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Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure.
Food Chem. 2021 Feb 15; 338:127799.FC

Abstract

An emerging blanching technology, namely vacuum-steam pulsed blanching (VSPB) was employed to blanch the carrots and its effects on blanching efficiency, microstructure and ultrastructure, drying kinetics, colour, texture, phytochemicals (phenolics and β-carotene) and antioxidant capacity of carrot slices were explored and compared with the traditional hot water blanching. Results showed that both blanching treatments enhanced the drying velocity and shortened the drying time by 25.9% compared with untreated samples. VSPB yielded higher blanching efficiency, better colour (more red and yellow), greater antioxidant capacity and higher preservation of phytochemicals compared with hot water blanched samples. Especially, compared to hot water blanched carrots, the p-hydroxybenzoic acid, ferulic acid, and caffeic acid content of VSPB samples increased of 106.6%, 42.0%, and 19.0%, respectively. Interestingly, the chlorogenic acid content in the blanched carrot increased more than 220 times compared to fresh samples. Ultrastructure and microstructure observation clarify the mechanism of quality enhancement of VSPB.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Wang H
College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
Fang XM
Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, 1 Xiangshan Beigou, Beijing 100093, China.
Sutar PP
Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India.
Meng JS
Shangqiu Food and Drug Control/Testing Center, Shangqiu 476000, China.
Wang J
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Yu XL
College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
Xiao HW
College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China. Electronic address: xhwcaugxy@163.com.

MeSH

AntioxidantsColorCoumaric AcidsDaucus carotaDesiccationFood QualityFood-Processing IndustryHardnessKineticsMicroscopy, Electron, TransmissionPhenolsPhytochemicalsSteamTemperatureVacuumWaterbeta Carotene

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32798816

Citation

Wang, Hui, et al. "Effects of Vacuum-steam Pulsed Blanching On Drying Kinetics, Colour, Phytochemical Contents, Antioxidant Capacity of Carrot and the Mechanism of Carrot Quality Changes Revealed By Texture, Microstructure and Ultrastructure." Food Chemistry, vol. 338, 2021, p. 127799.
Wang H, Fang XM, Sutar PP, et al. Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure. Food Chem. 2021;338:127799.
Wang, H., Fang, X. M., Sutar, P. P., Meng, J. S., Wang, J., Yu, X. L., & Xiao, H. W. (2021). Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure. Food Chemistry, 338, 127799. https://doi.org/10.1016/j.foodchem.2020.127799
Wang H, et al. Effects of Vacuum-steam Pulsed Blanching On Drying Kinetics, Colour, Phytochemical Contents, Antioxidant Capacity of Carrot and the Mechanism of Carrot Quality Changes Revealed By Texture, Microstructure and Ultrastructure. Food Chem. 2021 Feb 15;338:127799. PubMed PMID: 32798816.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure. AU - Wang,Hui, AU - Fang,Xiao-Ming, AU - Sutar,Parag Prakash, AU - Meng,Jian-Sheng, AU - Wang,Jun, AU - Yu,Xian-Long, AU - Xiao,Hong-Wei, Y1 - 2020/08/10/ PY - 2020/02/29/received PY - 2020/08/06/revised PY - 2020/08/06/accepted PY - 2020/8/18/pubmed PY - 2020/12/15/medline PY - 2020/8/18/entrez KW - Antioxidant capacity KW - Beta carotene (PubChem CID: 5280489) KW - Caffeic acid (PubChem CID: 689043) KW - Carrot KW - Chlorogenic acid (PubChem CID: 1794427) KW - Colour KW - DPPH Free radical (PubChem CID: 2735032) KW - Ferulic acid (PubChem CID: 445858) KW - Hot water blanching (HB) KW - Microstructure KW - P-hydroxybenzoic acid (PubChem CID: 135) KW - Phytochemical contents KW - Vacuum-steam pulsed blanching (VSPB) SP - 127799 EP - 127799 JF - Food chemistry JO - Food Chem VL - 338 N2 - An emerging blanching technology, namely vacuum-steam pulsed blanching (VSPB) was employed to blanch the carrots and its effects on blanching efficiency, microstructure and ultrastructure, drying kinetics, colour, texture, phytochemicals (phenolics and β-carotene) and antioxidant capacity of carrot slices were explored and compared with the traditional hot water blanching. Results showed that both blanching treatments enhanced the drying velocity and shortened the drying time by 25.9% compared with untreated samples. VSPB yielded higher blanching efficiency, better colour (more red and yellow), greater antioxidant capacity and higher preservation of phytochemicals compared with hot water blanched samples. Especially, compared to hot water blanched carrots, the p-hydroxybenzoic acid, ferulic acid, and caffeic acid content of VSPB samples increased of 106.6%, 42.0%, and 19.0%, respectively. Interestingly, the chlorogenic acid content in the blanched carrot increased more than 220 times compared to fresh samples. Ultrastructure and microstructure observation clarify the mechanism of quality enhancement of VSPB. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32798816/Effects_of_vacuum_steam_pulsed_blanching_on_drying_kinetics_colour_phytochemical_contents_antioxidant_capacity_of_carrot_and_the_mechanism_of_carrot_quality_changes_revealed_by_texture_microstructure_and_ultrastructure_ DB - PRIME DP - Unbound Medicine ER -