Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

• Published in: Journal of food science Vol. 88; no. 4; pp. 1566 - 1579
• Main Authors: Luo, Shui‐Zhong, Sun, Ye, Yuan, Xue, Pan, Li‐Hua, Zheng, Zhi, Zhao, Yan‐Yan, Zhong, Xi‐Yang
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.04.2023
• Subjects: Anisidine; Antioxidants - chemistry; Blanching; Browning; Carya; Catechol Oxidase; Color; Color fading; Deactivation; Drying; Food processing; High temperature air; Hot water; I.R. radiation; Inactivation; Infrared radiation; infrared radiation blanching; Kernels; Lipofuscin; lipofuscin‐like pigments; Liquid oxygen; Nutritive value; Oxidation; Oxidation resistance; pecan kernels; Phenols; Pigments; Polyphenol oxidase; Quinones; Radiation; Shelf life; Technology; Water - chemistry; browning; pecan kernels; infrared radiation blanching; lipofuscin-like pigments
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.16505

To evaluate infrared radiation (IR) blanching in comparison to conventional hot water (HW) blanching in inhibiting the browning and extending the shelf life of pecan kernels, the technology of IR blanching at 500–700 W for 90–45 s or HW blanching at 90°C for 60 s, and subsequently drying with hot air at 60, 70, and 80°C, respectively, was used, and then the activities of lipoxidase (LOX) and polyphenol oxidase (PPO), antioxidant capacities, color change, microscopic structure, and the shelf life of kernels were analyzed. Results showed that IR blanching not only significantly decreased the subsequent drying time but also effectively inactivated the activities of LOX and PPO, showing a lower residual activity of 15.74%–40.41% and 16.75%–56.25%, respectively. A higher retention of total phenolics was observed in kernels subjected to IR blanching, from 25.03 ± 0.04 to 29.50 ± 0.96 mg GAE/g compared with HW blanching (14.43 ± 0.07 mg GAE/g). Meanwhile, IR‐blanched samples showed lower peroxide values, p‐anisidine values, total color difference values, browning index, quinones contents, and lipofuscin‐like pigments levels but had higher 2,2‐diphenyl‐1‐picrylhydrazyl inhibition rate and better storage stabilities than HW‐blanched samples. The technology of IR blanching at 600 W for 60 s followed by drying with hot air at 70°C for 40 min is suitable for producing pecan kernels with better qualities and a longer shelf life, through inactivating the endogenous enzymatic reactions and inhibiting the formation of lipofuscin‐like pigments. Practical Application Blanching is an essential pretreatment of food processing. Conventional blanching is achieved by hot water, which has some disadvantages of low‐intensity enzyme inactivation, loss of water‐soluble substances, etc. In this study, the potential of using infrared blanching, prior to drying, was studied to find solutions to improve the nutritional value, and the shelf life of pecan kernels. The results showed that infrared blanching at 600 W for 60 s followed by drying with hot air at 70°C for 40 min could inhibit the color degradation, improve the oxidation resistance, and prolong the shelf life of kernels.