Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Patras, Ankit; Brunton, Nigel P.; Pieve, Sara Da; Butler, Francis; Downey, Gerard

doi:10.1016/j.ifset.2008.09.008

Cited by 290 publications

(190 citation statements)

References 30 publications

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“…A correlation exists between the carotenoids contents and the color of juice. The value of a* is directly correlated to carotenoids content in carrot purée according to Patras et al (2009). In Fig.…”

Section: Effect Of Transmembrane Pressurementioning

confidence: 97%

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

et al. 2014

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Purple carrot juice was clarified by microfiltration. Two modes of filtration, batch concentration and total recycle were tested and the effect of microfiltration process on permeate flux and membrane fouling was studied. Intrinsic membrane resistance was negligible compared with the fouling resistances, which was less than 5 % of total resistance. Determination of membrane hydraulic permeability showed that water cleaning could permit a recovery of about 7 % of initial hydraulic flux. The analysis of color parameters of feed, permeate and concentrate juice during filtration shows that the a* and b* values decrease for the permeate corresponding respectively to changes from green to red and from blue to yellow. The total sugar and reducing sugars increase in permeate and decrease in concentrate. This work showed that it was possible to clarify the purple carrot juice by microfiltration with a real amelioration of the juice appearance.

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Section: Effect Of Transmembrane Pressurementioning

confidence: 97%

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

et al. 2014

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“…Dilihat dari kamus warna chromametre Minolta CR-300/301, irisan buah mangga beku yang telah di thawing berwarna kuning. Hal ini juga dilaporkan oleh Patras et al (2009) bahwa selama penyimpanan produk pangan mengalami perubahan warna dari oranye menjadi kuning seperti yang terjadi pada puree tomat dan puree wortel.…”

Section: Mutu Fisikunclassified

Pengaruh Metode Pembekuan Terhadap Karakteristik Irisan Buah Mangga Beku Selama Penyimpanan

Amiarsi

Mulyawanti

2016

J.Hort

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ABSTRAK.Dalam upaya mengurangi terjadinya kehilangan hasil buah-buahan terutama selama periode penyimpanan, distribusi, dan pemasaran, perlu aplikasi perlakuan yang efektif. Salah satu cara yang sering dilakukan ialah melalui pembekuan. Penelitian dilaksanakan dari Bulan Juli 2007 hingga Februari 2008. Tujuan penelitian ialah mengevaluasi mutu irisan buah mangga beku selama penyimpanan. Buah mangga terlebih dahulu dicuci, kemudian dikupas, dan diiris menjadi bentuk kubus (2x2x2 cm) dengan berat 250 g untuk setiap unit percobaan. Sebelum perlakuan pembekuan, irisan buah mangga direndam dalam larutan CaCl 2 1.000 ppm selama 15 menit. Setelah itu irisan mangga segar dengan kematangan komersial (80-90%) dicelupkan ke dalam nitrogen cair selama 40 detik dan disimpan di dalam freezer, kemudian dikemas dalam plastik polietilen serta disimpan di dalam freezer pada suhu -30 o C selama 6 bulan. Penelitian menggunakan rancangan acak lengkap pola faktorial dengan dua faktor, yaitu metode pembekuan (pembekuan cepat dan lambat) dan waktu penyimpanan (bulan ke-0, ke-3, dan ke-6) dengan tiga ulangan. Hasil penelitian menunjukkan bahwa daging buah mangga yang dibekukan cepat dengan cara dicelupkan langsung ke dalam nitrogen cair selama 40 detik setelah disimpan 6 bulan masih dalam kondisi baik dengan kandungan padatan terlarut total 13,33 o Brix, pH 4,23, vitamin C 37,67 mg/100 g, total asam 0,38, tingkat kecerahan 55,61, derajat Hue 92,65, serta masih diterima oleh panelis. Penerapan metode pembekuan ini menguntungkan pelaku usaha, karena waktu penyimpanan, distribusi, dan pemasaran produk dapat diperpanjang.Katakunci: Mangga; Penyimpanan; Irisan beku; Ketahanan simpan; Mutu ABSTRACT. In order to reduce fruit damage during storage, distribution, and marketing special treatment must be applied. The most promising one is freezing method. The experiment was conducted from July 2007 till February 2008 to evaluate chemical and physical characteristics of freezed mango slice during storage period. The mango fruits were washed, peeled, and sliced to be cube form (2x2x2 cm) and weighted up to 250 g for each experiment unit. Before quick freezed, mango fruit slice was soaked in CaCl 2 solution 1,000 ppm for 15 minutes. Fresh mango slices with ripening (80-90%) were soaked for 40 second in N liquid and kept in freezer. Then the mango slices were packed in PE's plastic. Subsequently the mango slices were kept in freezer (-30 o C) for 6 month. This experiment was arranged in completely randomized design with three replications. The treatments were freezing method (quick and slow freezing) and storage periods (0, 3, and 6 months storaging). The results showed that chemical characteristic of mango fruit slice freezed in N liquid for 40 second were as fallow total soluble solid scale dissolved 13.33 o Brix, pH 4.23, vitamin C 37.67 mg/100g, full scale acid 0.38. Mean while physical characteristic of those sliced fruits were brightness level 55.61 and Hue degree 92.65. The physical performance of the fruit slice was still accepted by panelis...

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“…Food processing has both positive and negative effects on the levels of carotenoids in food, but overall it is more evident that processing may be beneficial through the disruption of a matrix (cell walls), which facilitates their release and solubilisation as free or esterified/glycosylated forms in appropriate solvents, or after long heating times, leading to chemical changes [29].…”

Section: Total Carotenoids and -Carotene; Colourmentioning

confidence: 99%

Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

Augspole¹,

Rakčejeva²,

Dukalska³

et al. 2014

Material Science and Applied Chemistry

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-The objective of the current research is to evaluate the quality changes of shredded carrots treated with 2 ppm ozonated tap water for 60 s ± 1 s. Treated carrots have been packed in several materials (hermetically sealed by breathing polymer film BOPP Propafilm TM P2GAF, cellulose based biodegradable NatureFlex NVS and Polilactid BIO-PLA Containers) and stored at the temperature of + 4 C ± 1 C for 10 days. Main quality parameters using standard methods have been analysed: total carotenoids and β-carotene, total phenolic, antioxidant capacity, soluble solids, mass loses, moisture, pH, firmness, colour, CO2 and O2 and microbiological parameters. Testing of the samples has been carried out before packaging and during storage. In the present research it has been proved that is possible to maintain the chemical composition of shredded carrots during storage by treatment of carrots with ozonated tap water; as a result, the shelflife of shredded carrots can prolong till 10 days.

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Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Cited by 290 publications

References 30 publications

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

Pengaruh Metode Pembekuan Terhadap Karakteristik Irisan Buah Mangga Beku Selama Penyimpanan

Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

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