000131682 001__ 131682
000131682 005__ 20241125101202.0
000131682 0247_ $$2doi$$a10.1016/j.lwt.2023.115468
000131682 0248_ $$2sideral$$a137245
000131682 037__ $$aART-2023-137245
000131682 041__ $$aeng
000131682 100__ $$0(orcid)0000-0003-1002-5458$$aAstráin-Redín, Leire$$uUniversidad de Zaragoza
000131682 245__ $$aNew pulsed electric fields approach to improve the blanching of carrots
000131682 260__ $$c2023
000131682 5060_ $$aAccess copy available to the general public$$fUnrestricted
000131682 5203_ $$aPulsed 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.
000131682 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A03-20R
000131682 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000131682 590__ $$a6.0$$b2023
000131682 592__ $$a1.313$$b2023
000131682 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b20 / 173 = 0.116$$c2023$$dQ1$$eT1
000131682 593__ $$aFood Science$$c2023$$dQ1
000131682 594__ $$a11.8$$b2023
000131682 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000131682 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000131682 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza
000131682 700__ $$aKirkhus, Bente
000131682 700__ $$aMeisland, Ane
000131682 700__ $$aBorge, Grethe Iren A.
000131682 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza
000131682 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000131682 773__ $$g189 (2023), 115468 [13 pp.]$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000131682 8564_ $$s6163774$$uhttps://zaguan.unizar.es/record/131682/files/texto_completo.pdf$$yVersión publicada
000131682 8564_ $$s2601550$$uhttps://zaguan.unizar.es/record/131682/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000131682 909CO $$ooai:zaguan.unizar.es:131682$$particulos$$pdriver
000131682 951__ $$a2024-11-22-12:12:28
000131682 980__ $$aARTICLE