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Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes
Thermoultrasound (USB) as a promising alternative to traditional hot water (HWB) blanching was employed to blanch sweet potatoes and its influence on enzyme activity, drying behavior, energy consumption and physiochemical properties of sweet potatoes were investigated. Results showed that successive...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10643530/ https://www.ncbi.nlm.nih.gov/pubmed/37922719 http://dx.doi.org/10.1016/j.ultsonch.2023.106670 |
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author | Xu, Huihuang Guan, Yaru Shan, Chun Xiao, Wanru Wu, Min |
author_facet | Xu, Huihuang Guan, Yaru Shan, Chun Xiao, Wanru Wu, Min |
author_sort | Xu, Huihuang |
collection | PubMed |
description | Thermoultrasound (USB) as a promising alternative to traditional hot water (HWB) blanching was employed to blanch sweet potatoes and its influence on enzyme activity, drying behavior, energy consumption and physiochemical properties of sweet potatoes were investigated. Results showed that successive increases in blanching temperature and time resulted in significant (p < 0.05) decreases in PPO and POD activities. Compared to HWB, USB led to more effective drying by promoting texture softening, moisture diffusion, microstructure alterations, and microchannels formation, which significantly reduced energy consumption and improved the overall quality of the dried sample. Specifically, USB at 65 °C for 15 min improved water holding capacity and ABTS, while USB at 65 °C for 30 min improved color (more red and yellow), total phenolic content, total carotenoid content, and DPPH. Unfortunately, blanching process showed detrimental effects on the amino acid composition of dried samples. Overall, the development of thermoultrasound assisted blanching for sweet potatoes has the potential to revolutionize the processing and production of high-quality sweet potato products, while also improving the sustainability of food processing operations. |
format | Online Article Text |
id | pubmed-10643530 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-106435302023-10-31 Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes Xu, Huihuang Guan, Yaru Shan, Chun Xiao, Wanru Wu, Min Ultrason Sonochem Sustainable US Technology Thermoultrasound (USB) as a promising alternative to traditional hot water (HWB) blanching was employed to blanch sweet potatoes and its influence on enzyme activity, drying behavior, energy consumption and physiochemical properties of sweet potatoes were investigated. Results showed that successive increases in blanching temperature and time resulted in significant (p < 0.05) decreases in PPO and POD activities. Compared to HWB, USB led to more effective drying by promoting texture softening, moisture diffusion, microstructure alterations, and microchannels formation, which significantly reduced energy consumption and improved the overall quality of the dried sample. Specifically, USB at 65 °C for 15 min improved water holding capacity and ABTS, while USB at 65 °C for 30 min improved color (more red and yellow), total phenolic content, total carotenoid content, and DPPH. Unfortunately, blanching process showed detrimental effects on the amino acid composition of dried samples. Overall, the development of thermoultrasound assisted blanching for sweet potatoes has the potential to revolutionize the processing and production of high-quality sweet potato products, while also improving the sustainability of food processing operations. Elsevier 2023-10-31 /pmc/articles/PMC10643530/ /pubmed/37922719 http://dx.doi.org/10.1016/j.ultsonch.2023.106670 Text en © 2023 The Authors. Published by Elsevier B.V. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Sustainable US Technology Xu, Huihuang Guan, Yaru Shan, Chun Xiao, Wanru Wu, Min Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes |
title | Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes |
title_full | Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes |
title_fullStr | Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes |
title_full_unstemmed | Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes |
title_short | Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes |
title_sort | development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes |
topic | Sustainable US Technology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10643530/ https://www.ncbi.nlm.nih.gov/pubmed/37922719 http://dx.doi.org/10.1016/j.ultsonch.2023.106670 |
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