Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots

Biniam T Kebede; Tara Grauwet; Stijn Palmers; Liesbeth Vervoort; Reinhold Carle; Marc Hendrickx; Ann Van Loey

doi:10.1016/j.foodchem.2013.12.061

Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots

Food Chem. 2014 Jun 15:153:340-52. doi: 10.1016/j.foodchem.2013.12.061. Epub 2013 Dec 21.

Authors

Biniam T Kebede¹, Tara Grauwet², Stijn Palmers², Liesbeth Vervoort², Reinhold Carle³, Marc Hendrickx², Ann Van Loey⁴

Affiliations

¹ 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.
² 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.
³ Institute of Food Science and Biotechnology, Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599 Stuttgart, Germany.
⁴ 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.

PMID: 24491739
DOI: 10.1016/j.foodchem.2013.12.061

Abstract

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.

Keywords: Differently coloured carrot cultivars; High pressure high temperature processing; MS-based fingerprinting; Metabolomics; Process-induced chemical reaction; Sterilisation; Thermal processing.

Publication types

Comparative Study
Research Support, Non-U.S. Gov't

MeSH terms

Color
Daucus carota / chemistry*
Daucus carota / classification
Food Handling / instrumentation
Food Handling / methods*
Hot Temperature
Pressure
Volatile Organic Compounds / chemistry*

Substances

Volatile Organic Compounds