Effect of high hydrostatic pressure on the quality-related properties of carrot and spinach
作者： Lae-Seung Jung , Seung Hwan Lee , Sungkyun Kim , Juhee Ahn
DOI: 10.1007/S10068-013-0066-0
关键词:
摘要: This study was designed to evaluate the potential effectiveness of high hydrostatic pressure (HHP) on changes in quality-related properties carrot and spinach as measured by ascorbic acid, carotenoids, phenols, flavonoids, microstructure, enzyme activity, antioxidant activity. Better retention acid carotenoids observed at carrots spinaches treated 100, 300, 500 MPa for 20 min compared thermal processing. The color differences were noticeable (ΔE=3.5) 100 (ΔE=3.6). least residual peroxidase (POD) activity 16.6% 300 MPa. polyphenoloxidase (PPO) activities decreased (15.1-6.9%) (31.1–21.3%) amounts phenols flavonoids increased with increasing levels, leading enhanced Therefore, HHP could be used an alternative improving quality vegetables.
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