Evaluation of hot water and microwave blanching on qualities and sensory characteristics of water dropwort (Oenanthe javanicaDC.)

Abstract

In the present study, water dropwort was comparatively treated in hot water blanching (HWB) and microwave blanching (MWB). The changes in polyphenol oxidase (PPO), weight loss, phytochemicals, color, firmness, flavor, and sensory evaluation were investigated. The sensory preference was predicted via artificial neural network (ANN) model. Results showed that high heating intensity inactivated PPO activity, enhanced lightness and greenness, but caused damage to the texture both in HWB and MWB. Moreover, MWB yielded lower weight loss and retained higher contents of ascorbic acid, soluble proteins, sugars, flavonoids, and total polyphenols than HWB. However, E‐nose and E‐tongue analysis indicated that HWB was more conducive for reducing undesired flavor. Importantly, ANN model suggested that the color and taste were the remarkable factors influencing sensory preference. Overall, blanching at 600 W for 1 min was predicted as the preferable condition for meeting sensory acceptability, and MWB could be a good alternative to HWB. Practical applications Blanching is usually considered as a suitable pretreatment to inactivate enzymes of the fruits and vegetables. Microwave blanching has gained significant momentum due to its capability of providing rapid and volumetric heating. The results of this study provide substantial information for comparing the effects of HWB and MWB on the qualities and sensory properties of water dropwort. Moreover, highlighting sensory analysis might be of importance to obtain insight into consumer attitudes toward products. Furthermore, artificial neural network model is served for comparing the influence of HWB and MWB on the sensory preference, which would be more valuable to control the food quality and satisfy the sensory requirements in actual production.

Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)

“…The color perception of fresh Indian gooseberry during MWB has increased to greenish side (decrease in a* value) due to the expulsion of trapped air in the tissues around the fine hair of surface producing a change in reflecting properties of the Indian gooseberry [ 23 ]. Similar results were obtained in water dropwort [ 13 ]. Additionally, the increase in b* (yellowness) might be due to the thermal degradation of chlorophyll to pheophytin by overheating [ 24 ].…”

“…2 a, it was evident that the inhibition of enzyme activity was increased significantly with an increase in the microwave power levels and blanching time. Similar results were reported in MW blanched red bell pepper [ 7 ], green beans [ 8 ], and water dropwort [ 13 ]. The sharp increase might be attributed to the thermal denaturation of the protein thus inactivating the enzyme.…”

“…Similarly, at 500 W for 50 s and 100 s, retention was found to be 58 and 45%, respectively. Similar trends were reported in green beans [ 8 ], and water dropwort [ 13 ].

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“…MWB of vegetables are quite common viz. red bell pepper [ 7 ], water dropwort [ 13 ], green beans [ 8 ], and many more. However, very limited studies on the microwave blanching of fruits were reported [ 9 , 14 ].…”

Artificial Neural Network Assisted Multiobjective Optimization of Postharvest Blanching and Drying of Blueberries

“…Chemical dipping and hot water blanching pretreatments can ameliorate the permeability of the berry skin and enhance moisture transfer. However, the chemical residue may lead to food safety risks and cause additional environmental problems with wastewater [ 4 ]. In addition, hot-water blanching usually leads to a mass of soluble components lost in the hot water by leaching.…”