2026-04-17T22:54:26Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/45352025-10-23T05:29:53Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Alvarez-Jubete, Laura
author
Valverde, Juan
author
Patras, Ankit
author
Mullen, Anne Maria
author
Marcos Muntal, Begonya
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2014
Alvarez-Jubete, L., et al. (2014) Assessing the Impact of High-Pressure Processing on Selected Physical and Biochemical Attributes of White Cabbage (Brassica oleracea L. var. capitata alba). Food and Bioprocess Technology 7(3):682-692
http://hdl.handle.net/20.500.12327/4535
The aim of this study was to investigate the effect of combined pressure/temperature treatments (200, 400 and 600 MPa, at 20 and 40 °C) on key physical and chemical characteristics of white cabbage (Brassica oleracea L. var. capitata alba). Thermal treatment (blanching) was also investigated and compared with high-pressure processing (HPP). HPP at 400 MPa and 20–40 °C caused significantly larger colour changes compared to any other pressure or thermal treatment. All pressure treatments induced a softening effect, whereas blanching did not significantly alter texture. Both blanching and pressure treatments resulted in a reduction in the levels of ascorbic acid, effect that was less pronounced for blanching and HPP at 600 MPa and 20–40 °C. HPP at 600 MPa resulted in significantly higher total phenol content, total antioxidant capacity and total isothiocyanate content compared to blanching. In summary, the colour and texture of white cabbage were better preserved by blanching. However, HPP at 600 MPa resulted in significantly higher levels of phytochemical compounds. The results of this study suggest that HPP may represent an attractive technology to process vegetable-based food products that better maintains important aspects related to the content of health-promoting compounds. This may be of particular relevance to the food industry sector involved in the development of convenient novel food products with excellent functional properties
eng
Attribution-NonCommercial-NoDerivatives 3.0 International info:eu-repo/semantics/openAccess
Altes pressions (Tecnologia)
Aliments -- Indústria i comerç
Col
Assessing the impact of high-pressure processing on selected physical and biochemical attributes of white cabbage (Brassica oleracea L. var. capitata alba)
info:eu-repo/semantics/article info:eu-repo/semantics/article