Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure,pectin polysaccharides and water state |
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| Affiliation: | 1. College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China;2. Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia;3. Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA;4. Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China;1. Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara state, Nigeria;2. Department of Biochemistry, College of Pure and Applied Science, Landmark University, P.M.B. 1001 Omu-Aran, Kwara state, Nigeria;3. Department of Chemical Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara state, Nigeria;4. Department of Microbiology, College of Pure and Applied Science, Landmark University, P.M.B. 1001 Omu-Aran, Kwara state, Nigeria;5. Department of Biological and Agricultural Engineering, University of California, Davis, CA 95616, USA;1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China;3. Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 5A7, Canada;4. College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832001, China;5. Sericultural & Agri-Food Research Institute, Guangdong, Academy of Agricultural Sciences, Guangzhou 510610, China |
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| Abstract: | As a new type of blanching technology, vacuum-steam pulsed blanching (VSPB) has higher blanching efficiency and quality, but the mechanism of this technology on texture softening and drying enhancement is still unclear. In this study, the mechanism was revealed from texture, pectin, nanostructure, cell ultrastructure, calcium, and water state. Results revealed that VSPB treatment reduced the hardness and chewiness, increased water-soluble pectin, decreased sodium‑carbonate-soluble and chelate-soluble pectin concentration, and resulted in depolymerization and degradation of pectin nanostructure. However, transmission electron microscopy showed that blanching damaged the cell wall structure and the integrity of the middle layer. Scanning electron microscope - Energy dispersive X-ray spectroscopy measurement observations indicated that lipid droplets containing calcium ions were formed under the action of VSPB. In addition, low field nuclear magnetic resonance showed that the redistribution of moisture in carrot was facilitated by VSPB. The findings reveal the mechanism of texture softening and drying rate enhancement driven by blanching.Industrial relevanceThermal blanching is an essential thermal treatment for many fruits and vegetables processing. Hot water blanching and steam blanching are the two most frequently employed blanching methods due to simple to establish and easy to operate. However, hot water and steam blanching holds several disadvantages, e.g., hot water blanching requires a huge amount of water and generates an excessive amount of wastewater, particularly loss of water-soluble nutrients during blanching due to leaching and diffusion, while for steam blanching, the existence of air and water vapor among the piled materials leads to low blanching efficiency and un-uniform heating. VSPB is an innovative steam blanching method. In the VBSP process, the air and water vapor are expelled by the vacuum pump to facilitate steam deep penetration in the materials, particularly the piled materials, so as to improve blanching efficiency and uniformity. Previous study indicated VSPB could soften texture and reduce the drying time of carrot, but the mechanism was not clear. The current work reveal that VSPB softens texture and enhances drying rate of carrot via micro-, ultra-structure modification, pectin polysaccharides degradation and changes of water state. The findings have important implications for understanding and controlling the blanching triggered texture formation and drying enhancement. |
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