Red and white cabbages: An updated comparative review of bioactives, extraction methods, processing practices, and health benefits

Zayed, Ahmed; Sheashea, Mohamed; Kassem, Iman A A; Farag, Mohamed A.

doi:10.1080/10408398.2022.2040416

Cited by 12 publications

(10 citation statements)

References 128 publications

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“…The increasing demand for visually appealing plants underscores the need to cultivate more Brassica crops with colorful flowers. Moreover, Brassica crops, particularly those with colorful petals, are rich in nutrients and bioactive compounds, including carotenoids, flavonoids, vitamins, minerals, and antioxidants, et al These compounds make them a valuable source of natural nutrients and health-promoting compounds in functional foods, dietary supplements, and nutraceutical products (Zayed et al, 2022). Besides, these crops may also exhibit resistance to environmental stress (Verma et al, 2023).…”

Section: Innovation and Multiple Utilization Of Brassica Crops With C...mentioning

confidence: 99%

The formation and evolution of flower coloration in Brassica crops

Li,

Zheng,

Gan

et al. 2024

Front. Genet.

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The flower coloration of Brassica crops possesses significant application and economic value, making it a research hotspot in the field of genetics and breeding. In recent years, great progress has been made in the research on color variation and creation of Brassica crops. However, the underlying molecular mechanisms and evolutional processes of flower colors are poorly understood. In this paper, we present a comprehensive overview of the mechanism of flower color formation in plants, emphasizing the molecular basis and regulation mechanism of flavonoids and carotenoids. By summarizing the recent advances on the genetic mechanism of flower color formation and regulation in Brassica crops, it is clearly found that carotenoids and anthocyanins are major pigments for flower color diversity of Brassica crops. Meantime, we also explore the relationship between the emergence of white flowers and the genetic evolution of Brassica chromosomes, and analyze the innovation and multiple utilization of Brassica crops with colorful flowers. This review aims to provide theoretical support for genetic improvements in flower color, enhancing the economic value and aesthetic appeal of Brassica crops.

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Section: Innovation and Multiple Utilization Of Brassica Crops With C...mentioning

confidence: 99%

The formation and evolution of flower coloration in Brassica crops

Li,

Zheng,

Gan

et al. 2024

Front. Genet.

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“…Red cabbage has the highest levels of vitamins, anthocyanins, and carotenes (Murador et al, 2016) followed by broccoli and Brussel sprout, which have moderate levels, and cabbage and cauliflower, which have lower levels. Glucosinolates (isothiocyanates), vitamins A, C and K and anthocyanins are the main components of red cabbage (Zayed et al, 2022). Red Cabbage may be able to control and thus maximize its calcium, phosphorus, iron, copper, and manganese concentrations.…”

Section: Chemical Constituents Present In Red Cabbagementioning

confidence: 99%

Nutritional Quality of Red Cabbage (Brassica oleracea var.Capitata F. Rubra): A Review

Gandhi¹,

Soga²,

Thakur³

et al. 2022

EEC

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Red cabbage (Brassica oleracea var. capiata f. rubra) is a vegetable famous for it’s enrich bioactive compounds. The maximum critical characteristics element of cruciferous vegetable with diagnosed anticancer properties are glucosinolates. Red cabbage is substantially used in meals processing to increase the aesthetic value of food as natural colorant in beverages and health benefits. It has many health benefits over most cancer, diabetes and also boosts immune system. It also support in detoxification of body, weight loss, improves skin reduce irritation has intestine recovery strength, relieves constipation. The antioxidant potential of red cabbage facilitates to save us chronic ailments and management of condition like Alzheimer’s, melancholy etc.

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“…Red cabbage is also high in soluble and insoluble fiber (Chauhan et al., 2016 ). Many studies conducted on red cabbage extract reveal its biological activities such as antibacterial, anticancer, antidiabetic, anti‐inflammatory, analgesic, and these vegetables act as powerful modulators for the innate immune response system (Buko et al., 2018 ; Shankar et al., 2019 ; Zayed et al., 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

Ozcelik,

Aydin,

Aydin

et al. 2023

Food Science & Nutrition

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Red cabbage, a highly nutritious cool‐season cruciferous vegetable, is rich in anthocyanins; however, the instability of anthocyanins during processing and storage poses challenges. This study aimed to optimize the foam‐mat drying process of red cabbage juice (RCJ) with a high anthocyanin content using a hybrid microwave hot air‐drying system (MW‐HAD) as a dehydration method compared to conventional techniques (HAD) using response surface methodology (RSM). Additionally, the produced red cabbage juice powder (RCJP) was used to enrich the pancake formulation. The developed model exhibited a high degree of reliability with optimal conditions and was determined for microwave power, temperature, foaming agent carboxymethylcellulose (CMC), and egg white protein (EWP) as 360 W, 60°C, 0.3%, and 1.2%, respectively. Moisture content (%) was decreased from 93.47 to 8.62 at optimum process conditions. In comparison to the control (60°C), foam mat drying with the MW‐HAD hybrid system reduced the drying time (DT) by more than 90.9% due to the higher drying rate, while many physicochemical properties, especially total anthocyanin content (TAC), were better preserved. Utilization of RCJP in the production of anthocyanin‐rich functional pancakes resulted in enhanced nutritional qualities compared to control pancakes with increased protein (35.07%), total phenolic (75.8%), dietary fiber (82.9%), and anthocyanin content (100%). In conclusion, MW‐HAD demonstrates significant potential as a promising drying method to reduce the DT and preserve the physicochemical properties of RCJP. Furthermore, the application of the optimized RCJP in anthocyanin‐rich functional pancakes highlights improved nutritional qualities, making a substantial contribution to the advancement of functional foods.

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Red and white cabbages: An updated comparative review of bioactives, extraction methods, processing practices, and health benefits

Cited by 12 publications

References 128 publications

The formation and evolution of flower coloration in Brassica crops

The formation and evolution of flower coloration in Brassica crops

Nutritional Quality of Red Cabbage (Brassica oleracea var.Capitata F. Rubra): A Review

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

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