Effects of radiofrequency blanching on lipoxygenase inactivation, physicochemical properties of sweet corn (Zea mays L.), and its correlation with cell morphology. (15th November 2022)

• Record Type: Journal Article
• Authors: Sun, Yanan; Wang, Ke; Dong, Yuehan; Li, Kangkang; Liu, Honghui; Cui, Baozhong; Fu, Hongfei; Chen, Xiangwei; Wang, Yequn; Wang, Yunyang
• Is Part Of: Food chemistry. Volume 394(2022)
• Publication Date: 2022-11-15
• Subjects: Radiofrequency blanching -- Sweet corn kernels -- Lipoxygenase -- Physiochemical property -- Microstructure; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133498
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: A speed-adjustable motor was introduced for improving RF heating uniformity. LOX of sweet corn was inactivated effectively by RF heating. Blanching treatments destroyed cell walls and membranes. Damage to the microstructure deteriorated the physiochemical properties. Abstract: This study investigated the effects of radiofrequency (RF) and boiling-water (BW) blanching on lipoxygenase (LOX) activity, physicochemical properties, and changes in the cellular morphology of sweet corn kernels. First, a speed-adjustable device was introduced to rotate the sample for improving heating uniformity. Then, the maximum RF heating rate and uniform temperature distribution of samples were obtained under 160 mm electrode gap, 120 g sample weight, and 14 r/min rotating speed. With increased RF heating temperature ranging from 50 °C to 80 °C, the residual activity of LOX significantly decreased to 4.68%. Samples blanched by RF treatment maintained better color, texture, and nutrient content than those by BW when similar levels of enzyme inactivation were achieved. Micrographs also showed the cells were increasingly damaged with increased RF heating temperature, whereas the cells were damaged much more severely when treated with BW. Besides, microscopic destruction of cells also explains the changes in physicochemical properties.