Kinetic evaluation of color, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chemistry, 131, 63-72

School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland
Food Chemistry (Impact Factor: 3.39). 01/2011; 131(1). DOI: 10.1016/j.foodchem.2011.08.032


In the present work, York cabbage was blanched between 80 to100°C with an increment of 5°C for up to 14 min and kinetics of the different physio-chemical properties were studied. Significant reductions in the texture, color, polyphenols (PPs) and antioxidant (AO) capacity were observed due to blanching. Total phenolic and flavonoid content retained ranged from 19.6-24.5 and 22.0-25.7%, respectively. Heavy losses in the AO capacity also occurred as a result of blanching, which was evident with a loss of 74.0-82.0% in activity as compared to raw York cabbage. Textural studies showed that blanching caused a significant reduction in firmness in the range of 24.0-73.2% and similar trend also observed for color. Kinetic evaluation of degradation was carried out for all the studied quality parameters. The fractional conversion (FC) first-order reaction model showed a good fit for the different studied parameters with the coefficient of determination ranging from 0.892-0.992 except for texture and color, which followed first order and zero order kinetics, respectively. The temperature effect followed the Arrhenius law with activation energy for polyphenolic content, AO capacity, color and texture calculated as 9.22-11.5, 9.05-35.05, 15.73 and 33.8 kJ/mol K, respectively.

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Available from: Shilpi Gupta, Oct 03, 2015
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    • "High intensity heat treatment leads to the maximum loss of phenolic content which may be due to several reasons like thermal degradation, leaching or diffusion of component into water etc (Gonçalves et al., 2010). Similar results were reported by Jaiswal et al., (2012) during blanching of cabbage. Enzyme like PAL (phenylalanine ammonia-lyase), PPO (polyphenol oxidase) plays an important role during phenol synthesis in plant. "
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    ABSTRACT: Quality of bamboo shoots gets deteriorate rapidly during storage and transportation due to enzymatic browning and microbial attack. Therefore, effect of blanching temperature (75, 85 and 95 ° C) and time (5, 10, 15, 20, 25 and 30 min) on different physic-chemical properties of bamboo shoot cubes were assessed. Blanching time and temperature have significantly influenced the nutrients like protein, carbohydrate and reducing sugar contents. The highest changed in values of protein, carbohydrate and reducing sugar were reported from 3.42 to 2.24, 4.08 to 2.25, 1.33 to 0.87 g/ 100 g, respectively. The influence was less on ash and crude fiber. Retention of ascorbic acid, total phenolics and antioxidants were higher in 75 ° C and/or short time blanching (5-10 min) which were gradually reduced at 85 and 95 ° C and/or long time blanching (20-30 min). The higher blanching temperature decreases in lightness value and long time blanching deteriorate the texture of bamboo shoot. Low temperature short time blanching was shown to result in better product quality with respect to physical properties besides nutrient retention.
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    • "To optimise the fermentation, appropriate amount of cabbage that was prepared according to section (Plant materials and their preparation) was mixed with water as per the nutrient illustration (Table 1) in order to achieve the required S ⁄ L ratio. Before fermentation, York cabbage was blanched in a 250 mL conical flask at 95 °C for 12 min (Jaiswal et al., 2012a). The flasks containing York cabbage and water [hereafter called York cabbage broth (YCB)] were blanched and inoculated with 5% inoculum (5 mL) upon cooling. "
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    ABSTRACT: In this study, York cabbage was used as the sole substrate for the lactic acid (LA) fermentation with Lactobacillus plantarum. York cabbage was blanched at 95 degrees C for 12 min to inactivate surface microflora prior to fermentation. To achieve an optimal fermentation condition that would result in higher release of phytochemicals and antioxidant (AO) capacity in the broth, Box-Behnken design integrating a desirability approach was used. A second-order polynomial equation was developed, indicating the effect of solute/liquid ratio, agitation rate and fermentation time on desired parameters. The optimised factors were used for fermenting York cabbage to obtain maximum bacterial growth, LA, polyphenols and AO capacity. There was 5 log cfu mL-1 increment in bacterial growth after fermentation, whereas LA production reached up to 4.97 mg mL-1. Results showed that fermentation retains 9598% and 9095% of TPC and AO capacity, respectively. During refrigerated storage (4 degrees C), the cell numbers, bioactive components and acidity were maintained till 15-day storage.
    International Journal of Food Science & Technology 08/2012; DOI:10.1111/j.1365-2621.2012.03010.x · 1.38 Impact Factor
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    • "L2 had about 20% higher DPPH • radical scavenging activity for blanched and for fresh mangoes. The DPPH • method has been recently used by Jaiswal et al. (2012) and Wen et al., (2010), they observed that antioxidant capacity measured as radical scavenging activity was lower compared with nontreated produce. In contrast, Vina et al. (2007) found an increase in radical scavenging activity in Brussels sprouts after blanching treatment which is in agreement with our results. "
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