Abstract
Because canned sweet corn kernel (CSCK) products are subject to high market competitiveness, producing them with a higher content of free ferulic acid (FFA), a functional ingredient, using non-thermal and green technologies may be an alternative solution for Thai exporters. This study aimed to investigate the effects of pre-canning ultraviolet C (UVC), controlled atmosphere (CA), and ultrasound treatments on the FFA content, texture, and colour of CSCKs. UVC irradiation (0, 1.94 and 4.01kJ/m2) was tested in combination with storing corn under CA at %O2:%CO2:%N2 ratios of 21:0.03:78, 3:10:87, and 3:15:82 before canning. Based on the FFA content, two UVC-CA pretreatments were selected for the ensuing experiment. The effects of the selected UVC-CAs in combination with 0, 10, or 20min of 35kHz ultrasound before canning were measured. The FFA content, moisture, texture, and colour of the CSCKs treated with the nine UVC-CA combinations were not significantly different. Corn irradiated with 1.94kJ/m2 UVC and stored under 3:15:82 %O2:%CO2:%N2 before canning exhibited the highest FFA content, followed by corn treated with no UVC and stored at 3:15:82 %O2:%CO2:%N2. Corn treated with ultrasound combined with the two selected UVC-CA treatments showed no differences in FFA content, moisture, texture, or colour. Corn kernels treated with UVC-CA-ultrasound had a higher FFA content than untreated kernels. UVC-CA-ultrasound pretreatment showed a trend of increasing CSCK FFA content with no change in physical properties. Thus, UVC-CA-ultrasound pretreatment appears to be an alternative process that might add value to CSCKs by increasing FFA content.
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