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The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue

cris.virtual.author-orcid0000-0002-9279-2572
cris.virtual.author-orcid0000-0002-3734-4806
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cris.virtual.author-orcid0000-0003-2405-8461
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cris.virtualsource.author-orcidc17a2ff0-a029-4abe-988a-802db4d700a2
cris.virtualsource.author-orcid372e02fe-c83b-4eaa-8b1b-c477cd88147f
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cris.virtualsource.author-orcid7eb21bb4-e049-4946-b244-82e2b1ca2fb8
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dc.abstract.enVacuum impregnation (VI) allows soluble solids to be introduced into the porous matrix of a food material, modifying the composition of the tissue to facilitate further processing. The purpose of this research was to analyze the influence of pressure on the effectiveness of VI on a low porous material that is difficult to impregnate. Two cultivars of carrot (Baltimore F1 and Komarno) were subjected to VI at 5 and 30 kPa in a ternary solution of ascorbic acid (0.5%), citric acid (0.5%), and sucrose (8%) under isotonic conditions. The products were analyzed in terms of ascorbic acid content, degree of impregnation, and changes in structure, texture, color, antioxidant activity, phenolic content, carotenoids, and structure-forming compounds. Increases in vitamin C content (after VI) depended on the process conditions and ranged from 900% to 1300% in relation to the raw material. It was also observed that the extended impregnation time at a pressure of 5 kPa produced slices that were also impregnated in parenchyma area. The increased levels of polyphenolic compounds found in the saturated product may suggest that de novo synthesis under the influence of physiological stress had occurred.
dc.abstract.languageen
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Warzywnictwa
dc.contributor.authorRadziejewska-Kubzdela, Elżbieta
dc.contributor.authorBiegańska-Marecik, Róża
dc.contributor.authorSzadzińska, Justyna
dc.contributor.authorSpiżewski, Tomasz
dc.contributor.authorGapiński, Bartosz
dc.contributor.authorKowiel, Angelika
dc.contributor.authorMierzwa, Dominik
dc.date.access2025-01-17
dc.date.accessioned2025-01-17T12:23:44Z
dc.date.available2025-01-17T12:23:44Z
dc.date.copyright2024-12-21
dc.date.issued2024
dc.description.abstract<jats:p>Vacuum impregnation (VI) allows soluble solids to be introduced into the porous matrix of a food material, modifying the composition of the tissue to facilitate further processing. The purpose of this research was to analyze the influence of pressure on the effectiveness of VI on a low porous material that is difficult to impregnate. Two cultivars of carrot (Baltimore F1 and Komarno) were subjected to VI at 5 and 30 kPa in a ternary solution of ascorbic acid (0.5%), citric acid (0.5%), and sucrose (8%) under isotonic conditions. The products were analyzed in terms of ascorbic acid content, degree of impregnation, and changes in structure, texture, color, antioxidant activity, phenolic content, carotenoids, and structure-forming compounds. Increases in vitamin C content (after VI) depended on the process conditions and ranged from 900% to 1300% in relation to the raw material. It was also observed that the extended impregnation time at a pressure of 5 kPa produced slices that were also impregnated in parenchyma area. The increased levels of polyphenolic compounds found in the saturated product may suggest that de novo synthesis under the influence of physiological stress had occurred.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,5
dc.description.number24
dc.description.points100
dc.description.versionfinal_published
dc.description.volume14
dc.identifier.doi10.3390/app142411984
dc.identifier.eissn2076-3417
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2377
dc.identifier.weblinkhttps://www.mdpi.com/2076-3417/14/24/11984
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofApplied Sciences (Switzerland)
dc.relation.pagesart. 11984
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enDaucus carota L.
dc.subject.enwounding stress
dc.subject.enascorbic acid
dc.subject.enantioxidant activity
dc.subject.enfunctional food
dc.subject.languageen
dc.titleThe Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue
dc.title.volumeSpecial Issue: Biomedical Applications of Bioactive Ingredients from Natural Products
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue24
oaire.citation.volume14
project.funder.nameSONATA framework, project: no. 2018/31/D/ST8/00627.