Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots.
To get deeper insight into the effect of high pressure high temperature (HPHT) processing on the volatile fraction of carrots, differently coloured cultivars exhibiting orange, purple, red and yellow hues were investigated. The impact of HPHT sterilisation was compared with thermal sterilisation based on equivalent microbiological inactivation. The results of this study demonstrated HPHT sterilisation to exert a distinct effect on important chemical reactions in comparison to thermal sterilisation. A comprehensive integration of MS-based metabolomic fingerprinting (HS-SPME-GC-MS) and chemometric tools has been implemented as an untargeted multivariate screening tool to identify differences. In all carrot cultivars, two dominant discriminative quality-related reactions were found: oxidative degradation and the Maillard reaction. Regarding the first reaction, oxidative terpenes, free fatty acids and carotenoids degradation products were detected at higher levels after HPHT sterilisation. Regarding the latter reaction, HPHT sterilisation appeared to suppress the formation of Maillard and Strecker degradation products.
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address: BiniamTamiru.Kebede@biw.kuleuven.be.
Biniam T
BT
Kebede
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.
Tara
T
Grauwet
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.
Stijn
S
Palmers
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.
Liesbeth
L
Vervoort
Institute of Food Science and Biotechnology, Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599 Stuttgart, Germany.
Reinhold
R
Carle
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.
Marc
M
Hendrickx
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address: ann.vanloey@biw.kuleuven.be.
Ann
A
Van Loey
D003116:Color; D018552:Daucus carota / Q000737:chemistry* / Q000145:classification; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D006358:Hot Temperature; D011312:Pressure; D055549:Volatile Organic Compounds / Q000737:chemistry*
D055549:Volatile Organic Compounds
Differently coloured carrot cultivars; High pressure high temperature processing; MS-based fingerprinting; Metabolomics; Process-induced chemical reaction; Sterilisation; Thermal processing