Abstract
The use of green tea extract (GTE) and trehalose for the production of frozen carrots fortified with bioactive compounds was investigated. Carrot enrichment was performed by blanching and vacuum impregnation (VI). Functional properties and quality attributes of carrots were evaluated after pre-treatments, freezing and frozen storage (FS). Blanching effectively inactivated peroxidase and pectinmethylesterase enzymes. Blanching in trehalose and VI in trehalose and/or GTE solutions limited the soluble solid and firmness losses through pre-treatments, while effect on colour was similar to other pre-treatments (Δh° ≈ +6; ΔL* ≈ −6). Pre-treatments did not affect the carotenoid content while increased the total polyphenol content (TPC) and antioxidant activity (AOA), which in samples enriched with GTE resulted respectively three and two times higher than the fresh vegetable. After FS, carrots showed a drastic firmness loss, and colour change. Trehalose showed a cryoprotective effect on carrots’ firmness and colour only when its penetration in plant cells was promoted by blanching. All samples highlighted a significant carotenoid loss (−40%), whilst a TPC decrease was observed only on GTE polyphenol fortified carrots. Despite this loss, AOA of carrots enriched with GTE after 60 days of frozen storage was two times higher than AOA of fresh carrots.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Ananingsih, V., Sharma, A., & Zhou, W. (2013). Green tea catechins during food processing and storage: A review on stability and detection. Food Research International, 50(2), 469–479. https://doi.org/10.1016/j.foodres.2011.03.004.
AOAC. (1990). Official methods of analysis. 14th ed. Washington: Assn. of Official Analytical Chemists.
Apak, R., Özyürek, M., Güçlü, K., & Çapanoğlu, E. (2016). Antioxidant activity/capacity measurement. 1. Classification, Physicochemical principles, mechanisms, and electron transfer (ET)-based assays. Journal of Agricultural and Food Chemistry, 64(5), 997–1027. https://doi.org/10.1021/acs.jafc.5b04739.
Bajerska, J., Mildner-Szkudlarz, S., Jeszka, J., & Szwengiel, A. (2010). Catechin stability, antioxidant properties and sensory profiles of rye breads fortified with green tea extracts. Journal of Food & Nutrition Research, 49(2), 104–111.
Batista de Medeiros, R. A., & Vieira da Silva Júnior, E., Fernandes da Silva, J. H., da Cunha Ferreira Neto, O., Rupert Brandão, S. C., Pimenta Barros, Z. M., et al. (2019). Effect of different grape residues polyphenols impregnation techniques in mango. Journal of Food Engineering., 262, 1–8. https://doi.org/10.1016/j.jfoodeng.2019.05.011.
Behsnilian, D., & Mayer-Miebach, E. (2017). Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red). Food Control, 73, 761–767. https://doi.org/10.1016/j.foodcont.2016.09.045.
Bellary, A. N., & Rastogi, N. K. (2014). Effect of Selected Pretreatments on Impregnation of Curcuminoids and Their Influence on Physico-chemical Properties of Raw Banana Slices. Food and Bioprocess Technology, 7(10), 2803–2812. https://doi.org/10.1007/s11947-014-1312-z.
Betoret, E., Betoret, N., Rocculi, P., & Dalla Rosa, M. (2015). Strategies to improve food functionality: Structure-property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends in Food Science and Technology., 46(1), 1–12. https://doi.org/10.1016/j.tifs.2015.07.006.
Betoret, E., Sentandreu, E., Betoret, N., Codoñer-Franch, P., Valls-Bellés, V., & Fito, P. (2012). Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice. Innovative Food Science & Emerging Technologies, 16, 298–304. https://doi.org/10.1016/j.ifset.2012.07.003.
Bonat Celli, G., Ghanem, A., & Su-Ling Brooks, M. (2015). Influence of freezing process and frozen storage on fruits and fruit products quality. Food Reviews International, 32(3), 280–304. https://doi.org/10.1080/87559129.2015.1075212.
Bora, A. F. M., Ma, S., Li, X., & Liu, L. (2018). Application of microencapsulation for the safe delivery of green tea polyphenols in food systems: Review and recent advances. Food Research International, 105, 241–249. https://doi.org/10.1016/j.foodres.2017.11.047.
Bouzari, A., Holstege, D., & Barrett, D. M. (2015). Vitamin retention in eight fruits and vegetables: A comparison of refrigerated and frozen storage. Journal of Agricultural and Food Chemistry, 63(3), 957–962. https://doi.org/10.1021/jf5058793.
Castagnini, J. M., Betoret, N., Betoret, E., & Fito, P. (2015). Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. LWT - Food Science and Technology, 64(2), 1289–1296. https://doi.org/10.1016/j.lwt.2015.06.044.
Chirife, J., Buera, M. P., & Labuza, T. P. (1996). Water activity, water glass dynamics, and the control of microbiological growth in foods. Critical Reviews in Food Science and Nutrition, 36(5), 465–513. https://doi.org/10.1080/10408399609527736.
Comandini, P., Blanda, G., Paz, H. M., Fragoso, A. V., & Toschi, T. G. (2010). Impregnation techniques for aroma enrichment of apple sticks: A preliminary study. Food and bioprocess technology, 3(6), 861–866. https://doi.org/10.1007/s11947-010-0385-6.
de Jesus Junqueira, J. R., Corrêa, J. L. G., de Mendonça, K. S., de Mello Júnior, R. E., & de Souza, A. U. (2018). Pulsed vacuum osmotic dehydration of beetroot, carrot and eggplant slices: effect of vacuum pressure on the quality parameters. Food and bioprocess technology, 11(10), 1863–1875. https://doi.org/10.1007/s11947-018-2147-9.
Del Rio, D., Rodriguez-Mateos, A., Spencer, J. P. E., Tognolini, M., Borges, G., & Crozier, A. (2013). Dietary (poly)phenolics in human health: Structures, bioavailability, and evidence of protective effects against chronic diseases. Antioxidants & Redox Signaling, 18(14), 1818–1892. https://doi.org/10.1089/ars.2012.4581.
Del Valle, J. M., Aránguiz, V., & Léon, H. (1998). Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue. Food Research International, 31(8), 557–569. https://doi.org/10.1016/S0963-9969(99)00029-0.
Demir, E., Dymek, K., & Gómez Galindo, F. (2018). Technology allowing baby spinach leaves to acquire freezing tolerance. Food Bioprocess Technology, 11(4), 809–817. https://doi.org/10.1007/s11947-017-2044-7.
Derossi, A., De Pilli, T., & Severini, C. (2012). The application of vacuum impregnation techniques in food industry, scientific, health and social aspects of the food industry. Dr. Benjamin Valdez (Ed.), Scientific, Health and Social Aspects of the Food Industry (pp. 25-56) ISBN: 978-953- 307-916-5.
Derossi, A., De Pilli, T., & Severini, C. (2013). Application of vacuum impregnation techniques to improve the pH reduction of vegetables: study on carrots and eggplants. Food and bioprocess technology, 6(11), 3217–3226. https://doi.org/10.1007/s11947-012-0994-3.
Di Mattia, C. D., Sacchetti, G., Mastrocola, D., Sarker, D. K., & Pittia, P. (2010). Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions. Food Hydrocolloids, 24(6-7), 652–658. https://doi.org/10.1016/j.foodhyd.2010.03.007.
Dymek, K., Panarese, V., Herremans, E., Cantre, D., Schoo, R., Toraño, J. S., Schluepmann, H., Wadso, L., Verboven, P., Nicolai, B. M., Dejmeka, P., & Gómez Galindo, F. (2016). Investigation of the metabolic consequences of impregnating spinach leaves with trehalose and applying a pulsed electric field. Bioelectrochemistry, 112, 153–157. https://doi.org/10.1016/j.bioelechem.2016.02.006.
Fito, P., Andres, A., Chiralt, A., & Pardo, P. (1996). Coupling of hydrodynamic mechanism and deformation- relaxation phenomena during vacuum treatments in solid porous food-liquid systems. Journal of Food Engineering, 27(3), 229–240. https://doi.org/10.1016/0260-8774(95)00005-4.
Phan, A. D. T., Flanagan, B. M., D'Arcy, B., & Gidley, M. J. (2017). Binding selectivity of dietary polyphenols to different plant cell wall components: quantification and mechanism. Food Chemistry, 233, 216–227. https://doi.org/10.1016/j.foodchem.2017.04.115.
Forni, E., Sormani, A., Scalise, S., & Torreggiani, D. (1997). The influence of sugar composition on the colour stability of osmodehydrofrozen intermediate moisture apricots. Food Research International, 30(2), 87–94. https://doi.org/10.1016/S0963-9969(97)00038-0.
Giacintucci, V., Di Mattia, C., Sacchetti, G., Neri, L., & Pittia, P. (2016). Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions. Food Chemistry, 213, 369–377. https://doi.org/10.1016/j.foodchem.2016.06.095.
Gómez Galindo, F., & Yusof, N. L. (2014). New insights into the dynamics of vacuum impregnation of plant tissues and its metabolic consequences. Journal of the Science of Food and Agriculture, 95(6), 1127–1130. https://doi.org/10.1002/jsfa.6777.
Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandão, T. R. S., & Silva, C. L. M. (2010). Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97(4), 574–581. https://doi.org/10.1016/j.jfoodeng.2009.12.005.
Gras, M., Vidal-Brotóns, N., Betoret, A., & Fito, P. (2002). The response of some vegetables to vacuum impregnation. Innovative Food Science & Emerging Technologies, 3(3), 263–269. https://doi.org/10.1016/S1466-8564(02)00032-2.
Koca, N., Burdurlu, H. S., & Karadeniz, F. (2007). Kinetics of colour changes in dehydrated carrots. Journal of Food Engineering, 78(2), 449–455. https://doi.org/10.1016/j.jfoodeng.2005.10.014.
Kopjar, M., Pichler, A., Turi, J., & Piližota, V. (2016). Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage. International Journal of Food Science and Technology, 51(12), 2640–2646. https://doi.org/10.1111/ijfs.13250.
Lavelli, V., Vantaggi, C., Corey, M., & Kerr, W. (2010). Formulation of a dry green tea-apple product: Study on antioxidant and color stability. Journal of Food Science, 75(2), C184–C190. https://doi.org/10.1111/j.1750-3841.2009.01489.x.
Leunda, M. A., Guerrero, S. N., & Alzamora, S. M. (2000). Color and chlorophyll content changes of minimally processed kiwifruit. Journal of Food Processing and Preservation, 24(1), 17–38. https://doi.org/10.1111/j.1745-4549.2000.tb00403.x.
Li, M., Zhang, J. H., Zhu, K. X., Peng, W., Zhang, S. K., Wang, B., & Zhu, Y. J. (2012). Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour. LWT- Food Science and Technology, 46(1), 23–28. https://doi.org/10.1016/j.lwt.2011.11.005.
Li, D., Zhu, Z., & Sun, D. W. (2018). Effects of freezing on cell structure of fresh cellular food materials: A review. Trends in Food Science & Technology, 75, 46–55. https://doi.org/10.1016/j.tifs.2018.02.019.
Lončarić, A., Pichler, A., Rašić, N., Vukoja, I., Leventić, A., & Kopjar, M. (2018). Influence of phenol and sugar interactions on antioxidant activity of pomegranate juice. Acta Alimentaria, 47(2), 203–209. https://doi.org/10.1556/066.2018.47.2.9.
Ma, T., Tian, C., Luo, J., Zhou, R., Sun, X., & Ma, J. (2013). Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice. Food Chemistry, 141(3), 1637–1644. https://doi.org/10.1016/j.foodchem.2013.04.121.
Mejía-Águila, R. A., Aguilar-Galvez, A., Chirinos, R., Pedreschi, R., & Campos, D. (2021). Vacuum impregnation of apple slices with Yacon (Smallanthus sonchifolius Poepp. & Endl) fructooligosaccharides to enhance the functional properties of the fruit snack. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.14654.
Moreno, J., Chiralt, A., Escriche, I., & Serra, J. A. (2000). Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries. Food Research International, 33(7), 609–616. https://doi.org/10.1016/S0963-9969(00)00097-1.
Moscetti, R., Haff, R. P., Ferri, S., Raponi, F., Monarca, D., Liang, P., & Massantini, R. (2017). Real-time monitoring of organic carrot (var. Romance) during hot-air drying using near-infrared spectroscopy. Food and Bioprocess Technology, 10(11), 2046–2059. https://doi.org/10.1007/s11947-017-1975-3.
Muniandy, P., Shori, A. B., & Baba, A. S. (2016). Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packaging and Shelf Life, 8, 1–8. https://doi.org/10.1016/j.fpsl.2016.02.002.
Neri, L., Di Biase, L., Sacchetti, G., Di Mattia, C., Santarelli, V., Mastrocola, D., & Pittia, P. (2016). Use of vacuum impregnation for the production of high quality fresh-like apple products. Journal of Food Engineering, 179, 98–108. https://doi.org/10.1016/j.jfoodeng.2016.02.002.
Neri, L., Di Mattia, C.D., Sacchetti, G., Mastrocola, D., & Pittia, P. (2011) Effect of trehalose and storage temperature on quality of frozen vegetables. EFFoST Annual Meeting, 9-11 November, Berlin, Germany.
Neri, L., Hernando, I., Pérez-Munuera, I., Sacchetti, G., Mastrocola, D., & Pittia, P. (2014). Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. Food Chemistry, 144, 65–73. https://doi.org/10.1016/j.foodchem.2013.07.123.
Neri, L., Hernando, I. H., Pérez-Munuera, I., Sacchetti, G., & Pittia, P. (2011). Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots. Journal of Food Science, 76(1), E23–E30. https://doi.org/10.1111/j.1750-3841.2010.01906.x.
Neri, L., Santarelli, V., Di Mattia, C. D., Sacchetti, G., Faieta, M., Mastrocola, D., & Pittia, P. (2019). Effect of dipping and vacuum impregnation pretreatments on the quality of frozen apples: A comparative study on organic and conventional fruits. Journal of Food Science, 84(4), 798–806. https://doi.org/10.1111/1750-3841.14489.
Palermo, M., Pellegrini, N., & Fogliano, V. (2014). The effect of cooking on phytochemical content in vegetables: A review. Journal of the Science of Food and Agriculture, 94(6), 1057–1070.
Patras, A., Tiwari, B. K., & Brunton, N. P. (2011). Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli. LWT - Food Science and Technology, 44(1), 299–306. https://doi.org/10.1016/j.lwt.2010.06.019.
Peluso, I., & Serafini, M. (2017). Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms. British Journal of Pharmacology, 174(11), 1195–1208. https://doi.org/10.1111/bph.13649.
Pérez-Mateos, M., Lanier, T. C., & Boyd, L. C. (2006). Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acids. Journal of the Science of Food and Agriculture, 86(4), 558–567. https://doi.org/10.1002/jsfa.2388.
Phoon, P. Y., Gómez Galindo, F., Vicente, A., & Dejmek, P. (2008). Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves. Journal of Food Engineering, 88(1), 144–148. https://doi.org/10.1016/j.jfoodeng.2007.12.016.
Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, 53(10), 4290–4302. https://doi.org/10.1021/jf0502698.
Sánchez-Rangel, J. C., Benavides, J., Heredia, J. B., Cisneros-Zevallos, L., & Jacobo-Velázquez, D. A. (2013). The Folin-Ciocalteu assay revisited: Improvement of its specificity for total phenolic content determination. Analytical Methods, 5(21), 5990–5999. https://doi.org/10.1039/c3ay41125g.
Santana-Gálvez, J., Santacruz, A., Cisneros-Zevallos, L., & Jacobo-Velázquez, D. A. (2019). Postharvest wounding stress in horticultural crops as a tool for designing novel functional foods and beverages with enhanced nutraceutical content: carrot juice as a case study. Journal of Food Science, 84(5), 1151–1161. https://doi.org/10.1111/1750-3841.14588.
Santarelli, V., Neri, L., Sacchetti, G., Di Mattia, C. D., Mastrocola, D., & Pittia, P. (2020). Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity. Food Chemistry, 308, 125570. https://doi.org/10.1016/j.foodchem.2019.125570.
Scroccarello, A., Della Pelle, F., Neri, L., Pittia, P., & Compagnone, D. (2019). Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples. Food Research International, 119, 359–368. https://doi.org/10.1016/j.foodres.2019.02.006.
Sharma, K. D., Karki, S., Thakur, N. S., & Attri, S. (2011). Chemical composition, functional properties and processing of carrot—A review. Journal of Food Science and Technology, 49(1), 22–32. https://doi.org/10.1007/s13197-011-0310-7.
Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
Tappi, S., Tylewicz, U., Romani, S., Dalla Rosa, M., Rizzi, F., & Rocculi, P. (2017). Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage. Innovative Food Science and Emerging Technologies, 39, 148–155. https://doi.org/10.1016/j.ifset.2016.12.007.
Tylewicz, U., Romani, S., Widell, S., & Gómez Galindo, F. (2013). Induction of vesicle formation by exposing apple tissue to vacuum impregnation. Food and bioprocess technology, 6(4), 1099–1104. https://doi.org/10.1007/s11947-011-0644-1.
van der Sman, R. G. M. (2020). Impact of processing factors on quality of frozen vegetables and fruits. Food Engineering Reviews., 12(4), 399–420. https://doi.org/10.1007/s12393-020-09216-1.
Vuong, Q. V., Stathopoulos, C. E., Nguyen, M. H., Golding, J. B., & Roach, P. D. (2011). Isolation of green tea catechins and their utilization in the food industry. Food Reviews International, 27(3), 227–247. https://doi.org/10.1080/87559129.2011.563397.
Xin, Y., Zhang, M., Xu, B., Adhikari, B., & Sun, J. (2015). Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review. International Journal of Refrigeration., 57, 11–25. https://doi.org/10.1016/j.ijrefrig.2015.04.015.
Younes, M., Aggett, P., Aguilar, F., Crebelli, R., Dusemund, B., Filipič, M., Frutos, M. J., Galtier, P., Gott, D., Gundert-Remy, U., Lambré, C., Leblanc, J. C., Lillegaard, I. T., Moldeus, P., Mortensen, A., Oskarsson, A., Stankovic, I., Waalkens-Berendsen, I., Woutersen, R. A., Andrade, R. J., Fortes, C., Mosesso, P., Restani, P., Arcella, D., Pizzo, F., Smeraldi, C., & Wright, M. (2018). Scientific opinion on the safety of green tea catechins. EFSA Journal, 16(4), e05239. https://doi.org/10.2903/j.efsa.2018.5239.
Yusof, N. L., Wadsö, L., Rasmusson, A. G., & Gómez Galindo, F. (2017). Influence of vacuum impregnation with different substances on the metabolic heat production and sugar metabolism of spinach leaves. Food and Bioprocess Technology, 10(10), 1907–1917. https://doi.org/10.1007/s11947-017-1959-3.
Zhao, Y., & Xie, J. (2004). Practical applications of vacuum impregnation in fruit and vegetable processing. Trends in Food Science & Technology, 15(9), 434–451. https://doi.org/10.1016/j.tifs.2004.01.008.
Funding
The authors wish to thank the Core Organic Plus Program for financial support in the framework of the SusOrganic-Development of quality standards and optimised processing methods for organic produce project (Nr: 2814OE006) and the ‘Departments of excellence 2018’ program (i.e. ‘Dipartimenti di eccellenza’) of the Italian Ministry of Education, University and Research for the financial support through the ‘Landscape 4.0 food, wellbeing and environment’ (DIBAF department of University of Tuscia).
Author information
Authors and Affiliations
Corresponding authors
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Santarelli, V., Neri, L., Moscetti, R. et al. Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots. Food Bioprocess Technol 14, 1326–1340 (2021). https://doi.org/10.1007/s11947-021-02637-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-021-02637-8