Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli

Severini, C.; Giuliani, Roma; Filippis, Anna De; Derossi, A.; Pilli, Teresa De

doi:10.1007/s13197-015-1878-0

Cited by 71 publications

(60 citation statements)

References 39 publications

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“…Break down of structure could lead to thermal denaturation of protein and thus inactivates the enzymes. Rate of decrease in enzyme activity with increase in temperature caused better retention of green color (Severini, Giuliani, Filippis, Derossi, & Pilli, ) . The enzymes involved in browning reaction were completely inactivated at 90 ○ C for 5 min and 80 ○ C for 4 min in case of conventional and ohmic blanching, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Peroxidase as indicator enzyme of blanching in bottle gourd ( Lagenaria siceraria ): Changes in enzyme activity, color, and morphological properties during blanching

Bhat

Saini

Kumar

et al. 2019

J Food Process Preserv

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This study investigated the effect of ohmic and conventional blanching on different characteristics of bottle gourd. The varying temperature–time combinations (60–90°C for 1–5 min) were used and optimum temperature–time of blanching was selected according to peroxidase activity and color retention. Residual peroxidase activity reached a level of no detection at 80°C for 4 min in ohmic blanching and 90°C for 5 min in conventional blanching. Ohmic blanching (80°C—4 min) was more effective than conventional blanching (90°C—5 min) at lesser temperature–time combinations. The temperature dependence of enzyme inactivation followed first‐order reaction with R2 ranging from 0.955 to 0.997 in all temperature ranges. Increase in blanching temperature led to increase in rate constant, k from 0.26 to 2.6 at 60 to 90○C in conventional blanching and 0.30–1.6 at 60 to 80○C, respectively, in ohmic blanching. Color of blanched samples was well retained in both conventional and ohmic blanched samples as compared to control sample. Hue angle (h○) and (−a*) values of blanched samples increased with increasing temperature and time of blanching. Minimum browning index was observed in ohmically blanched (BO) samples. Microstructural and textural study of bottle gourd cubes blanched under optimized conditions (80°C—4 min; 90°C—5 min) were studied. Ohmic blanching was found more pronounced in faster degradation of residual enzyme activity and retention of color. Laser diffraction analysis of BO samples of bottle gourd showed highest decrease in particle size. Losses in functional properties were more pronounced in conventional blanched samples. Practical applications Consumer demand for bottle gourd juice (BGJ) owing to its high nutritional value and pharmacological benefits has led emphasis on improving its quality and market value. However, due to high enzymatic activity BGJ turn brown that appears to be unacceptable and leads to loss of market value. Peroxidases being high heat‐resistant enzymes can act as potential trace markers for complete enzyme inactivation. Moreover, retention of color without much degradation to nutritional quality need to be assessed for increasing benefits and maximum returns.

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Section: Resultsmentioning

confidence: 99%

“…Both ohmic and conventional blanched samples showed an increase in h ○ , especially beyond 70 ○ . The highest increase in −a* value was observed at 90 ○ C for 5 min and 80 ○ C for 4 min in conventional and ohmic blanched samples, respectively ( (Severini, Giuliani, Filippis, Derossi, & Pilli, 2016).…”

Section: Colormentioning

confidence: 98%

Peroxidase as indicator enzyme of blanching in bottle gourd ( Lagenaria siceraria ): Changes in enzyme activity, color, and morphological properties during blanching

Bhat

Saini

Kumar

et al. 2019

J Food Process Preserv

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“…Broccoli stems and leaves, harvested 2–3 cm above the ground, were washed, sanitised with chlorine (100 ppm, 5 min), steam‐blanched at 100 °C for 3.5 min and cooled with ice water (4 °C for 8 min) (Severini et al ., ). The sample was pureed (Urschel Comitrol (Model 3600, Urschel Inc., Valparaiso, IN), then juiced to obtain pomace and juice.…”

Section: Methodsmentioning

confidence: 97%

New food ingredients from broccoli by‐products: physical, chemical and technological properties

Shi

Hlaing

Ying

et al. 2019

Int J of Food Sci Tech

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Broccoli stems and leaves examined were rich in protein (23.2%, dry weight), fibre (36.5%, dry weight) and polyphenols (11.4 mg gallic acid equivalents g À1 ). Chlorogenic acid, neochlorogenic acid and quinic acid were the major phenolics found. Broccoli by-products have potential to be developed as differentiated food ingredients by separation. On a dry basis, the pomace and washed pomace fractions were enriched in fibre and had higher water-holding but lower water solubility and emulsifying capacity compared to juice and supernatant from washed pomace, which were enriched in protein. The juice and supernatant had higher polyphenol content and higher antioxidant activity, suggesting that polyphenols were the major contributors to antioxidant activity. For convenience of use, the products may be supplied as packaged powdered ingredients, but this was practical only for broccoli stems and leaves and pomaces as these powders had higher glass transition temperatures than the juice and supernatant fractions.Broccoli by-products as new food ingredients M. Shi et al.

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“…When comparing the color parameters reported by Ceniet al (2009) with those obtained in our experience, it was observed that HFR yerba maté had similar values of L and higher a and lower b values. The differences observed in the results of both experiments are probably due to the different microwave treatment times, considering several studies reporting an increase in the green color of vegetables during the initial part of heating treatments (Lau, Tang, & Swanson, ; Severini, Giuliani, Filippis, Derossi, & Pilli, ; Tijskens, Schijvens, & Biekman, ). Furthermore, the observed differences between the color of the yerba maté obtained using the HFR integral method and that of the product obtained by Ceni et al () using microwave energy could be attributed to the different frequencies used in both studies: 1 GHz and 2.4 GHz, respectively.…”

Section: Resultsmentioning

confidence: 90%

“…In this research, an HFR treatment of 600 s was applied to the yerba maté. When comparing reporting an increase in the green color of vegetables during the initial part of heating treatments (Lau, Tang, & Swanson, 2000;Severini, Giuliani, Filippis, Derossi, & Pilli, 2016;Tijskens, Schijvens, & Biekman, 2001). Furthermore, the observed differences between the color of the yerba maté obtained using the HFR integral method and that of the product obtained by Ceni et al (2009) using microwave energy could be attributed to the different frequencies used in both studies:…”

Section: Color Parametersmentioning

confidence: 87%

Differences in physicochemical properties of yerba maté (Ilex paraguariensis) obtained using traditional and alternative manufacturing methods

Holowaty

Thea

Alegre

et al. 2018

J Food Process Engineering

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The aim of this study was to determine the drying kinetics and physicochemical properties of yerba maté obtained using three different alternative manufacturing methods and to compare these products with those of the yerba maté produced using the traditional process. Additionally, triangle tests were performed to establish whether there were sensory differences between the products studied. The assayed alternative manufacturing methods included the following: (a) zapecado using boiling water (BWZ) and (b) zapecado using steam water (SWZ), both followed by a final hot air drying step, and (c) an integral manufacturing method (zapecado + drying) using high‐frequency radiation (HFR). The HFR integral method yielded a product with a higher caffeine content (>30%; p < .05) than that of traditional yerba maté. Furthermore, HFR yerba maté showed significantly higher total polyphenol content values than those of BWZ and SWZ yerba maté (>10%; p < .05). Likewise, the HFR integral method resulted in a yerba maté that was much more similar in color and with imperceptible sensory differences (p > .05) when compared to the traditional product. Practical applications During traditional yerba maté manufacturing, freshly harvested branches of Ilex paraguariensis come into direct contact with combustion gases from the burning of forest biomass. This contributes to the formation of polycyclic aromatic hydrocarbons and their subsequent deposition in yerba maté leaves and stems. Polycyclic aromatic hydrocarbons have been proved to be carcinogenic, in addition to having other toxic effects on humans. The elimination of combustion gases as a direct source of heat in the manufacturing process of yerba maté is an emerging need. The development of alternative manufacturing methods that avoid the contact of the raw material with the products of the incomplete combustion of forest biomass burning and the subsequent implementation of these methods in the industry will guarantee a higher quality product from a food safety point of view.

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Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli

Cited by 71 publications

References 39 publications

Peroxidase as indicator enzyme of blanching in bottle gourd ( Lagenaria siceraria ): Changes in enzyme activity, color, and morphological properties during blanching

Peroxidase as indicator enzyme of blanching in bottle gourd ( Lagenaria siceraria ): Changes in enzyme activity, color, and morphological properties during blanching

New food ingredients from broccoli by‐products: physical, chemical and technological properties

Differences in physicochemical properties of yerba maté (Ilex paraguariensis) obtained using traditional and alternative manufacturing methods

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