Effects of novel processing techniques on glucosinolates and membrane associated myrosinases in broccoli

• Autorzy: Blok Frandsen H. , Ejdrup Markedal K. , Martin-Belloso O. , Sanchez-Vega R. , Soliva-Fortuny R. , Sorensen H. , Sorensen S. , Sorensen J. C.
• Języki publikacji: EN

Abstrakty

EN

High pressure/high temperature (HP/HT) and pulsed electric field (PEF) treatment of food are among the novel processing techniques considered as alternatives to conventional thermal food processing. Introduction of new processing techniques with fast and gentle processing steps may reveal new possibilities for preservation of healthy bioactive compounds in processed food. However, effects on various food components due to autolysis and fast reactions prior to the applied HP/HT or PEF need to be considered as the total contribution of processing steps affects the obtained food quality. The present experiments were performed on broccoli (Brassica oleracea var. Italica) florets, purée and juice. Specific focus was given to effects of HP/HT and PEF processing on the content of glucosinolates and activities of myrosinase isoenzymes (EC.3.2.1.147) in the broccoli preparations. Certain conditions applied in HP/HT processing of broccoli florets were able to maintain a high level of intact glucosinolates. Treatment at 700 MPa and 20°C for 10 min was found to inactivate myrosinase activity, but also pressure treatments at 300 MPa and 20°C were able to maintain a high level of intact glucosinolates present in the untreated broccoli florets. PEF processing of broccoli purée and juice showed that the myrosinase activities resulted in nearly total glucosinolate transformations as result of autolysis during puréeing and juice making prior to the PEF processing. These data demonstrated that insight into potential effects on myrosinase activities from application of PEF processing implies specific focus on the sample steps preceding the PEF processing.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2014
• Tom: 64
• Numer: 1
• Opis fizyczny: p.17-25,fig.,ref.

Twórcy

autor

Blok Frandsen H.

• Department of Food Science, Biochemistry and Bioprocessing, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

autor

Ejdrup Markedal K.

• Department of Food Science, Biochemistry and Bioprocessing, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

autor

Martin-Belloso O.

• Department of Food Technology, University of Lleida, Av.Alcalde Rovira Roure 191, 25198, Lleida, Spain

autor

Sanchez-Vega R.

• Department of Food Technology, University of Lleida, Av.Alcalde Rovira Roure 191, 25198, Lleida, Spain

autor

Soliva-Fortuny R.

• Department of Food Technology, University of Lleida, Av.Alcalde Rovira Roure 191, 25198, Lleida, Spain

autor

Sorensen H.

• Department of Food Science, Biochemistry and Bioprocessing, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

autor

Sorensen S.

• Department of Food Science, Biochemistry and Bioprocessing, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

autor

Sorensen J. C.

• Department of Food Science, Biochemistry and Bioprocessing, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

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