Controlling (bio)chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek

Vancoillie, Flore; Verkempinck, S.H.E.; Delbaere, Sophie M.; Poucke, Christof Van; Hendrickx, Marc; Loey, Ann M. Van; Grauwet, Tara

doi:10.1016/j.ifset.2023.103441

Cited by 3 publications

(7 citation statements)

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“…103 Decreases in glucosinolates, ACSOs, and vitamin C concentrations (>70%) were higher than carotenoids and vitamin K1 losses (<60%). 103 Additionally, pureeing also results into more exposure of health-related compounds to extrinsic environmental-depending factors, such as oxygen.…”

Section: Impact Of Pretreatment Conditionsmentioning

confidence: 91%

“…Additionally, it did not affect glucosinolate concentrations, which was attributed to substrate-enzyme location in the plant and the intensity of the PEF treatment according to the cell size. 103 Zhang et al showed that PEF treatment (0.5−35 kV/cm) of a standard solution was able to change the vitamin C structure from enolto keto-form, without damaging it, enhancing the antioxidant properties. 116 Frandsen et al suggested based on glucosinolate concentration changes that PEF treatment (35 kV/cm) could inactivate myrosinase in broccoli puree.…”

Section: Pulsed Electric Field (Pef)mentioning

confidence: 99%

“…No impact of the PEF treatment was observed on vitamin K1 concentrations in both vegetables. Additionally, it did not affect glucosinolate concentrations, which was attributed to substrate-enzyme location in the plant and the intensity of the PEF treatment according to the cell size . Zhang et al showed that PEF treatment (0.5–35 kV/cm) of a standard solution was able to change the vitamin C structure from enol- to keto-form, without damaging it, enhancing the antioxidant properties .…”

Section: Stability Of Health-related Compounds Throughout the Vegetab...mentioning

confidence: 99%

“…Since each type of pretreatment can unleash different (bio)chemical reactions, the order in which pretreatments are carried out may determine the health potential of vegetables. 103 3.2.1. Washing and Cutting.…”

Section: Impact Of Pretreatment Conditionsmentioning

confidence: 99%

“…Although it is mainly used at the moment as a preservation technique for juices and as an extraction technique for various compounds, it has the potential to be used to steer biochemical conversions and will be discussed in Section . Since each type of pretreatment can unleash different (bio)chemical reactions, the order in which pretreatments are carried out may determine the health potential of vegetables …”

Section: Stability Of Health-related Compounds Throughout the Vegetab...mentioning

confidence: 99%

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Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables

Vancoillie,

Verkempinck,

Hendrickx

et al. 2024

J. Agric. Food Chem.

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Brassica oleracea and Allium vegetables are known for their unique, family specific, water-soluble phytochemicals, glucosinolates, and S-alk(en)yl-L-cysteine sulfoxides, respectively. However, they are also important delivery systems of several other health-related compounds, such as carotenoids (lipid-soluble phytochemicals), vitamin C (water-soluble micronutrient), and vitamin K1 (lipid-soluble micronutrient). When all-year-round availability or transport over long distances is targeted for these often seasonal, locally grown vegetables, processing becomes indispensable. However, the vegetable processing chain, which consists of multiple steps (e.g., pretreatment, preservation, storage, preparation), can impact the nutritional quality of these vegetables corresponding to the nature of the health-related compounds and their susceptibility to (bio)chemical conversions. Since information about the impact of the vegetable processing chain is scattered per compound or processing step, this review targets an integration of the state of the art and discusses needs for future research. Starting with a discussion on substrate-enzyme location within the vegetable matrix, an overview is provided of the impact and potential of processing, encompassing a wide range of (nonenzymatic) conversions.

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Section: Impact Of Pretreatment Conditionsmentioning

confidence: 91%

Section: Pulsed Electric Field (Pef)mentioning

confidence: 99%

Section: Stability Of Health-related Compounds Throughout the Vegetab...mentioning

confidence: 99%

Section: Impact Of Pretreatment Conditionsmentioning

confidence: 99%

Section: Stability Of Health-related Compounds Throughout the Vegetab...mentioning

confidence: 99%

See 3 more Smart Citations