High pressure carbon dioxide treatment for fresh-cut carrot slices

Effects of High-Pressure CO2Processing on Flavor, Texture, and Color of Foods

“…HPCD caused a significant increase of relative electrolyte leakage in carrot slices (Bi et al, 2011), which indicated HPCD resulted in physical membrane damage to cell structures. However, the firmness of fresh-cut carrot slices was increased by 11.0-25.8% after HPCD immediately, and then its largest loss of 7.9% was obtained at 5 MPa and 20 • C for 15 min (Bi et al, 2011). Except the firmness loss from HPCD-induced physical damage to cell Downloaded by [Laurentian University] at 18:54 07 December 2014 structures, an increase in firmness was observed and could be attributed to the activation of PME.…”

“…Except the firmness loss from HPCD-induced physical damage to cell Downloaded by [Laurentian University] at 18:54 07 December 2014 structures, an increase in firmness was observed and could be attributed to the activation of PME. Bi et al (2011) reported that HPCD increased the activity of PME by 27.2-32.9% in carrot slices. PME hydrolyzed the methyl ester linkages in pectin molecules, releasing methanol and free galacturonic acid moieties and the resulting free carboxyl groups may then form cross-links between pectin polymers through salt-bridge formation with divalent cations (notably Ca 2+ ) naturally present in the tissues (Ni et al, 2005).…”

“…This firmness loss was manifested as a softer aspect and a loss of liquid, which could be related to the physical damage that the pressure could originate (Valverde et al, 2010). HPCD caused a significant increase of relative electrolyte leakage in carrot slices (Bi et al, 2011), which indicated HPCD resulted in physical membrane damage to cell structures. However, the firmness of fresh-cut carrot slices was increased by 11.0-25.8% after HPCD immediately, and then its largest loss of 7.9% was obtained at 5 MPa and 20 • C for 15 min (Bi et al, 2011).…”

Effect of carrot puree edible films on quality preservation of fresh-cut carrots

“…POD activity was measured according to the method of Bi et al (2011) with slight modification. Crude extract (0.5 ml) was transferred to a colorimetric tube containing 2 ml guaiacol solution (0.05% in 0.2 mol/l phosphate buffer, pH 6.5) and water bath heated at 30°C for 5 min.…”

UTILIZAÇÃO DE ETANOL COMO COADJUVANTE NO PROCESSO DE INATIVAÇÃO DE MICRO-ORGANISMOS DE OSTRAS ATRAVÉS DA AÇÃO DIÓXIDO DE CARBONO SUPERCRÍTICO (scCO2)

“…Bi et al (2011) avaliaram o efeito do tratamento com CO 2 supercrítico na inativação dos micro-organismos naturalmente presentes em cenouras frescas fatiadas, nas condições experimentais de 50 bar, 20ºC e tempo de 20 minutos. As reduções foram de 1,86 Log para a contagem de aeróbios e 1,25 Log para a contagem de bolores e leveduras.…”