Abstract
A process for the production of innovative pasty parsley and celeriac products was developed. Freshly harvested plant material was blanched, processed into a paste, and subsequently heated for 3 min at 90 and 95 °C, respectively. Chlorophyll stability was not affected by the thermal process due to the addition of 0.05% (m/v) MgCl 2 to the blanching water. In all products, the contents of the main phenolic compound apiin decreased, while those of the minor compound malonylapiin B increased. In parsley pastes, peroxidase (POD) and polyphenol oxidase (PPO) were fully inactivated by the heat treatment. In contrast, only complete PPO inactivation was achieved in celeriac pastes. However, since POD inactivation was incomplete, its partial reactivation during storage of celeriac pastes was observed. After 4 weeks of cold storage, the green color of the parsley pastes turned into an olive hue due to chlorophyll degradation. Nevertheless, the products may be stored at -20 °C for several months. In contrast, storage of celeriac pastes at 4 and -20 °C is possible for several months without darkening. Compared to conventional dried herbs and spices the products obtained by the innovative process are characterized by bright colors. Pasty products are easier to handle, because lumping and dusting are avoided, thus facilitating their safe application in the food processing industry.
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