The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue
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 materi...
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2024-12-01
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| author | Elżbieta Radziejewska-Kubzdela Róża Biegańska-Marecik Justyna Szadzińska Tomasz Spiżewski Bartosz Gapiński Angelika Kowiel Dominik Mierzwa |
| author_facet | Elżbieta Radziejewska-Kubzdela Róża Biegańska-Marecik Justyna Szadzińska Tomasz Spiżewski Bartosz Gapiński Angelika Kowiel Dominik Mierzwa |
| author_sort | Elżbieta Radziejewska-Kubzdela |
| collection | DOAJ |
| description | 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. |
| format | Article |
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| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-7f2ef21fa62c422b8bb9ca3e4e5b5aaa2025-08-20T02:00:56ZengMDPI AGApplied Sciences2076-34172024-12-0114241198410.3390/app142411984The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot TissueElżbieta Radziejewska-Kubzdela0Róża Biegańska-Marecik1Justyna Szadzińska2Tomasz Spiżewski3Bartosz Gapiński4Angelika Kowiel5Dominik Mierzwa6Department of Food Technology of Plant Origin, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Food Technology of Plant Origin, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, PolandDivision of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznan, PolandDepartment of Vegetable Crops, Poznan University of Life Sciences, ul. Dąbrowskiego 159, 60-594 Poznan, PolandDivision of Metrology and Measurement Systems, Institute of Mechanical Technology, Poznan University of Technology, ul. Jana Pawła II 24, 60-965 Poznan, PolandDepartment of Food Technology of Plant Origin, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, PolandDivision of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznan, PolandVacuum 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.https://www.mdpi.com/2076-3417/14/24/11984<i>Daucus carota</i> L.wounding stressascorbic acidantioxidant activityfunctional food |
| spellingShingle | Elżbieta Radziejewska-Kubzdela Róża Biegańska-Marecik Justyna Szadzińska Tomasz Spiżewski Bartosz Gapiński Angelika Kowiel Dominik Mierzwa The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue Applied Sciences <i>Daucus carota</i> L. wounding stress ascorbic acid antioxidant activity functional food |
| title | The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue |
| title_full | The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue |
| title_fullStr | The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue |
| title_full_unstemmed | The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue |
| title_short | The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue |
| title_sort | effect of the cultivar and process parameters on quality and biologically active compounds content in impregnated carrot tissue |
| topic | <i>Daucus carota</i> L. wounding stress ascorbic acid antioxidant activity functional food |
| url | https://www.mdpi.com/2076-3417/14/24/11984 |
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