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Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

dc.contributor.authorGonçalves, E.M.
dc.contributor.authorPinheiro, J.
dc.contributor.authorAbreu, M.
dc.contributor.authorBrandão, T.R.S.
dc.contributor.authorSilva, C.L.M.
dc.date.accessioned2010-10-04T11:25:13Z
dc.date.available2010-10-04T11:25:13Z
dc.date.issued2010
dc.description.abstractThe kinetics of peroxidase thermal inactivation, total phenolic content degradation, and colour (CIE L*a*b*) and texture changes were studied in a temperature range of 70–90 C for carrots (Daucus carota L.). Peroxidase inactivation, total phenolic content degradation and the lightness colour (L* parameter) change were successfully described by a first-order reaction model. The redness and yellowness colour (a* and b* parameters, respectively) and texture (firmness and energy parameters) changes presented a fractional conversion kinetic model behavior. The temperature effect was well described by the Arrhenius law. All the blanching conditions recommended to reduce peroxidase inactivation to an acceptable level (90% loss of its original activity) ensured good quality retention. However, to obtain a high quality carrot product a balance must be made between colour and total phenolic content losses. Therefore, blanching at 80 C for 6 min is suggested as a compromise condition to maximize quality. The overall study indicated that colour is a critical parameter to optimize carrot hot water blanching condition.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citation"Journal of Food Engineering" . ISSN 0260-8774. 97: 4 (2010) 574–581por
dc.identifier.doi10.1016/j.jfoodeng.2009.12.005
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.14/2658
dc.identifier.wosWOS:000274673900020
dc.language.isoengpor
dc.publisherElsevierpor
dc.relation822
dc.relationMODELIZAÇÃO DE CINÉTICAS DE CRESCIMENTO E/OU INACTIVAÇÃO DE MICRORGANISMOS NAS ÁREAS DE CONGELAÇÃO E DES- CONTAMINAÇÃO DE ALIMENTOS: DESENVOLVIMENTO DE PROCEDIMENTOS DE PLANEAMENTO EXPERIMENTAL
dc.subjectBlanchingpor
dc.subjectKinetic modelspor
dc.subjectQualitypor
dc.subjectPeroxidase enzymepor
dc.subjectTotal phenolspor
dc.subjectColourpor
dc.subjectTexturepor
dc.titleCarrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanchingpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMODELIZAÇÃO DE CINÉTICAS DE CRESCIMENTO E/OU INACTIVAÇÃO DE MICRORGANISMOS NAS ÁREAS DE CONGELAÇÃO E DES- CONTAMINAÇÃO DE ALIMENTOS: DESENVOLVIMENTO DE PROCEDIMENTOS DE PLANEAMENTO EXPERIMENTAL
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F11580%2F2002/PT
oaire.citation.endPage581
oaire.citation.issue4
oaire.citation.startPage574
oaire.citation.titleJournal of Food Engineering
oaire.citation.volume97
person.familyNameGonçalves
person.familyNamePinheiro
person.familyNameAbreu
person.familyNameBrandão
person.familyNameSilva
person.givenNameElsa Margarida
person.givenNameJoaquina
person.givenNameMarta
person.givenNameTeresa
person.givenNameCristina
person.identifier556456
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-idAA12-42D6-6D59
person.identifier.ciencia-idB113-2D80-406B
person.identifier.ciencia-idA31F-D2A3-36A8
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-5814-0490
person.identifier.orcid0000-0001-9319-2651
person.identifier.orcid0000-0002-0245-7122
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridN-4198-2013
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id7004990784
person.identifier.scopus-author-id25228814000
person.identifier.scopus-author-id7102768632
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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