Fruits and Vegetables

Penfield, Marjorie P.; Campbell, Alexander

doi:10.1016/b978-0-12-157920-3.50018-1

Cited by 7 publications

(6 citation statements)

References 100 publications

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“…The results indicate that the samples developed off‐colours during storage, especially those packed in LDPE. These changes are due to the high degree of unsaturation of the carotenoids, which makes them susceptible to oxidation, resulting in a decrease in yellowness and a loss of colour during storage 24, 25…”

Section: Resultsmentioning

confidence: 99%

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

et al. 2002

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A storage study of deep-fat-fried banana chips was carried out for 8 weeks at ambient temperature (27°C), using four types of packaging material: laminated aluminium foil (LAF), oriented polypropylene (OPP), polypropylene (PP) and low-density polyethylene (LDPE). The physicochemical and sensory characteristics of the stored banana chips were analysed at weeks 0, 2, 4, 6 and 8. The quality parameters determined were moisture content, water activity (a w ), thiobarbituric acidreactive substances (TBARS), texture (breaking force), colour and sensory attributes. The moisture content, a w , TBARS and breaking force values of all samples increased during storage. The colour also changed during storage, showing higher L and lower a and b values. Samples packed in LAF had the lowest moisture content, a w , TBARS and breaking force values. The most notable sensory change that occurred during storage was a decrease in crispness. Samples packed in LAF had higher scores than the other three samples, whilst LDPE gave the lowest scores for crispness as well as product colour. There were no significant differences (P > 0.05) in rancid odour among samples packed in OPP, PP and LDPE. However, there were significant differences (P < 0.05) between samples packed in LAF and the other three samples, with LAF giving the lowest rancid odour.

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Section: Resultsmentioning

confidence: 99%

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

et al. 2002

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“…Betalains have low stability to various factors, such as high temperatures [ 23 ], alkaline pH [ 24 ], enzymatic activity [ 25 ], presence or absence of light [ 26 ], oxygen and/or metals [ 18 , 27 ]. Due to the instability of betahalamic compounds, their use has been restricted in food [ 19 , 28 , 29 , 30 , 31 , 32 , 33 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Beet Root Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin

et al. 2020

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Betalains are powerful antioxidants contained in beets. These are divided into betacyanins (red-violet) and betaxanthins (yellow-orange), and they can be used as natural colorants in the food industry. The effects of freeze-drying pure beet juice (B) and the encapsulation of beet juice with a dextrose equivalent (DE) 10 maltodextrin (M) and agave inulin (I) as carrier agents were evaluated. The powders showed significant differences (p < 0.05) in all the variables analyzed: water absorption index (WAI), water solubility index (WSI), glass transition temperature (Tg), total betalains (TB), betacyanins (BC), betaxanthins (BX), total polyphenols (TP), antioxidant activity (AA, via 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH)) and total protein concentration (TPC). The highest values of antioxidant activity were found in the non-encapsulated beet powder, followed by the powder encapsulated with maltodextrin and, to a lesser extent, the powder encapsulated with inulin. The glass transition temperature was 61.63 °C for M and 27.59 °C for I. However, for B it was less than 18.34 °C, which makes handling difficult. Encapsulation of beet extract with maltodextrin and inulin by lyophilization turned out to be an efficient method to increase solubility and diminish hygroscopicity.

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“…Orangecolored fruits such as bitter orange owe their color to a complex mixture of carotenoids such as β-cryptoxanthine and β-citraurin which are characterized by their high tinctorial properties (Spiegel-Roy and Goldschmidt 1996). Even though it is recognized from the literature that heating vegetables such as carrots in water had no effect on carotenoids on account of their water insolubility (Penfield and Campbell 2012), significant changes of the peel color were observed in the course of hot water blanching at 85 and 95°C. The citrus color index of flavedo decreased while the total color difference increased within processing time denoting partial discoloring of the peels from dark orange to pale orange as can be seen from Fig.…”

Section: Kinetics Of Color Parameters Change During Hot Water Blanchingmentioning

confidence: 99%

“…It could be inferred that the inner part of the albedo became transparent and dark by absorbing the blanch water. This noticeable shift of peel color could be explained by the disintegration of chromoplast under the influence of heat thereby leading to dissolution of carotenes in the cellular lipids (Penfield and Campbell 2012;Artés et al 2002).…”

Section: Kinetics Of Color Parameters Change During Hot Water Blanchingmentioning

confidence: 99%

Effects of Blanching on Flavanones and Microstructure of Citrus aurantium Peels

Zid

Dhuique-Mayer

Bellagha

et al. 2015

Food Bioprocess Technol

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Water and steam blanching were investigated as pretreatments of bitter orange peels in order to modulate their bitterness before further formulation processing such as osmotic treatment and drying. The fruit pieces were water blanched at 95°C for 10 min and at 85°C for 60 min and steam blanched at atmospheric pressure during 5 min. The kinetics of water inflow and bitter flavanone losses were established from the variation of moisture and bitter compound contents during the blanching process. The whiteness and the citrus color indexes were adopted to evaluate respectively the color of the flavedo and the albedo. Thin sections of fresh and treated peels were resin embedded for light microscopy evaluation and optical porosity determination. Results revealed that water blanching could partially debitter the peels by removing about 38 and 48 % of bitter flavanones (naringin, neohesperidin, neoeriocitrin) respectively at 95 and 85°C. The citrus color index and the whiteness index decreased during the process denoting a flavedo discoloring and an albedo darkening. By contrast, the steam blanching showed good retention of bitter compounds. The color of the flavedo was unaffected by steaming while the whiteness index decreased.At microscopic level, the water-blanched peels exhibited an extreme swelling of the cell walls and slight disintegration of the tissue. Contrariwise, the steam blanching maintained the structure of the peels and brought about the shrinkage of the albedo tissue and the decrease of porosity.

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Fruits and Vegetables

Cited by 7 publications

References 100 publications

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

Characterization of Beet Root Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin

Effects of Blanching on Flavanones and Microstructure of Citrus aurantium Peels

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