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Quality and stability of frozen carrots fortified with green tea polyphenols

Neri, Lilia; Santarelli, Veronica; Moscetti, Roberto; Massantini, Riccardo and Pittia, Paola (2019) Quality and stability of frozen carrots fortified with green tea polyphenols. In: Proceedings of the 33rd EFFoST International Conference 2019, 12-14-November 2019, Rotterdam, The Netherlands.

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Summary

In this study the use of green tea extract (GTE) for the production of frozen carrots fortified with GT polyphenols was investigated. To this purpose, sliced carrots (0.5 cm) were pre-treated by blanching (90 °C; 180 sec) and vacuum impregnated (50 mbar; 10 minutes) in water or GT extract solution (0.25% w/w), and thereafter frozen (-40 °C) and stored at -18 °C for 60 days. In order to evaluate the effect of processing on the functional properties, the overall quality and stability of carrots, fresh and pre-treated samples were evaluated before and after frozen storage for their colour, firmness, total carotenoids and polyphenols content (TPC), and antioxidant activity (AOA).


EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Keywords:SusOrganic, Core Organic Plus
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Plus > SusOrganic
Italy > Univ. Tuscia
Italy > Univ. Teramo
Deposited By: Neri, Dr. Lilia
ID Code:36866
Deposited On:29 Nov 2019 09:17
Last Modified:29 Nov 2019 09:17
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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