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Wang H, Iqbal A, Murtaza A, Xu X, Pan S, Hu W. A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2119997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Haopeng Wang
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Aamir Iqbal
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Ayesha Murtaza
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Xiaoyun Xu
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Siyi Pan
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Wanfeng Hu
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
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2
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MAI THA, TRAN TTT, LE VVM. Protection of antioxidants in pitaya (Hylocereus undatus) peel: effects of blanching conditions on polyphenoloxidase, peroxidase and antioxidant activities. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.112921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Thi Hai Anh MAI
- Ho Chi Minh City University of Technology, Vietnam; VNU-HCM, Linh Trung Ward, Vietnam; Tay Nguyen University, Vietnam
| | - Thi Thu Tra TRAN
- Ho Chi Minh City University of Technology, Vietnam; VNU-HCM, Linh Trung Ward, Vietnam
| | - Van Viet Man LE
- Ho Chi Minh City University of Technology, Vietnam; VNU-HCM, Linh Trung Ward, Vietnam
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3
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Sharma H, Singh AK, Borad S, Deshwal GK. Processing stability and debittering of Tinospora cordifolia (giloy) juice using ultrasonication for potential application in foods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110584] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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4
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Yao Y, Wei X, Pang H, Wang K, Liu Q, Fu H, Chen X, Wang Y. Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism. Food Chem 2020; 322:126753. [PMID: 32283366 DOI: 10.1016/j.foodchem.2020.126753] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 03/29/2020] [Accepted: 04/04/2020] [Indexed: 11/25/2022]
Abstract
This paper investigated the effects of radio-frequency (RF) energy and conventional hot-water blanching (95 °C for 2 min) on the peroxidase (POD) activity, physiochemical properties, and changes in the cellular morphology of stem lettuce. The relative residual POD activity significantly decreased (P < 0.05) from 66.03% to 6.46% with increased RF heating temperature (65 °C-85 °C). The weight loss (3.06%-7.64%), color, texture, relative electrolyte leakage (23.45%-67.90%), and residual vitamin C content (72.22%-16.67%) significantly changed (P < 0.05) with increased RF heating temperature (65 °C-85 °C). Micrographs indicated that the changes in physiochemical property can be attributed to the destruction of cell membranes, loss of cell turgor, reduced rigidity of cell walls, and loose adhesion between adjacent cells. Samples treated by RF heating at 75 °C showed lesser cell damage and better nutrient retention than those treated by hot-water blanching at a similar level of POD inactivation.
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Affiliation(s)
- Yishun Yao
- College of Food Science and Engineering, Northwest A&F 1University, Yangling 712100, China
| | - Xunjiao Wei
- College of Food Science and Engineering, Northwest A&F 1University, Yangling 712100, China
| | - Huiyun Pang
- College of Food Science and Engineering, Northwest A&F 1University, Yangling 712100, China
| | - Ke Wang
- College of Food Science and Engineering, Northwest A&F 1University, Yangling 712100, China
| | - Qiang Liu
- College of Food Science and Engineering, Northwest A&F 1University, Yangling 712100, China
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F 1University, Yangling 712100, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F 1University, Yangling 712100, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F 1University, Yangling 712100, China.
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5
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Umair M, Jabbar S, Nasiru MM, Sultana T, Senan AM, Awad FN, Hong Z, Zhang J. Exploring the Potential of High-Voltage Electric Field Cold Plasma (HVCP) Using a Dielectric Barrier Discharge (DBD) as a Plasma Source on the Quality Parameters of Carrot Juice. Antibiotics (Basel) 2019; 8:E235. [PMID: 31775237 PMCID: PMC6963332 DOI: 10.3390/antibiotics8040235] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 10/20/2019] [Accepted: 10/21/2019] [Indexed: 12/03/2022] Open
Abstract
The main aim of the current investigation was to contemplate the impact of high-voltage electric field cold plasma (HVCP) on different quality characteristics (enzymes, microbial activities, coloring pigments, ascorbic acid, polyphenolic compounds, °Brix, acidity, and color index) of carrot juice in correlation with thermal processing. A carrot juice (250 mL) sample sealed in pre-sterilized food-grade bottles, which placed between two dielectric quartz plates for HVCP treatment. The gap between the plates was 30 mm, and a stable and uniform plasma dielectric barrier discharge (DBD) generated for 3 and 4 min at 60, 70, and 80 kV. Air was used as a working gas during the DBD-based plasma treatment. The observed rise in temperature was 2-5 °C during the HVCP treatment. A water bath was used to carry out thermal treatment (100 °C for 5 min). The maximum inactivation of enzymes and microorganisms was achieved with thermal treatment and then with HVCP treatment at 70 kV for 4 min. However, maximum retention of coloring compounds, ascorbic acid, total phenols, flavonoids, and tannins was found following HVCP (70 kV for 4 min) treatment compared to thermal treatment. The °Brix, pH, and acidity remained unchanged irrespective of treatments. These findings suggest that HVCP treatment at 70 kV for 4 min may be a good alternative to thermal treatment, and it may successfully be applied in carrot juice production, resulting in reduced enzymes, lower microbial activity, and improved bioactive compounds. The prospects of overcoming the existing conventional physical and chemical methods for sterilization make it a novel and more economical technique to maintain food's natural nourishment, composition, appearance, structure, and freshness.
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Affiliation(s)
- Muhammad Umair
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (M.U.); (M.M.N.); (A.M.S.); (F.N.A.)
| | - Saqib Jabbar
- Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad 44000, Pakistan;
| | - Mustapha Muhammad Nasiru
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (M.U.); (M.M.N.); (A.M.S.); (F.N.A.)
| | - Tayyaba Sultana
- College of Public Administration, Nanjing Agriculture University Nanjing, Nanjing 210095, China;
| | - Ahmed M. Senan
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (M.U.); (M.M.N.); (A.M.S.); (F.N.A.)
| | - Faisal Nureldin Awad
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (M.U.); (M.M.N.); (A.M.S.); (F.N.A.)
| | - Zhuang Hong
- Quality & Safety Assessment Research Unit, USDA-ARS, Athens, GA 30605, USA;
| | - Jianhao Zhang
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (M.U.); (M.M.N.); (A.M.S.); (F.N.A.)
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6
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Tang M, Sun H, Zhang Z, Zhao J, Cao J, Thakur K, He S. Evaluation of hot water and microwave blanching on qualities and sensory characteristics of water dropwort (
Oenanthe javanica
DC.). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14104] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Mingming Tang
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei P.R. China
- School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
| | - Hanju Sun
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei P.R. China
- School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
| | - Zuoyong Zhang
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei P.R. China
- School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
| | - Jinlong Zhao
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei P.R. China
- School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
| | - Juanjuan Cao
- School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
| | - Shudong He
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei P.R. China
- School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
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7
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Kinetics of peroxidase inactivation, color and temperature changes during pumpkin (Cucurbita moschata) blanching using infrared heating. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.074] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Nadeem M, Ubaid N, Qureshi TM, Munir M, Mehmood A. Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage. ULTRASONICS SONOCHEMISTRY 2018; 45:1-6. [PMID: 29705302 DOI: 10.1016/j.ultsonch.2018.02.034] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 02/20/2018] [Accepted: 02/21/2018] [Indexed: 06/08/2023]
Abstract
Ultrasonics is one of the developing technologies which is being studied extensively on different food commodities. Our aim was to study the effect of sonication and chemical (Potassium metabisulfite, K2S2O5,) preservation method on grape-carrot juice blend. Sonication/ultrasound treatments (20 kHz frequency, 70% amplitude level (525 W power), and pulse duration 5 s on and 5 s off, 5 min at 15 °C) of all the samples (250 mL) were performed by using an ultrasonic processor with 0.5 in. probe at 2 in. depth of the sample. Additionally, impact of sonication on 90 days of storage period at refrigerated temperature was also measured. It was observed that sonication had a positive effect on nutritional status of juice blend as it enhanced the total phenolic, flavonoid, reducing power and antioxidant properties of juice significantly (p < 0.05) with increase in sonication time. Sonication can be employed successfully for treatment of juice with better nutritional attributes from consumers' point of view.
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Affiliation(s)
- Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Numra Ubaid
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | | | - Masooma Munir
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan; Food Science Research Institute, National Agricultural Research Centre, Islamabad, Pakistan.
| | - Arshad Mehmood
- Beijing Advance Innovation Center For Food Nutrition and Human Health, School of Food Science and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
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9
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Shaari NA, Sulaiman R, Rahman RA, Bakar J. Production of pineapple fruit (
Ananas comosus
) powder using foam mat drying: Effect of whipping time and egg albumen concentration. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13467] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nur Atiqah Shaari
- Halal Products Research InstituteUniversiti Putra MalaysiaSerdang Selangor 43400 Malaysia
| | - Rabiha Sulaiman
- Halal Products Research InstituteUniversiti Putra MalaysiaSerdang Selangor 43400 Malaysia
- Department of Food Technology, Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdang Selangor 43400 Malaysia
| | - Russly Abdul Rahman
- Halal Products Research InstituteUniversiti Putra MalaysiaSerdang Selangor 43400 Malaysia
- Department of Food Technology, Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdang Selangor 43400 Malaysia
| | - Jamilah Bakar
- Halal Products Research InstituteUniversiti Putra MalaysiaSerdang Selangor 43400 Malaysia
- Department of Food Technology, Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdang Selangor 43400 Malaysia
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10
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Terefe NS, Delon A, Versteeg C. Thermal and high pressure inactivation kinetics of blueberry peroxidase. Food Chem 2017; 232:820-826. [DOI: 10.1016/j.foodchem.2017.04.081] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 04/11/2017] [Accepted: 04/14/2017] [Indexed: 11/24/2022]
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11
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Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd ( Momordica charantia) juice. Journal of Food Science and Technology 2016; 54:228-235. [PMID: 28242920 DOI: 10.1007/s13197-016-2454-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/24/2016] [Accepted: 12/16/2016] [Indexed: 01/06/2023]
Abstract
The effects of sodium chloride (NaCl) (3.5%) solution and polysaccharides, such as carboxymethyl cellulose (CMC) (0.1, 0.3 and 0.5%) and gum arabic (5, 10 and 15%), on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd juice were investigated. An increase in the concentration of CMC and gum arabic significantly was observed to increase the lightness (L value) and the viscosity (mPas) of bitter gourd juice at all levels. Increased concentrations of gum arabic significantly increased the total soluble solids. The bitter gourd fruit treated with NaCl solution produced the highest lightness (L value) and scavenging activity of free radical 2,2-diphenyl-1-picrylhydrazyl of bitter gourd juice. Increased concentration of gum arabic up to 15% significantly increased the total phenolic content. The addition of 5% gum arabic effectively reduced the bitterness of the bitter gourd juice. Viscosity of the juice resulted in negative correlation for bitterness.
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12
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Bernstein A, Noreña CPZ. Kinetics of enzymatic inactivation and loss of anthocyanins and antioxidant activity in red cabbage blanched under different conditions. J Food Biochem 2016. [DOI: 10.1111/jfbc.12340] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anahi Bernstein
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul; Av. Bento Gonçalves, n° 9500, CEP 91501-970 Porto Alegre-RS Brazil
| | - Caciano P. Zapata Noreña
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul; Av. Bento Gonçalves, n° 9500, CEP 91501-970 Porto Alegre-RS Brazil
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13
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Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.01.001] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Ma T, Tian C, Luo J, Sun X, Quan M, Zheng C, Zhan J. Influence of technical processing units on the α-carotene, β-carotene and lutein contents of carrot (Daucus carrot L.) juice. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.04.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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15
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Exploring the potential of thermosonication in carrot juice processing. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1847-7] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Criado M, Civera M, Martínez A, Rodrigo D. Use of Weibull distribution to quantify the antioxidant effect of Stevia rebaudiana on oxidative enzymes. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.041] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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17
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Jabbar S, Abid M, Wu T, Hashim MM, Hu B, Lei S, Zhu X, Zeng X. Study on combined effects of blanching and sonication on different quality parameters of carrot juice. Int J Food Sci Nutr 2013; 65:28-33. [PMID: 24112293 DOI: 10.3109/09637486.2013.836735] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This study was conducted to evaluate the combined effects of blanching and sonication on carrot juice quality. Carrots were blanched at 100 °C for 4 min in normal and acidified water. Juice was extracted and sonicated at 15 °C for 2 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). No significant effect of blanching and sonication was observed on Brix, pH and titratable acidity except acidified blanching that decreased pH and increased acidity significantly. Peroxidase was inactivated after blanching that also significantly decreased total phenol, flavonoids, tannins, free radical scavenging activity, antioxidant capacity and ascorbic acid and increased cloud and color values. Sonication could improve all these parameters significantly. The present results suggest that combination of blanching and sonication may be employed in food industry to produce high-quality carrot juice with reduced enzyme activity and improved nutrition.
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Affiliation(s)
- Saqib Jabbar
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , China
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18
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Vishwanathan KH, Giwari GK, Hebbar HU. Infrared assisted dry-blanching and hybrid drying of carrot. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.11.004] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Gamboa-Santos J, Soria AC, Villamiel M, Montilla A. Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment. Food Chem 2013; 141:616-24. [PMID: 23768402 DOI: 10.1016/j.foodchem.2013.03.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2012] [Revised: 03/07/2013] [Accepted: 03/09/2013] [Indexed: 11/25/2022]
Abstract
The effect of previous ultrasound and conventional blanching treatments on drying and quality parameters (2-furoylmethyl-amino acids -as indicators of lysine and arginine participation in the Maillard reaction-, carbohydrates, total polyphenols, protein profile, rehydration ratio, microstructure changes) of convective dehydrated carrots has been assessed. The most striking feature was the influence of blanching on the subsequent 2-furoylmethyl-amino acid formation during drying, probably due to changes in the protein structure. The highest values of 2-furoylmethyl-amino acids were found in carrots conventionally blanched with water at 95°C for 5 min. However, samples previously treated by ultrasound presented intermediate values of 2-furoylmethyl-amino acids and carbohydrates as compared to the conventionally blanched samples. Dried carrots previously subjected to ultrasound blanching preserved their total polyphenol content and showed rehydration properties, which were even better than those of the freeze-dried control sample. The results obtained here underline the usefulness of 2-furoylmethyl-amino acids as indicators of the damage suffered by carrots during their blanching and subsequent drying.
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Affiliation(s)
- Juliana Gamboa-Santos
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera, 9, E-28049 Madrid, Spain
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Gamboa-Santos J, Cristina Soria A, Pérez-Mateos M, Carrasco JA, Montilla A, Villamiel M. Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chem 2013; 136:782-8. [DOI: 10.1016/j.foodchem.2012.07.122] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2012] [Revised: 07/24/2012] [Accepted: 07/31/2012] [Indexed: 11/27/2022]
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21
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Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment. Food Chem 2012; 134:2075-85. [DOI: 10.1016/j.foodchem.2012.04.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2011] [Revised: 03/01/2012] [Accepted: 04/02/2012] [Indexed: 11/21/2022]
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22
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Gamboa-Santos J, Montilla A, Soria AC, Villamiel M. Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1726-7] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Fante L, Noreña CPZ. Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.08.024] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Frias J, Peñas E, Ullate M, Vidal-Valverde C. Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrots. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10539-10544. [PMID: 20843024 DOI: 10.1021/jf102797y] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Convective air drying and power ultrasound effects on vitamin C and β-carotene contents in carrots were studied. For convective air drying, a central composite face-centered design fitting temperature between 40 and 65 °C and air flow rate between 2 and 6 × 10(-1) m/s were used; previously, carrots were blanched. Likewise, ultrasound drying was performed on both unblanched and blanched carrots at 20, 40, and 60 °C for 120, 90, and 75 min, respectively. Blanching had a sharp effect on vitamin C and β-carotene degradation (80-92% retentions, respectively), and convective air drying led to further losses (32-50% and 73-90% retentions, respectively). According to the response surface model, a combination of 40 °C and 6 × 10(-1) m/s will maximize vitamin C retention in dried carrots, whereas 40 °C and 3.3 × 10(-1) m/s will ensure the highest β-carotene content. Ultrasound drying caused higher vitamin C and β-carotene retention (82-92% and 96-98%, respectively) than convective air drying. Blanched carrots dehydrated by ultrasound showed retentions of 55% and 88% of vitamin C and β-carotene, respectively. Ultrasound drying at 20 °C for 120 min caused the maximum vitamin C and β-carotene contents. Therefore, power ultrasound may be considered a valuable tool to obtain high nutritive dehydrated carrots.
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Affiliation(s)
- Juana Frias
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
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GARCÍA-REYES RAFAELH, NARVÁEZ-CUENCA CARLOSE. THE EFFECT OF PASTEURIZATION ON THE QUALITY OF FROZEN ARAZÁ (EUGENIA STIPITATA MC VAUGH) PULP. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00348.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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