131682 20241125101202.0 doi 10.1016/j.lwt.2023.115468 sideral 137245 ART-2023-137245 eng Astráin-Redín, Leire Universidad de Zaragoza (orcid)0000-0003-1002-5458 New pulsed electric fields approach to improve the blanching of carrots 2023 Access copy available to the general public Unrestricted 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. info:eu-repo/grantAgreement/ES/DGA/A03-20R info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 6.0 2023 FOOD SCIENCE & TECHNOLOGY 20 / 173 = 0.116 2023 Q1 T1 1.313 2023 Food Science 2023 Q1 11.8 2023 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Raso, Javier Universidad de Zaragoza (orcid)0000-0003-3957-9091 Álvarez, Ignacio Universidad de Zaragoza (orcid)0000-0003-2430-858X Kirkhus, Bente Meisland, Ane Borge, Grethe Iren A. Cebrián, Guillermo Universidad de Zaragoza (orcid)0000-0002-5049-3646 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 189 (2023), 115468 [13 pp.] Lebensm.-Wiss. Technol. LWT-FOOD SCIENCE AND TECHNOLOGY 0023-6438 6163774 http://zaguan.unizar.es/record/131682/files/texto_completo.pdf Versión publicada 2601550 http://zaguan.unizar.es/record/131682/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:131682 articulos driver 2024-11-22-12:12:28 ARTICLE