6533b7d1fe1ef96bd125ceb7
RESEARCH PRODUCT
Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)
Serena NiroGianfranco PanfiliMaria Cristina MessiaAlessandra FratianniFrancesco MarraLuciano Cinquantasubject
Pre treatment030309 nutrition & dieteticsCarotenoid degradationBiochemistryIndustrial and Manufacturing Engineering03 medical and health sciencessymbols.namesake0404 agricultural biotechnologyCarrotElectric fieldFood scienceParsnipCarotenoidchemistry.chemical_classification0303 health sciencesDried foodCarotenoids; Carrot; Maillard reaction; Parsnip; PEF; Pre-treatment04 agricultural and veterinary sciencesGeneral ChemistryPEFPre-treatmentCarotenoids040401 food scienceMaillard reactionMaillard reactionchemistryPre-treatment PEF Carotenoids Maillard reaction Carrot ParsnipsymbolsThermal damageCellular breakdownFood ScienceBiotechnologydescription
Carrot and parsnip slices were subjected to hot drying at 50, 60 and 70 °C with or without pulsed electric field (PEF) pre-treatment at 0.9 kV/cm and 1000 and 10,000 pulses. The effect of drying on processed samples was assessed by analysis of carotenoids, the furosine value, total phenols and the Whiteness Index (WI). PEF pre-treatment is effective in reducing drying times, but the degree of cellular breakdown makes the compounds more susceptible to chemical and enzymatic reactions. In our condition PEF pre-treatment increased the carotenoid degradation and promoted the Maillard reaction above all at the highest temperature of 70 °C. The assessment of carotenoid stability, together with the furosine value, were confirmed to be useful tools for the evaluation of effects of thermal damage and quality of dried food products, also after different drying treatments.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2019-09-23 | European Food Research and Technology |