Abstract
The effect of different vacuum-steam pulsed blanching (VSPB) and storage conditions on the changes in quality attributes of dried carrots were investigated. The fingerprints of volatile profiles of carrots stored in the presence of oxygen and the absence of light were constructed. The principal component analysis and similarity analysis were used to analyze the differences between samples. Drying of carrots subjected to VSPB resulted in 59.9–69.7, 31.89–39.10, 25.67–48.62 (DPPH), and 36.40–44.33% (FRAP) reduction in β-carotene, total phenolics, and antioxidant capacity, respectively. The values of parameter a*, parameter b*, β-carotene, total phenolics, and antioxidant capacity decreased after storage. The Weibull model accurately described the degradation kinetics of chemical components. Fingerprint allowed to identify and evaluate the differences in the types and contents of volatile compounds of dried carrots subjected to VSPB and storage. The findings of this study indicate that proper blanching conditions allow for obtaining high-quality dried carrots and improve their storage stability.
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Claims 9
Claim · model-written summary
Drying blanched carrots reduced β-carotene by 59.9–69.7%.
- Taxon
- carrots
Daucus carotae0 - Treatment
- Drying of carrots subjected to VSPBe0
- Outcome
- β-carotenee0
- Direction
- reductione0
- Value
- 59.9–69.7e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying of carrots subjected to VSPB resulted in 59.9–69.7, 31.89–39.10, 25.67–48.62 (DPPH), and 36.40–44.33% (FRAP) reduction in β-carotene, total phenolics, and antioxidant capacity, respectively.”
Claim · model-written summary
Drying blanched carrots reduced total phenolics by 31.89–39.10%.
- Taxon
- carrotsDaucus carotae0
- Treatment
- Drying of carrots subjected to VSPBe0
- Outcome
- total phenolicse0
- Direction
- reductione0
- Value
- 31.89–39.10e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying of carrots subjected to VSPB resulted in 59.9–69.7, 31.89–39.10, 25.67–48.62 (DPPH), and 36.40–44.33% (FRAP) reduction in β-carotene, total phenolics, and antioxidant capacity, respectively.”
Claim · model-written summary
Drying blanched carrots reduced DPPH antioxidant capacity by 25.67–48.62%.
- Taxon
- carrotsDaucus carotae0
- Treatment
- Drying of carrots subjected to VSPBe0
- Outcome
- antioxidant capacitye0
- Direction
- reductione0
- Value
- 25.67–48.62e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying of carrots subjected to VSPB resulted in 59.9–69.7, 31.89–39.10, 25.67–48.62 (DPPH), and 36.40–44.33% (FRAP) reduction in β-carotene, total phenolics, and antioxidant capacity, respectively.”
Claim · model-written summary
Drying blanched carrots reduced FRAP antioxidant capacity by 36.40–44.33%.
- Taxon
- carrotsDaucus carotae0
- Treatment
- Drying of carrots subjected to VSPBe0
- Outcome
- antioxidant capacitye0
- Direction
- reductione0
- Value
- 36.40–44.33%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying of carrots subjected to VSPB resulted in 59.9–69.7, 31.89–39.10, 25.67–48.62 (DPPH), and 36.40–44.33% (FRAP) reduction in β-carotene, total phenolics, and antioxidant capacity, respectively.”
Claim · model-written summary
Storage decreased color parameters a* and b* and β-carotene content in dried carrots.
- Taxon
- carrotsDaucus carotat0
- Treatment
- storagee0
- Outcome
- parameter a*, parameter b*, β-carotenee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The values of parameter a*, parameter b*, β-carotene, total phenolics, and antioxidant capacity decreased after storage.”
t0“dried carrots”
Claim · model-written summary
Storage decreased total phenolics and antioxidant capacity in dried carrots.
- Taxon
- carrotsDaucus carotat0
- Treatment
- storagee0
- Outcome
- total phenolics, and antioxidant capacitye0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The values of parameter a*, parameter b*, β-carotene, total phenolics, and antioxidant capacity decreased after storage.”
t0“dried carrots”
Claim · model-written summary
The Weibull model accurately described degradation kinetics of carrot chemical components.
- Taxon
- carrotsDaucus carotat0
- Outcome
- degradation kinetics of chemical componentse0
- Qualifier
- accuratelye0
Not reportedComparatorValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The Weibull model accurately described the degradation kinetics of chemical components.”
t0“carrots”
Claim · model-written summary
Volatile fingerprints identified differences in types and contents of volatile compounds after blanching and storage.
- Taxon
- carrotsDaucus carotae0
- Treatment
- VSPB and storagee0
- Outcome
- differences in the types and contents of volatile compoundse0
Not reportedComparatorValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fingerprint allowed to identify and evaluate the differences in the types and contents of volatile compounds of dried carrots subjected to VSPB and storage.”
Claim · model-written summary
The authors conclude that proper blanching yields higher-quality dried carrots and better storage stability.
- Taxon
- carrotsDaucus carotae0
- Outcome
- high-quality dried carrots and improve their storage stabilitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“proper blanching conditions allow for obtaining high-quality dried carrots and improve their storage stability”
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