title: Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs.
abstract: The effect of ultrasound and blanching pretreatments on polyacetylene (falcarinol, falcarindiol and falcarindiol-3-acetate) and carotenoid compounds of hot air and freeze dried carrot discs was investigated. Ultrasound pretreatment followed by hot air drying (UPHD) at the highest amplitude and treatment time investigated resulted in higher retention of polyacetylenes and carotenoids in dried carrot discs than blanching followed by hot air drying. Freeze dried samples had a higher retention of polyacetylene and carotenoid compounds compared to hot air dried samples. Color parameters were strongly correlated with carotenoids (p<0.05). This study shows that ultrasound pretreatment is a potential alternative to conventional blanching treatment in the drying of carrots.
authors.affiliation: Teagasc Food Research Centre, Ashtown, Dublin, Ireland. ashishrawson@gmail.com
authors.forename: A
authors.initials: A
authors.lastname: Rawson
authors.forename: B K
authors.initials: BK
authors.lastname: Tiwari
authors.forename: M G
authors.initials: MG
authors.lastname: Tuohy
authors.forename: C P
authors.initials: CP
authors.lastname: O'Donnell
authors.forename: N
authors.initials: N
authors.lastname: Brunton
mesh_terms: D000388:Air; D002338:Carotenoids / Q000032:analysis*; D018552:Daucus carota / Q000737:chemistry* / Q000528:radiation effects*; D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods; D005524:Food Technology / Q000379:methods; D005612:Freeze Drying; D006361:Heating / Q000379:methods; D053279:Polyynes / Q000737:chemistry* / Q000528:radiation effects; D011829:Radiation Dosage; D013010:Sonication / Q000379:methods*
chemical_list: D053279:Polyynes; D002338:Carotenoids