Discoloration investigations of freeze-dried carrot cylinders from physical structure and color-related chemical compositions.
J Sci Food Agric
; 101(12): 5172-5181, 2021 Sep.
Article
en En
| MEDLINE
| ID: mdl-33608875
ABSTRACT
BACKGROUND:
High carotenoid content always lead to a yellower/redder color in carrots, while a puzzling phenomenon still exists that freeze-dried carrots (FDC) have a higher carotenoid content but a lighter color compared with thermal-dried carrots. It seems that carotenoid is not the only main factor affecting sample color. Hence the discoloration characteristics of freeze-dried carrots were comprehensively analyzed from physical structure and color-related chemical composition profile.RESULTS:
Outcomes of low-field nuclear magnetic resonance and scanning electron microscopy showed that sublimation of immobilized water preserved the intact porous structure of FDC, which kept the volume shrinkage below 30% and led to less accumulations of color-related compositions. Besides, results of correlation and principal component analysis-X model proved that lutein and caffeic acid mainly affected a* value (r = 0.917) and b* value (r = 0.836) of FDC, respectively. Moreover, lipoxygenase indirectly affected sample color by degrading carotenoids, and the lutein content loss for fresh and blanching FDC was 41.56% and 47.14%, respectively.CONCLUSIONS:
The discoloration of FDC was significantly affected by both physical structure and color-related chemical compositions. © 2021 Society of Chemical Industry.Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Daucus carota
/
Conservación de Alimentos
Tipo de estudio:
Evaluation_studies
/
Prognostic_studies
Idioma:
En
Revista:
J Sci Food Agric
Año:
2021
Tipo del documento:
Article
País de afiliación:
China