Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism

Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism

•Radio-frequency (RF) heating efficiently inactivated the peroxidase of stem lettuce.•RF energy changed the physiochemical properties of stem lettuce.•Blanching treatments destroyed cell walls and membranes.•Damage to the microstructure deteriorated the physiochemical properties. This paper investig...

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Veröffentlicht in:Food chemistry 2020-08, Vol.322, p.126753-126753, Article 126753
Hauptverfasser: Yao, Yishun, Wei, Xunjiao, Pang, Huiyun, Wang, Ke, Liu, Qiang, Fu, Hongfei, Chen, Xiangwei, Wang, Yunyang
Format: Artikel
Sprache:eng
Schlagworte:
Ascorbic Acid - analysis
Cell Wall - chemistry
Cellular morphology
Electrolytes - metabolism
Hot Temperature
Lactuca - metabolism
Lactuca - radiation effects
Lactuca - ultrastructure
Peroxidase
Peroxidase - metabolism
Physicochemical properties
Radio frequency
Radio Waves
Stem lettuce
Taste
Water - chemistry
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Zusammenfassung:•Radio-frequency (RF) heating efficiently inactivated the peroxidase of stem lettuce.•RF energy changed the physiochemical properties of stem lettuce.•Blanching treatments destroyed cell walls and membranes.•Damage to the microstructure deteriorated the physiochemical properties. This paper investigated the effects of radio-frequency (RF) energy and conventional hot-water blanching (95 °C for 2 min) on the peroxidase (POD) activity, physiochemical properties, and changes in the cellular morphology of stem lettuce. The relative residual POD activity significantly decreased (P 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.126753