Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changes.
نویسندگان
چکیده
For the first time in literature, this study compares the process-induced chemical reactions in three industrially relevant green vegetables: broccoli, green pepper and spinach treated with thermal and high pressure high temperature (HPHT) processing. Aiming for a fair comparison, the processing conditions were selected based on the principle of equivalence. A comprehensive integration of MS-based metabolic fingerprinting techniques, advanced data preprocessing and statistical data analysis has been implemented as untargeted/unbiased multiresponse screening tool to uncover changes in the volatile fraction. For all vegetables, thermal processing, compared to HPHT, seems to enhance Maillard and Strecker degradation reaction, triggering the formation of furanic compounds and Strecker aldehydes. In most cases, high pressure seems to accelerate (an)aerobic thermal degradation of unsaturated fatty acids leading to the formation of aliphatic aldehydes and ketones. In addition, both thermal and HPHT processing accelerated the formation of sulfur-containing compounds. This work demonstrated that the approach is effective in identifying and comparing different process-induced chemical changes, adding depth to our perspective in terms of studying a highly complex chemical changes occurring during food processing.
منابع مشابه
Mathematical simulation of thermal behavior of moving bed reactors
Temperature distribution is a key function for analyzing and optimizing the thermal behavior of various process equipments. Moving bed reactor (MBR) is one of the high-tech process equipment which tries to improve the process performance and its energy consumption by fluidizing solid particles in a base fluid. In the present study, thermal behavior of MBR has been analyzed through mathematical ...
متن کاملThermal Processing Determination Time for Fermented and Acidified Indigenes Iranian Vegetables
Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety. Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...
متن کاملIntroduction of meta-harzburgites using thermal originated antigorites in the Gishaki Ophiolitic area, as a part of Iranian Alpine type Ophiolites
In this paper, we investigated two originated metamorphosed harzburgites of the metaperidotite complex from the northern part of the Gishaki area. Harzburgite rocks, as main ultramafic complexes of the studied area, were exposed in the scattered location of the area. Despite intensive alterations, harzburgitic units were discriminated using petrography and Raman spectroscopy studies of relict m...
متن کاملThermal processing determination time for fermented and acidified indigenes Iranian vegetables
Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety. Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...
متن کاملIdentification of dietary patterns among Iranian adults
Background: Identification of food patterns is of crucial important. As far as we know, no study has been yet carried out in the west of Iran. The aim of this study was to determine staple food patterns among adult persons in Khorramabad city. Materials and Methods: In this cross-sectional study food intake of 973 people (736 women) were gathered by Food Frequency Questionnaire (FFQ 208 food i...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Food chemistry
دوره 141 3 شماره
صفحات -
تاریخ انتشار 2013