Articles
Optimisation of steam blanching time for improving quality, stability, and nutritional attributes of celery (Apium graveolens) juice
Article number
1466_56
Pages
463 – 470
Language
English
Abstract
Celery (Apium graveolens L.) juice is increasingly consumed for its nutritional and functional properties; however, its application is limited by poor physical stability and yeast- and mould-related spoilage.
This study evaluated the effect of steam blanching time on the quality, stability, and nutritional attributes of celery juice.
Celery stalks were steam-blanched at 95±2°C for 2.5 or 5 min; the unblanched samples served as the control.
The juices were analysed for yeast and mould count, colour characteristics, viscosity, total soluble solids, pH, ascorbic acid, and overall quality variation using principal component analysis (PCA). Steam blanching significantly reduced yeast and mould counts, with both treatments showing lower counts than unblanched samples.
Blanching influenced colour attributes, resulting in reduced lightness and measurable total colour differences, while greenness was better retained at shorter blanching times.
Total soluble solids decreased after blanching, whereas pH decreased with increasing blanching time.
Ascorbic acid content increased with blanching time, with the 5 min treatment showing significantly higher retention.
PCA clearly differentiated treatments, associating unblanched juice with higher yeast and mould count and viscosity, while blanched samples were linked to improved nutritional quality and stability.
Overall, steam blanching, particularly for 5 min, was effective in reducing yeast and mould count, retaining the nutritional quality, and enhancing the physicochemical stability of celery juice, offering a practical and cost-effective pre-processing strategy for juice preservation.
This study evaluated the effect of steam blanching time on the quality, stability, and nutritional attributes of celery juice.
Celery stalks were steam-blanched at 95±2°C for 2.5 or 5 min; the unblanched samples served as the control.
The juices were analysed for yeast and mould count, colour characteristics, viscosity, total soluble solids, pH, ascorbic acid, and overall quality variation using principal component analysis (PCA). Steam blanching significantly reduced yeast and mould counts, with both treatments showing lower counts than unblanched samples.
Blanching influenced colour attributes, resulting in reduced lightness and measurable total colour differences, while greenness was better retained at shorter blanching times.
Total soluble solids decreased after blanching, whereas pH decreased with increasing blanching time.
Ascorbic acid content increased with blanching time, with the 5 min treatment showing significantly higher retention.
PCA clearly differentiated treatments, associating unblanched juice with higher yeast and mould count and viscosity, while blanched samples were linked to improved nutritional quality and stability.
Overall, steam blanching, particularly for 5 min, was effective in reducing yeast and mould count, retaining the nutritional quality, and enhancing the physicochemical stability of celery juice, offering a practical and cost-effective pre-processing strategy for juice preservation.
Publication
Authors
A. Mkrweqe, M.H. Shinga, Y. Silue, O.A. Fawole
Keywords
celery, juice stability, nutritional quality, physicochemical properties, steam blanching
Online Articles (74)