Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods

Keskin, Muharrem; Güçlü, Gamze; Şekerli, Yunus Emre; Soysal, Yurtsever; Selli, Serkan; Kelebek, Haşim

doi:10.1016/j.scienta.2021.110256

Cited by 25 publications

(24 citation statements)

References 42 publications

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“…TP changes during postharvest depend on crop type, cultivar, temperature and storage condition (Kalt, 2005). Higher temperature at dryer reduced TP content of processed foods (Keskin et al ., 2021) because it may decompose phenolic compound. Furthermore, pre‐storage heat treatment reduced TP of kumquat (Schirra et al ., 2008b).…”

Section: Resultsmentioning

confidence: 99%

Sun and convective mild air curing impact on Persian shallot quality changes and sprouting during postharvest storage

Bahadorzade

Saba

Darvishi

2022

Int J of Food Sci Tech

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Summary Persian shallot is a valuable vegetable because of its nutritional value and medicinal attributes, but it has a short storage life. In the current study, the effects of curing treatments on Persian shallot postharvest decay, sprouting, colour and biochemical changes were evaluated. Treatments included: control, sun curing and convective mild air curing at 40 and 50 °C with 1 m s−1 air velocity. The results showed that samples of sun curing were lost after 1 month of storage. The lowest level of decay was observed in curing at 40 °C, while the highest was in control. The sprouting was first observed in control at 4 months of storage, while no sprouting was observed in curing at 50 °C even after 6 months of storage. The amount of pyruvic acid, total phenol and firmness of tissue were increased during storage in all samples. The colour changes in the curing at 50 °C were more than the other treatments. The energy consumption for convective treatments was obtained as 31.25 and 40.83 MJ kg−1 fresh shallot for 40 and 50 °C respectively. These findings showed that mild air curing has the potential to extend shallot storage life.

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Section: Resultsmentioning

confidence: 99%

Sun and convective mild air curing impact on Persian shallot quality changes and sprouting during postharvest storage

Bahadorzade

Saba

Darvishi

2022

Int J of Food Sci Tech

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“…Volatile compounds possess remarkable significance in the flavor properties of foods, general quality, as well as consumer preference and acceptance. Volatile compounds consist of numerous chemical groups with low perception thresholds and directly affect food quality. − MIPs are an essential detection method applied for the selective detection of volatile organic compounds (VOCs) . These polymers can be used for the analysis of volatile compounds and in the enrichment or selective separation of aroma profiles in the food industry as a preisolation technique such as extraction of the solid phase for the current chromatographic investigation of flavors .…”

Section: Use Of Mispe For Volatile and Off-odor Componentsmentioning

confidence: 99%

Application of Molecularly Imprinted Polymers for the Detection of Volatile and Off-Odor Compounds in Food Matrices

et al. 2022

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Molecularly imprinted polymers (MIPs) are synthetic receptors having specific cavities intended for a template molecule with a retention mechanism that depends on molecular recognition of the targeted constituent. They were initially established for the detection of minor molecules including drugs, pesticides, or pollutants. One of the most remarkable areas where MIPs have potential utilization is in food analysis, especially in terms of volatile compounds which are found in very low concentrations in foods but play a crucial role for consumer preference and acceptance. In recent years, these polymers have been used extensively for sensing volatile organic and off-odor compounds in terms of food quality for selective high-extraction purposes. This review first summarizes the basic principles and production processes of MIPs. Second, their recent applications in the separation, identification, and quantification of volatile and off-odor compounds in food samples are elucidated.

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“…atrorubens Alef. ; Keskin et al, 2021;. Similarly, solvent assisted flavour evaporation (SAFE) and head-space solid phase micro-extraction (HS-SPME) are examples of other trapping methods regularly used in the extraction of volatile compounds from food matrices.…”

Section: Analysis Of Volatile Compounds In Dehydrated Fruitsmentioning

confidence: 99%

“…The drying of shredded fresh black carrot sample (250 g) at 60°C was reported by Keskin et al (2021), which generated 32 volatile compounds comprising of alcohols, aldehydes, acids, esters, and terpenes. Drying of the black carrots significantly reduced the quantities of the volatiles identified in the dried carrots.…”

Section: Carrot (Daucus Carota L)mentioning

confidence: 99%

Flavour chemistry of dehydrated exotic fruits

Lasekan¹,

Hashim²,

Lasekan³

2022

IFRJ

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Dehydrated fruit pieces and purées are commonly used in many food formulations and toppings for food products like yogurts, ice creams, and cereals. However, one of the biggest problems in fruit dehydration is the prevention of the development of unpleasant off-flavour that can negatively impact on the sensory quality of the final dried fruit products. In recent years, fruit dehydration has been conducted using either thermal or non-thermal drying techniques. Therefore, the present review examines how the different dehydration technologies, namely conventional hot air-drying, ultrasonic-assisted hot air-drying, sun-drying, spray-drying, Refractance WindowTM drying, cast-tape drying, thin-layer catalytic far-infrared radiation drying, withering, freeze-drying, microwave-drying, and osmotic dehydration impact on the volatile constituents of the final dried fruit products. Drying processes result in noticeable losses/reduction of several impact odorants. Moreover, some compounds are produced either via: (1) hydrolysis of relevant glycosides under high temperatures, or (2) thermal degradation of volatile and non-volatile precursors as well as oxidation and Maillard reactions which result in the production of heterocyclics, and saturated and unsaturated aldehydes. Of significance is the Refractance WindowTM drying which exhibits high retention potential (~ 90%) of volatile compounds present in fresh fruits. Refractance WindowTM drying technology ensures rapid drying of food products at very low temperature.

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Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods

Cited by 25 publications

References 42 publications

Sun and convective mild air curing impact on Persian shallot quality changes and sprouting during postharvest storage

Sun and convective mild air curing impact on Persian shallot quality changes and sprouting during postharvest storage

Application of Molecularly Imprinted Polymers for the Detection of Volatile and Off-Odor Compounds in Food Matrices

Flavour chemistry of dehydrated exotic fruits

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