Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

Journal of Food Engineering

Volumn 97, Issue 4, 2010, Pages 574-581

  Goncalves E M ^a   Pinheiro, J ^a   Abreu, M ^a   Brandao T R S ^b   Silva, C L M ^b  

^a INETI   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Blanching; Carrot; Colour; Kinetic models; Peroxidase enzyme; Quality; Texture; Total phenols

Indexed keywords

ARRHENIUS LAW; CARROT; CRITICAL PARAMETER; DAUCUS CAROTA; ENERGY PARAMETERS; FIRST-ORDER REACTION MODEL; FRACTIONAL CONVERSION; HIGH QUALITY; HOT WATER; KINETIC MODELS; PHENOLIC CONTENT; PHYSICAL CHANGES; QUALITY RETENTION; TEMPERATURE EFFECTS; TEMPERATURE RANGE; THERMAL INACTIVATION; TOTAL PHENOLIC CONTENT; TOTAL PHENOLS;

BLANCHING; COLOR; DEGRADATION; ENZYMES; KINETIC THEORY; PHENOLS; TEXTURES; WATER;

BIOLOGICAL WATER TREATMENT;

DAUCUS CAROTA;

EID: 73249120582     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.005     Document Type: Article

References (34)

1. Ahmed J., and Shivhare U.S. Thermal kinetics of colour degradation and storage characteristics of onion paste. Lebensmittel-Wissenschaft und-Technologie 34 6 (2001) 380-383
2. Ahmed J., Shivhare U.S., and Raghavan G.S.V. Rheological characteristics and kinetics of colour degradation of green chilli puree. Journal of Food Engineering 44 4 (2000) 239-244
3. Ahmed J., Shivhare U.S., and Kaur M. Thermal colour degradation kinetics of mango puree. International Journal of Food Properties 5 2 (2002) 359-366
4. Ahmed J., Shivhare U.S., and Ramaswamy H.S. A fraction conversion kinetic model for thermal degradation of color in red chilli puree and paste. Lebensmittel-Wissenschaft und-Technologie 35 6 (2002) 497-503
5. Alasalvar C., Al-Farsi M., Quantick P.C., Shahidi F., and Wiktorowicz R. Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chemistry 89 1 (2005) 69-76
6. Anthon G.E., and Barrett D.M. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes. Journal of Agricultural and Food Chemistry 50 14 (2002) 4119-4125
7. Bahçeci K.S., Serpen A., Gökmen V., and Acar J. Study of lipoxigenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. Journal of Food Engineering 66 2 (2005) 187-192
8. Bifani V., Inostroza J., Cabezas M.J., and Ihl M. Determinacion de parametros cinéticos de peroxidasa y clorofila a en judias verdes (Phaseolus vulgaris cv. Win) y estabilidad del producto congelado. Revista de Quimica Teorica y Aplicada, Febrero LIX 467 (2002) 57-64
9. Bourne M.C. Effect of blanch temperature on kinetics of thermal softening of carrots and green beans. Journal of Food Science 52 3 (1987) 667-668 690
10. Chen B.H., Chen T.M., and Chien J.T. Kinetics model for studying the isomerisation of α- and β-catotene during heating and illumination. Journal of Agricultural and Food Chemistry 42 11 (1994) 2391-2397
11. Crozier A., Lean M.E.J., McDonald M.S., and Black C. Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery. Journal of Agricultural and Food Chemistry 45 3 (1997) 590-595
12. Ge{ogonek}bczyński P. Content of selected antioxidative compounds in raw carrot and in frozen product prepared for consumption. Electronic Journal of Polish Agricultural Universities 9 3 (2006).
13. Greve L.C., Shackel K.A., Ahmadi H., McArdle R.N., Gohlke J.R., and Labavitch J.M. Impact of heating on carrot firmness: contribution of cellular turgor. Journal Agriculture and Food Chemistry 42 12 (1994) 2896-2899
14. Hill C.G., and Grieger-Block R.A. Kinetic data: generation, interpretation and use. Food Technology 34 2 (1980) 56-66
15. Ismail A., Marjan Z.M., and Foong C.W. Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry 87 4 (2004) 581-586
16. Kreutzmann S., Christensen L.P., and Edelenbos M. Investigation of bitterness in carrots (Daucus carota L.) based on quantitative chemical and sensory analyses. Lebensmittel-Wissenschaft und-Technologie 41 2 (2008) 193-205
17. Leja M., Stodolak B., Mareczek A., Rozek S., and Wojciechowska R. Effect of post-harvest storage on metabolism of phenol compounds in carrot root slices. Folia Horticulturae 9 2 (1997) 59-69
18. Lindley M.G. The impact of food processing on antioxidants in vegetable oils, fruits and vegetables. Trends in Food Science and Technology 9 8-9 (1998) 336-340
19. Lo C.M., Grün I.U., Taylor T.A., Kramer H., and Fernando L.N. Blanching effects on the chemical composition and the cellular distribution of carrots. Journal of Food Science 67 9 (2002) 3321-3328
20. Marx M., Stuparic M., Schieber A., and Carle R. Effects of thermal processing on trans-cis-isomerization of β-carotene in carrot juices and carotene-containing preparations. Food Chemistry 83 4 (2003) 609-617
21. Morales-Blancas E.F., Chandia V.E., and Cisneros-Zevallos L. Thermal inactivation kinetics of peroxidase and lipoxygenase from broccoli, green asparagus and carrots. Journal of Food Science 67 1 (2002) 146-154
22. Naczk M., and Shahidi F. Phenolic compounds in plant foods: chemistry and health benefits. Nutraceuticals and Food 8 2 (2003) 200-218
23. Polata H., Wilińska A., Bryjak J., and Polakovič M. Thermal inactivation kinetics of vegetable peroxidases. Journal of Food Engineering 91 3 (2009) 387-391
24. Sila D.N., Doungla E., Smout C., Van Loey A., and Hendrickx M. Pectin fraction interconversions: insight into understanding texture evolution of thermally processed carrots. Journal of Agricultural and Food Chemistry 54 22 (2006) 8471-8479
25. Singleton V.L., and Rossi J.A. Colorimetric of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16 (1965) 144-158
26. Song J.Y., An G.H., and Kim C.J. Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching. Food Chemistry 83 1 (2003) 69-74
27. Soysal C., and Soylemez Z. Kinetics and inactivation of carrot peroxidase by heat treatment. Journal of Food Engineering 68 3 (2005) 349-356
28. Stata Corporation, 1999. Stata Statistical Software: Release 6.0 College Station.
29. Stewart A.J., Bozonnet S., Mullen W., Jenkins G.I., Michael E.J., and Crozier A. Occurrence of flavonols in tomatoes and tomato-based products. Journal of Agricultural and Food Chemistry 48 7 (2000) 2663-2669
30. Turkmen N., Sari F., and Velioglu Y.S. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 93 4 (2005) 713-718
31. Vu T.S., Smout D.N., Sila D.N., LyNguyen B., Van Loey A.M.L., and Hendrickx M.E.G. Effect of preheating on thermal degradation kinetics of carrot texture. Innovative Food Science and Emerging Technologies 5 1 (2004) 37-44
32. Williams D.C., Lim M.H., Chen A.o., Pangborn R.M., and Whitaker J.R. Blanching of vegetable for freezing - which indicator enzyme to choose. Food Technology 40 (1986) 130-140
33. Zhang D., and Hamauzu Y. Phenolic compounds and their antioxidant properties in different tissues of carrots (Daucus carota L.). Food Agriculture and Environment 2 1 (2004) 95-100
34. Zhang Q., Tan S., McKay A., and Yan G. Carrot browning on simulated market shelf and during cold storage. Journal of the Science of Food and Agricultural 85 1 (2005) 16-20