Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Food Chem. 2022 Mar 30;373(Pt B):131526. doi: 10.1016/j.foodchem.2021.131526. Epub 2021 Nov 3.
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)-CaCl (1%, w/v) solution (UAA-CaCl), showing that carrots pre-treated with UAA-CaCl and preserved at 25 °C facilitated the FDC storage.
冻干胡萝卜（FDC）在货架期会出现变色和异味。本研究旨在探讨热/非热预处理和储存温度对 FDC 颜色和风味的影响，研究时间为 120 天。结果表明，萜类化合物和含硫有机物是对 60°C 处理敏感的主要挥发性物质（p<0.05）。FDC 在储存过程中发生非酶褐变，这与水分含量（r=0.63）和水分活度（r=0.84）呈显著正相关，而与总类胡萝卜素含量（TCC，r=-0.62）呈负相关。然而，经过超声（40kHz，100W，10min）和抗坏血酸（2%，w/v）-氯化钙（1%，w/v）溶液（UAA-CaCl）联合处理后，FDC 在 120 天（25°C）时的红色值（29.66%）、色值（16.59%）和 TCC（3.40%）得到有效改善，表明经过 UAA-CaCl 预处理并在 25°C 下保存的胡萝卜有利于 FDC 的储存。
