Mowafy Samir, Liu Yanhong
College of Engineering, China Agricultural University, Beijing, China.
Agricultural and Biosystems Engineering Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt.
J Sci Food Agric. 2024 Mar 30;104(5):2679-2691. doi: 10.1002/jsfa.13153. Epub 2023 Dec 6.
Potato is an important non-cereal crop. It provides carbohydrates, a major source of energy in the human diet. Blanching during the processing of fresh fruits and vegetables is essential for their preservation. High-humidity hot-air impingement blanching (HHAIB) is a promising emerging technology for pretreating different food materials. This research aimed to identify the optimum HHAIB conditions for the inhibition of potato-browning enzymes, maintaining their nutritional and physical quality, and to compare this with conventional hot-water blanching (HWB).
Polyphenol oxidase (PPO) inactivation, total phenol content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, color, textural attributes, thermal properties, microstructure, and particles crystallinity were evaluated. The relative humidity (RH), temperature, and duration of HHAIB required for PPO inactivation (2.59%) were 50%, 105 °C, and 4 min, respectively, which resulted in a complete gelatigination of potato starches, based on the thermal properties and the microstrcture of the blanched potatoes. These conditions led to improvements in TPC to 312.54 μg GAE.g FP, DPPH scavenging to 1.99 μmol TE.g FP, as well as enhancements in color and crystallinity. When HHAIB was conducted at lower temperatures (85 and 95 °C) there were negative effects on the blanched potatoes' color and crystallinity, along with a non-safe level of PPO activity.
High-humidity hot-air impingement blanching was superior to HWB, inhibiting PPO, maintaining nutrients, and preserving physical properties, especially under the optimum conditions revealed by the principal component analysis. It provides an excellent technique for blanching and pretreating potatoes, preserving them, and maintaining their quality. © 2023 Society of Chemical Industry.
马铃薯是一种重要的非谷类作物。它提供碳水化合物，是人类饮食中主要的能量来源。新鲜水果和蔬菜加工过程中的热烫处理对其保存至关重要。高湿度热空气冲击热烫（HHAIB）是一种有前景的新兴技术，可用于预处理不同的食品原料。本研究旨在确定抑制马铃薯褐变酶、保持其营养和物理品质的最佳HHAIB条件，并将其与传统热水热烫（HWB）进行比较。
评估了多酚氧化酶（PPO）失活、总酚含量（TPC）、2,2-二苯基-1-苦基肼（DPPH）自由基清除活性、颜色、质地属性、热性质、微观结构和颗粒结晶度。PPO失活（2.59%）所需的HHAIB相对湿度（RH）、温度和持续时间分别为50%、105°C和4分钟，基于热烫马铃薯的热性质和微观结构，这导致马铃薯淀粉完全糊化。这些条件使TPC提高到312.54μg GAE·g FP，DPPH清除率提高到1.99μmol TE·g FP，同时颜色和结晶度也得到改善。当在较低温度（85和95°C）下进行HHAIB时，对热烫马铃薯的颜色和结晶度有负面影响，并且PPO活性处于不安全水平。
高湿度热空气冲击热烫优于HWB，能抑制PPO、保持营养成分并维持物理性质，尤其是在主成分分析揭示的最佳条件下。它为马铃薯的热烫和预处理、保存及保持其品质提供了一种出色的技术。© 2023化学工业协会。
