1
|
Yu SS, Ahn HS, Park SH. Heat penetration and quality analysis of retort processed vegetables for home meal replacement foods. Food Sci Biotechnol 2023; 32:1057-1065. [PMID: 37215252 PMCID: PMC10195961 DOI: 10.1007/s10068-023-01247-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 11/24/2022] [Accepted: 01/04/2023] [Indexed: 01/26/2023] Open
Abstract
Heat penetration characteristics of different vegetable products were investigated during retort processing. A custom-developed variable temperature retort-sterilizer allowed us to test the following target retort-temperatures; 120, 130, 140, and 150 °C, combined with the following holding times: 1, 3, 5, 7 min. Radish showed the highest heating rate (9.56 ± 0.21 °C/min) among the tested vegetables, including radish, carrot, and potato. Textural qualities of retort-processed vegetables showed a close correlation with thermal dose. Hardness of potato was 3.07 ± 0.07 N after retort processing at 120 °C for 7 min, with a thermal dose of 127 ± 7 k °C s. Better hardness (3.72 ± 0.06 N) was obtained after retort processing at 150 °C for 3 min, with a thermal dose of 122 ± 6 k °C s. The data reported herein indicate that retort temperature should be appropriately controlled for different vegetable products based on their specific heat-penetration characteristics. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01247-8.
Collapse
Affiliation(s)
- Seung Su Yu
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 South Korea
| | - Han Soo Ahn
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 South Korea
| | - Sung Hee Park
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 South Korea
| |
Collapse
|
2
|
Critical review on the immunomodulatory activities of carrot’s β-carotene and other bioactive compounds. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
|
3
|
Jayathunge KGLR, Grant IR, Koidis A. Integration of design of experiment, surface response methodology, and multilayer validation to predict the effect of blanching on color of tomato juice. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- K. G. L. R. Jayathunge
- Institute for Global Food Security, Queen's University Belfast; Northern Ireland United Kingdom
| | - Irene R. Grant
- Institute for Global Food Security, Queen's University Belfast; Northern Ireland United Kingdom
| | - Anastasios Koidis
- Institute for Global Food Security, Queen's University Belfast; Northern Ireland United Kingdom
| |
Collapse
|
4
|
Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9348-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
5
|
Zhang Y, Liu X, Wang Y, Zhao F, Sun Z, Liao X. Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
6
|
Exploring the effects of pulsed electric field processing parameters on polyacetylene extraction from carrot slices. Molecules 2015; 20:3942-54. [PMID: 25738537 PMCID: PMC6272167 DOI: 10.3390/molecules20033942] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2015] [Revised: 02/17/2015] [Accepted: 02/25/2015] [Indexed: 11/19/2022] Open
Abstract
The effects of various pulsed electric field (PEF) parameters on the extraction of polyacetylenes from carrot slices were investigated. Optimised conditions with regard to electric field strength (1–4 kV/cm), number of pulses (100–1500), pulse frequency (10–200 Hz) and pulse width (10–30 μs) were identified using response surface methodology (RSM) to maximise the extraction of falcarinol (FaOH), falcarindiol (FaDOH) and falcarindiol-3-acetate (FaDOAc) from carrot slices. Data obtained from RSM and experiments fitted significantly (p < 0.0001) the proposed second-order response functions with high regression coefficients (R2) ranging from 0.82 to 0.75. Maximal FaOH (188%), FaDOH (164.9%) and FaDOAc (166.8%) levels relative to untreated samples were obtained from carrot slices after applying PEF treatments at 4 kV/cm with 100 number of pulses of 10 μs at 10 Hz. The predicted values from the developed quadratic polynomial equation were in close agreement with the actual experimental values with low average mean deviations (E%) ranging from 0.68% to 3.58%.
Collapse
|
7
|
Aguiló-Aguayo I, Brunton N, Rai D, Balagueró E, Hossain M, Valverde J. Polyacetylene levels in carrot juice, effect of pH and thermal processing. Food Chem 2014; 152:370-7. [DOI: 10.1016/j.foodchem.2013.11.146] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2013] [Revised: 10/24/2013] [Accepted: 11/23/2013] [Indexed: 01/29/2023]
|
8
|
Aguiló-Aguayo I, Hossain M, Brunton N, Lyng J, Valverde J, Rai D. Pulsed electric fields pre-treatment of carrot purees to enhance their polyacetylene and sugar contents. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.02.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
9
|
Tiwari U, Rawson A, Valverde J, Reilly K, Brunton N, Cummins E. A farm-to-fork model to evaluate the level of polyacetylenes in processed carrots. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Uma Tiwari
- School of Biosystems Engineering, Agriculture and Food Science Centre; University College Dublin; Belfield; Dublin; 4; Ireland
| | - Ashish Rawson
- Teagasc; Ashtown Food Research Centre; Ashtown; Dublin; 15; Ireland
| | - Juan Valverde
- Teagasc; Ashtown Food Research Centre; Ashtown; Dublin; 15; Ireland
| | - Kim Reilly
- Teagasc; Kinsealy Research Centre; Kinsealy; Dublin; 17; Ireland
| | - Nigel Brunton
- School of Agriculture and Food Science; University College Dublin; Belfield; Dublin; 4; Ireland
| | - Enda Cummins
- School of Biosystems Engineering, Agriculture and Food Science Centre; University College Dublin; Belfield; Dublin; 4; Ireland
| |
Collapse
|
10
|
Stability of falcarinol type polyacetylenes during processing of Apiaceae vegetables. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.01.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
11
|
Rawson A, Hossain MB, Patras A, Tuohy M, Brunton N. Effect of boiling and roasting on the polyacetylene and polyphenol content of fennel (Foeniculum vulgare) bulb. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.01.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
12
|
Rawson A, Brunton N, Tuohy M. High pressure–temperature degradation kinetics of polyacetylenes in carrots. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.11.123] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
13
|
Kramer M, Bruns RA, Sedlatschek R, Carle R, Kammerer DR. Evaluation of the adsorption behavior of polyacetylenes onto a food-grade resin for the debittering of carrot juice. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1686-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
14
|
|
15
|
Koidis A, Rawson A, Tuohy M, Brunton N. Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: An industrial trial. Food Chem 2011; 132:1406-1412. [PMID: 29243629 DOI: 10.1016/j.foodchem.2011.11.128] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2011] [Revised: 11/03/2011] [Accepted: 11/30/2011] [Indexed: 11/18/2022]
Abstract
Carrots and parsnips are often consumed as minimally processed ready-to-eat convenient foods and contain in minor quantities, bioactive aliphatic C17-polyacetylenes (falcarinol, falcarindiol, falcarindiol-3-acetate). Their retention during minimal processing in an industrial trial was evaluated. Carrot and parsnips were prepared in four different forms (disc cutting, baton cutting, cubing and shredding) and samples were taken in every point of their processing line. The unit operations were: peeling, cutting and washing with chlorinated water and also retention during 7days storage was evaluated. The results showed that the initial unit operations (mainly peeling) influence the polyacetylene retention. This was attributed to the high polyacetylene content of their peels. In most cases, when washing was performed after cutting, less retention was observed possibly due to leakage during tissue damage occurred in the cutting step. The relatively high retention during storage indicates high plant matrix stability. Comparing the behaviour of polyacetylenes in the two vegetables during storage, the results showed that they were slightly more retained in parsnips than in carrots. Unit operations and especially abrasive peeling might need further optimisation to make them gentler and minimise bioactive losses.
Collapse
Affiliation(s)
- Anastasios Koidis
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; Institute of Agri-Food and Land Use, School of Biological Sciences, Queens University Belfast, Northern Ireland, UK.
| | - Ashish Rawson
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; School of Natural Sciences, National University of Ireland, Galway, Ireland
| | - Maria Tuohy
- School of Natural Sciences, National University of Ireland, Galway, Ireland
| | - Nigel Brunton
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| |
Collapse
|
16
|
Rawson A, Tiwari BK, Tuohy MG, O'Donnell CP, Brunton N. Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. ULTRASONICS SONOCHEMISTRY 2011; 18:1172-1179. [PMID: 21486706 DOI: 10.1016/j.ultsonch.2011.03.009] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2010] [Revised: 02/24/2011] [Accepted: 03/13/2011] [Indexed: 05/30/2023]
Abstract
The effect of ultrasound and blanching pretreatments on polyacetylene (falcarinol, falcarindiol and falcarindiol-3-acetate) and carotenoid compounds of hot air and freeze dried carrot discs was investigated. Ultrasound pretreatment followed by hot air drying (UPHD) at the highest amplitude and treatment time investigated resulted in higher retention of polyacetylenes and carotenoids in dried carrot discs than blanching followed by hot air drying. Freeze dried samples had a higher retention of polyacetylene and carotenoid compounds compared to hot air dried samples. Color parameters were strongly correlated with carotenoids (p<0.05). This study shows that ultrasound pretreatment is a potential alternative to conventional blanching treatment in the drying of carrots.
Collapse
Affiliation(s)
- A Rawson
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | | | | | | | | |
Collapse
|
17
|
Patras A, Tiwari B, Brunton N. Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.06.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
18
|
McLaughlin NP, Butler E, Evans P, Brunton NP, Koidis A, Rai DK. A short synthesis of (+) and (−)-falcarinol. Tetrahedron 2010. [DOI: 10.1016/j.tet.2010.10.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
19
|
Rawson A, Koidis A, Rai DK, Tuohy M, Brunton N. Influence of Sous Vide and water immersion processing on polyacetylene content and instrumental color of parsnip (Pastinaca sativa) disks. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7740-7747. [PMID: 20521838 DOI: 10.1021/jf100517p] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The effect of blanching (95 +/- 3 degrees C) followed by sous vide (SV) processing (90 degrees C for 10 min) on levels of two polyacetylenes in parsnip disks immediately after processing and during chill storage was studied and compared with the effect of water immersion (WI) processing (70 degrees C for 2 min.). Blanching had the greatest influence on the retention of polyacetylenes in sous vide processed parsnip disks resulting in significant decreases of 24.5 and 24% of falcarinol (1) and falcarindiol (2) respectively (p < 0.05). Subsequent SV processing did not result in additional significant losses in polyacetylenes compared to blanched samples. Subsequent anaerobic storage of SV processed samples resulted in a significant decrease in 1 levels (p < 0.05) although no change in 2 levels was observed (p > 0.05). 1 levels in WI processed samples were significantly higher than in SV samples (p <or= 0.05). 2 was particularly susceptible to aerobic storage following WI processing with losses of up to 70% occurring after 5 days storage. 1 type polyacetylene undergoes degradation such as oxidation, dehydrogenation when thermally treated forming oxidized form of 1 type molecules, in this case falcarindione, dehydrofalcarinol, dehydrofalcarinone. Thermal processing had a significant effect on instrumental color of parsnip samples compared to minimally processed in both SV and WI processed samples resulting in parsnip disks becoming darker, yellower and browner following processing and storage.
Collapse
Affiliation(s)
- Ashish Rawson
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
| | | | | | | | | |
Collapse
|