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Carrot ( Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

Gonçalves, E.M. ; Pinheiro, J. ; Abreu, M. ; Brandão, T.R.S. ; Silva, C.L.M.

Journal of food engineering, 2010-04, Vol.97 (4), p.574-581 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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Título:
Carrot ( Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching
Autor: Gonçalves, E.M. ; Pinheiro, J. ; Abreu, M. ; Brandão, T.R.S. ; Silva, C.L.M.
Assuntos: appearance (quality) ; Biological and medical sciences ; Blanching ; Carrot ; carrots ; color ; Colour ; Daucus carota ; enzyme inactivation ; Food engineering ; Food industries ; food processing quality ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; heat inactivation ; hot water treatment ; Kinetic models ; kinetics ; peroxidase ; Peroxidase enzyme ; phenolic compounds ; Quality ; Texture ; Total phenols
É parte de: Journal of food engineering, 2010-04, Vol.97 (4), p.574-581
Notas: http://dx.doi.org/10.1016/j.jfoodeng.2009.12.005
ObjectType-Article-2
SourceType-Scholarly Journals-1
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Descrição: The kinetics of peroxidase thermal inactivation, total phenolic content degradation, and colour (CIE L∗ a∗ b∗) and texture changes were studied in a temperature range of 70–90 °C for carrots ( Daucus carota L.). Peroxidase inactivation, total phenolic content degradation and the lightness colour ( L∗ parameter) change were successfully described by a first-order reaction model. The redness and yellowness colour ( a∗ and b∗ parameters, respectively) and texture (firmness and energy parameters) changes presented a fractional conversion kinetic model behavior. The temperature effect was well described by the Arrhenius law. All the blanching conditions recommended to reduce peroxidase inactivation to an acceptable level (90% loss of its original activity) ensured good quality retention. However, to obtain a high quality carrot product a balance must be made between colour and total phenolic content losses. Therefore, blanching at 80 °C for 6 min is suggested as a compromise condition to maximize quality. The overall study indicated that colour is a critical parameter to optimize carrot hot water blanching condition.
Editor: Oxford: Elsevier Ltd
Idioma: Inglês

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Carrot ( Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

Gonçalves, E.M. ; Pinheiro, J. ; Abreu, M. ; Brandão, T.R.S. ; Silva, C.L.M.

Oxford: Elsevier Ltd

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