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Effect of industrial freezing on the physical and nutritional quality traits in broccoli.
Food Sci Technol Int. 2019 Jan; 25(1):56-65.FS

Abstract

Broccoli was blanched and frozen at industrial scale to ascertain the physical and nutritional changes that take place in industrial processing. Colour, texture, ascorbic and dehydroascorbic acids, glucosinolates, phenolic compounds, antioxidant capacity, mineral nutrients and microstructure were evaluated. Blanching and freezing caused a decrease in lightness and firmness. Losses of phenolic compounds and ascorbic acid + dehydroascorbic acid reached about 57% and 30%, respectively. The antioxidant capacity was similar in fresh and treated broccoli, and the glucosinolates remained constant. These results show that frozen broccoli retains antioxidants compounds, vitamin C and glucosinolates even after industrial processing, meaning that industrially frozen broccoli intended for human consumption can be considered rather similar to the fresh product.

Authors+Show Affiliations

1 Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain.2 Department of Food Science and Technology, CEBAS-CSIC, Murcia, Spain.2 Department of Food Science and Technology, CEBAS-CSIC, Murcia, Spain.1 Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30153746

Citation

González-Hidalgo, Inés, et al. "Effect of Industrial Freezing On the Physical and Nutritional Quality Traits in Broccoli." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 25, no. 1, 2019, pp. 56-65.
González-Hidalgo I, Moreno DA, García-Viguera C, et al. Effect of industrial freezing on the physical and nutritional quality traits in broccoli. Food Sci Technol Int. 2019;25(1):56-65.
González-Hidalgo, I., Moreno, D. A., García-Viguera, C., & Ros-García, J. M. (2019). Effect of industrial freezing on the physical and nutritional quality traits in broccoli. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 25(1), 56-65. https://doi.org/10.1177/1082013218795807
González-Hidalgo I, et al. Effect of Industrial Freezing On the Physical and Nutritional Quality Traits in Broccoli. Food Sci Technol Int. 2019;25(1):56-65. PubMed PMID: 30153746.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of industrial freezing on the physical and nutritional quality traits in broccoli. AU - González-Hidalgo,Inés, AU - Moreno,Diego A, AU - García-Viguera,Cristina, AU - Ros-García,José María, Y1 - 2018/08/28/ PY - 2018/8/30/pubmed PY - 2019/4/23/medline PY - 2018/8/30/entrez KW - Broccoli KW - blanching KW - freezing KW - glucosinolates KW - industrial processing KW - phenolic compounds KW - vitamin C SP - 56 EP - 65 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 25 IS - 1 N2 - Broccoli was blanched and frozen at industrial scale to ascertain the physical and nutritional changes that take place in industrial processing. Colour, texture, ascorbic and dehydroascorbic acids, glucosinolates, phenolic compounds, antioxidant capacity, mineral nutrients and microstructure were evaluated. Blanching and freezing caused a decrease in lightness and firmness. Losses of phenolic compounds and ascorbic acid + dehydroascorbic acid reached about 57% and 30%, respectively. The antioxidant capacity was similar in fresh and treated broccoli, and the glucosinolates remained constant. These results show that frozen broccoli retains antioxidants compounds, vitamin C and glucosinolates even after industrial processing, meaning that industrially frozen broccoli intended for human consumption can be considered rather similar to the fresh product. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/30153746/Effect_of_industrial_freezing_on_the_physical_and_nutritional_quality_traits_in_broccoli_ L2 - http://journals.sagepub.com/doi/full/10.1177/1082013218795807?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -