Food and Fermentation Industries >

2025 , Vol. 51 >Issue 3: 275 - 283

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038621

Effect of different high hydrostatic pressure pretreatments on the textural characteristics of hot-air dehydrated carrot slices:Mechanism exploration

  • KANG Yuandong ,
  • XU Yujuan ,
  • WU Jijun ,
  • YU Yuanshan ,
  • LI Lu ,
  • PENG Jian ,
  • XIAO Gengsheng
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  • 1(College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    2(Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)

Received date: 2024-01-17

  Revised date: 2024-03-19

  Online published: 2025-02-21

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Abstract

To explore the mechanism of how high hydrostatic pressure (HHP) pretreatment affects textural characteristics of the hot-air dehydrated carrot slice, the textural properties of dehydrated carrot pretreated with different high hydrostatic pressure (100, 300, and 500 MPa) were measured, the microstructure, polygalacturonase (PG), and pectin methylesterase (PME) of the carrots before and after dehydration were detected, the water-soluble pectin (WSP), chelator-soluble pectin (CSP), and sodium carbonate soluble pectin (NSP) extracted from dehydrated samples were further characterized.Hardness of dried carrot slices pretreated with 300 and 500 MPa were 11.55% and 12.25% higher, respectively, when compared with the unpretreated carrot sample.When the pressure was over 300 MPa, tissue morphology of HHP pretreated samples was collapsed and microstructure of the dried sample became densely.Both PG and PME enzyme activities were stimulated during the selected 100~500 MPa, and the highest enzyme activities 118.76% and 128.36% were obtained at 300 MPa pretreated sample, respectively.When the pressure was over 300 MPa, CSP was tend converted to NSP, the pectin fraction ratio changed, and the degree of branching and methoxylation of pectin fractions were reduced.Moreover, molar mass of WSP, CSP, and NSP was decreased with the increasing pressure, accompanied with the pectin chains depolymerized.In summary, the changes of carrot tissue morphology and characteristics of pectin fractions induced by HHP were confirmed to be substantial factors that significantly affected the hardness of hot-air dehydrated carrot slices, which providing a mechanistic insight of HHP induced textural changes of dehydrated fruit and vegetable.

Key words： carrot; high hydrostatic pressure; hot-air dehydration; texture; pectin

Cite this article

KANG Yuandong , XU Yujuan , WU Jijun , YU Yuanshan , LI Lu , PENG Jian , XIAO Gengsheng . Effect of different high hydrostatic pressure pretreatments on the textural characteristics of hot-air dehydrated carrot slices:Mechanism exploration[J]. Food and Fermentation Industries, 2025 , 51(3) : 275 -283 . DOI: 10.13995/j.cnki.11-1802/ts.038621

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