Quality properties and nutritional compounds of fresh-cut pumpkin treated with supercritical carbon dioxide

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成果类型：

期刊论文

作者：

Chen, Zhe;Kapusta, Ireneusz;Zhu, Zhenzhou;Marsza, Krystian

通讯作者：

Marsza, K

作者机构：

[Marsza, Krystian; Chen, Zhe] Prof Wacław Dąbrowski Inst Agr & Food, State Res Inst, Dept Fruit & Vegetable Prod Technol, 36 Rakowiecka St, PL-02532 Warsaw, Poland.

[Kapusta, Ireneusz] Univ Rzeszow, Inst Food Technol & Nutr, Coll Nat Sci, Dept Food Technol & Human Nutr, Zelwerowicza 2D, PL-35601 Rzeszow, Poland.

[Zhu, Zhenzhou] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

通讯机构：

[Marsza, K ] P

Prof Wacław Dąbrowski Inst Agr & Food, State Res Inst, Dept Fruit & Vegetable Prod Technol, 36 Rakowiecka St, PL-02532 Warsaw, Poland.

语种：

英文

关键词：

Antioxidants;Carbon dioxide;Enzyme activity;Supercritical fluid extraction;Activity profile;Antioxidant capacity;Emerging preservation technique;Enzymes activity;Fresh-cut;Fresh-cut vegetable;Oxidase activity;Preservation techniques;Quality properties;Supercritical carbondioxides;Carotenoids

期刊：

JOURNAL OF SUPERCRITICAL FLUIDS

ISSN：

0896-8446

年：

2024

卷：

206

页码：

106147

DOI：

10.1016/j.supflu.2023.106147

基金类别：

CRediT authorship contribution statement Chen Zhe: Conceptualization, Formal analysis, Investigation, Methodology, Software, Visualization, Writing – original draft. Marszałek Krystian: Conceptualization, acquisition, Project administration, Supervision, Writing – review & editing. Zhu Zhenzhou: Conceptualization, Writing – review & editing. Kapusta Ireneusz: Data curation, Methodology.

机构署名：

本校为其他机构

院系归属：

硒科学与工程现代产业学院

摘要：

The work aimed to explore the effect of supercritical carbon dioxide (SCCD) treatment on the enzyme activity, color, carotenoid, sugar and phenolic profile, and antioxidant activity of fresh-cut pumpkins. The polyphenol oxidase (PPO) and peroxidase (POD) activities of SCCD-treated pumpkin cubes were reduced by 21% and 18%, respectively. The lightness value of SCCD-treated samples declined compared to the untreated samples, whereas the redness and yellowness values in treated samples were enhanced. The lutein, α-carotene, β-carotene and total ...

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Quality properties and nutritional compounds of fresh-cut pumpkin treated with supercritical carbon dioxide

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