High pressure-temperature degradation kinetics of polyacetylenes in carrots

摘要

The present study assessed the effect of high pressure-temperature (HPT) processing on the levels of three polyacetylenes in carrot disks immediately after processing in comparison to sous-vide processing. The degradation kinetics of these compounds following processing at HPT was also investigated. The highest pressure-temperature combination which gave maximum retention during the time 10-30min, for falcarinol it was 400 MPa, at 50 and 60 ℃ for 10 min; for falcarindiol it was 400 MPa, at 50 ℃ for 10 min and for falcarindiol-3-acetate was 400 MPa, at 50 ℃ for 10 min, respectively. Falcarindi-ol-3-acetate was found to be most barosensitive and falcarindiol was found to be most thermosensitive of the three polyacetylenes studied. When compared with sous-vide (SV) processed carrot disks, HPT processed samples showed higher retention of polyacetylenes. The changes in the levels of polyacetylenes during HPT treatment were adequately described by Weibull model function.