Effects of ultrasound, heat, ascorbic acid and CaCl2 treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period.

Ying Lyu, Jinfeng Bi, Qinqin Chen, Xuan Li, Xinye Wu, Min Gou

Food chemistry 2022 Mar 30

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Discoloration and unpleasant flavor were observed in freeze-dried carrots (FDC) during shelf life. This study aimed to investigate the effects of thermal/non-thermal pre-treatments and storage temperatures on the color and flavor of FDC during the 120-day storage. Results showed that terpenes and sulfur-containing organics were the main volatiles sensitive to the 60 °C treatment (p < 0.05). Nonenzymatic browning of FDC happened during storage, which was significantly positively related to moisture content (r = 0.63) and water activity (r = 0.84), while negatively correlated with total carotenoid content (TCC, r = -0.62). However, redness (29.66%), chroma (16.59%) and TCC (3.40%) of FDC at 120-day (25 °C) was effectively improved after the combination treatment of ultrasound (40 kHz, 100 W, 10 min) and ascorbic acid (2%, w/v)-CaCl2 (1%, w/v) solution (UAA-CaCl2), showing that carrots pre-treated with UAA-CaCl2 and preserved at 25 °C facilitated the FDC storage. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Ying Lyu, Jinfeng Bi, Qinqin Chen, Xuan Li, Xinye Wu, Min Gou. Effects of ultrasound, heat, ascorbic acid and CaCl2 treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period. Food chemistry. 2022 Mar 30;373(Pt B):131526