Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato

Zhang, Zhenna; Wang, Juan; Zhang, Xueying; Shi, Qingli; Xin, Le; Fu, Hongfei; Wang, Yunyang

doi:10.1016/j.foodchem.2017.12.065

Cited by 107 publications

(46 citation statements)

References 38 publications

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“…The similar effect of temperature on color difference was also observed in potato. [15] The increasing value of charomatism could be due to the low-enzymatic browning, and the alteration in heat-sensitive components. [16] Texture The textures of HM under different treatment conditions are presented in Figure 2.…”

Section: Color Changesmentioning

confidence: 99%

“…PPO, as an enzyme commonly found in vegetables and fruits, is considered to contribute to enzymatic browning. [15] PPO can catalyze the oxidation of o-dihydroxy compounds to the corresponding quinines which later forms the dark-colored pigments through polymerization reactions. [18] Therefore, the inhibition of enzymatic browning is crucial important in the food industry.…”

Section: Activities Of Ppo and Podmentioning

confidence: 99%

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Color, texture and enzyme activities of Hypsizygus marmoreus as affected by heating combined with color protection and hardening

Su-min

Bai

Chang

et al. 2019

International Journal of Food Properties

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Different pretreatments can affect the quality of Hypsizygus marmoreus (HM). In this study, the effects of thermal treatment or combined with color protection and hardening on color, texture, microstructure, polyphenol oxidase (PPO) and Peroxidase (POD) C-1: Explain the first time? activities, and the volatile components of HM were investigated. The results showed compared with the control group, both heating group (H group) and color protection, hardening and heating (CHH group) significantly enhanced the color difference, and reduced all texture parameters as well as PPO and POD activities. Additionally, in two treatment groups, the structure of HM became loose, the amounts of alcohols, ketones, and aldehydes were changed significantly. Compared with the H group, the color difference and PPO activities in CHH group were significantly decreased, while all texture parameters were increased significantly, the fibers of HM showed regular arrangement. In conclusion, the combination of CHH performed better effects on hardness, chewiness, microstructure, and enzymes activities related to enzymatic browning.

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Section: Color Changesmentioning

confidence: 99%

Section: Activities Of Ppo and Podmentioning

confidence: 99%

Color, texture and enzyme activities of Hypsizygus marmoreus as affected by heating combined with color protection and hardening

Su-min

Bai

Chang

et al. 2019

International Journal of Food Properties

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“…Due to different processing technologies, potato flour is divided into two categories, one is potato granules, which exist as a single particle or in the presence of several cell aggregates; the other is potato flakes that exists as pieces and crumbs. Currently, most of the preparation technologies used in industry are the drying method, backfill method and freeze-melt method [6][7][8][9] . The backfill method and freeze-thaw method are usually used in making potato granules, the drying method is mainly used in making potato flakes.…”

Section: Preparations Of Potato Flourmentioning

confidence: 99%

Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

Ling-ling

Tian

et al. 2018

Grain & Oil Sci. and Technol.

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When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour, it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.

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“…(Jiao, Tang, Wang, & Koral, 2018). More recently, RF energy has also been studied as a stabilization method for rice bran and wheat germ (Ling, Lyng, & Wang, 2018;Ling, Ouyang, & Wang, 2019), and a dry-blanching method for fruits and vegetables (Gong et al, 2019;Zhang et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

Liao

Wang

et al. 2020

J Food Process Preserv

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This study applied hot air‐assisted radio frequency (HA‐RF) as a new roasting method for almonds. Almonds roasted by HA‐RF at medium level (120–130°C, 15 min) had best quality compared with that roasted at light (110–120°C, 10 min) or heavy (120–130°C, 20 min) level. After medium level HA‐RF roasting, moisture content of almonds decreased to 3.4% from initially 4.2%, acid value and peroxide value of HA‐RF roasted almonds were significantly (p < .05) lower than those roasted by conventional oven. There were 61 and 87 volatile compounds in raw and HA‐RF roasted almonds, respectively, and 21 new volatile compounds were generated after storage of 18 weeks. Sensory attributes of HA‐RF roasted almonds were in well acceptable range and overall consumer acceptance (8.3) was comparable with that of oven roasted almonds (8.0). HA‐RF had great potential in roasting of almonds since it can obtain desired flavor and quality with lower roasting temperature and higher efficiency. Practical applications This study applied HA‐RF heating as a novel roasting method for almonds, research findings in this study indicated that HA‐RF roasting obtained good physicochemical and sensory quality of almonds when compared with conventional oven roasting, and HA‐RF roasting could obtain desired roasted flavor compounds. Due to rapid and volumetric heating characteristics of RF heating, HA‐RF roasting had high roasting efficiency and could obtain desired sample texture and flavor with low roasting temperature. And HA‐RF roasting is easily scale‐up for commercial application, thus HA‐RF holds great potential as an industrial roasting method for almonds.

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Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato

Cited by 107 publications

References 38 publications

Color, texture and enzyme activities of Hypsizygus marmoreus as affected by heating combined with color protection and hardening

Color, texture and enzyme activities of Hypsizygus marmoreus as affected by heating combined with color protection and hardening

Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

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