Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Cauliflower (Brassica oleracea L. var. botrytis)

Kapusta‐Duch, Joanna; Leszczyńska, Teresa; Borczak, Barbara; Florkiewicz, Adam; Załubska, Anna

doi:10.1515/pjfns-2016-0017

Cited by 5 publications

(7 citation statements)

References 24 publications

(27 reference statements)

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“…In this study, the freezing process maintained the antioxidant activity in the TBB sample during storage. This result was supported by the findings of previous studies that indicated that the act of freezing did not induce or even slightly change the degree of antioxidant activity in certain mushrooms (e.g., desert truffles, chanterelles, sweet tooth mushrooms, shitake mushrooms, and chestnut mushrooms) [ 57 ] and vegetables (broccoli florets, cauliflower, green asparagus, and kale leaves) [ 63 , 64 , 65 , 66 ].…”

Section: Resultssupporting

confidence: 81%

Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

Kumla

Suwannarach

Tanruean

et al. 2021

Foods

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Tropical black bolete, Phlebopus portentosus, provides various nutritional benefits and natural antioxidants to humans. In this study, the chemical composition, phenolic compounds, and antioxidant and antimicrobial activities of fresh mushroom samples and samples stored for a period of one year using different preservation methods (drying, brining, and frozen) were investigated. The results indicated that the brining method significantly reduced the protein and fat contents of the mushrooms. The polyphenol and flavonoid contents of the frozen sample were not significantly different from that of the fresh sample. The results revealed that an inhibition value of 50% (IC50) for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay of the extract of the dried and frozen samples was not statistically different from that of the fresh sample. The IC50 value of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay and ferric reducing antioxidant power (FRAP) value in the extract of the frozen sample were not found to be significantly different from those of the fresh sample. Furthermore, the lowest degree of antioxidant activity was found in the extract of the brined sample. Additionally, the antimicrobial activities of the extracts of the fresh and frozen samples were not significantly different and both extracts could have inhibited the growth of all tested Gram-positive bacteria and Pseudomonas aeruginosa.

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Section: Resultssupporting

confidence: 81%

Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

Kumla

Suwannarach

Tanruean

et al. 2021

Foods

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“…On the contrary, Hunter and Fletcher [ 102 ], on peas and spinach after the decrease of AOA due to blanching and freezing, did not observe further significant losses during storage at −20 °C. This effect was also observed by Korus and Lisiewska [ 98 ] on kale leaves stored for 12 months, despite the decrease of vitamin C and polyphenols, as well as by Kapusta-Duch et al [ 109 ] in cauliflower stored at −22 °C for up to 3 months. Murcia, Jiménez and Martínez-Tomé [ 114 ], who evaluated the loss of AOA due to frozen storage (−20 °C for 8 months) on thirteen types of vegetables, evidenced different effects depending on both the vegetable and the method of analysis applied for the AOA determination.…”

Section: Effect Of Freezing and Frozen Storage On Antioxidant Actisupporting

confidence: 77%

“…When the effect of freezing has been evaluated by analyzing the antioxidant capacity data of blanched vegetables before and after the freezing process, no variation in the AOA was found in green and white cauliflower, kale leaves and broccoli florets [ 98 , 108 , 109 , 110 ]. These results highlight that if frozen foods are handled and processed properly, their functional properties can be retained during freezing.…”

Section: Effect Of Freezing and Frozen Storage On Antioxidant Actimentioning

confidence: 99%

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Neri

Faieta

Mattia

et al. 2020

Foods

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The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for the production of high-quality foods. However, cell breakages occurring during freezing and frozen storage can lead to the release of antioxidant compounds and their degradation due to chemical and enzymatic oxidation reactions, and thus, they could present a lower antioxidant activity compared to the corresponding fresh product. In this context, process conditions, freezing pre-treatments and the use of cryoprotectants can limit the extent of freeze-induced damages and preserve the antioxidant activity of plant foods. This review collects and discusses the state-of-the-art knowledge on the single and combined effect of freezing and frozen storage conditions on the antioxidant activity of fruits and vegetables as well as the role of cryoprotectants. Classes of compounds responsible for the antioxidant activity of plant foods and the most common methods used for the evaluation of the antioxidant activity in vitro are also presented. The freezing principles and the effects of ice nucleation and crystallization on fruits, vegetables and their main derivatives (juices, pulps) have been addressed to highlight their impact on the AOA of plant foods. The effect of freezing and frozen storage on the AOA of plant foods resulted dependant on a series of intrinsic factors (e.g., composition and structure), while the role of extrinsic processing-related factors, such as freezing and storage temperatures, is ambiguous. In particular, many conflicting results are reported in the literature with a high variability depending on the method of analysis used for the AOA evaluation and data expression (fresh or dry weight). Other intrinsic raw material properties (e.g., cultivar, ripening degree), post-harvest conditions, as well as defrosting methods that in the majority of the studies are scarcely reported, contribute to the aforementioned discrepancies. Finally, due to the limited number of studies reported in the literature and the high variability in product processing, the effect of cryoprotectants on the AOA of plant foods remains unclear.

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“…A drastic reduction in the TAC of blanched and frozen Asparagus, Zucchini, and Green beans was reported by Paciulli et al (2015). Similarly, , while analyzing the effect of blanching and freezing (−20 • C) on antioxidant capacity in baby mustard, observed a decrease in the antioxidant capacity (30% in 2,2′-azino-bis (3-ethylbenzothiazoline-6sulfonic acid) assay and 50% in ferric reducing ability of plasma assay) after 8 months of frozen storage, whereas Cai et al (2016) and Kapusta-Duch et al (2017) observed no changes in the antioxidant activity of blanched broccoli florets and cauliflower before and after freezing. These observations indicate that the biochemical and nutritional properties of vegetables can be maintained during freezing, provided that proper handling and freezing process is ensured.…”

Section: Vegetablesmentioning

confidence: 68%

“…(2016) and Kapusta‐Duch et al. (2017) observed no changes in the antioxidant activity of blanched broccoli florets and cauliflower before and after freezing. These observations indicate that the biochemical and nutritional properties of vegetables can be maintained during freezing, provided that proper handling and freezing process is ensured.…”

Section: Freezing Requirements Of Various Fruits and Vegetablesmentioning

confidence: 95%

Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates

Grover,

Negi

2023

Journal of Food Science

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Fruits and vegetables are rich in essential nutrients such as minerals, vitamins, and antioxidants; however, they have short shelf life. Freezing is a superior method of preservation compared to other techniques with respect to nutrient retention and maintenance of sensory attributes. However, several physical and textural quality changes associated with freezing and thawing pose a serious problem to the quality of frozen products. Some of the disadvantages associated with the currently employed methods for freezing fruits and vegetables include low rates of heat exchange in blast freezers, shape limitation in plate freezers, high cost of operation in cryogenic freezing, and freezing solution dilution in immersion freezing. Therefore, novel freezing technologies have been developed to achieve controlled ice nucleation and crystallization, enhanced freezing rate, decreased phase transition time, and maintained temperature stability. This review discusses some of the most recent approaches employed in freezing and points to their adoption for maintaining the quality of fruits and vegetables with extended storage.

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Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Cauliflower (Brassica oleracea L. var. botrytis)

Cited by 5 publications

References 24 publications

Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates

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