Effects of vacuum-steam pulsed blanching (VSPB) and storage on & beta;-carotene, color, total phenolics, antioxidant capacity and volatile profiles of dried carrots

文献类型： 外文期刊

第一作者： Wang, Hui

作者： Wang, Hui;Xiao, Hong-Mei;Wang, Hui;Zhang, Yue;Xiao, Hong-Wei;Zielinska, Magdalena;An, Kejing;Fang, Xiao-Ming;Raghavan, G. S. V.;Orsat, Valerie

作者机构：

关键词： Accelerated storage; Headspace-gas chromatography-ion mobility; spectrometry; Package; Carrot; Vacuum-steam pulsed blanching

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 183 卷

页码：

收录情况： SCI

摘要： The effect of different vacuum-steam pulsed blanching (VSPB) and storage conditions on the changes in quality attributes of dried carrots were investigated. The fingerprints of volatile profiles of carrots stored in the presence of oxygen and the absence of light were constructed. The principal component analysis and similarity analysis were used to analyze the differences between samples. Drying of carrots subjected to VSPB resulted in 59.9-69.7, 31.89-39.10, 25.67-48.62 (DPPH), and 36.40-44.33% (FRAP) reduction in & beta;-carotene, total phenolics, and antioxidant capacity, respectively. The values of parameter a*, parameter b*, & beta;-carotene, total phenolics, and antioxidant capacity decreased after storage. The Weibull model accurately described the degradation kinetics of chemical components. Fingerprint allowed to identify and evaluate the differences in the types and contents of volatile compounds of dried carrots subjected to VSPB and storage. The findings of this study indicate that proper blanching conditions allow for obtaining high-quality dried carrots and improve their storage stability.

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