Application of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower
The effects of innovative infrared-steam blanching (ISB) on the peroxidase (POD) inactivation, POD inactivation kinetics, characteristic component (phenolics, carotenoids and flavonoids) content, colour and regeneration of POD activity during storage of Chrysanthemum indicum L. flowers were comparat...
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| Veröffentlicht in: | Journal of food science and technology 2019-09, Vol.56 (9), p.4274-4281 |
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| creator | Li, Yuan-hui Wu, Zhen-feng Tang, Xue Yu, Fen Wang, Xue-cheng Yang, Ming |
| description | The effects of innovative infrared-steam blanching (ISB) on the peroxidase (POD) inactivation, POD inactivation kinetics, characteristic component (phenolics, carotenoids and flavonoids) content, colour and regeneration of POD activity during storage of
Chrysanthemum indicum
L. flowers were comparatively studied following steam blanching (SB) and infrared blanching (IB). ISB and SB allowed a stable surface temperature of the flowers at approximately 100 °C, and IB caused the temperature rose up to a high value of 129.2 °C. POD was inactivated to 5.7% of its residual activity after ISB for 90 s, 5.8% after SB for 180 s and 5.3% after IB for 270 s. In all processes, the POD inactivation kinetics followed a first-order model (
R
2
varied from 0.932 to 0.957) and ISB achieved lower
T
1/2
,
E
a
and
D
values and a higher
k
value than SB and IB. The sample blanched with ISB maintained more characteristic components and colour retention than those blanched with SB and IB. Moreover, ISB allowed the brightest colour and prevented the regeneration of POD activity in dried
C. indicum
flowers during storage. Therefore, ISB for 90 s at 100 °C is recommended as a more suitable method for blanching
C. indicum
flowers. The findings in the current work provide a new blanching method for natural plant products. |
| doi_str_mv | 10.1007/s13197-019-03897-1 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6706592</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2250839834</sourcerecordid><originalsourceid>FETCH-LOGICAL-c474t-6dce45a07af5bf2251e832e749f359acb331cb954ddcf0a8ff416ddd86b126773</originalsourceid><addsrcrecordid>eNp9kctu1DAUhiMEolXpC7BAltiwSfE1TjZI1YibNBIbWFuOLzOuEntqO4OGV-ClOZC2XBZ4YR_pfP9vH_9N85zgK4KxfF0II4NsMRlazHqoyKPmHA9StD3H9DHUmNKWECHOmstSbjAsRmVP8dPmjBEu5TD0583368NhCkbXkCJKHoXos87OtrqUUKqzCDY9o3HS0exD3KGaUJgPOR0dcvHbaQapAZk2NRxXGx0tul30FOoJZVddvDff7POp6Fj3bl5m0Nhg4NxeIT-lry4_a554PRV3eXdeNF_evf28-dBuP73_uLnetoZLXtvOGseFxlJ7MXpKBXE9o07ywTMxaDMyRsw4CG6t8Vj33nPSWWv7biS0k5JdNG9W38Myzg7cYs16UoccZp1PKumg_u7EsFe7dFSdxJ0YKBi8ujPI6XZxpao5FOMm-COXlqIo7dkgO8kFoC__QW_SkiOMB5TAwPWMA0VXyuRUSnb-4TEEq59xqzVuBXGrX3ErAqIXf47xILkPFwC2AgVacefy77v_Y_sDEUy6Gg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2250839834</pqid></control><display><type>article</type><title>Application of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower</title><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><source>SpringerLink Journals - AutoHoldings</source><creator>Li, Yuan-hui ; Wu, Zhen-feng ; Tang, Xue ; Yu, Fen ; Wang, Xue-cheng ; Yang, Ming</creator><creatorcontrib>Li, Yuan-hui ; Wu, Zhen-feng ; Tang, Xue ; Yu, Fen ; Wang, Xue-cheng ; Yang, Ming</creatorcontrib><description>The effects of innovative infrared-steam blanching (ISB) on the peroxidase (POD) inactivation, POD inactivation kinetics, characteristic component (phenolics, carotenoids and flavonoids) content, colour and regeneration of POD activity during storage of
Chrysanthemum indicum
L. flowers were comparatively studied following steam blanching (SB) and infrared blanching (IB). ISB and SB allowed a stable surface temperature of the flowers at approximately 100 °C, and IB caused the temperature rose up to a high value of 129.2 °C. POD was inactivated to 5.7% of its residual activity after ISB for 90 s, 5.8% after SB for 180 s and 5.3% after IB for 270 s. In all processes, the POD inactivation kinetics followed a first-order model (
R
2
varied from 0.932 to 0.957) and ISB achieved lower
T
1/2
,
E
a
and
D
values and a higher
k
value than SB and IB. The sample blanched with ISB maintained more characteristic components and colour retention than those blanched with SB and IB. Moreover, ISB allowed the brightest colour and prevented the regeneration of POD activity in dried
C. indicum
flowers during storage. Therefore, ISB for 90 s at 100 °C is recommended as a more suitable method for blanching
C. indicum
flowers. The findings in the current work provide a new blanching method for natural plant products.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-019-03897-1</identifier><identifier>PMID: 31477998</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Blanching ; Carotenoids ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chrysanthemum ; Color ; Deactivation ; Flavonoids ; Flowers ; Food Science ; Inactivation ; Kinetics ; Nutrition ; Original ; Original Article ; Peroxidase ; Phenols ; Regeneration ; Retention ; Surface temperature</subject><ispartof>Journal of food science and technology, 2019-09, Vol.56 (9), p.4274-4281</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-6dce45a07af5bf2251e832e749f359acb331cb954ddcf0a8ff416ddd86b126773</citedby><cites>FETCH-LOGICAL-c474t-6dce45a07af5bf2251e832e749f359acb331cb954ddcf0a8ff416ddd86b126773</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6706592/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6706592/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31477998$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Yuan-hui</creatorcontrib><creatorcontrib>Wu, Zhen-feng</creatorcontrib><creatorcontrib>Tang, Xue</creatorcontrib><creatorcontrib>Yu, Fen</creatorcontrib><creatorcontrib>Wang, Xue-cheng</creatorcontrib><creatorcontrib>Yang, Ming</creatorcontrib><title>Application of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The effects of innovative infrared-steam blanching (ISB) on the peroxidase (POD) inactivation, POD inactivation kinetics, characteristic component (phenolics, carotenoids and flavonoids) content, colour and regeneration of POD activity during storage of
Chrysanthemum indicum
L. flowers were comparatively studied following steam blanching (SB) and infrared blanching (IB). ISB and SB allowed a stable surface temperature of the flowers at approximately 100 °C, and IB caused the temperature rose up to a high value of 129.2 °C. POD was inactivated to 5.7% of its residual activity after ISB for 90 s, 5.8% after SB for 180 s and 5.3% after IB for 270 s. In all processes, the POD inactivation kinetics followed a first-order model (
R
2
varied from 0.932 to 0.957) and ISB achieved lower
T
1/2
,
E
a
and
D
values and a higher
k
value than SB and IB. The sample blanched with ISB maintained more characteristic components and colour retention than those blanched with SB and IB. Moreover, ISB allowed the brightest colour and prevented the regeneration of POD activity in dried
C. indicum
flowers during storage. Therefore, ISB for 90 s at 100 °C is recommended as a more suitable method for blanching
C. indicum
flowers. The findings in the current work provide a new blanching method for natural plant products.</description><subject>Blanching</subject><subject>Carotenoids</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chrysanthemum</subject><subject>Color</subject><subject>Deactivation</subject><subject>Flavonoids</subject><subject>Flowers</subject><subject>Food Science</subject><subject>Inactivation</subject><subject>Kinetics</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Peroxidase</subject><subject>Phenols</subject><subject>Regeneration</subject><subject>Retention</subject><subject>Surface temperature</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kctu1DAUhiMEolXpC7BAltiwSfE1TjZI1YibNBIbWFuOLzOuEntqO4OGV-ClOZC2XBZ4YR_pfP9vH_9N85zgK4KxfF0II4NsMRlazHqoyKPmHA9StD3H9DHUmNKWECHOmstSbjAsRmVP8dPmjBEu5TD0583368NhCkbXkCJKHoXos87OtrqUUKqzCDY9o3HS0exD3KGaUJgPOR0dcvHbaQapAZk2NRxXGx0tul30FOoJZVddvDff7POp6Fj3bl5m0Nhg4NxeIT-lry4_a554PRV3eXdeNF_evf28-dBuP73_uLnetoZLXtvOGseFxlJ7MXpKBXE9o07ywTMxaDMyRsw4CG6t8Vj33nPSWWv7biS0k5JdNG9W38Myzg7cYs16UoccZp1PKumg_u7EsFe7dFSdxJ0YKBi8ujPI6XZxpao5FOMm-COXlqIo7dkgO8kFoC__QW_SkiOMB5TAwPWMA0VXyuRUSnb-4TEEq59xqzVuBXGrX3ErAqIXf47xILkPFwC2AgVacefy77v_Y_sDEUy6Gg</recordid><startdate>20190901</startdate><enddate>20190901</enddate><creator>Li, Yuan-hui</creator><creator>Wu, 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of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower</title><author>Li, Yuan-hui ; Wu, Zhen-feng ; Tang, Xue ; Yu, Fen ; Wang, Xue-cheng ; Yang, Ming</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-6dce45a07af5bf2251e832e749f359acb331cb954ddcf0a8ff416ddd86b126773</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Blanching</topic><topic>Carotenoids</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chrysanthemum</topic><topic>Color</topic><topic>Deactivation</topic><topic>Flavonoids</topic><topic>Flowers</topic><topic>Food Science</topic><topic>Inactivation</topic><topic>Kinetics</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original 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Ming</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2019-09-01</date><risdate>2019</risdate><volume>56</volume><issue>9</issue><spage>4274</spage><epage>4281</epage><pages>4274-4281</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The effects of innovative infrared-steam blanching (ISB) on the peroxidase (POD) inactivation, POD inactivation kinetics, characteristic component (phenolics, carotenoids and flavonoids) content, colour and regeneration of POD activity during storage of
Chrysanthemum indicum
L. flowers were comparatively studied following steam blanching (SB) and infrared blanching (IB). ISB and SB allowed a stable surface temperature of the flowers at approximately 100 °C, and IB caused the temperature rose up to a high value of 129.2 °C. POD was inactivated to 5.7% of its residual activity after ISB for 90 s, 5.8% after SB for 180 s and 5.3% after IB for 270 s. In all processes, the POD inactivation kinetics followed a first-order model (
R
2
varied from 0.932 to 0.957) and ISB achieved lower
T
1/2
,
E
a
and
D
values and a higher
k
value than SB and IB. The sample blanched with ISB maintained more characteristic components and colour retention than those blanched with SB and IB. Moreover, ISB allowed the brightest colour and prevented the regeneration of POD activity in dried
C. indicum
flowers during storage. Therefore, ISB for 90 s at 100 °C is recommended as a more suitable method for blanching
C. indicum
flowers. The findings in the current work provide a new blanching method for natural plant products.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>31477998</pmid><doi>10.1007/s13197-019-03897-1</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Blanching Carotenoids Chemistry Chemistry and Materials Science Chemistry/Food Science Chrysanthemum Color Deactivation Flavonoids Flowers Food Science Inactivation Kinetics Nutrition Original Original Article Peroxidase Phenols Regeneration Retention Surface temperature |
| title | Application of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower |
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