Volumetric Shrinkage and Poisson ‘s Ratio of Carrot Treated by Pulse Electric Fields

Blahovec, J.; Kouřím, Pavel; Lebovka, Nikolaï

doi:10.1007/s11947-021-02711-1

Cited by 5 publications

(2 citation statements)

References 78 publications

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“…Previous studies have proven that the texture of carrots (especially hardness and ultrastructure) was greatly influenced by heat temperature and treatment process. [6][7][8] In addition, the nutrition of carrots depends mainly on the content of ⊎-carotene, which is responsible for the orange color of carrots. 9 However, the application of heat causes the loss of nutrients (⊎-carotene) and damages the physical properties (color and texture) of carrots.…”

Section: Introductionmentioning

confidence: 99%

“…However, traditional heat treatment can affect the color, texture, and biochemical and nutritional properties of carrots, 5 which is a concern for consumers when consuming heated carrots. Previous studies have proven that the texture of carrots (especially hardness and ultrastructure) was greatly influenced by heat temperature and treatment process 6‐8 . In addition, the nutrition of carrots depends mainly on the content of β‐carotene, which is responsible for the orange color of carrots 9 .…”

Section: Introductionmentioning

confidence: 99%

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Effect of heat and pulsed electric field treatment on the physicochemical and nutritional properties of carrots

Wang

Liú

et al. 2022

J Sci Food Agric

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BACKGROUND: Carrots are widely used in home cooking and vegetable processing industries because of their high nutritional value. However, different processing methods may produce a negative impact on carrot texture and nutrition quality. Therefore, the development of better processing methods to preserve the texture and nutrition quality of carrots will be beneficial to the carrot industry. RESULTS:The effects of heat and pulsed electric field (PEF) treatments with different heat temperatures (T) and holding time (t h ) on comprehensive changes in thermal efficiency profiles, and physicochemical (color, hardness, cell structural damage) and nutritional (releasable ⊎-carotene contents) properties of carrots were studied. In addition, electrical conductivity (⊞) and soluble matter contents (°Brix) were determined for the heat-treated extracts. The value of total color difference (ΔE) and cell structural damage index (Z) of carrots, ⊞ and °Brix of extracts all increased with increasing T and t h under different heat experimental conditions, whereas the value of cutting force (F) presented an opposite tendency and content of releasable ⊎-carotene decreased after t h > 2 min at T = 100 °C. CONCLUSION:The results show that PEF heating is beneficial in preventing changes in physicochemical and nutritional properties of carrots compared to traditional heat treatment. PEF has potential as a heating technology in the food industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of heat and pulsed electric field treatment on the physicochemical and nutritional properties of carrots

Wang

Liú

et al. 2022

J Sci Food Agric

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Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR

Sun

Zhang

Mujumdar

2022

Food Bioprocess Technol

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Alteration of Structural and Functional Properties of Tea Polysaccharides After Selenylation Modification

Gao,

Zheng,

Chen

et al. 2024

Food Bioprocess Technol

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Selenylation modi cation is an effective way to improve the nutritional and health effects of tea polysaccharide (TPS), but the effects of different selenylation methods on the structure and e cacy of polysaccharides remain unclear. In this study, a series of chemically selenized tea polysaccharides (CSe-TPS, selenium content of 129.98 ~ 1454.99 µg/g) were prepared by Na 2 SeO 3 -HNO 3 method, which were promoted by heating (HCSe-TPS), ultrasound (UCSe-TPS) and pulse electric eld (PCSe-TPS) treatment, respectively. These different CSe-TPSs were systematacially compared with ordinary tea polysaccharides (Ord-TPS) and naturally selenium-enriched tea polysaccharides (NSe-TPS) in aspect of molecular structure and biological functions. The results of molecular structure and apparent morphology showed that the particle size (p < 0.05) and the thermal stability of Ord-TPS were reduced after selenylation modi cation, while the absolute potential of polysaccharide was increased (p < 0.05), coupled with altered monosaccharide composition and changed apparent morphology. However, the main functional groups and the secondary structure of Ord-TPS did not change. The antioxidant activity of TPS after selenylation were improved as well as their inhibitory effects on carbohydrate digestive enzymes (p < 0.05). The total antioxidant capacity (T-AOC) of PCSe-TPS (selenium content of 240.66 µmol/g) was enhanced by 85.41% compared with Ord-TPS (selenium content of 129.80 µmol/g), while its IC 50 values on inhibition of α-amylase and α-glucosidase were signi cantly lower than other TPS (p < 0.05), which suggested best antioxidant and hypoglycemic activity. Moreover, TPS with higher selenium content and smaller particle size showed better antioxidant and hypoglycemic activities. This research will provide new strategies for application of tea polysaccharides.

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Volumetric Shrinkage and Poisson ‘s Ratio of Carrot Treated by Pulse Electric Fields

Cited by 5 publications

References 78 publications

Effect of heat and pulsed electric field treatment on the physicochemical and nutritional properties of carrots

Effect of heat and pulsed electric field treatment on the physicochemical and nutritional properties of carrots

Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR

Alteration of Structural and Functional Properties of Tea Polysaccharides After Selenylation Modification

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