Discoloration investigations of freeze-dried carrot cylinders from physical structure and color-related chemical compositions
文献类型： 外文期刊
作者： Lyu, Ying 1 ; Bi, Jinfeng 1 ; Chen, Qinqin 1 ; Li, Xuan 1 ; Wu, Xinye 1 ; Hou, Haonan 1 ; Zhang, Xing 1 ;
作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, 2 Yuanmingyuan West Rd, Beijing, Peoples R China
2.Shenyang Agr Univ, Dept Food Sci, Shenyang, Peoples R China
关键词： discoloration; freeze‐ dried carrots; volume shrinkage; carotenoids; correlation analysis; principal component analysis‐ X model
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）
ISSN： 0022-5142
年卷期：
页码：
收录情况： SCI
摘要： BACKGROUND High carotenoid content always lead to a yellower/redder color in carrots, while a puzzling phenomenon still exists that freeze-dried carrots (FDC) have a higher carotenoid content but a lighter color compared with thermal-dried carrots. It seems that carotenoid is not the only main factor affecting sample color. Hence the discoloration characteristics of freeze-dried carrots were comprehensively analyzed from physical structure and color-related chemical composition profile. RESULTS Outcomes of low-field nuclear magnetic resonance and scanning electron microscopy showed that sublimation of immobilized water preserved the intact porous structure of FDC, which kept the volume shrinkage below 30% and led to less accumulations of color-related compositions. Besides, results of correlation and principal component analysis-X model proved that lutein and caffeic acid mainly affected a* value (r = 0.917) and b* value (r = 0.836) of FDC, respectively. Moreover, lipoxygenase indirectly affected sample color by degrading carotenoids, and the lutein content loss for fresh and blanching FDC was 41.56% and 47.14%, respectively. CONCLUSIONS The discoloration of FDC was significantly affected by both physical structure and color-related chemical compositions. (c) 2021 Society of Chemical Industry
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