Effect of low-cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots

Negi, Pradeep Singh; Roy, Supriya

doi:10.1002/1097-0010(200012)80:15<2169::aid-jsfa762>3.0.co;2-j

Cited by 40 publications

(4 citation statements)

References 20 publications

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“…After four weeks of storage, β-carotene was enhanced from 8% to 23% at 4 °C, compared to the levels at harvesting time [57,67]. Negi and Roy [68] reported that β-carotene contents were reduced after eight days of storage at different temperatures, by 46% (7.5 to 8.5 °C), 51% (17 to 21 °C), and 70% (22 to 37.5 °C). Some studies also evidenced slight variations in α or β-carotene when carrots were stored at 0 °C, even for six months [69].…”

Section: Carotenoidsmentioning

confidence: 99%

Phytochemicals in Daucus carota and Their Health Benefits—Review Article

Ahmad

Cawood

Iqbal³

et al. 2019

Foods

143

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Carrots are a multi-nutritional food source. They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and health benefits. This review summarises the occurrence, biosynthesis, factors affecting concentration, and health benefits of phytochemicals found in Daucus carota. Two hundred and fifty-five articles including original research papers, books, and book chapters were analysed, of which one hundred and thirty articles (most relevant to the topic) were selected for writing the review article. The four types of phytochemicals found in carrots, namely phenolics, carotenoids, polyacetylenes, and ascorbic acid, were summarised. These chemicals aid in the risk reduction of cancer and cardiovascular diseases due to their antioxidant, anti-inflammatory, plasma lipid modification, and anti-tumour properties. Numerous factors influence the amount and type of phytochemicals present in carrots. Genotype (colour differences) plays an important role; high contents of α and β-carotene are present in orange carrots, lutein in yellow carrots, lycopene in red carrots, anthocyanins in the root of purple carrots, and phenolic compounds abound in black carrots. Carotenoids range between 3.2 mg/kg and 170 mg/kg, while vitamin C varies from 21 mg/kg to 775 mg/kg between cultivars. Growth temperatures of carrots influence the level of the sugars, carotenoids, and volatile compounds, so that growing in cool conditions results in a higher yield and quality of carrots, while higher temperatures would increase terpene synthesis, resulting in carrots with a bitter taste. It is worthwhile to investigate the cultivation of different genotypes under various environmental conditions to increase levels of phytochemicals and enhance the nutritional value of carrot, along with the valorisation of carrot by-products.

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Section: Carotenoidsmentioning

confidence: 99%

Phytochemicals in Daucus carota and Their Health Benefits—Review Article

Ahmad

Cawood

Iqbal³

et al. 2019

Foods

143

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“…Among these methods, drying of carrot seems to be a convenient alternative for long‐term storage as compared to cold storage or canned products. Carrots are dried to improve their shelf‐life; lower shipping weights, and to minimize the loss of flavor and nutritional value (Negi & Roy, ). Many drying techniques have been employed to dry carrot with a goal of maintaining its appearance and nutrients, especially beta carotene (Rubatzky, Quiros, & Simon, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

Delfiya

Mohapatra

Kotwaliwale

et al. 2017

J Food Process Preserv

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The effect of microwave blanching time (0–3 min), followed by dipping in brine solution (sample to solution ratio 0–4) prior to drying of carrot slices and shreds in solar‐biomass hybrid dryer on the final moisture content of the samples, drying rate, rehydration ratio, color change, textural firmness change, and beta carotene content was studied using two‐factor 3 level factorial design. Pretreatment parameters were optimized using response surface methodology. As the microwave blanching time increased, there was an increase in the drying rate, rehydration ratio, and beta carotene content, with minimum changes in textural firmness, color, and final moisture content. Increase in brine solution to sample ratio impacted the drying rate and beta‐carotene content in the samples, positively. Microwave blanching time of 3 min and brine solution to sample ratio of 2 were found to be the optimum pretreatment parameters for drying of carrot slices and shreds. Practical applications Solar energy is abundantly available in tropical countries like India and this renewable energy can be utilized to preserve food materials, economically. Carrots being seasonal in nature require be drying and preserving for further use during off seasons, and potential of a solar‐biomass hybrid dryer can be tapped to reduce the energy requirement for a high energy requiring processing operation like drying. The study recommends pretreatments to carrot slices and shreds like dry microwave blanching, followed by brine solution dipping of carrot slices and shreds for better quality in terms of faster moisture removal leading to lower drying period, beta‐carotene retention, better rehydration characteristics as compared to control samples, where no such pretreatments were given. This recommendation can be very well be utilized to reduce the energy demand in food processing industry.

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“…Fresh carrots are sensitive to microbial spoilage, so refrigeration and controlled atmosphere storage have been used (Negi and Roy 2000). However, this method is very expensive and extremely electricity dependent.…”

Section: Introductionmentioning

confidence: 99%

Air Impingement Drying Characteristics and Quality of Carrot Cubes

Xiao

Gao²,

Lin

et al. 2009

J Food Process Engineering

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The effects of air temperature (40, 50 and 60C), air velocity (3.0, 8.0 and 13.0 m/s) and air relative humidity (10, 20 and 40%) on air impingement drying characteristics of carrot cubes and the quality of dried carrots were investigated. The drying experiments were carried out according to orthogonal design method on the air impingement dryer. Results indicated that drying time of carrot cubes was more affected by drying air temperature, followed by air relative humidity and air velocity. The moisture effective diffusivity calculated from the second Fick's law of diffusion ranged from 0.265 × 10−9to 1.052 × 10−9 m2/s. The activation energy determined from the slope of the Arrhenius plot, ln(Deff) versus 1/(T + 273.15), was 20.17 kJ/mol. The color values L (white/dark), a (red/green) and b (yellow/blue) of the samples decreased from 50.02 to 32.71, 32.49 to 14.34 and 35.52 to 16.38 separately when the drying temperature increased from 40 to 60C. Rehydration experiments demonstrated that the rehydration ratio of dried carrot cubes was significantly affected by drying air temperature and air relative humidity. The surface microstructures of dried carrot cubes were observed using a scanning electron microscope, which showed that the outer layers of the samples dried at 60C drying temperature and 10% air relative humidity had more consolidated rigid and denser structure than the samples dried at 40C drying temperature and 40% air relative humidity. PRACTICAL APPLICATIONS Air impingement drying is used for food and agricultural product processing. But, it is a complicated process. Many factors such as drying temperature, air velocity and relative humidity can influence its drying characteristics and quality. Carrot is a typical vegetable, which is sensitive to microbial spoilage and deterioration reactions. Using drying technology can prolong its shelf life. Investigating air impingement drying characteristics and quality of carrots can help to understand its drying process and the effect of drying parameters on drying quality. This research was done to provide enough information to build a commercial impingement drying system.

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Effect of low-cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots

Cited by 40 publications

References 20 publications

Phytochemicals in Daucus carota and Their Health Benefits—Review Article

Phytochemicals in Daucus carota and Their Health Benefits—Review Article

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

Air Impingement Drying Characteristics and Quality of Carrot Cubes

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