Effects of ultrasound, heat, ascorbic acid and CaCl2 treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period

文献类型： 外文期刊

第一作者： Lyu, Ying

作者： Lyu, Ying;Bi, Jinfeng;Chen, Qinqin;Li, Xuan;Wu, Xinye;Gou, Min;Lyu, Ying;Bi, Jinfeng

作者机构：

关键词： Freeze drying; Discoloration; Storage; Ultrasound; Ascorbic acid-CaCl2 solution

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 373 卷

页码：

收录情况： SCI

摘要： Discoloration and unpleasant flavor were observed in freeze-dried carrots (FDC) during shelf life. This study aimed to investigate the effects of thermal/non-thermal pre-treatments and storage temperatures on the color and flavor of FDC during the 120-day storage. Results showed that terpenes and sulfur-containing organics were the main volatiles sensitive to the 60 degrees C treatment (p < 0.05). Nonenzymatic browning of FDC happened during storage, which was significantly positively related to moisture content (r = 0.63) and water activity (r = 0.84), while negatively correlated with total carotenoid content (TCC, r =-0.62). However, redness (29.66%), chroma (16.59%) and TCC (3.40%) of FDC at 120-day (25 degrees C) was effectively improved after the combination treatment of ultrasound (40 kHz, 100 W, 10 min) and ascorbic acid (2%, w/v)-CaCl2 (1%, w/v) solution (UAA-CaCl2), showing that carrots pre-treated with UAA-CaCl2 and preserved at 25 degrees C facilitated the FDC storage.

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