Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: An industrial trial

Anastasios Koidis, Ashish Rawson, Maria Tuohy, Nigel Brunton

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)


Carrots and parsnips are often consumed as minimally processed ready-to-eat convenient foods and contain in minor quantities, bioactive aliphatic C17-polyacetylenes (falcarinol, falcarindiol, falcarindiol-3-acetate). Their retention during minimal processing in an industrial trial was evaluated. Carrot and parsnips were prepared in four different forms (disc cutting, baton cutting, cubing and shredding) and samples were taken in every point of their processing line. The unit operations were: peeling, cutting and washing with chlorinated water and also retention during 7 days storage was evaluated. The results showed that the initial unit operations (mainly peeling) influence the polyacetylene retention. This was attributed to the high polyacetylene content of their peels. In most cases, when washing was performed after cutting, less retention was observed possibly due to leakage during tissue damage occurred in the cutting step. The relatively high retention during storage indicates high plant matrix stability. Comparing the behaviour of polyacetylenes in the two vegetables during storage, the results showed that they were slightly more retained in parsnips than in carrots. Unit operations and especially abrasive peeling might need further optimisation to make them gentler and minimise bioactive losses.


► Carrot and parsnip polyacetylenes were assessed during industrial minimal processing. ► Abrasive peeling is accountant of the most losses of all unit operations performed. ► Tissue damage during cutting affects polyacetylene’s retention in some products. ► Falcarinol, the most bioactive polyacetylene, showed relatively good retention. ► Polyacetylenes are stable in the plant matrix and retained during chill storage.

Original languageEnglish
Pages (from-to)1406-1412
Number of pages7
JournalFood Chemistry
Issue number3
Early online date08 Dec 2011
Publication statusPublished - 01 Jun 2012
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry


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