Processing and storage of innovative pasty parsley (Petroselinum crispum (MILL.) NYM EX A. W. HILL) and celeriac (Apium graveolens L. var. rapaceum (MILL.) DC.) products

Authors

  • Andrea Kaiser Hohenheim University
  • Ariane V. Jaksch
  • Klaus Mix
  • Dietmar R. Kammerer
  • Reinhold Carle

DOI:

https://doi.org/10.5073/JABFQ.2014.087.021

Keywords:

parsley, celeriac, chlorophyll, peroxidase, polyphenol oxidase, color, phenolic compounds

Abstract

A process for the production of innovative pasty parsley and celeriac products was developed. Freshly harvested plant material was blanched, processed into a paste, and subsequently heated for 3 min at 90 and 95 °C, respectively. Chlorophyll stability was not affected by the thermal process due to the addition of 0.05% (m/v) MgCl2 to the blanching water. In all products, the contents of the main phenolic compound apiin decreased, while those of the minor compound malonylapiin B increased. In parsley pastes, peroxidase (POD) and polyphenol oxidase (PPO) were fully inactivated by the heat treatment. In contrast, only complete PPO inactivation was achieved in celeriac pastes. However, since POD inactivation was incomplete, its partial reactivation during storage of celeriac pastes was observed. After 4 weeks of cold storage, the green color of the parsley pastes turned into an olive hue due to chlorophyll degradation. Nevertheless, the products may be stored at -20 °C for several months. In contrast, storage of celeriac pastes at 4 and -20 °C is possible for several months without darkening. Compared to conventional dried herbs and spices the products obtained by the innovative process are characterized by bright colors. Pasty products are easier to handle, because lumping and dusting are avoided, thus facilitating their safe application in the food processing industry.

Downloads

Published

2014-07-08

Issue

Vol. 87 (2014): Journal of Applied Botany and Food Quality

Section

Article

License

From Volume 92 (2019) on, the content of the journal is licensed under the Creative Commons Attribution 4.0 License. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes are labelled.

The copyright of the published work remains with the authors. If you want to use published content beyond what the CC-BY license permits, please contact the corresponding author, whose contact information can be found on the last page of the respective article. In case you want to reproduce content from older issues (before CC BY applied), please contact the corresponding author to ask for permission.