Sous‐vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables

Adam Florkiewicz , Robert Socha , Agnieszka Filipiak-Florkiewicz , Kinga Topolska

Abstract

BACKGROUND Vegetables are important components of the human diet. The method used to process them is crucial with respect to the nutritional quality of the ready‐to‐eat product. The present study aimed to assess whether the sous‐vide method could represent an alternative for the traditional cooking of Brassica vegetables. RESULTS The sous‐vide method appeared to be the most advantageous technique in relation to the preservation of vitamin C, both directly after processing and during the storage of processed vegetables. Among the studied phytochemicals, p‐coumaric and gallic acids were found to be the most stable out of all the vegetables cooked by this method. CONCLUSION The sous‐vide method should be considered as an optimal technique with respect to the thermal treatment of Brassica vegetables. © 2018 Society of Chemical Industry
Author Adam Florkiewicz (FoFT / DoFAaQA)
Adam Florkiewicz,,
- Department of Food Analysis and Quality Assessment
, Robert Socha (FoFT / DoFAaQA)
Robert Socha,,
- Department of Food Analysis and Quality Assessment
, Agnieszka Filipiak-Florkiewicz (FoFT / DoGTaC)
Agnieszka Filipiak-Florkiewicz,,
- Department of Gastronomic Technology and Consumption
, Kinga Topolska (FoFT / DoGTaC)
Kinga Topolska,,
- Department of Gastronomic Technology and Consumption
Journal seriesJournal of the Science of Food and Agriculture, ISSN 0022-5142, e-ISSN 1097-0010, (N/A 100 pkt)
Issue year2019
Vol99
No1
Pages173-182
Publication size in sheets0.5
Keywords in Englishsous-vide method, Brassica vegetables, phenolic acids, vitamin C, antioxidant activity
ASJC Classification2916 Nutrition and Dietetics; 1102 Agronomy and Crop Science; 1106 Food Science; 1305 Biotechnology
DOIDOI:10.1002/jsfa.9158
URL https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.9158
Internal identifierWTŻ/2019/5
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.205; WoS Impact Factor: 2018 = 2.422 (2) - 2018=2.733 (5)
Citation count*
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FinansowanieThis study was supported by the Ministry of Science and Higher Education of Poland (subsidy for the purpose of maintaining research potential).
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