Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching

Detalhes bibliográficos
Autor(a) principal: Cruz, R. M. S.
Data de Publicação: 2016
Outros Autores: Godinho, Ana, Aslan, Dilek, Koçab, Necip, Vieira, M. M. C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/10235
Resumo: The e ects of heat blanching and UV-C light followed by heat on Portuguese cabbage peroxidase (POD), colour and texture were studied in the temperature range of 80-95 °C. POD inactivation, lightness (L) and yellowness (b) colour changes were described by a rst-order reaction model. The greenness (a) colour and texture ( rmness) changes followed a two fraction kinetic model behaviour. The temperature e ect was well described by the Arrhenius law. At lower temperatures the combined treatment showed higher POD inactivation. Colour and texture parameters did not show signi cant di erences between treatments. Long processing times turned the leaves slightly darker, decreased greenness, yellowness and rmness. Short processing times increased the rmness and greenness of the leaves. The treatment at 80 °C for 90 seconds reduced 90% of POD, retaining 98% of lightness and 92% of yellowness and improved the green colour (130%) and rmness (125%). At 80 °C the heat blanching required 7.4 min to inactivate 90% of the enzyme activity, reducing lightness, greenness, yellowness and rmness to 92%, 68%, 62% and 61%, respectively. The present ndings will help to optimize the Portuguese cabbage blanching conditions.
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spelling Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanchingPortuguese cabbageBlanchingUV-C lightPeroxidaseColourTextureThe e ects of heat blanching and UV-C light followed by heat on Portuguese cabbage peroxidase (POD), colour and texture were studied in the temperature range of 80-95 °C. POD inactivation, lightness (L) and yellowness (b) colour changes were described by a rst-order reaction model. The greenness (a) colour and texture ( rmness) changes followed a two fraction kinetic model behaviour. The temperature e ect was well described by the Arrhenius law. At lower temperatures the combined treatment showed higher POD inactivation. Colour and texture parameters did not show signi cant di erences between treatments. Long processing times turned the leaves slightly darker, decreased greenness, yellowness and rmness. Short processing times increased the rmness and greenness of the leaves. The treatment at 80 °C for 90 seconds reduced 90% of POD, retaining 98% of lightness and 92% of yellowness and improved the green colour (130%) and rmness (125%). At 80 °C the heat blanching required 7.4 min to inactivate 90% of the enzyme activity, reducing lightness, greenness, yellowness and rmness to 92%, 68%, 62% and 61%, respectively. The present ndings will help to optimize the Portuguese cabbage blanching conditions.ISEKI Food AssociationSapientiaCruz, R. M. S.Godinho, AnaAslan, DilekKoçab, NecipVieira, M. M. C.2017-12-13T09:47:12Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/10235eng2182-1054AUT: RMC02331; MVI00201;10.7455/ijfs/5.2.2016.a6info: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:RCAAP2023-07-24T10:21:50Zoai:sapientia.ualg.pt:10400.1/10235Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:01:59.710547Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
title Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
spellingShingle Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
Cruz, R. M. S.
Portuguese cabbage
Blanching
UV-C light
Peroxidase
Colour
Texture
title_short Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
title_full Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
title_fullStr Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
title_full_unstemmed Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
title_sort Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
author Cruz, R. M. S.
author_facet Cruz, R. M. S.
Godinho, Ana
Aslan, Dilek
Koçab, Necip
Vieira, M. M. C.
author_role author
author2 Godinho, Ana
Aslan, Dilek
Koçab, Necip
Vieira, M. M. C.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv Cruz, R. M. S.
Godinho, Ana
Aslan, Dilek
Koçab, Necip
Vieira, M. M. C.
dc.subject.por.fl_str_mv Portuguese cabbage
Blanching
UV-C light
Peroxidase
Colour
Texture
topic Portuguese cabbage
Blanching
UV-C light
Peroxidase
Colour
Texture
description The e ects of heat blanching and UV-C light followed by heat on Portuguese cabbage peroxidase (POD), colour and texture were studied in the temperature range of 80-95 °C. POD inactivation, lightness (L) and yellowness (b) colour changes were described by a rst-order reaction model. The greenness (a) colour and texture ( rmness) changes followed a two fraction kinetic model behaviour. The temperature e ect was well described by the Arrhenius law. At lower temperatures the combined treatment showed higher POD inactivation. Colour and texture parameters did not show signi cant di erences between treatments. Long processing times turned the leaves slightly darker, decreased greenness, yellowness and rmness. Short processing times increased the rmness and greenness of the leaves. The treatment at 80 °C for 90 seconds reduced 90% of POD, retaining 98% of lightness and 92% of yellowness and improved the green colour (130%) and rmness (125%). At 80 °C the heat blanching required 7.4 min to inactivate 90% of the enzyme activity, reducing lightness, greenness, yellowness and rmness to 92%, 68%, 62% and 61%, respectively. The present ndings will help to optimize the Portuguese cabbage blanching conditions.
publishDate 2016
dc.date.none.fl_str_mv 2016
2016-01-01T00:00:00Z
2017-12-13T09:47:12Z
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/10400.1/10235
url http://hdl.handle.net/10400.1/10235
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2182-1054
AUT: RMC02331; MVI00201;
10.7455/ijfs/5.2.2016.a6
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 ISEKI Food Association
publisher.none.fl_str_mv ISEKI Food Association
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)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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