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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723003826 |
| _version_ | 1797386755990618112 |
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| author | Huihuang Xu Yaru Guan Chun Shan Wanru Xiao Min Wu |
| author_facet | Huihuang Xu Yaru Guan Chun Shan Wanru Xiao Min Wu |
| author_sort | Huihuang Xu |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-08T22:14:59Z |
| format | Article |
| id | doaj.art-229a6793100a4a8f8e092314b452cfb9 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-08T22:14:59Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-229a6793100a4a8f8e092314b452cfb92023-12-19T04:16:37ZengElsevierUltrasonics Sonochemistry1350-41772023-12-01101106670Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoesHuihuang Xu0Yaru Guan1Chun Shan2Wanru Xiao3Min Wu4College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, ChinaCollege of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, ChinaCollege of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, ChinaCollege of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, ChinaCorresponding author at: China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.; College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, ChinaThermoultrasound (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.http://www.sciencedirect.com/science/article/pii/S1350417723003826UltrasoundEnzyme activityDrying characteristicsEnergy consumptionPhysicochemical propertiesSweet potatoes |
| spellingShingle | Huihuang Xu Yaru Guan Chun Shan Wanru Xiao Min Wu Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes Ultrasonics Sonochemistry Ultrasound Enzyme activity Drying characteristics Energy consumption Physicochemical properties 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 | Ultrasound Enzyme activity Drying characteristics Energy consumption Physicochemical properties Sweet potatoes |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723003826 |
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