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Influence of thermal treatment on color, enzyme activities, and antioxidant capacity of innovative pastelike parsley products.
J Agric Food Chem 2012; 60(12):3291-301JA

Abstract

Conventional spice powders are often characterized by low sensory quality and high microbial loads. Furthermore, genuine enzymes are only inhibited but not entirely inactivated upon drying, so that they may regain their activity upon rehydration of dried foods. To overcome these problems, initial heating was applied in the present study as the first process step for the production of innovative pastelike parsley products. For this purpose, fresh parsley was blanched (80, 90, and 100 °C for 1-10 min) and subsequently comminuted to form a paste. Alternatively, mincing was carried out prior to heat treatment. Regardless of temperature, the color of the latter product did not show any change after heating for 1 min. With progressing exposure time the green color turned to olive hues due to marked pheophytin formation. Inactivation of genuine peroxidase (POD) and polyphenol oxidase (PPO) was achieved at all temperature-time regimes applied. In contrast, the parsley products obtained after immediate water-blanching were characterized by brighter green colors and enhanced pigment retention. With the exception of the variants water-blanched at 80 °C, POD and PPO were completely inactivated at any of the thermal treatments. Furthermore, in water-blanched samples, antioxidant capacities as determined by the TEAC and FRAP assays were even enhanced compared to unheated parsley, whereas a decrease of phenolic contents could not be prevented. Consequently, the innovative process presented in this study allows the production of novel herb and spice products characterized by improved sensory quality as compared to conventional spice products.

Authors+Show Affiliations

Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, D-70599 Stuttgart, Germany.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22375822

Citation

Kaiser, Andrea, et al. "Influence of Thermal Treatment On Color, Enzyme Activities, and Antioxidant Capacity of Innovative Pastelike Parsley Products." Journal of Agricultural and Food Chemistry, vol. 60, no. 12, 2012, pp. 3291-301.
Kaiser A, Brinkmann M, Carle R, et al. Influence of thermal treatment on color, enzyme activities, and antioxidant capacity of innovative pastelike parsley products. J Agric Food Chem. 2012;60(12):3291-301.
Kaiser, A., Brinkmann, M., Carle, R., & Kammerer, D. R. (2012). Influence of thermal treatment on color, enzyme activities, and antioxidant capacity of innovative pastelike parsley products. Journal of Agricultural and Food Chemistry, 60(12), pp. 3291-301. doi:10.1021/jf205098q.
Kaiser A, et al. Influence of Thermal Treatment On Color, Enzyme Activities, and Antioxidant Capacity of Innovative Pastelike Parsley Products. J Agric Food Chem. 2012 Mar 28;60(12):3291-301. PubMed PMID: 22375822.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of thermal treatment on color, enzyme activities, and antioxidant capacity of innovative pastelike parsley products. AU - Kaiser,Andrea, AU - Brinkmann,Maike, AU - Carle,Reinhold, AU - Kammerer,Dietmar R, Y1 - 2012/03/20/ PY - 2012/3/2/entrez PY - 2012/3/2/pubmed PY - 2012/9/1/medline SP - 3291 EP - 301 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 60 IS - 12 N2 - Conventional spice powders are often characterized by low sensory quality and high microbial loads. Furthermore, genuine enzymes are only inhibited but not entirely inactivated upon drying, so that they may regain their activity upon rehydration of dried foods. To overcome these problems, initial heating was applied in the present study as the first process step for the production of innovative pastelike parsley products. For this purpose, fresh parsley was blanched (80, 90, and 100 °C for 1-10 min) and subsequently comminuted to form a paste. Alternatively, mincing was carried out prior to heat treatment. Regardless of temperature, the color of the latter product did not show any change after heating for 1 min. With progressing exposure time the green color turned to olive hues due to marked pheophytin formation. Inactivation of genuine peroxidase (POD) and polyphenol oxidase (PPO) was achieved at all temperature-time regimes applied. In contrast, the parsley products obtained after immediate water-blanching were characterized by brighter green colors and enhanced pigment retention. With the exception of the variants water-blanched at 80 °C, POD and PPO were completely inactivated at any of the thermal treatments. Furthermore, in water-blanched samples, antioxidant capacities as determined by the TEAC and FRAP assays were even enhanced compared to unheated parsley, whereas a decrease of phenolic contents could not be prevented. Consequently, the innovative process presented in this study allows the production of novel herb and spice products characterized by improved sensory quality as compared to conventional spice products. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/22375822/Influence_of_thermal_treatment_on_color_enzyme_activities_and_antioxidant_capacity_of_innovative_pastelike_parsley_products_ L2 - https://dx.doi.org/10.1021/jf205098q DB - PRIME DP - Unbound Medicine ER -