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Journals / Turkish Journal of Analytical Chemistry / 2025 / Cilt: 7 Sayı: 3

Physicochemical alterations of carrot properties through the application of edible film coating prior to heat treatment

Isıl işlem öncesi yenilebilir film kaplama uygulamasıyla havuç özelliklerindeki fizikokimyasal değişimler

Şeyda Öztürk(GAZİOSMANPAŞA ÜNİVERSİTESİ, ZİLE MESLEK YÜKSEKOKULU)0000-0001-7183-2478
Esma Nur Geçer(TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ)0000-0002-0095-079X
Pages
300–309
Publication Date
2025-09-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The findings indicated that the texture of the coated carrots and the WSDM value of zein-coated carrots were higher than those of the control group after heat treatment.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The objective of this study was to examine the alterations in carrot properties resulting from the application of edible coatings before subjecting them to heat treatment.
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Key Findings & Data:Notably, the HPMC-coated sample exhibited the most significant color difference.
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Conclusion & Impact:The findings indicated that the texture of the coated carrots and the WSDM value of zein-coated carrots were higher than those of the control group after heat treatment.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Havuç · Kitosan · Isıl işlem

Abstract

The objective of this study was to examine the alterations in carrot properties resulting from the application of edible coatings before subjecting them to heat treatment. Three different heat treatments (frying, baking, boiling) and three types of coating solutions (chitosan, zein, hydroxypropyl methyl cellulose (HPMC)) were utilized in the research. The carrots underwent analysis for pH, titratable acidity (TA), texture, water activity(aw), water-soluble dry matter (WSDM), color (L*, a*, b*, C*, ∆E, hue), total phenolic content (TPC), and antioxidant capacity (DPPH). The findings indicated that the texture of the coated carrots and the WSDM value of zein-coated carrots were higher than those of the control group after heat treatment. Notably, the HPMC-coated sample exhibited the most significant color difference. Zein and chitosan-coated carrots displayed high TPC and antioxidant capacity after baking, but all coated carrots exhibited low values after frying.

Özet

Bu çalışmanın amacı, yenilebilir kaplamaların uygulanmasının ardından uygulanan ısıl işlemlerin havuç özelliklerinde meydana getirdiği değişiklikleri incelemektir. Araştırmada üç farklı ısıl işlem (kızartma, fırınlama, haşlama) ve üç farklı kaplama çözeltisi (kitosan, zein, hidroksipropil metil selüloz (HPMC)) kullanılmıştır. Havuçlar; pH, titre edilebilir asitlik (TA), doku, su aktivitesi (aw), suda çözünür kuru madde (WSDM), renk (L*, a*, b*, C*, ∆E, hue), toplam fenolik madde içeriği (TPC) ve antioksidan kapasite (DPPH) açısından analiz edilmiştir. Bulgular, kaplanmış havuçların dokusunun ve özellikle zein ile kaplanan örneklerin WSDM değerinin, ısıl işlem sonrası kontrol grubuna göre daha yüksek olduğunu göstermiştir. Renk farkı açısından en belirgin değişim HPMC kaplı örnekte gözlemlenmiştir. Zein ve kitosan kaplı havuçlar, fırınlama sonrası yüksek toplam fenolik madde içeriği ve antioksidan kapasite sergilemiş; ancak kızartma işlemi sonrasında tüm kaplanmış havuçlarda bu değerlerin düşük olduğu belirlenmiştir.

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Cite This Article

Öztürk, Ş., Geçer, E. N. (2025). Physicochemical alterations of carrot properties through the application of edible film coating prior to heat treatment. Turkish Journal of Analytical Chemistry, Cilt: 7 Sayı: 3, 300–309. https://doi.org/10.51435/turkjac.1764308

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