Formation of Green-Blue Compounds in<i>Brassica rapa</i>Root by High Pressure Processing and Subsequent Storage

Ueno, S.; Hayashi, Mayumi; Shigematsu, Toru; Fujii, Tomoyuki

doi:10.1271/bbb.80745

Cited by 18 publications

(17 citation statements)

References 12 publications

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“…Confirming that pressure induced changes on the texture of swede could have influenced colour changes to some extent. Other possible causes of colour changes after processing of vegetables may be due to changes in the activity of enzymes such as peroxidases (Burnette, 1977;Ueno, Hayashi, Shigematsu, & Fujii, 2009). In this sense, swede roots are rich in peroxidases (Baardseth & Slinde, 1980).…”

Section: Colour Parametersmentioning

confidence: 99%

“…This fact would explain the better colour retention observed in blanched swede compared to HPP. Ueno et al (2009) reported the formation of green-blue compounds in pressurised turnip (B. rapa) after one week of storage. The authors related its formation either to the partial destruction of cellular membrane structures by pressure or to the activity of enzymes such as peroxidases.…”

Section: Colour Parametersmentioning

confidence: 99%

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High pressure processing of swede (Brassica napus): Impact on quality properties

Clariana

Valverde

Wijngaard

et al. 2011

Innovative Food Science & Emerging Technologies

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The effects of combined pressure/temperature treatments (200, 400 and 600 MPa, at 20 and 40°C) on the physical and nutritional properties of swede roots (Brassica napus var. napobrassica) were assessed. Changes induced by high pressure processing (HPP) on the original properties of swede samples were compared with those produced by thermal treatment (blanching). All studied treatments altered the physical properties of swede, resulting in a loss of hardness and water binding capacity. The strongest alteration of texture was observed after HPP at 400 MPa, while 600 MPa was the treatment that better preserved the texture properties of swede. Blanching caused less total colour changes (ΔE) than HPP. Antioxidant properties of swede were measured as total antioxidant capacity, ascorbic acid and total phenol content. All treatments caused a loss of antioxidant capacity, which was less pronounced after HPP at 600 MPa and 20°C and blanching. Four glucosinolates were detected in swede roots, glucoraphanin, progoitrin, glucobrassicanapin and glucobrassicin. Glucobrassicanapin and glucobrassicin contents were reduced with all studied treatments. Progoitrin content was not affected by blanching and HPP at 200 MPa. HPP at higher pressure levels (400 and 600 MPa), though, induced an increase of progoitrin levels. The results indicated that blanching and HPP at 600 MPa and 20°C were the treatments that better preserved the original quality properties of swede. Industrial relevance: Development of mild processing technologies that minimally affect the sensory and texture of products is a challenge for the food industry. The present work has studied the effects of combined pressure-temperature treatments on the colour, texture, antioxidant activity and glucosinolate profile of fresh-cut swede (Brassica napus) as an alternative to traditional blanching techniques.

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Section: Colour Parametersmentioning

confidence: 99%

Section: Colour Parametersmentioning

confidence: 99%

High pressure processing of swede (Brassica napus): Impact on quality properties

Clariana

Valverde

Wijngaard

et al. 2011

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

show abstract

“…Saldo et al found that HP treatment at 400 MPa accelerated ripening of goat's milk cheese [4]. Ueno et al reported that turnip root treated over 200 MPa turned green-blue color during subsequent storage [5]. These findings could be explained by the Hi-Pit effect that HP enhanced the apparent activities of enzymes, glutamate decarboxylase, proteases and enzymes for pigment synthesis, respectively.…”

Section: Introductionmentioning

confidence: 99%

Effects of high hydrostatic pressure on distribution dynamics of free amino acids in water soaked brown rice grain

Shigematsu¹,

Hayashi²,

Nakajima³

et al. 2010

J. Phys.: Conf. Ser.

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“…Measurement of dielectric properties for fresh agroproduct, indicated characteristic Cole-Cole arcs showing the presence of the cell structure. 11,12,19) The physicochemical (chloroform-vapor, heat, freeze-thaw, and high-pressure over 400 MPa) treated samples did not similarly show Cole-Cole arcs, indicating the disappearance of cell structure. Dielectric measurement was a fast, less-invasive method, but was not as sensitive.…”

Section: Methodsmentioning

confidence: 98%

“…We have reported the dielectric properties of pressurized agroproducts. 11,12) The Cole-Cole arc disappeared over 400 MPa, and cell structure was presumably completely destroyed at this pressure level.…”

mentioning

confidence: 99%

Estimation of Damage to Cells of Japanese Radish Induced by High Pressure with Drying Rate as Index

Ueno

Izumi

Fujii

2009

Bioscience, Biotechnology, and Biochemistry

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The relative drying rate of samples (RDR), which is the ratio of the drying rate of pretreated samples to that of untreated ones, might be used as a tool to investigate the damage to cells of agroproducts induced by highpressure treatment. Damage to cells induced by high pressure was estimated by comparing the RDR after high-pressure pretreatment with the RDR after chloroform-vapor, heat, and freeze-thaw pretreatments of Japanese radish samples. The RDR after high-pressure pretreatment was similar to the RDR after chloroformvapor pretreatment, and was lower than for heat, and for freeze-thaw pretreatment. For agroproducts, highpressure treatment is thus comparatively moderate.

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Formation of Green-Blue Compounds inBrassica rapaRoot by High Pressure Processing and Subsequent Storage

Cited by 18 publications

References 12 publications

High pressure processing of swede (Brassica napus): Impact on quality properties

High pressure processing of swede (Brassica napus): Impact on quality properties

Effects of high hydrostatic pressure on distribution dynamics of free amino acids in water soaked brown rice grain

Estimation of Damage to Cells of Japanese Radish Induced by High Pressure with Drying Rate as Index

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