Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, D-70599 Stuttgart, Germany.
J Agric Food Chem. 2012 Mar 28;60(12):3291-301. doi: 10.1021/jf205098q. Epub 2012 Mar 20.
Conventional spice powders are often characterized by low sensory quality and high microbial loads. Furthermore, genuine enzymes are only inhibited but not entirely inactivated upon drying, so that they may regain their activity upon rehydration of dried foods. To overcome these problems, initial heating was applied in the present study as the first process step for the production of innovative pastelike parsley products. For this purpose, fresh parsley was blanched (80, 90, and 100 °C for 1-10 min) and subsequently comminuted to form a paste. Alternatively, mincing was carried out prior to heat treatment. Regardless of temperature, the color of the latter product did not show any change after heating for 1 min. With progressing exposure time the green color turned to olive hues due to marked pheophytin formation. Inactivation of genuine peroxidase (POD) and polyphenol oxidase (PPO) was achieved at all temperature-time regimes applied. In contrast, the parsley products obtained after immediate water-blanching were characterized by brighter green colors and enhanced pigment retention. With the exception of the variants water-blanched at 80 °C, POD and PPO were completely inactivated at any of the thermal treatments. Furthermore, in water-blanched samples, antioxidant capacities as determined by the TEAC and FRAP assays were even enhanced compared to unheated parsley, whereas a decrease of phenolic contents could not be prevented. Consequently, the innovative process presented in this study allows the production of novel herb and spice products characterized by improved sensory quality as compared to conventional spice products.
传统的香料粉通常具有感官质量低和微生物负荷高的特点。此外，真正的酶在干燥时仅被抑制而不会完全失活，因此在干燥食品复水时可能会恢复其活性。为了克服这些问题，本研究首先采用初始加热作为生产创新糊状欧芹产品的第一步。为此，新鲜欧芹进行漂烫（80、90 和 100°C 下 1-10 分钟），然后粉碎形成糊状物。或者，在热处理之前进行切碎。无论温度如何，加热 1 分钟后，后者的产品颜色都没有任何变化。随着暴露时间的延长，由于明显的脱镁叶绿酸形成，绿色调变为橄榄色调。在应用的所有温度时间条件下，真正的过氧化物酶（POD）和多酚氧化酶（PPO）都被失活。相比之下，立即进行水漂烫得到的欧芹产品具有更鲜艳的绿色和更高的色素保留率。除了在 80°C 水漂烫的变体外，任何热处理都会使 POD 和 PPO 完全失活。此外，在水漂烫的样品中，通过 TEAC 和 FRAP 测定法确定的抗氧化能力甚至比未经热处理的欧芹更高，而无法防止酚类含量的减少。因此，本研究中提出的创新工艺允许生产具有改进的感官质量的新型香草和香料产品，与传统的香料产品相比。
