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Title: Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots
Authors: Kebede, Biniam Tamiru ×
Grauwet, Tara
Palmers, Stijn
Vervoort, Liesbeth
Carle, Reinhold
Hendrickx, Marc
Van Loey, Ann #
Issue Date: 2014
Publisher: Applied Science Publishers
Series Title: Food Chemistry vol:153 pages:340-352
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
ISSN: 0308-8146
Publication status: accepted
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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