Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods.
Aroma
Black carrot
Colour
Drying
Phenolic compounds
Pomace
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Feb 2022
01 Feb 2022
Historique:
received:
23
03
2021
revised:
20
08
2021
accepted:
22
08
2021
pubmed:
4
9
2021
medline:
25
2
2023
entrez:
3
9
2021
Statut:
ppublish
Résumé
Black carrot pomace is a juice industry by-product that can be easily spoiled due to its high moisture content and usually considered as waste; however, it is a valuable product with high amount of bioactive compounds that can be recovered for further application in several industrial fields. Drying is an effective method for the preservation of this product. Thus, the influence of five drying methods (FD: freeze drying, MWD: microwave drying, CD: convective drying, VCD: vacuum/convective drying, CHD: conductive hydro drying) on colour, phenolics and volatiles of pomace were investigated. Findings revealed that drying process decreased the amount of anthocyanins, colourless phenolics and volatile compounds. CHD resulted in similar colour quality and yielded a better preservation of colour and phenolics while FD provided dried sample with an aroma quality similar to fresh sample. The shorter duration of the CHD makes it a better choice.
Identifiants
pubmed: 34479009
pii: S0308-8146(21)01947-6
doi: 10.1016/j.foodchem.2021.130941
pii:
doi:
Substances chimiques
Anthocyanins
0
Phenols
0
Powders
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
130941Informations de copyright
Copyright © 2021 Elsevier Ltd. All rights reserved.