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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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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 > 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
Refereed:Peer-reviewed and accepted

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