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
作者： Wang, Hui 1 ; Zielinska, Magdalena 3 ; An, Kejing 4 ; Fang, Xiao-Ming 5 ; Raghavan, G. S. V. 6 ; Zhang, Yue 2 ; Orsat, Valerie 6 ; Xiao, Hong-Mei 1 ; Xiao, Hong-Wei 2 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
2.China Agr Univ, Coll Engn, POB 194,17 Qinghua Donglu, Beijing 100083, Peoples R China
3.Univ Warmia & Mazury, Dept Syst Engn, Olsztyn, Poland
4.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China
5.Chinese Acad Agr Sci, Inst Apicultural Res, 1 Xiangshan Beigou, Beijing, Peoples R China
6.McGill Univ, Bioresource Engn Dept, Bellevue, PQ H9X 3V9, Canada
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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