Effects of vacuum-steam pulsed blanching (VSPB) and storage on β-carotene, color, total phenolics, antioxidant capacity and volatile profiles of dried carrots

• DOI: 10.1016/j.lwt.2023.114894
• Publication Date: 2023-05-25T19:41:58Z
• Authors: Hui Wang; Magdalena Zielinska; Kejing An; Xiao-Ming Fang; G.S.V. Raghavan; Yue Zhang; Valérie Orsat; Hong-Mei Xiao; Hong-Wei Xiao
• Keywords: Blanching; Carotene

The effect of different vacuum-steam pulsed blanching (VSPB) and storage conditions on the changes in quality attributes dried carrots were investigated. fingerprints volatile profiles stored presence oxygen absence light constructed. principal component analysis similarity used to analyze differences between samples. Drying subjected VSPB resulted 59.9–69.7, 31.89–39.10, 25.67–48.62 (DPPH), 36.40–44.33% (FRAP) reduction β-carotene, total phenolics, antioxidant capacity, respectively. values parameter a*, b*, capacity decreased after storage. Weibull model accurately described degradation kinetics chemical components. Fingerprint allowed identify evaluate types contents compounds findings this study indicate that proper allow for obtaining high-quality improve their stability.