Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

Lafarga, Tomás; Bobo, Gloria; Viñas, I.; Zudaire, Lorena; Simó, Joan; Aguiló‐Aguayo, Ingrid

doi:10.1016/j.ijgfs.2018.05.007

Cited by 37 publications

(47 citation statements)

References 33 publications

(41 reference statements)

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“…In addition, the moisture content of the broccoli stems and leaves used for breadmaking was 90.1 ± 1.4 and 82.1% ± 0.6%, respectively. Results compared well in terms of TPC and antioxidant capacity to those recently obtained for the inflorescences and stems of different broccoli varieties (Lafarga, Bobo, Viñas, Zudaire et al, ; Lafarga, Viñas et al, ).…”

Section: Resultssupporting

confidence: 77%

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Lafarga

Gallagher

Bademunt

et al. 2019

J Food Process Preserv

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The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into bread formulations resulted in decreased weight and specific volumes when compared to the control (p < 0.05). Broccoli‐containing breads showed an increased green hue and a higher crust and crumb color intensity (p < 0.05). Incorporation of broccoli co‐products into bread formulations significantly increased the total phenolic content and antioxidant capacity of the breads (p < 0.05). The overall acceptance and appearance of the breads were not affected by broccoli incorporation. The phenolic content and antioxidant capacity of the three formulations increased after the gastric and intestinal phases of digestion when compared to the initial stage, measured from a methanol:water extract (p < 0.05). Results obtained herein could open novel commercial opportunities for food processors and reduce the amount of food discarded as waste. Practical applications In recent decades, functional foods have gained increased consumer interest and are currently one of the hot trends in the food industry. In addition, sustainable food production and waste valorization are becoming important issues in the food industry, where high amounts of co‐products are generated. A large percentage of the total mass of broccoli plants is discarded as waste or used for low‐value purposes. Broccoli co‐products are rich in bioactive compounds. Therefore, enrichment of bread with bioactive compounds obtained from broccoli co‐products is both an economic and environmentally attractive option for food processors.

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Section: Resultssupporting

confidence: 77%

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Lafarga

Gallagher

Bademunt

et al. 2019

J Food Process Preserv

Self Cite

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“…Therefore, we used various in vitro analyses to characterise the antioxidant properties and to comprehensively evaluate the antioxidant quality of radish sprouts. All four antioxidant properties exhibited relatively small losses or even increases under steaming, which was consistent with the results by Lafarga et al (, ), e.g. FRAP activity increased significantly by 14.46% after steaming for 30 s ( P < 0.05), and the activity of FRAP decreased sharply ( P < 0.05) with the increase of time in the late steaming stage (60–300 s), RP was consistent with this, while DPPH and SOD were always in a downward trend.…”

Section: Resultssupporting

confidence: 91%

“…Meanwhile, VC was basically no loss during short‐term steaming. Previous studies have shown that among many cooking methods, steaming is also one of the strongest ways to contribute to vitamin C retention (Francisco et al , ; Lafarga et al , ; Lafarga et al , ). First, steam is based on water vapour as the heat transfer medium, and the raw material and water vapour are basically in a closed environment.…”

Section: Resultsmentioning

confidence: 99%

Steam radish sprout (Raphanus sativus L.): active substances, antioxidant activities and non‐targeted metabolomics analysis

Hao

Zhu

2019

Int J of Food Sci Tech

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Summary Various active substances, antioxidant activities and primary differential metabolite profiles were investigated to assess the nutritional quality of radish sprouts steamed for 0–300 s. The levels of flavonoids, total phenolic content and isothiocyanate in radish sprouts decreased with increased steaming time, and DPPH radical scavenging activity levels and superoxide dismutase levels also exhibited a downward trend (P < 0.05). By contrast, total phenolic acid, ferric‐reducing antioxidant power and reducing power levels exhibited significant increases in the early short‐term steaming process (P < 0.05). Steaming for 30 s promoted the accumulation of vitamin B2, whereas, steaming for 300 s promoted the accumulation of phospholipids and myristic acid to a greater extent than steaming for 30 s. Overall, there was a partial non‐decreased nutritional indicator in short‐term steaming of radish sprouts, and a longer steaming time positively affected the differential metabolites.

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“…Polyphenols, which are classified as secondary plant metabolites, are regarded as an important element of lifestyle diseases prevention due to their antioxidant properties. They have antifungal, anti-inflammatory and antiviral properties, and they decrease the risk of tumours and osteoporosis [ 46 ]. The negative influence of thermal processing on polyphenol content in plant-derived materials has been described by numerous authors, who explain the phenomenon by the Maillard reaction [ 47 ], polymerisation [ 48 ], or oxidation and condensation [ 49 ].…”

Section: Discussionmentioning

confidence: 99%

The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale (Brassica oleracea L. Var. Acephala) Leaves

et al. 2018

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The aim of the work was to assess the possibility of obtaining high bioactivity dried kale using a vacuum impregnation as the preliminary processing before the drying. Kale leaves underwent vacuum impregnation in freshly squeezed onion juice and in sodium chloride solution utilising the following impregnation process parameters: At the vacuum stage, 6 kPa reduced pressure for 1 min, dosing the impregnating solution and keeping the sample under vacuum for 2 min, and then 6 min in impregnating solution at atmospheric pressure. Fluidized bed drying of kale was conducted using inert polypropylene balls, utilising a drying air temperature in a range from 70 to 130 °C. The drying kinetics were described, and the dehydrated product’s quality was assessed, on the basis of these selected characteristics: The content of chlorophylls, polyphenols and carotenoids, and antioxidant activity measured with ABTS+, dry matter, water activity and colour. It was determined that protective influence of vacuum impregnation before fluidized bed drying was seen only in the case of using temperatures of 90 and 110 °C. The highest content of bioactive components in dried kale was obtained in the case of using onion juice impregnation and drying at 110 °C.

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Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

Cited by 37 publications

References 33 publications

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Steam radish sprout (Raphanus sativus L.): active substances, antioxidant activities and non‐targeted metabolomics analysis

The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale (Brassica oleracea L. Var. Acephala) Leaves

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