Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage
文献类型： 外文期刊
第一作者： Lyu, Ying
作者： Lyu, Ying;Chen, Qinqin;Gou, Min;Wu, Xinye;Bi, Jinfeng;Lyu, Ying;Bi, Jinfeng
作者机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;Shenyang Agr Univ, Dept Food Sci, Shenyang 110866, Peoples R China
关键词： Freeze-dried carrot; Carotenoid; Flavor; Storage; fl-carotene
期刊名称：FOOD RESEARCH INTERNATIONAL （ 2022影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2023 年 170 卷
收录情况： SCI
摘要： Changes in carotenoids and volatiles (including fl-carotene-metabolites) of freeze-dried carrots (FDC) treated by thermal/nonthermal-ultrasound (40 KHz, 10 min) and ascorbic (2%, w/v)-CaCl2 (1%, w/v) solution ((H)UAA-CaCl2) during a 120-day storage period were investigated. The results of HS-SPME/GC-MS showed that car-yophyllene was the dominant volatile compound (70.80-275.74 & mu;g/g, d.b) in FDC, and 144 volatile compounds were detected in 6 samples. Besides, 23 volatile compounds were significantly correlated with fl-carotene content (p < 0.05), and fl-carotene degraded to off-flavor compounds (fl-ionone: 22.85-117.26 & mu;g/g, fl-cyclocitral: 0-113.84 & mu;g/g and dihydroactindiolide: 4.04-128.37 & mu;g/g) that had adverse effects on FDC flavor. However, UAA-CaCl2 effectively preserved the total carotenoid content (793.37 & mu;g/g), and HUAA-CaCl2 reduced the off -odors (such asfl-cyclocitral and isothymol) formation at the end of storage. These results indicated that (H) UAA-CaCl2 treatments were conducive to the maintenance of carotenoids and the flavor quality of FDC.
- 相关文献
作者其他论文 更多>>
-
Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips
作者：Wang, Fengzhao;Bi, Jinfeng;Xie, Jin;Wang, Jingxuan;Lyu, Jian;Wang, Fengzhao;Bi, Jinfeng;Wang, Jingxuan
关键词：Osmotic dehydration; Pectin; Trehalose; Thermal stability; Rheological properties
-
Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties
作者：Xian, Meilin;Bi, Jinfeng;Hu, Lina;Xie, Yitong;Zhao, Yinuo;Jin, Xin
关键词：blanching; freezing conditions; microstructure; textural quality; water holding capacity; yellow peaches
-
Disparity Mechanisms in Browning of Golden Nectarine and Chun Xue Peach Fruit during Postharvest Storage and Pulping: Biochemical Characteristics and Oxidative Stress
作者：Xie, Yitong;Bi, Jinfeng;Xie, Yitong;Bi, Jinfeng;Jin, Xin
关键词：Peach pulp; Browning discrepancy; Reactive oxygen species; Polyphenol metabolism; Carotenoid
-
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics
作者：Liu, Gege;Chen, Qinqin;Gou, Min;Bi, Jinfeng
关键词：Enzyme treatments; Off-flavor; Cooked; 1-octen-3-one; Grassy; Floral
-
Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels
作者：Ma, Youchuan;Bi, Jinfeng;Feng, Shuhan;Yi, Jianyong;Ma, Youchuan;Wu, Zhonghua
关键词：Pectin; Molecular weight; Ice crystal; Freeze drying; Texture
-
Effect of pectin structure on the in vitro bioaccessibility of carotenoids in simulated juice model
作者：Liu, Jianing;Bi, Jinfeng;Liu, Xuan;Liu, Dazhi;Liu, Xuan;Liu, Jianing;Fogliano, Vincenzo;Dekker, Matthijs;Verkerk, Ruud;Liu, Dazhi
关键词：beta-Carotene bioaccessibility; Pectic polymers; Homogalacturonan; Rhamnogalacturonan-I; Rhamnogalacturonan-II; Digestive fluids
-
Effect of different food matrices on the bioaccessibility of vitamin D3 3 in beverage systems: Comparison between juice and liquid milk
作者：Fu, Shaojie;Bi, Jinfeng;Jiang, Xiyu;Liu, Meng;Liu, Xuan;Bi, Jinfeng;Liu, Xuan;Jiang, Xiyu;Liu, Meng
关键词：Vitamin D 3; Bioaccessibility; Food matrices; Juice; Liquid milk; In vitro digestion
