Health-Promoting Properties of Fresh and Processed Purple Cauliflower
Joanna Kapusta-Duch , Anna Szeląg-Sikora , Jakub Sikora , Marcin Niemiec , Zofia Gródek-Szostak , Maciej Kuboń , Teresa Leszczyńska , Barbara Borczak
AbstractPlant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and frequently, they may constitute an important source of nutrients and bioactive compounds in a daily diet. This work is aimed at assessing the effect of technological processing (blanching and traditional cooking in water and in a convection steam oven) as well as the method of frozen storage (in PE-LD zipper bags and vacuum packing) on the content of selected components in purple cauliflower. The material was examined for the content of dry matter, vitamin C, total polyphenols, anthocyanins, thiocyanates, nitrates, and nitrites, as well as antioxidant activity. All technological processes caused significant changes in the contents of examined nutritive and non-nutritive compounds as well as in antioxidant activity or the level of selected chemical pollutions. A trend was also observed towards lower constituents’ losses as a result of convection steaming, compared to traditional cooking in water. Moreover, the reduction in the content of examined compounds was smaller in vacuum-packed and frozen-stored vegetables then in those stored in zipper PE-LD bags.
|Journal series||Sustainability, ISSN 2071-1050, (N/A 70 pkt)|
|Publication size in sheets||0.7|
|Keywords in English||nutritional value; brassica vegetables; antioxidative properties; quality of food; nitrates and nitrites; frozen storage; processing of vegetables|
|ASJC Classification||; ;|
|License||Journal (articles only); author's original; ; after publication|
|Publication indicators||= 2; : 2016 = 0.911; : 2018 = 2.592 (2) - 2018=2.801 (5)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.