids are chemically more stable than chlorophyll. Freezing and thawing of the food causes little change in the carotenoid content. Thermal processing has minimal effect on the carotenoid content (Boileau and Erdman, 2004 Updike and Schwartz, 2003). However, thermal treatments of food induce isomerization of carotenoids from trans to cis isomers, thereby decreas-... 

The study demonstrated that fine control of the temperature and moisture content would help to modulate carotenogenesis positively and minimize catabolism, making it possible to adjust the drying process to the ripeness stage of fruits to improve carotenoid retention and the quality of the resulting product (Galvez et al., 2004). 

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