Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey)

被引：14
|
作者：
Li, Xiang [1 ,2 ]
Liu, Gongji [1 ,2 ]
Tu, Yixuan [1 ,2 ]
Li, Jie [1 ,2 ]
Yan, Shoulei [1 ,2 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
[2] Aquat Vegetable Preservat & Proc Technol Engn Ctr, Wuhan 430070, Hubei, Peoples R China
来源：
FOOD CHEMISTRY | 2019年 / 278卷
关键词：
Chinese radish slices; Ferulic acid; Hardness; Microstructure; Cell wall materials; CELL-WALL COMPOSITION; STRUCTURAL-CHARACTERIZATION; PECTIC POLYSACCHARIDES; CARROT TEXTURE; FRUIT; SEPARATION; FIRMNESS;
D O I：
10.1016/j.foodchem.2018.10.086
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study aims to investigate the impact of ferulic acid pretreatment on the hardness of Chinese radish after cooking. Radish slices were immersed in ferulic acid solution and distilled water, respectively. The ferulic acid treated samples showed significantly higher hardness (p < 0.05) than the control samples after cooking, and could keep relatively more integrated cell wall structure after cooking at 100 degrees C for 30 min. Subsequently, we determined the cell wall fraction contents, sugar ratio and molecular weight distribution of different treated samples. Ferulic acid treated groups showed higher percentage of chelate-soluble fraction (CSF) and sugar ratio 1 than the control groups in both fresh and cooked samples. The CSF had two high molecular weight peaks at 7.7 min and 8.6 min, probably due to the cross-linking with ferulic acid. This research may provide an effective way to decrease the softening of thermally processed fruits and vegetables.
引用
收藏
页码：502 / 508
页数：7
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