Author:

Keywords:

Headspace GC-MS fingerprinting, High pressure high temperature processing, Thermal processing, Carrot puree, Volatile compounds, beta-Carotene, Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, ELECTRIC-FIELD PROCESSES, MILD PASTEURIZATION, BETA-CAROTENE, QUALITY, FOOD, KINETICS, ISOMERS, IMPACT, 0908 Food Sciences, 1003 Industrial Biotechnology, Food Science, 3006 Food sciences

Abstract:

The present study compares the impact of thermal and high pressure high temperature (HPHT) processing on volatile profile (via a non-targeted headspace fingerprinting) and structural and nutritional quality parameter (via targeted approaches) of orange and yellow carrot purees. The effect of oil enrichment was also considered. Since oil enrichment affects compounds volatility, the effect of oil was not studied when comparing the volatile fraction. For the targeted part, as yellow carrot purees were shown to contain a very low amount of carotenoids, focus was given to orange carrot purees. The results of the non-targeted approach demonstrated HPHT processing exerts a distinct effect on the volatile fractions compared to thermal processing. In addition, different coloured carrot varieties are characterised by distinct headspace fingerprints. From a structural point of view, limited or no difference could be observed between orange carrot purees treated with HPHT or HT processes, both for samples without and with oil. From nutritional point of view, only in samples with oil, significant isomerisation of all-trans-β-carotene occurred due to both processing. Overall, for this type of product and for the selected conditions, HPHT processing seems to have a different impact on the volatile profile but rather similar impact on the structural and nutritional attributes compared to thermal processing.