European Food Research and Technology

, Volume 245, Issue 11, pp 2529–2537 | Cite as

Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)

  • Alessandra Fratianni
  • Serena NiroEmail author
  • Maria Cristina Messia
  • Gianfranco Panfili
  • Francesco Marra
  • Luciano Cinquanta
Original Paper


Carrot and parsnip slices were subjected to hot drying at 50, 60 and 70 °C with or without pulsed electric field (PEF) pre-treatment at 0.9 kV/cm and 1000 and 10,000 pulses. The effect of drying on processed samples was assessed by analysis of carotenoids, the furosine value, total phenols and the Whiteness Index (WI). PEF pre-treatment is effective in reducing drying times, but the degree of cellular breakdown makes the compounds more susceptible to chemical and enzymatic reactions. In our condition PEF pre-treatment increased the carotenoid degradation and promoted the Maillard reaction above all at the highest temperature of 70 °C. The assessment of carotenoid stability, together with the furosine value, were confirmed to be useful tools for the evaluation of effects of thermal damage and quality of dried food products, also after different drying treatments.


Pre-treatment PEF Carotenoids Maillard reaction Carrot Parsnip 


Compliance with ethical standards

Conflict of interest

The authors declare that there is no conflict of interest.

Compliance with ethics requirements

The research do not include any human subjects and animal experiments.


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Agricultural, Environmental and Food SciencesUniversity of MoliseCampobassoItaly
  2. 2.Department of Industrial EngineeringUniversity of SalernoFiscianoItaly
  3. 3.Department of Agricultural, Food and Forest SciencesUniversity of PalermoPalermoItaly

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