| Title: | Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots |
| Author(s): | Kebede BT; Grauwet T; Palmers S; Vervoort L; Carle R; Hendrickx M; Van Loey A; |
| Address: | "Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address: BiniamTamiru.Kebede@biw.kuleuven.be. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Institute of Food Science and Biotechnology, Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599 Stuttgart, Germany. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address: ann.vanloey@biw.kuleuven.be" |
| DOI: | 10.1016/j.foodchem.2013.12.061 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "To get deeper insight into the effect of high pressure high temperature (HPHT) processing on the volatile fraction of carrots, differently coloured cultivars exhibiting orange, purple, red and yellow hues were investigated. The impact of HPHT sterilisation was compared with thermal sterilisation based on equivalent microbiological inactivation. The results of this study demonstrated HPHT sterilisation to exert a distinct effect on important chemical reactions in comparison to thermal sterilisation. A comprehensive integration of MS-based metabolomic fingerprinting (HS-SPME-GC-MS) and chemometric tools has been implemented as an untargeted multivariate screening tool to identify differences. In all carrot cultivars, two dominant discriminative quality-related reactions were found: oxidative degradation and the Maillard reaction. Regarding the first reaction, oxidative terpenes, free fatty acids and carotenoids degradation products were detected at higher levels after HPHT sterilisation. Regarding the latter reaction, HPHT sterilisation appeared to suppress the formation of Maillard and Strecker degradation products" |
| Keywords: | Color Daucus carota/*chemistry/classification Food Handling/instrumentation/*methods Hot Temperature Pressure Volatile Organic Compounds/*chemistry Differently coloured carrot cultivars High pressure high temperature processing MS-based fingerprinting Met; |
| Notes: | "MedlineKebede, Biniam T Grauwet, Tara Palmers, Stijn Vervoort, Liesbeth Carle, Reinhold Hendrickx, Marc Van Loey, Ann eng Comparative Study Research Support, Non-U.S. Gov't England 2014/02/05 Food Chem. 2014 Jun 15; 153:340-52. doi: 10.1016/j.foodchem.2013.12.061. Epub 2013 Dec 21" |
