Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

E. M. Gonçalves, J. Pinheiro, M. Abreu, T. R.S. Brandão, C. L.M. Silva*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

150 Citations (Scopus)


The kinetics of peroxidase thermal inactivation, total phenolic content degradation, and colour (CIE L*a*b*) and texture changes were studied in a temperature range of 70-90 °C for carrots (Daucus carota L.). Peroxidase inactivation, total phenolic content degradation and the lightness colour (L* parameter) change were successfully described by a first-order reaction model. The redness and yellowness colour (a* and b* parameters, respectively) and texture (firmness and energy parameters) changes presented a fractional conversion kinetic model behavior. The temperature effect was well described by the Arrhenius law. All the blanching conditions recommended to reduce peroxidase inactivation to an acceptable level (90% loss of its original activity) ensured good quality retention. However, to obtain a high quality carrot product a balance must be made between colour and total phenolic content losses. Therefore, blanching at 80 °C for 6 min is suggested as a compromise condition to maximize quality. The overall study indicated that colour is a critical parameter to optimize carrot hot water blanching condition.

Original languageEnglish
Pages (from-to)574-581
Number of pages8
JournalJournal of Food Engineering
Issue number4
Publication statusPublished - 1 Apr 2010


  • Blanching
  • Carrot
  • Colour
  • Kinetic models
  • Peroxidase enzyme
  • Quality
  • Texture
  • Total phenols


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