Skip to main content
SpringerLink
Log in

Application of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The effects of innovative infrared-steam blanching (ISB) on the peroxidase (POD) inactivation, POD inactivation kinetics, characteristic component (phenolics, carotenoids and flavonoids) content, colour and regeneration of POD activity during storage of Chrysanthemum indicum L. flowers were comparatively studied following steam blanching (SB) and infrared blanching (IB). ISB and SB allowed a stable surface temperature of the flowers at approximately 100 °C, and IB caused the temperature rose up to a high value of 129.2 °C. POD was inactivated to 5.7% of its residual activity after ISB for 90 s, 5.8% after SB for 180 s and 5.3% after IB for 270 s. In all processes, the POD inactivation kinetics followed a first-order model (R2 varied from 0.932 to 0.957) and ISB achieved lower T1/2, Ea and D values and a higher k value than SB and IB. The sample blanched with ISB maintained more characteristic components and colour retention than those blanched with SB and IB. Moreover, ISB allowed the brightest colour and prevented the regeneration of POD activity in dried C. indicum flowers during storage. Therefore, ISB for 90 s at 100 °C is recommended as a more suitable method for blanching C. indicum flowers. The findings in the current work provide a new blanching method for natural plant products.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Aktaş M, Ceylan İ, Ergün A, Gürel AE, Atar M (2017) Assessment of a solar-assisted infrared timber drying system. Environ Prog Sustain Energy 36:1875–1881

    Article  Google Scholar 

  • Anthon GE, Barrett DM (2002) Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes. J Agric Food Chem 50:4119–4125

    Article  CAS  Google Scholar 

  • Bernstein A, Noreña CPZ (2016) Kinetics of enzymatic inactivation and loss of anthocyanins and antioxidant activity in red cabbage blanched under different conditions. J Food Biochem 41(3):1–8

    Google Scholar 

  • Cao X, Cai C, Wang Y, Zheng X (2018) The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments. Innov Food Sci Emerg Technol 45:169–178

    Article  CAS  Google Scholar 

  • Cheng XF, Zhang M, Adhikari B (2013) The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments. Ultrason Sonochem 20:674–679

    Article  CAS  Google Scholar 

  • Chisari M, Barbagallo RN, Spagna G (2007) Characterization of polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit. J Agr Food Chem 55(9):3469–3476

    Article  CAS  Google Scholar 

  • Cruz RMS, Vieira MC, Silva CLM (2006) Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale). J Food Eng 72(1):8–15

    Article  CAS  Google Scholar 

  • Doymaz İbrahim, Karasu S, Baslar M (2016) Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit. J Food Meas Charact 10(2):283–291

    Article  Google Scholar 

  • Ercan SS, Soysal Ç (2011) Effect of ultrasound and temperature on tomato peroxidase. Ultrason Sonochem 18:689–695

    Article  CAS  Google Scholar 

  • Fante L, Scher CF, Noreña CPZ, Rios AO (2013) Study of enzyme inactivation using steam in yacon (Smallanthus sonchifolius) roots. J Food Process Preserv 37(1):16–24

    Article  CAS  Google Scholar 

  • Fasina OO (2010) Measuring grain and legume seed density using pycnometer and envelope density analyzer. T ASABE 53(4):1223–1227

    Article  Google Scholar 

  • Gabel MM, Pan Z, Amaratunga KSP, Harris LJ, Thompson JF (2006) Catalytic infrared dehydration of onions. J Food Sci 71(9):E351–E357

    Article  CAS  Google Scholar 

  • Ginzburg IM, Bessonova NN, Korbelainen ES (1969) The effect of hydrogen bonding on the infrared bands v(c=o) of dicarbonyl compounds. i. diacetyl. Optic Spectrosc 27

  • Guiamba IR, Svanberg U, Ahrné L (2015) Effect of infrared blanching on enzyme activity and retention of β-carotene and vitamin C in dried mango. J Food Sci 80(6):E1235–E1242

    Article  CAS  Google Scholar 

  • Hongyan LI, Jianguo HE, Ying MA, Wang S, Longguo WU, Kang N, Qinzhi W (2017) Heating transfer analysis during mutton roasting by natural convection combined with infrared radiation. Food Sci 38(21):61–66

    Google Scholar 

  • Hung PV, Duy TL (2012) Effects of drying methods on bioactive compounds of vegetables and correlation between bioactive compounds and their antioxidants. Int Food Res J 19(1):327–332

    CAS  Google Scholar 

  • Hwang ES, Kim GH (2013) Safety evaluation of chrysanthemum indicum l. flower oil by assessing acute oral toxicity, micronucleus abnormalities, and mutagenicity. Prev Nutr Food Sci 18(2):111–116

    Article  CAS  Google Scholar 

  • Jang JH, Moon KD (2011) Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid. Food Chem 124(2):444–449

    Article  CAS  Google Scholar 

  • Jiang YM (1999) Purification and some properties of polyphenol oxidase of longan fruit. Food Chem 66(1):75–79

    Article  CAS  Google Scholar 

  • Li S (2012) Comparison between infrared and hot water blanching processing on enzyme inactivation for potato slice. Trans Chin Soc Agric Mach 43(10):118–123

    CAS  Google Scholar 

  • Lin C (2002) The determination of flavonoid content of flowers of Chrysanthemum indicum. Guangxi Zhiwu 22(5):467–468

    Google Scholar 

  • Lin L, Lei F, Sun DW, Dong Y, Yang B, Zhao M (2012) Thermal inactivation kinetics of rabdosia serra (Maxim.) hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities. Food Chem 134(4):2021–2029

    Article  CAS  Google Scholar 

  • Lin YW, Liu YH, Wang L et al (2016) Vitamin C degradation and polyphenol oxidase inactivation of lotus root under boiling water blanching and steam blanching. Int Agric Eng J 25(4):257–266

    Google Scholar 

  • Márquez O, Waliszewski KN, Oliart RM, Pardio VT (2008) Purification and characterization of cell wall-bound peroxidase from vanilla bean. LWT Food Sci Technol 41(8):1372–1379

    Article  Google Scholar 

  • Nakayama T, Esaki N, Tanaka H, Soda K (2006) Chemical modification of cysteine residues of l-methionine γ-lyase. J Agr Chem Soc JPN 52(1):177–183

    Google Scholar 

  • Nindo CI, Kudo Y, Bekki E (1995) Test model for studying sun drying of rough rice using far-infrared radiation. Dry Technol 13(1–2):225–238

    Article  CAS  Google Scholar 

  • Ning XF, Li H, Kang TH, Lee JS, Lee JH, Han CS (2014) Thin layer drying and quality characteristics of Ainsliaea acerifolia Sch. Bip. using far infrared radiation. J Kor Soc Food Sci Nutr 43(6):884–892

    Article  CAS  Google Scholar 

  • Onwude DI, Hashim N, Chen G (2016) Recent advances of novel thermal combined hot air drying of agricultural crops. Trends Food Sci Tech 57:132–145

    Article  CAS  Google Scholar 

  • Pan Z, McHugh TH (2004) Novel infrared dry-blanching (IDB), infrared blanching and infrared drying technologies for food processing. Patent Appl 10:917797

    Google Scholar 

  • Park S, Lee JB, Kang S (2012) Topical application of Chrysanthemum indicum L. attenuates the development of atopic dermatitis-like skin lesions by suppressing serum IgE levels, IFN-γ, and IL-4 in Nc/Nga mice. Evid Based Complement Altern Med. Article ID 821967, p 8

  • Pérezgálvez A, Jaréngalán M, Mínguezmosquera MI (2000) Effect of high-temperature degradative processes on ketocarotenoids present in paprika oleoresins. J Agric Food Chem 48(7):2966–2971

    Article  Google Scholar 

  • Rodrigo C, Rodrigo M, Alvarruiz A, Frígolai A (1997) Inactivation and regeneration kinetics of horseradish peroxidase heated at high temperatures. J Food Prot 60(60):961–966

    Article  CAS  Google Scholar 

  • Sabolović MB, Knežević N, Brnčić M, Sigeti A, Brnčić SR (2017) Influence of alternative blanching methods on the physico-chemical properties of green beans. In 31st EFFoST international conference

  • Sanusi RA, Adebiyi AE (2009) Beta carotene content of commonly consumed foods and soups in Nigeria. Pak J Nutr 8(9):1512–1516

    Article  Google Scholar 

  • Sheng JF, Li LI, Chang-Bao LI, Ling DN, Sun J, Zheng FJ et al (2016) Effects of different drying methods on quality of pitaya flowers. Food Sci Technol 41(2):98–103

    Google Scholar 

  • Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. Am J Enol Vitic 16(3):144–158

    CAS  Google Scholar 

  • Sledz M, Wiktor A, Rybak K, Nowacka M, Witrowa-Rajchert D (2016) The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves. Appl Acoust 103:148–156

    Article  Google Scholar 

  • Soysal C, Soylemez Z (2005) Kinetics and inactivation of carrot peroxidase by heat treatment. J Food Eng 68(3):349–356

    Article  Google Scholar 

  • Sravanthi P, Shakir BS (2017) Anti-atherosclerotic activity of ethanolic extract of Chrysanthemum indicum L. flowers against high-fat diet-induced atherosclerosis in male wistar rats. Asian J Pharm Clin Res 10(9):52

    Article  CAS  Google Scholar 

  • Wang J, Yang XH, Mujumdar AS, Wang D, Zhao JH, Fang XM, Xiao HW (2017) Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.). LWT Food Sci Technol 77:337–347

    Article  CAS  Google Scholar 

  • Wasserman BP (1984) Incompetent bladder neck in post-menopausal patients: linda cardozo, eboo versi, mark brincat and john studd - london, u.k. Maturitas 6(2):96

    Article  Google Scholar 

  • Xu D, Min Z, Mujumdar AS, Wang SJ (2010) Microwave freeze drying of sea cucumber (Stichopus japonicus). J Food Eng 96(4):491–497

    Article  Google Scholar 

  • Zhang Z, Niu L, Li D, Liu C, Ma R, Son J, Zhao J (2017) Low intensity ultrasound as a pretreatment to drying of daylilies: Impact on enzyme inactivation, color changes and nutrition quality parameters. Ultrason sonochem 36:50–58

    Article  CAS  Google Scholar 

  • Zhou X, Zhang X, Cheng D (2017) Effect of ultrasonic-assisted blanching combined with ascorbic acid on the inactivation of browning-related enzymes in carrot. Food Sci 38(12):157–163

    Google Scholar 

  • Zhu Y, Pan Z, Tarah MH, Dianem B (2009) Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating. J Food Eng 97(1):8–16

    Article  Google Scholar 

Download references

Funding

This work was supported by the National Natural Science Foundation of China (No. 81673613).

Author information

Authors and Affiliations

  1. Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Wanli, Nanchang, 330004, China

    Yuan-hui Li, Zhen-feng Wu, Xue Tang, Fen Yu, Xue-cheng Wang & Ming Yang

Authors
  1. Yuan-hui Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Zhen-feng Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xue Tang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Fen Yu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Xue-cheng Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Ming Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Zhen-feng Wu.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Li, Yh., Wu, Zf., Tang, X. et al. Application of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower. J Food Sci Technol 56, 4274–4281 (2019). https://doi.org/10.1007/s13197-019-03897-1

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-019-03897-1

Keywords

Search

Navigation