Effect of technological processing and preservation method on amino acid content and protein quality in kale (<i>Brassica oleracea</i> L. var. <i>acephala</i>) leaves

Korus, Anna

doi:10.1002/jsfa.4619

Cited by 16 publications

(5 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…"Winterbor," and they indicated that chlorophyll content decreased during leaf senescence. Korus (2012) reported total chlorophyll concentrations from 121 mg/100 g for kale. In a study of Italian, Portuguese and Turkish kales, Ferioli et al (2013) suggested that chlorophyll content was affected by sample origin and growth conditions.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Phytochemical Properties of Two Phenotypes of Galega Kale (Brassica oleracea L. var.Acephalacv. Galega)

Armesto

Carballo

Martínez

2015

Journal of Food Biochemistry

View full text Add to dashboard Cite

Some quality attributes of two traditional phenotypes (curly and smooth) of Brassica oleracea var. acephala cv. Galega were examined. The analyses showed that both varieties had high contents of total phenolics (314.83-322.25 GAE mg/100 g), vitamin C (83.83-104.44 mg/100 g) and chlorophyll (142-160 mg/ 100 g), and both displayed high antioxidant capacity (EC50 = 4.24-4.76). Comparison of the varieties revealed lower vitamin C and chlorophyll contents and higher lightness, yellowness and color saturation values in whole curly kale than in whole smooth kale. The soluble solids, total phenolics, vitamin C and chlorophyll contents and the antioxidant capacity were significantly higher in leaves than in stems of both varieties. However, pH, moisture content, lightness, greenness, yellowness and color saturation values were higher in stems than in leaves. PRACTICAL APPLICATIONSThe study demonstrates that the Galega kale (Brassica oleracea var. acephala cv. Galega) has a high antioxidant capacity and high contents of phenolics, vitamin C and chlorophyll. The findings clearly show the high potential value of Galega kale as a source of natural antioxidants.

show abstract

Section: Resultsmentioning

confidence: 99%

Physicochemical and Phytochemical Properties of Two Phenotypes of Galega Kale (Brassica oleracea L. var.Acephalacv. Galega)

Armesto

Carballo

Martínez

2015

Journal of Food Biochemistry

View full text Add to dashboard Cite

show abstract

“…However, it should be noted that the chemical reactions undergone by some of the most labile AAs upon processing might have an impact on the digestibility of the extrudates and films. In particular, lysine seemed to be one of the AAs most notably affected by processing, in line with what has been reported in previous studies (Korus, 2012;Mesías et al, 2016). The effect of processing on the microstructure and the distribution of proteins in the two seaweeds was investigated by confocal laser scanning microscopy (CLSM), and representative images are shown in Figure 2.…”

Section: Statisticssupporting

confidence: 86%

Valorization of Marine Biomass for the Development of Biopolymeric Materials and Additives With Functional Properties

Cebrián Lloret

View full text Add to dashboard Cite

Llegado a este punto, quiero expresar mi agradecimiento a todos los que tanto de forma directa como indirecta han formado parte de esta tesis. Este camino ha estado lleno de desafíos y aprendizajes, y no puedo más que agradecer a aquellos que han sido mi soporte constante. Esto no habría sido posible sin el apoyo de cada uno de vosotros.En primer lugar, agradezco a Hispanagar, en especial a Jose y Javier, por brindarme la oportunidad de realizar esta tesis.Agradezco enormemente a mis directores, ya que, sin duda, esto no habría sido posible sin su apoyo. Marta, no sé qué habría hecho sin ti; gracias por tu paciencia infinita y por quererme tanto y tan bien. Verdaderamente, no puedo expresar lo agradecida que estoy de haberte encontrado en mi camino. Amparo, ojalá hubiera más personas como tú. Eres maravillosa, gracias por la confianza que me has brindado a lo largo de estos años y por guiarme en este camino siempre con una sonrisa en la cara. Antonio, gracias por estar ahí en todo momento y por animarme siempre con tus palabras llenas de bondad.Quiero agradecer a Carlos, mi compañero de vida y mi mayor apoyo. Gracias por impulsar mis alas, incluso en los momentos en los que yo misma pensaba que no podía ni caminar. Formamos un gran equipo, ahora y siempre. Te amo.Zaida y Cynthia, creo fervientemente que la vida sería mucho menos bonita si no os hubiera conocido. Os merecéis todo lo bueno que os traiga la vida, y ojalá esté yo ahí para verlo. Os quiero con toda el alma.Hylenne, comenzamos este viaje juntas y vamos a terminarlo juntas. ¡Vamos, que ya se ve el final! Muchísimas gracias por todo tu apoyo y cariño a lo largo de estos años. Isaac, has sido un grandísimo apoyo aquí. Aprecio muchísimo las tardes enteras que has dedicado a escucharme e intentar que estuviera bien. Gracias. Daniel, gracias a tu sentido del humor único, has logrado que los días sean más alegres. Os quiero mucho a los tres.

show abstract

“…Several studies have shown that total amino acid content can be affected by cooking conditions. Decreases of 12% and 24% were reported by Korus (2012) in blanched and cooked kale leave samples compared with raw leaves and Lisiewska, Slupski, Skoczen-Slupska and Kmiecik (2009) found that amino acid content in cooked Brussels sprouts was 89-108% of that observed in the raw material. Similarly, the content in green asparagus decreased after blanching and canning, phenylalanine, tyrosine, methionine and valine being the most stable constituents during the treatments (López, Ros, Rincón, Ortufio, Periago, & Martinez, 1996).…”

Section: Resultsmentioning

confidence: 92%

Impact of conventional sterilization and ohmic heating on the amino acid profile in vegetable baby foods

Mesías

Wagner

Georgé

et al. 2016

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

Loss of nutrients during processing of baby foods should be minimized to maintain the nutritional quality and therefore to support a satisfactory nutritional status in infants. The present study aimed to evaluate the advantages of the ohmic heating versus conventional retort sterilization on the maintenance of the amino acid content and protein quality of sterilized vegetable baby foods. Results revealed that total protein content was not affected after both sterilization methods. However, after retort sterilization the content of total essential and nonessential amino acids significantly decreased in 35% and 9%, respectively, thus decreasing the quality protein. Contrarily, ohmic heating did not have effect on the total amino acid content and, therefore, this alternative process did not modify the protein quality of the sample. In conclusion, ohmic treatment may be successfully applied as an alternative method to conventional sterilization to maintain the nutritional quality of protein in vegetable baby foods. Industrial relevance: Ohmic heating is an emerging technology which applies an electric current to the food, promoting uniform and rapid heating in the product. This fact facilitates the destruction of microorganisms in a shorter period of time and reduces the possible losses of labile nutrients caused with the conventional thermal treatments such as pasteurization or sterilization. The purpose of the present study was to evaluate the effect of conventional retort sterilization and alternative sterilization by ohmic heating on the amino acid content and protein quality of vegetable baby foods. These findings could be used for the baby food industries in order to improve nutritional quality of these products after heating processes.

show abstract

Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves

Abstract: Raw and processed (blanched or cooked) kale leaves are a good source of amino acids.

Cited by 16 publications

References 40 publications

Physicochemical and Phytochemical Properties of Two Phenotypes of Galega Kale (Brassica oleracea L. var.Acephalacv. Galega)

Physicochemical and Phytochemical Properties of Two Phenotypes of Galega Kale (Brassica oleracea L. var.Acephalacv. Galega)

Valorization of Marine Biomass for the Development of Biopolymeric Materials and Additives With Functional Properties

Impact of conventional sterilization and ohmic heating on the amino acid profile in vegetable baby foods

Contact Info

Product

Resources

About