Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/36885 |
Resumo: | 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 °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. |
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Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-productsBrassica by-productsValorisationMicrowave hydrodiffusion and gravityFood ingredientsUltra-high efficiency liquid chromatographyGlucoraphaninBecause 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 °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.Elsevier2023-04-04T15:19:56Z2020-06-01T00:00:00Z2020-06info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/36885eng0963-996910.1016/j.foodres.2020.109055Ferreira, Sónia S.Monteiro, FilipaPassos, Cláudia P.Silva, Artur M. S.Wessel, Dulcenia FerreiraCoimbra, Manuel A.Cardoso, Susana M.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-17T04:18:33ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products |
title |
Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products |
spellingShingle |
Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products Ferreira, Sónia S. Brassica by-products Valorisation Microwave hydrodiffusion and gravity Food ingredients Ultra-high efficiency liquid chromatography Glucoraphanin |
title_short |
Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products |
title_full |
Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products |
title_fullStr |
Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products |
title_full_unstemmed |
Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products |
title_sort |
Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products |
author |
Ferreira, Sónia S. |
author_facet |
Ferreira, Sónia S. Monteiro, Filipa Passos, Cláudia P. Silva, Artur M. S. Wessel, Dulcenia Ferreira Coimbra, Manuel A. Cardoso, Susana M. |
author_role |
author |
author2 |
Monteiro, Filipa Passos, Cláudia P. Silva, Artur M. S. Wessel, Dulcenia Ferreira Coimbra, Manuel A. Cardoso, Susana M. |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Ferreira, Sónia S. Monteiro, Filipa Passos, Cláudia P. Silva, Artur M. S. Wessel, Dulcenia Ferreira Coimbra, Manuel A. Cardoso, Susana M. |
dc.subject.por.fl_str_mv |
Brassica by-products Valorisation Microwave hydrodiffusion and gravity Food ingredients Ultra-high efficiency liquid chromatography Glucoraphanin |
topic |
Brassica by-products Valorisation Microwave hydrodiffusion and gravity Food ingredients Ultra-high efficiency liquid chromatography Glucoraphanin |
description |
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 °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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-01T00:00:00Z 2020-06 2023-04-04T15:19:56Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/36885 |
url |
http://hdl.handle.net/10773/36885 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0963-9969 10.1016/j.foodres.2020.109055 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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repository.mail.fl_str_mv |
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1777303596028657664 |