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EFFECT OF WATER IMMERSION AND SOUS‐VIDE PROCESSING ON ANTIOXIDANT ACTIVITY, PHENOLIC, CAROTENOID CONTENT AND COLOR OF CARROT DISKS
Author(s) -
PATRAS ANKIT,
BRUNTON NIGEL P.,
BUTLER FRANCIS
Publication year - 2010
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2009.00434.x
Subject(s) - chemistry , antioxidant , food science , carotenoid , sous vide , phenols , scavenging , water activity , immersion (mathematics) , food preservation , water content , biochemistry , mathematics , pure mathematics , geotechnical engineering , engineering
Carrot disks were either sous‐vide (SV) or water immersion (WI) cooked and then subjected to 20 and 5 days chill storage, respectively. Following processing, free radical‐scavenging activity of SV‐processed carrots was significantly higher than WI ( P < 0.05). However, for both SV‐ and WI‐processed disks, the greatest decrease in free radical‐scavenging activity and in levels of antioxidant group occurred during subsequent chill storage (4C). SV samples retained higher levels of antioxidant activity and levels of antioxidant compounds (total phenols and carotenoids) during chill storage. For all chemical indices of antioxidant activity, a significant linear relationship between storage time and levels of the parameter in question existed. Hunter a * values (red color) for both SV‐ and WI‐processed carrot disks were significantly lower than for fresh samples ( P < 0.05). Loss of red color continued during storage with total losses amounting to 32 and 27% after 5 and 20 days storage for WI and SV samples, respectively ( P < 0.05).PRACTICAL APPLICATIONS This research paper provides scientific evidence of the potential benefits of sous‐vide (SV) processing in comparison with water immersion (WI) in retaining important bioactive compound groups. Antioxidant activity (antiradical powers), carotenoids and phenolic content after exposure to SV processing were well retained. Our results also showed that SV‐processed carrots were superior in color as compared with WI‐cooked samples. It would appear from a nutritional prospective that SV processing is an excellent food‐processing technology which has the potential to retain compounds with health properties in foods.