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Closed Access item Chemical and Physicochemical Quality Parameters in Carrots Dehydrated by Power Ultrasound

Authors:Soria, Ana C.
Corzo-Martínez, Marta
Montilla, Antonia
Riera, Enrique
Gamboa-Santos, Juliana
Villamiel, Mar
Keywords:Dehydrated carrot, Ultrasound, Maillard reaction, 2-furoylmethyl-lysine (furosine), Soluble sugars, Protein, Polyphenols, Antioxidant activity
Issue Date:2010
Publisher:American Chemical Society
Citation:Journal of Agricultural and Food Chemistry 58(13): 7715-7722 (2010)
Abstract:Preservation of the quality and bioactivity of carrots dehydrated by power ultrasound (US) under different experimental conditions including prior blanching has been evaluated for the first time by measuring the evolution of the Maillard reaction and the changes in soluble sugars, proteins, total polyphenols, antioxidant activity, and rehydration ability. This study also includes a comparison with a freeze-dried sample and data of commercial dehydrated carrots. The synergic effect of US and temperature (60 °C) increased the dehydration rate of carrots (90% moisture loss in only 75 min) while still providing carrots with a level of 2-furoylmethyl-amino acids significantly lower than that of dehydrated commercial samples. Whereas a decrease in the content of reducing soluble sugars was observed with processing temperature, minor carbohydrates (scyllo- and myo-inositol and sedoheptulose) were rather stable, irrespective of the US dehydration parameters. Blanching significantly improved the rehydration ability of US-dehydrated carrots without increasing the loss of soluble sugars by leaching. As supported by the similarity of most quality indicators studied in both US-treated and freeze-dried carrots, the mild processing conditions employed in US dehydration gave rise to premium quality dehydrated carrots.
Description:8 páginas, 4 figuras, 5 tablas.
Publisher version (URL):http://dx.doi.org/10.1021/jf100762e
E-ISSNmetadata.dc.identifier.doi = DOI:1520-5118
Appears in Collections:(IA) Artículos
(CIAL) Artículos

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