期刊
FOOD CHEMISTRY
卷 343, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128524
关键词
Thermosonication; Carrot; Peroxidase inactivation; POD-related gene expression; Electron paramagnetic resonance spectra; Ultrastructure
资金
- Key Research and Development Program of Jiangsu Province [BE2018368]
- National Key Research and Development Program of China (Key Item for Intelligent Agricultural Machinery) [2018YFDO700100]
The study found that thermosonication treatment had the most significant effect on carrot peroxidase inactivation, substantially increasing the total carotenoid content. Color analysis parameters C* and Delta E were maximized, while the whiteness index was minimized in thermosonicated samples.
The effects of ultrasonication (US) and thermosonication (TS) blanching at varying frequencies on the carrot peroxidase (POD) inactivation and potential mechanisms were studied. The physicochemical properties were evaluated. Hot water (HW) blanching was used as control. Thermosonication decreased the POD activity to a greater extent, with a dual-frequency of 22/40 kHz showing the most significant effect. The POD-related gene expression was down-regulated by TS, which was contrary to the thermally treated samples. Electron paramagnetic resonance (EPR) spectra revealed that ultrasound-induced radicals from water sonolysis might involve in the POD inactivation. Thermosonication substantially increased the total carotenoid content (TCC). The color analysis showed that thermosonicated samples with a dual-frequency (22/40 kHz) exhibited the maximum values of C* and Delta E, and the minimum value of the whiteness index (WI). The micrographs verified the alterations in TCC and relative electrolyte leakage (REL) of carrot treated by HW, US, and TS.
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