脉冲电场和甘油预处理对白萝卜冻融过程及品质的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-08 DOI:10.1016/j.foodchem.2025.143675

Caiyun Liu , Haoyu Deng , Yijun Liu , Chen Zhu , Mengmeng Cao , Younas Shoaib , Xin Wang

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引用次数: 0

摘要

研究了脉冲电场（PEF）和甘油(G)预处理对冻融白萝卜品质的影响。最佳PEF强度、频率和处理时间分别为800 V/cm、5 Hz和0.1 s。G浸渍预处理液固比为1:20 （w/w）。PEF、G和PEF + G预处理加速了冻融过程中的相变。PEF和G联合预处理可使解冻样品的果汁损失率降低90.37 %，抗坏血酸损失率降低59.3 %。预处理还优化了解冻样品的质地和颜色特性。低场核磁共振结果表明，PEF预处理提高了解冻后样品的持水能力。PEF + g预处理样品的微观结构最为均匀。研究结果为冻融蔬菜和水果的PEF和G预处理提供了一种潜在的防止品质劣化的方法。

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Influence of pulsed electric field and glycerol pretreatments on freeze-thaw process and quality of white radish

This study focused on the effects of pulsed electric field (PEF) and glycerol (G) pretreatments on the quality of freeze-thawed white radishes. The optimal PEF strength, frequency, and treatment time were 800 V/cm, 5 Hz, and 0.1 s, respectively. The liquid-solid ratio of G impregnation pretreatment was 1:20 (w/w). The PEF, G, and PEF + G pretreatments accelerated the phase transition during the freeze-thaw process. Combination of PEF and G pretreatments decreased juice loss by 90.37 % and ascorbic acid loss by 59.3 % in thawed samples. Pretreatments also optimized the texture and color properties of the thawed samples. The low-field nuclear magnetic resonance results demonstrated that PEF pretreatment increased the water-holding capacity of the samples after thawing. The microstructure of the PEF + G-pretreated sample was the most homogeneous. These results revealed a potential method for preventing quality deterioration of freeze-thawed vegetables and fruits using PEF and G pretreatment.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.