Color enhancement mechanisms analysis of freeze-dried carrots treated by ultrasound-assisted osmosis (ascorbic acid-CaCl2) dehydration

文献类型： 外文期刊

第一作者： Lyu, Ying

作者： Lyu, Ying;Bi, Jinfeng;Chen, Qinqin;Wu, Xinye;Gou, Min;Yang, Xinrui;Lyu, Ying;Bi, Jinfeng

作者机构：

关键词： Color enhancement; Freeze-dried carrot; Carotenoid; beta-Carotene; PCA-X model analysis

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 381 卷

页码：

收录情况： SCI

摘要： Color enhancement mechanisms of freeze-dried carrot sample (FDS) treated by ultrasound-assisted osmotic (ascorbic acid-CaCl2) dehydration (UAA) were comprehensively investigated from physical microstructures and color-related carotenoid compounds. Results of scanning electron microscope and confocal laser scanning microscopy showed that cells in samples treated by UAA were intact, had less porosity and showed stronger carotenoid autofluorescence. As for color-related compounds, UAA not only increased the retention ratios of total carotenoid content (36.38%) and beta-carotene (51.73%) of FDS, but also preserved the high raman intensity of C = C in-plane expansion (9986 A.U) and induced the formation of coloring-carotenoid-derivatives. Additionally, correlation and PCA-X model analysis showed that fresh carrot had higher extractable color value (78.46), which was positively linearly related to 2-n-pentylfuran (p < 0.01), whereas FDS mainly affected the surface color that was dominated by beta-carotene. This work provided the practical analysis and theoretical basis of color enhancement of freeze-dried carrot foods.

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