Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices

Chhe, Chinda; Imaizumi, Teppei; Tanaka, Fumihiko; Uchino, Toshitaka

doi:10.1016/j.eaef.2017.10.002

Cited by 16 publications

(12 citation statements)

References 33 publications

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“…The fresh red globe grapes were procured from local market of Mohali (India), sorted visually for uniform maturity and size, further washed with tap water and surface dried with filter paper. Inactivation of enzyme in them was done through blanching, where dipping of grapes in boiling water for 3 min, followed by immediate dipping in cold water (Chhe et al, 2018). Success of blanching followed with drying or dehydration by way of olive oil and clove oil (1:1 ratio solution) in alongwith varied drying temperature exposure and through 4.78% K 2 CO 3 .…”

Section: Methodsmentioning

confidence: 99%

“…Inactivation of enzyme in them was done through blanching, where dipping of grapes in boiling water for 3 min, followed by immediate dipping in cold water (Chhe et al, 2018). Success of blanching followed with drying or dehydration by way of olive oil and clove oil (1:1 ratio solution) in alongwith varied drying temperature exposure and through 4.78% K 2 CO 3 .…”

Section: Sample Preparationmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of process parameters for drying of red Grapes (Vitis vinifera) to raisin: A design expert laden approach

Singh¹,

Kaushal²,

Tokuşoğlu

et al. 2021

Food Processing Preservation

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Fruits and vegetables are the eatables that needed wise selection of processing exposure to retain their bioactive constituents. Among the lists of available operational tactics; drying and dehydration is the foremost practice adopted primarily for shelf life extension, food safety, security, and transportation ease within cheap access.In ancient ages, process of drying of fruit or vegetable was done by way of sunlight/solar energy, however, it degrades the quality and somehow prone them to contamination. An ideal drying system impart values to the dried out items in extended shelf stability terms thus makes the product least contaminated (Chitrakar et al., 2019).Grapes are among those nutritious fruits that are high in sugar and water proportion with seasonal availability more often in temperate regions. Additionally, they are also embedded with antioxidants, minerals, and vitamins (Breksa et al., 2010). Operational input in the form of dehydration or drying put them on to the preservation side as raisins that become the way of joyful eating

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Section: Methodsmentioning

confidence: 99%

Section: Sample Preparationmentioning

confidence: 99%

Optimization of process parameters for drying of red Grapes (Vitis vinifera) to raisin: A design expert laden approach

Singh¹,

Kaushal²,

Tokuşoğlu

et al. 2021

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…The heating during blanching causes the disruption of the cells and the dissolving of the sugars, as well as other components soluble in water, such as organic acids, amino acids, minerals, etc. [ 60 ]. In addition, during ultrasound treatment, which is conducted in a water medium, the structural damages [ 61 ] result in leaking compounds soluble in water to the surroundings, especially when the sonication is conducted for a longer time [ 62 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods

Rybak

Wiktor

Kaveh³

et al. 2022

Molecules

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The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave–convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2–30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2–4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color.

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“…In addition to decreasing pH, organic acids, such as citric acid, can chelate the metal cofactors, denature the protein structure of PPO and peroxidase enzymes and consequently prevent the enzymatic browning oxidation of phenolic compounds in fruits and vegetables (Kader, Irmouli, Nicolas, & Metche, ; Yoruk & Marshall, ). As compared to heating, Chhe, Imaizumi, Tanaka, and Uchino () recommended blanching temperature of higher than 94 °C for inactivating peroxidase activity in sweetpotato slices. Ma et al.…”

Section: Resultsmentioning

confidence: 99%

Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin‐Rich Juice and Co‐product Recovery from Purple‐Fleshed Sweetpotatoes

Truong

Thor

Harris

et al. 2019

Journal of Food Science

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With high phytochemical and starch contents, purple‐fleshed sweetpotatoes (PFSP) have been processed into various functional ingredients and food products including juices and natural colorants. For juice processing, PFSP are usually subjected to heat treatment for inactivation of pigment‐degrading enzymes. However, heating of sweetpotatoes gelatinizes starch and produces thick slurry with cooked flavor, which are the drawbacks. Development of alternative processes to overcome the stated problems will be beneficial to sweetpotato processors. This study demonstrated that acidified water (≥3% w/v citric acid) was effective in inhibiting polyphenol oxidase and peroxidase in raw PFSP resulting in an attractive reddish juice. About 93% total phenolics (TP) and 83% total monomeric anthocyanins (TMA) in PFSP were extracted by two repeated extractions. The combined PFSP juice (3.2 L/kg PFSP) had high levels of TP (1,850 mg/L) and TMA (475 mg/L). With the developed process, 167 g dried starch, and 140 g dried high‐fiber pomace were obtained for each kg raw PFSP, besides the highly pigmented juice. Pasteurization of the PFSP juice samples (pH 3.2) at 80 °C for 12 s resulted in 15% loss in TMA and had no effect on TP. The results indicated an efficient process to produce sweetpotato juice with high bioactive compounds and recovery of starch and high dietary fiber pomace as co‐products. Practical Application Purple‐fleshed sweetpotatoes (PFSP) are rich in polyphenolics and antioxidant activities. In PFSP juice extraction, heat treatment to inactivate the pigment‐degrading enzymes results in starch gelatinization and cooked flavor. A nonthermal process using acidified water was developed for producing anthocyanin‐rich juice from PFSP and concurrently recovering native starch and dried pomace, which would increase the economic feasibility of the developed process. The results demonstrate an efficient process for the sweetpotato industry in producing PFSP pigmented juice and co‐products for various food applications.

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Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices

Cited by 16 publications

References 33 publications

Optimization of process parameters for drying of red Grapes (Vitis vinifera) to raisin: A design expert laden approach

Optimization of process parameters for drying of red Grapes (Vitis vinifera) to raisin: A design expert laden approach

Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods

Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin‐Rich Juice and Co‐product Recovery from Purple‐Fleshed Sweetpotatoes

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