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

Abstract

Plant-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.
Author Joanna Kapusta-Duch (FoFT / DoHN)
Joanna Kapusta-Duch,,
- Department of Human Nutrition
, Anna Szeląg-Sikora (FoPaPE / IoAEaI)
Anna Szeląg-Sikora,,
- Institute of Agricultural Engineering and Informatics
, Jakub Sikora (FoPaPE / IoAEaI)
Jakub Sikora,,
- Institute of Agricultural Engineering and Informatics
, Marcin Niemiec (FoAE / DoAaECh)
Marcin Niemiec,,
- Department of Agricultural and Environmental Chemistry
, Zofia Gródek-Szostak
Zofia Gródek-Szostak,,
-
, Maciej Kuboń (FoPaPE / IoAEaI)
Maciej Kuboń,,
- Institute of Agricultural Engineering and Informatics
, Teresa Leszczyńska (FoFT / DoHN)
Teresa Leszczyńska,,
- Department of Human Nutrition
, Barbara Borczak (FoFT / DoHN)
Barbara Borczak,,
- Department of Human Nutrition
Journal seriesSustainability, ISSN 2071-1050, (N/A 70 pkt)
Issue year2019
Vol11
No15
Pages1-15
Publication size in sheets0.7
Article number4008
Keywords in Englishnutritional value; brassica vegetables; antioxidative properties; quality of food; nitrates and nitrites; frozen storage; processing of vegetables
ASJC Classification3305 Geography, Planning and Development; 2105 Renewable Energy, Sustainability and the Environment; 2308 Management, Monitoring, Policy and Law
DOIDOI:10.3390/su11154008
URL https://www.mdpi.com/2071-1050/11/15/4008/pdf
Internal identifierWTŻ/2019/62
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
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Health-Promoting Properties of Fresh and Processed Purple Cauliflower of 06-08-2019
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Score (nominal)70
Score sourcejournalList
Publication indicators WoS Citations = 2; Scopus SNIP (Source Normalised Impact per Paper): 2016 = 0.911; WoS Impact Factor: 2018 = 2.592 (2) - 2018=2.801 (5)
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