The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads

Guida, Vincenzo; Ferrari, Giovanna; Pataro, Gianpiero; Chambery, Angela; Maro, Antimo Di; Parente, Augusto

doi:10.1016/j.lwt.2013.04.006

Cited by 94 publications

(43 citation statements)

References 41 publications

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“…It was observed that the maximum reduction of PPO activity was achieved in 0–30 sec, while the rate of PPO inactivation was found lower in 30‐60 sec of treatment time in both HW and OH treatment. Since the electric field applied during ohmic heating reduces the D value (Table ) of PPO enzyme (Castro et al, ) therefore over all the rate of enzyme inactivation was found higher in OH as compared to HW treatment, Guida, Ferrari, Pataro, Chambery, DI‐Maroc, & Parente () also reported that faster inactivation of PPO occurs during ohmic treatment than during conventional treatment of artichoke heads. Icier, Yildiz, and Baysal () reported that the presence of the electric field might remove the metallic prosthetic groups present in the PPO enzyme, hence results in the higher enzyme activity loss as compare to purely thermal treatment.…”

Section: Resultsmentioning

confidence: 98%

“…The TPC of fresh watermelon juice expressed as mg GAE per 100 mL was found to be 11.27 ± 0.04, similar content of TPC in watermelon juice has been reported by Rawson et al (). Guida et al () reported that the thermal treatment leads to the reduction in bioactive compounds of plant material due to oxidation, thermal degradation, leaching. Similar changes were observed in present study, HW as well as OH treatment caused a significant reduction in the TPC of watermelon juice as indicated in Figure .…”

Section: Resultsmentioning

confidence: 99%

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Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice

Makroo

Saxena

Rastogi

et al. 2017

J Food Process Preserv

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Fresh watermelon juice was treated at 90 °C by hot‐water (HW) and ohmic (OH) treatment (with SS:316 electrodes) for 15, 30, 45 and 60 sec. PPO activity was reduced to 36.15 and 8.87% in 60 sec by HW and OH treatment respectively. The PPO inactivation was fitted to the first order model; the reaction constant (k), D90 obtained was 0.02 s−1, 115.1 sec, and 0.062 s−1, 37.1 sec for HW and OH treatment respectively. During both the treatments of watermelon juice total phenols (TPC) showed significant change whereas no significant change was observed in lycopene content. Total change in color (ΔE) during OH treatment was found lesser as compared to HW treatment, hue angle was found to increase at a higher rate in HW than that of OH treatment. Finally it was concluded that PPO of water melon juice can be inactivated rapidly by OH than HW treatment. Practical applications Enzymatic browning and lycopene degradation are the major factors that limit the storage of watermelon juice. High temperatures and processing times employed during thermal processing cause deleterious changes in the color, flavor, and sensory aspects of the product. Therefore, this study was conducted to investigate the comparative effect of ohmic and conventional heating on inactivation of PPO as well as quality changes in watermelon juice so as to suggest a time‐efficient alternative that can be explored further for commercial packaging.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice

Makroo

Saxena

Rastogi

et al. 2017

J Food Process Preserv

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“…Recently, improvements were made and it is currently used to blanch, pasteurize and sterilize milk, vegetable products, fruit preparations and meat products [101][102][103][104].…”

Section: Ohmic Heatingmentioning

confidence: 99%

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Melini

Melini²,

Luziatelli

et al. 2017

Beverages

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Abstract:Consumers have recently shown a preference for natural food products and ingredients and within that framework, their interest in consuming raw drinking milk has been highlighted, claiming nutritional, organoleptic and health benefits. However, a public debate has simultaneously emerged about the actual risks and benefits of direct human consumption of raw milk. This paper compares the microbiological, nutritional and sensory profile of raw and heat-treated milk, to evaluate the real risks and benefits of its consumption. In detail, it provides an updated overview of the main microbiological risks of raw milk consumption, especially related to the presence of pathogens and the main outputs of risk assessment models are reported. After introducing the key aspects of most commonly used milk heat-treatments, the paper also discusses the effects such technologies have on the microbiological, nutritional and sensory profile of milk. An insight into the scientific evidence behind the claimed protective effects of raw milk consumption in lactose-intolerant subjects and against the onset of asthma and allergy disorders in children is provided. The emergence of novel milk processing technologies, such as ohmic heating, microwave heating, high pressure processing, pulsed electric fields, ultrasound and microfiltration is also presented as an alternative to common thermal treatments.

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“…Steam blanching also provided good results when applied to collard greens, which retained 55-98 % of b-carotene [57]. Artichoke byproducts Ohmic blanching was the fastest method to inactivate the peroxidase enzyme at 85°C and provided higher vitamin C and total phenolic content retention than water blanching [36] Blanching (i) Ohmic blanching (ii) (i) Water at 85 and 100°C, 120-600 s (ii) Voltage gradients of 24, V/cm, at 80°C, 0-300 s Artichoke heads Heating allowed quick and uniform heating of food product and was beneficial in terms of enzyme inactivation, colour; higher total protein and polyphenolic content in ohmically blanched samples [29] Osmotic Using lower blanching temperatures is another approach to minimizing nutrients decrease. Water blanching at 80°C for 3 min resulted in greater chlorophyll retention in coriander leaves [3].…”

Section: Blanchingmentioning

confidence: 99%

“…A comparative study of the effects of conventional water blanching and ohmic blanching on the quality parameters, nutritional and functional properties of artichoke heads was recently carried out [29]. The results showed that the adjustment of the ohmic blanching enabled uniform heating of samples and yielded a higher heating rate, which led to faster enzymes inactivation and retention of bright green colour, typical of the raw product.…”

Section: Ohmic Blanchingmentioning

confidence: 99%

Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review

2015

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Drying has been applied to vegetables in order to preserve, store and transport these food products. However, drying implies not only physical changes, easily detectable by the consumer through visual assessment, but also chemical modifications. These are not always visible, but are responsible for alterations in colour, flavour and nutritional value, which compromise the overall quality of the final product. The main chemical changes associated with drying are related to the degradation of phytochemicals, such as vitamins, antioxidants, minerals, pigments and other bioactive compounds sensitive to heat, light and oxygen. Moreover, nutrient losses are inevitably associated with leaching as a result of the water removal from the vegetable during the drying process. In order to prevent or reduce nutrient losses and thus improve the quality of dried products, pretreatments are often applied. In this review, an overview of the procedures developed for dehydration of vegetables applying heat by convection, conduction or radiation is presented. The influence of pretreatments on nutritional and bioactive characteristics of dried vegetables is discussed. Blanching with steam, water or chemical solutions is the most commonly used, but power ultrasound, ohmic blanching, osmotic and edible coatings pretreatments have also been reported. The influence of the drying processes and conditions on nutritional contents and bioactive characteristics is also presented.

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The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads

Cited by 94 publications

References 41 publications

Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice

Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review

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