Effects of combined infrared and steam blanching on enzyme inactivation and product quality of Chrysanthemum indicum L. flower
2019; Wiley; Volume: 43; Issue: 10 Linguagem: Inglês
10.1111/jfpp.14119
ISSN1745-4549
AutoresYuanhui Li, Zhenfeng Wu, Xue‐Cheng Wang, Fen Yu, Yang Ming,
Tópico(s)Microbial Inactivation Methods
ResumoJournal of Food Processing and PreservationVolume 43, Issue 10 e14119 ORIGINAL ARTICLE Effects of combined infrared and steam blanching on enzyme inactivation and product quality of Chrysanthemum indicum L. flower Yuan-Hui Li, Yuan-Hui Li orcid.org/0000-0002-5304-5400 Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, ChinaSearch for more papers by this authorZhen-Feng Wu, Corresponding Author Zhen-Feng Wu zfwu527@163.com Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China Correspondence Ming Yang and Zhen-Feng Wu, Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Wanli, Nanchang 330004, China. Email: yangming126@163.com (M. Y) and zfwu527@163.com (Z-F. W.)Search for more papers by this authorXue-Cheng Wang, Xue-Cheng Wang Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, ChinaSearch for more papers by this authorFen Yu, Fen Yu Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, ChinaSearch for more papers by this authorMing Yang, Corresponding Author Ming Yang yangming126@163.com Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China Correspondence Ming Yang and Zhen-Feng Wu, Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Wanli, Nanchang 330004, China. Email: yangming126@163.com (M. Y) and zfwu527@163.com (Z-F. W.)Search for more papers by this author Yuan-Hui Li, Yuan-Hui Li orcid.org/0000-0002-5304-5400 Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, ChinaSearch for more papers by this authorZhen-Feng Wu, Corresponding Author Zhen-Feng Wu zfwu527@163.com Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China Correspondence Ming Yang and Zhen-Feng Wu, Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Wanli, Nanchang 330004, China. Email: yangming126@163.com (M. Y) and zfwu527@163.com (Z-F. W.)Search for more papers by this authorXue-Cheng Wang, Xue-Cheng Wang Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, ChinaSearch for more papers by this authorFen Yu, Fen Yu Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, ChinaSearch for more papers by this authorMing Yang, Corresponding Author Ming Yang yangming126@163.com Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China Correspondence Ming Yang and Zhen-Feng Wu, Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Wanli, Nanchang 330004, China. Email: yangming126@163.com (M. Y) and zfwu527@163.com (Z-F. W.)Search for more papers by this author First published: 24 July 2019 https://doi.org/10.1111/jfpp.14119Citations: 10Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The effects of combined infrared and steam blanching (ISB), steam blanching (SB) and infrared blanching (IB) on enzyme inactivation (peroxidase, POD, and polyphenol oxidase, PPO), characteristic bioactive components content (phenolics, carotenoids and flavonoids), 5-hydroxymethylfurfural (5-HMF), micromorphology and color of Chrysanthemum indicum L. flower were comparatively studied. It was shown that ISB and SB treatments allowed a stable surface temperature at approximately 99°C, while IB caused the temperature rose up to a high value of 129.2°C. ISB treatment enhanced POD and PPO inactivation, and resulted in highest characteristic components, color, and micromorphology retention, as well as the lowest 5-HMF content. The results demonstrated that ISB can be an alternative to conventional IB and SB for the inactivation of POD and PPO in fresh plants with the added values of higher retention of bioactive compounds, better external appearance, and lower evolution of maillard reaction. Practical applications Chrysanthemum indicum L. flower has a bright yellow color and various pharmacological active compounds. Because of the short blooming period and perishable characteristic, fresh Chrysanthemum indicum L. flower must be dried to extend its shelf-life for off-season use. Blanching is an essential step before drying of agricultural products to inactivate enzymes that cause brown discoloration and loss of bioactive components. However, conventional blanching methods are time-consuming. Therefore, a method of combined infrared and steam blanching was proposed in this paper. The results can serve as a basis to design ISB treatment before drying of fruit and vegetables to save blanching time, control enzyme browning, and non-enzyme browning and improve product quality. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Citing Literature Volume43, Issue10October 2019e14119 RelatedInformation
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