Effect of processing on the amino acid content of New Zealand spinach (<i>Tetragonia tetragonioides</i> Pall. Kuntze)

Słupski, Jacek; Achrem-Achremowicz, Jacek; Lisiewska, Zofia; Korus, Anna

doi:10.1111/j.1365-2621.2010.02315.x

Cited by 20 publications

(4 citation statements)

References 26 publications

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“…The amino acid content in any given species of raw vegetable depends on such factors as cultivar, usable part and stage of maturity 17, 18. The kale leaves investigated contained more total amino acids than spinach, cauliflower or broccoli 19–21. The mean total content of amino acids in raw kale leaves was 32.41 g kg −1 raw matter, with essential amino acids constituting 44% of the total.…”

Section: Resultsmentioning

confidence: 95%

Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves

Korus

2011

J Sci Food Agric

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Section: Resultsmentioning

confidence: 95%

Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves

Korus

2011

J Sci Food Agric

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“…From these findings it may be suggested that the sterilization with electrical method versus retort sterilization is a convenient method to maintain the total amino acids profile in vegetable baby purees. No effects or even increase in amino acid content have also been exhibited in green cauliflower (with the exception of tyrosine) (Slupski, Lisiewska, Kmiecik, Gebcznski, & Sobczynska, 2010a) and in spinach (with the exception of cistine and methionine) (Slupski, Achrem-Achremowicz, Lisiewska, & Korus, 2010b) after culinary process as compared with the composition in raw samples.…”

Section: Resultsmentioning

confidence: 99%

Impact of conventional sterilization and ohmic heating on the amino acid profile in vegetable baby foods

Mesías

Wagner

Georgé

et al. 2016

Innovative Food Science & Emerging Technologies

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Loss of nutrients during processing of baby foods should be minimized to maintain the nutritional quality and therefore to support a satisfactory nutritional status in infants. The present study aimed to evaluate the advantages of the ohmic heating versus conventional retort sterilization on the maintenance of the amino acid content and protein quality of sterilized vegetable baby foods. Results revealed that total protein content was not affected after both sterilization methods. However, after retort sterilization the content of total essential and nonessential amino acids significantly decreased in 35% and 9%, respectively, thus decreasing the quality protein. Contrarily, ohmic heating did not have effect on the total amino acid content and, therefore, this alternative process did not modify the protein quality of the sample. In conclusion, ohmic treatment may be successfully applied as an alternative method to conventional sterilization to maintain the nutritional quality of protein in vegetable baby foods. Industrial relevance: Ohmic heating is an emerging technology which applies an electric current to the food, promoting uniform and rapid heating in the product. This fact facilitates the destruction of microorganisms in a shorter period of time and reduces the possible losses of labile nutrients caused with the conventional thermal treatments such as pasteurization or sterilization. The purpose of the present study was to evaluate the effect of conventional retort sterilization and alternative sterilization by ohmic heating on the amino acid content and protein quality of vegetable baby foods. These findings could be used for the baby food industries in order to improve nutritional quality of these products after heating processes.

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“…These reactions can lead to the formation of new compounds or to the oxidation of minerals, which can reduce the amount of ash [ 20 ]. Słupski et al [ 68 ] reported that technological and culinary processing caused a significant increase in protein content. During evaporation, food products can lose excess water.…”

Section: Discussionmentioning

confidence: 99%

Iodine enriched kale (Brassica oleracea var. sabellica L.)—The influence of heat treatments on its iodine content, basic composition and antioxidative properties

Krzemińska,

Kapusta-Duch,

Smoleń

et al. 2024

PLoS ONE

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Iodine deficiency in the diet globally continues to be a cause of many diseases and disabilities. Kale is a vegetable that has health-promoting potential because of many nutrients and bioactive compounds (ascorbic acid, carotenoids, glucosinolates and phenolic compounds). Brassica vegetables, including kale, have been strongly recommended as dietary adjuvants for improving health. The nutrient and health-promoting compounds in kale are significantly affected by thermal treatments. Changes in phytochemicals upon such activities may result from two contrary phenomena: breakdown of nutrients and bioactive compounds and a matrix softening effect, which increases the extractability of phytochemicals, which may be especially significant in the case of iodine-fortified kale. This study investigated changes of basic composition, iodine, vitamin C, total carotenoids and polyphenols contents as well as antioxidant activity caused by steaming, blanching and boiling processes in the levels of two cultivars of kale (green and red) non-biofortified and biofortified via the application to nutrient solutions in hydroponic of two iodoquinolines [8-hydroxy-7-iodo-5-quinolinesulfonic acid (8-OH-7-I-5QSA) and 5-chloro-7-iodo-8-quinoline (5-Cl-7-I-8-Q)] and KIO3. Thermal processes generally significantly reduced the content of the components in question and the antioxidant activity of kale, regardless of cultivar and enrichment. It was observed that the red cultivar of kale had a greater ability to accumulate and reduce iodine losses during the culinary processes. 8-hydroxy-7-iodo-5-quinolinesulfonic acid showed a protective effect against the treatments used, compared to other enrichments, thus contributing to the preservation of high iodine content.

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Effect of processing on the amino acid content of New Zealand spinach (Tetragonia tetragonioides Pall. Kuntze)

Cited by 20 publications

References 26 publications

Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves

Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves

Impact of conventional sterilization and ohmic heating on the amino acid profile in vegetable baby foods

Iodine enriched kale (Brassica oleracea var. sabellica L.)—The influence of heat treatments on its iodine content, basic composition and antioxidative properties

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