Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing

Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing

Abstract This study aimed to improve the quality of blanched Shepherd’s purse. Before blanching, Shepherd’s purse was impregnated, combined with ultrasonic treatment (US) (0, 5, 15 min) and different impregnators (calcium chloride (Ca), glucose (Gl), sodium alginate (Al)) to investigate the effects...

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Bibliographic Details
Main Authors: Qihui Wu, Zhongyuan Zhang, Yihong Bao, Dajing Li, Xin Wen, Lei Feng, Meimei Nie, Zhuqing Dai, Yayuan Xu
Format: Article
Language:English
Published: BMC 2025-02-01
Series:Food Production, Processing and Nutrition
Subjects:
Ultrasound
Impregnation
Blanching
Shepherd’s purse
Bioactive components
Quality
Online Access:https://doi.org/10.1186/s43014-024-00292-y
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https://doi.org/10.1186/s43014-024-00292-y

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