New pulsed electric fields approach to improve the blanching of carrots

Astráin-Redín, Leire (Universidad de Zaragoza) ; Raso, Javier (Universidad de Zaragoza) ; Álvarez, Ignacio (Universidad de Zaragoza) ; Kirkhus, Bente ; Meisland, Ane ; Borge, Grethe Iren A. ; Cebrián, Guillermo (Universidad de Zaragoza)

Resumen: Pulsed Electric Fields (PEF)-ohmic is one of the most recently proposed alternatives for the application of ohmic heating in order to provide a more uniform and faster heating of food. In this study, the application of PEF-ohmic (1.33 kV/cm, 100 Hz) for the blanching of carrot cylinders was explored, and the inactivation of the peroxidase enzyme was mathematically simulated and experimentally validated. The effect of this PEF-ohmic treatment on carrot texture and its effect on the in vitro bioaccessibility of β-carotene were also determined. The best heating uniformity was achieved when PEF-ohmic was applied to carrots immersed in water at a starting temperature of 80 °C and after applying brief heating-up treatments (90 s). However, a holding heating phase (85 °C for 50 s) was required to achieve complete peroxidase inactivation after the heating-up PEF phase. The blanching time was reduced by 60 % without negatively affecting the texture of the carrots and slightly increasing (3.9 %) the bioaccessibility of the β-carotene. Overall, PEF could be an effective system for rapid and volumetric blanching of vegetables.

Idioma: Inglés

DOI: 10.1016/j.lwt.2023.115468

Año: 2023

Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY 189 (2023), 115468 [13 pp.]
ISSN: 0023-6438

Factor impacto JCR: 6.0 (2023)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 20 / 173 = 0.116 (2023) - Q1 - T1

Factor impacto CITESCORE: 11.8 - Food Science (Q1)

Factor impacto SCIMAGO: 1.313 - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A03-20R

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)