Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage

Martínez−Hernández, Ginés Benito; Artés–Hernández, Francisco; Gómez, Perla A.

doi:10.1016/j.lwt.2012.07.014

Cited by 45 publications

(40 citation statements)

References 18 publications

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“…These variations may be attributed to the differences in the raw material and the temperature ranges used in these studies. The value of activation energy obtained in the present investigation, evidence that there is a loss of surface color of green pepper samples treated in the temperature range of 60-80 °C, and this reduction of color, it is probably due to the irreversible rupture chlorophyll a and b in major derivatives pheophytin a and b (Martínez-Hernández et al, 2013 andMartínez et al, 2013). These results may be useful for designing new thermal processes to preserve surface color or implement quality control systems for the heat treatment as is discussed by Xiao et al (2014).…”

Section: Discussionsupporting

confidence: 61%

A study of degradation kinetics regarding green peppers' (Capsicum spp.) surface colour

2014

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Colour is one of the most important factors regarding fruit quality and plays a significant role regarding food products' appearance, processing and acceptability. This attribute quality significantly influences the final decision to purchase food. This work was thus aimed at studying visual colour degradation kinetics regarding green surface colour when blanching green peppers at selected temperatures (60-80°C). The degradation of green surface colour was measured by -a value or first order kinetics where degradation rate increased with the elevation of temperature. Degradation temperature dependence was suitably modelled by the Arrhenius equation. Activation energy value for green surface colour was 20.16 Kcal / mol. The visual quality of the colour green when green peppers have been thermally treated could probably be objectively determined by using the -a value since this has been reported to be linearly related to green colour and consumer acceptance.Key words: Colour degradation, kinetic parameters, pH, thermal processing. ResumenEl color es uno de los factores de calidad más importantes y juega un papel significativo en la apariencia, el procesamiento, y la aceptabilidad de los materiales alimenticios. Este atributo de calidad, influye significativamente en la decisión final de compra de los alimentos. El objetivo de este trabajo es estudiar la cinética de degradación visual del color verde durante el blanqueo de pimentones a temperaturas seleccionadas (60-80 °C). La degradación del color verde superficial medido por el valor -a siguió una cinética de primer orden, en donde la constante de velocidad aumenta al incrementarse la temperatura. La dependencia de la temperatura de degradación fue modelada adecuadamente por la ecuación de Arrhenius. Los valores de energía de activación para el color verde superficial son 20,16 Kcal / mol. La calidad visual del color verde tratado térmicamente en el pimentón probablemente podría ser determinado objetivamente utilizando el valor de -a, ya que se ha informado que es linealmente relacionada tanto con el color verde y la aceptación del consumidor. Palabras claves: degradación del color, parámetros cinéticos, pH, procesamiento térmico ResumoA cor de um objecto é um dos factores mais importantes de qualidade e desempem ha um papel significativo na aparência, processamento, e aceitabilidade dos materiais alimentares. Esta qualidade atributo influencia significativamente a decisão final para comprar comida. O objetivo deste trabalho é estudar a cinética de degradação da cor verde visual durante o branqueamento das pimentas em temperaturas selecionadas (60-80 ° C). A degradação da cor verde visuais como medido por um valor-seguido uma cinética de primeira ordem, em que a constante da taxa de aumento com o aumento da temperatura. A dependência da temperatura de degradação foi adequadamente modelada pela equação de Arrhenius. Os valores da energia de ativação para a cor verde visuais eram 20,16 Kcal / mol. A qualidade visual da cor verde tratada termicamente em pim...

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Section: Discussionsupporting

confidence: 61%

A study of degradation kinetics regarding green peppers' (Capsicum spp.) surface colour

2014

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“…Thus, boiling has been reported to reduce the antioxidant activity in kale leaves by 45% (Korus & Lisiewska, ) and by 38% (Sikora & Bodziarczyk, ). By contrast, the antioxidant activity of broccoli has been found to increase during boiling, steaming, pressure cooking and microwaving, while sous vide and microwaving have been reported to induce the highest antioxidant activity (Martínez‐Hernández et al ., ). The antioxidant capacity of four Brassica spp.…”

Section: Resultsmentioning

confidence: 99%

Effects of different cooking methods on some chemical and sensory properties of Galega kale

Armesto

Gómez-Limia

Carballo

et al. 2016

Int J of Food Sci Tech

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Summary Kale (Brassica oleracea L. var. acephala) is rich in bioactive phytochemicals such as phenolic compounds and vitamins. However, cooking the plants can cause important changes in composition. The objective of this study was to investigate the effect of some domestic cooking processes (boiling, steaming, microwaving and pressure cooking) on several quality parameters of Galega kale. Boiling had the strongest effect on the antioxidant capacity (the IC50 was four times higher than in the fresh sample), total phenolics (losses of 76.4–77.9%) and colour (ΔE = 17.79–19.12). Microwaving caused the greatest loss of soluble solids (80.8–82.2%). Steaming seems to be the best method for retaining the nutrient and antioxidant capacity of kale (100% ash, 71–77.5% soluble solids, 100% antioxidant capacity, 67–71% total phenolics, 62–71% chlorophyll). However, steamed kale was awarded the lowest sensory scores, indicating the difficulty in reconciling nutritional value and sensorial quality. Use of discriminant statistical techniques enabled the classification of 100% of samples.

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“…There is an increase in the availability of phenols physically and chemically linked to the microstructure of the processed vegetables in comparison to the raw (Martínez‐Hernández et al . ), whether because of the decomposition of phenolic compounds linked to the fiber (cellulose and pectin) (Gökmen et al . ).…”

Section: Resultsmentioning

confidence: 99%

Influence of the Thermal Processing on the Physico‐Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

Arkoub-Djermoune

Boulekbache‐Makhlouf

Zeghichi-Hamri

et al. 2016

Journal of Food Quality

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Physico‐chemical parameters, antioxidants and antioxidant activity were evaluated in eggplant fruit (Solanum melongena) before and after domestic cooking methods (frying, griddling and baking). The results showed large differences among the three treatments. After the cooking process, total phenolics and flavonols increased significantly, whereas vitamin C, carotenoid, lycopene and anthocynin contents decreased significantly. The thermal treated samples showed significant increase in their chemical composition (pH, total soluble solids, ash and non enzymatic browning) along with a significant loss in their water and total sugar contents. Results showed that eggplant improved its antioxidant capacity in all cooking methods. Taken together, our results suggest that the various thermal treatments can increase some phytonutrients and antioxidant activity of eggplant. Practical Applications Eggplant (Solanum melongena L.) is an important source of phytochemicals in the Algerian diet, which can be consumed after three cooking processes: frying, griddling and baking. However, few data are available on the effect of these domestic cooking methods on its nutritional quality. The purpose of this study is to offer to the consumers the best cooking way that enhances phytonutrients and antioxidant activity of eggplant fruit.

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Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage

Cited by 45 publications

References 18 publications

A study of degradation kinetics regarding green peppers' (Capsicum spp.) surface colour

A study of degradation kinetics regarding green peppers' (Capsicum spp.) surface colour

Effects of different cooking methods on some chemical and sensory properties of Galega kale

Influence of the Thermal Processing on the Physico‐Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

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