College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Food Chem. 2021 Apr 16;342:128360. doi: 10.1016/j.foodchem.2020.128360. Epub 2020 Oct 13.
Radio frequency (RF) is an emerging technology applied in blanching treatment as alternative to conventional treatment. This study aimed to investigate the effects of RF heating rate on peroxidase (POD) inactivating efficiency, physiochemical properties (texture, color and vitamin C) and cell structure of stem lettuce. POD enzyme inactivation efficiency increased with increased RF heating rate. When POD activity was reduced to <5%, better physiochemical properties and less cell damage occurred in RF heating compared with conventional hot water (HW) blanching (HWB); Relative electrolyte leakage (REL) analysis and microscopic observation suggested that the loss of integrity of cell walls and membranes, the decrease in turgor pressure and the weakened connections between adjacent cells leaded to the deterioration of physiochemical properties. The degrees of cell destruction varied with RF heating rates, which provide a new idea for RF blanching for producing different types of fruits and vegetables products (Solid and juice products).
射频（RF）是一种新兴的技术，应用于漂烫处理以替代传统处理。本研究旨在探讨射频加热速率对过氧化物酶（POD）失活效率、物理化学性质（质地、颜色和维生素 C）和茎生菜细胞结构的影响。过氧化物酶酶失活效率随射频加热速率的增加而增加。当 POD 活性降低至<5%时，与传统热水（HW）漂烫（HWB）相比，射频加热具有更好的物理化学性质和较少的细胞损伤；相对电解质渗漏（REL）分析和微观观察表明，细胞壁和细胞膜完整性的丧失、膨压的降低以及相邻细胞之间连接的减弱导致了物理化学性质的恶化。细胞破坏的程度随射频加热速率的变化而变化，这为生产不同类型的水果和蔬菜产品（固体和果汁产品）的射频漂烫提供了新的思路。
