FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (12): 157-163.doi: 10.7506/spkx1002-6630-201712024

• Processing Technology • Previous Articles     Next Articles

Effect of Ultrasonic-Assisted Blanching Combined with Ascorbic Acid on the Inactivation of Browning-Related Enzymes in Carrot

ZHOU Xinli, ZHANG Xiaomin, DAI Cheng   

  1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
  • Online:2017-06-25 Published:2017-06-26

Abstract: Ultrasound-assisted blanching combined with ascorbic acid (UBA) was applied in the pretreatment of carrots for the purpose of inhibiting enzymatic browning in this study. The optimization of processing parameters for the inactivation of peroxidase (POD) and polyphenol oxidase (PPO) was done by the combined use of one-factor-at-a-time method and response surface methodology. The combined method was compared with individual blanching and ascorbic acid soaking in terms of their effect on carrot quality. The optimized processing parameters were 0.29 W/mL, 3 min, 60 ℃ and 1% for ultrasonic power density, irradiation time, temperature and ascorbic acid concentration, respectively. In addition to ensuring the inactivation of both enzymes, UBA treatment was able to greatly increase ascorbic acid content in carrot while maximally maintaining the integrity of the cell structure than could the separate treatments. Hence, UBA was a mild and efficient pretreatment method.

Key words: ultrasonic, ascorbic acid, pretreatment, blanching

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