Effect of Low Voltage Electrostatic Field-Assisted Freezing on the Quality of Bamboo Shoots

被引：0
|
作者：
Guo J. [1 ,2 ]
Yang S. [1 ,2 ]
Tong G. [3 ]
Wu Y. [1 ,2 ]
Zhu Q. [1 ,2 ]
Du J. [1 ,2 ]
Pan J. [3 ]
Jiang J. [1 ,2 ]
机构：
[1] Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei
[2] Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei
[3] Guangde Jingshi Agricultural Technology Development Co., Ltd., Xuancheng
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 23期
关键词：
Bamboo shoots; Freezing method; Low voltage electrostatic field; Quality control;
D O I：
10.7506/spkx1002-6630-20220127-278
中图分类号：
学科分类号：
摘要：
In order to study the effect of low voltage electrostatic field (LVEF)-assisted freezing on the freezing characteristics of bamboo shoots, freezing curves, texture, drip loss, water migration, ice crystal morphology and microstructure were used as indicators to evaluate the effect of LVEF-assisted freezing (-35 ℃) and regular freezing(-35 ℃) on the quality characteristics of frozen bamboo shoots. The results showed that LVEF-assisted freezing improved the freezing efficiency, changed the shape and distribution of ice crystals, and reduced the degree of microstructural damage and thawing loss of bamboo shoots. The drip loss of bamboo shoot samples subjected to LVEF treatment at 10, 20, 30 and 40 cm away from the electrostatic field generating plate were 14.16%, 12.58%, 9.73% and 10.44%, respectively and were significantly lower than 21.01% for the control group (P < 0.05), and the hardness values were 461.19, 507.48, 496.65 and 455.31 g, respectively and were significantly higher than 350.70 g for the control group (P < 0.05). Low-field nuclear magnetic resonance (LF-NMR) spectroscopy indicated that the thawing loss of bamboo shoots was reduced under LVEF. Scanning electron microscope (SEM) observation showed that the bamboo shoot fibers were arranged neatly and the microstructure of bamboo shoots was well maintained. In summary, LVEF-assisted freezing can effectively improve the quality of bamboo shoots, which will provide guidance for utilizing LVEF in the frozen storage and cold chain transportation of fruits and vegetables. © 2022, China Food Publishing Company. All right reserved.
引用
收藏
页码：82 / 88
页数：6
相关论文
共 22 条
  • [1] CHONGTHAM N, BISHT M S, HAORONGBAM S., Nutritional properties of bamboo shoots: potential and prospects for utilization as a health food, Comprehensive Reviews in Food Science and Food Safety, 10, 3, pp. 153-168, (2011)
  • [2] WU W J, HU J, GAO H Y, Et al., The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics, Food Chemistry, 332, (2020)
  • [3] CHOUDHURY D, SAHU J K, SHARMA G D., Value addition to bamboo shoots: a review, Journal of Food Science and Technology, 49, 4, pp. 407-414, (2012)
  • [4] PARK E J, JHON D Y., The antioxidant, angiotensin converting enzyme inhibition activity, and phenolic compounds of bamboo shoot extracts, LWT-Food Science and Technology, 43, 4, pp. 655-659, (2009)
  • [5] LUO X L, WANG Q, ZHENG B D, Et al., Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice, Food and Chemical Toxicology, 109, pp. 1003-1009, (2017)
  • [6] LI X F, FU B T, GUO J, Et al., Bamboo shoot fiber improves insulin sensitivity in high-fat diet-fed mice, Journal of Functional Foods, 49, pp. 510-517, (2018)
  • [7] ZHENG Y F, ZHANG S, WANG Q, Et al., Characterization and hypoglycemic activity of a β-pyran polysaccharides from bamboo shoot (Leleba oldhami Nakal) shells, Carbohydrate Polymers, 144, pp. 438-446, (2016)
  • [8] ZHANG N, JU Z J, ZUO T., Time for food: the impact of diet on gut microbiota and human health, Nutrition, 51, 52, pp. 80-85, (2018)
  • [9] BAL L M, KAR A, SATYA S, Et al., Kinetics of colour change of bamboo shoot slices during microwave drying, International Journal of Food Science & Technology, 46, 4, pp. 827-833, (2011)
  • [10] LI D, LIMWACHIRANON J, LI L, Et al., Hydrogen peroxide accelerated the lignification process of bamboo shoots by activating the phenylpropanoid pathway and programmed cell death in postharvest storage, Postharvest Biology and Technology, 153, pp. 79-86, (2019)
123