Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure
Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure
复制标题
真空蒸汽脉冲漂烫对胡萝卜干燥动力学、色泽、植物化学成分、抗氧化能力的影响及质构、微观结构和超微结构揭示胡萝卜品质变化的机制
DOI：
10.1016/j.foodchem.2020.127799
复制
发表时间：
2021-02-15
期刊：
影响因子：
8.8
通讯作者：
Xiao, Hong-Wei
中科院分区：
文献类型：
--
作者：
Wang, Hui;Fang, Xiao-Ming;Xiao, Hong-Wei
An emerging blanching technology, namely vacuum-steam pulsed blanching (VSPB) was employed to blanch the carrots and its effects on blanching efficiency, microstructure and ultrastructure, drying kinetics, colour, texture, phytochemicals (phenolics and beta-carotene) and antioxidant capacity of carrot slices were explored and compared with the traditional hot water blanching. Results showed that both blanching treatments enhanced the drying velocity and shortened the drying time by 25.9% compared with untreated samples. VSPB yielded higher blanching efficiency, better colour (more red and yellow), greater antioxidant capacity and higher preservation of phytochemicals compared with hot water blanched samples. Especially, compared to hot water blanched carrots, the p-hydroxybenzoic acid, ferulic acid, and caffeic acid content of VSPB samples increased of 106.6%, 42.0%, and 19.0%, respectively. Interestingly, the chlorogenic acid content in the blanched carrot increased more than 220 times compared to fresh samples. Ultrastructure and microstructure observation clarify the mechanism of quality enhancement of VSPB.
