Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products

被引:37
作者
Ferreira, Sonia S. [1 ]
Monteiro, Filipa [1 ]
Passos, Claudia P. [1 ]
Silva, Artur M. S. [1 ]
Wessel, Dulcineia Ferreira [1 ,2 ,3 ,4 ]
Coimbra, Manuel A. [1 ]
Cardoso, Susana M. [1 ]
机构
[1] Univ Aveiro, Dept Chem, LAQV REQUIMTE, P-3810193 Aveiro, Portugal
[2] Polytech Inst Viseu, Sch Agr, P-3500606 Viseu, Portugal
[3] Polytech Inst Viseu, CI & DETS, P-3500606 Viseu, Portugal
[4] Univ Tras Os Montes & Alto Douro, CITAB, P-5001801 Vila Real, Portugal
关键词
Brassica by-products; Valorisation; Microwave hydrodiffusion and gravity; Food ingredients; Ultra-high efficiency liquid chromatography; Glucoraphanin; SECONDARY PLANT METABOLITES; OLERACEA VAR. ITALICA; ANTIOXIDANT ACTIVITY; SIMULTANEOUS EXTRACTION; DEGRADATION KINETICS; DRYING CONDITIONS; PAK CHOI; QUALITY; CHLOROPHYLLS; POLYPHENOLS;
D O I
10.1016/j.foodres.2020.109055
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Because of high water content, the valorisation of broccoli by-products requires dehydration that can preserve bioactive compounds. Blanching pre-treatment has been reported to improve the drying rate of broccoli. As a thermal treatment, it promotes also enzyme inactivation. Therefore, in this study, the impact of pre-dehydration blanching step, freeze-drying, air-drying at 40 degrees C, and microwave hydrodiffusion and gravity (MHG) dehydration on the levels of pigments, glucosinolates, and phenolics, was evaluated by UHPLC-DAD-ESI/MSn. When compared to freeze-drying, a technique known to preserve compounds, a pre-blanching step increased the extractability of both pigments and phenolics, while air-drying only retained 49% of the pigments and 70% of phenolics, both without affecting glucosinolates. However, when air-drying was preceded by blanching, less than 50% of compounds were retained. On the other hand, MHG dehydration increased the phenolics extractability by 26%, particularly that of kaempferol derivatives while also retaining the amount of the glucosinolate glucoraphanin, when compared to freeze-drying. Nevertheless, only 23% of indole glucosinolates were recovered and pigments were severely reduced, with lutein accounting only for 32% and only chlorophyll b was observed in trace amounts after MHG dehydration. Therefore, to valorise broccoli by-products as ingredients, different drying technologies may be used when targeting different composition richness: freeze-drying is suitable for pigments and glucosinolates, air-drying is suitable for glucosinolates, while MHG promotes the extractability of phenolic compounds.
引用
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页数:11
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