Sensory and biochemical changes in Swiss chard (Beta vulgaris) during blanching

Pereda, Juan Antonio Ordóñez; Roura, Sara I.; Moreira, M.R.; Valle, C.E. del

doi:10.1016/j.lwt.2004.07.018

Cited by 13 publications

(15 citation statements)

References 17 publications

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“…The results in Fig. 5 are similar to those reported by Agüero, Pereda, Roura, Moreira, and del Valle (2005), who found no great effect on chlorophylls content during blanching of Swiss chard; its retention being significantly lower than 100% (96.1 ± 5.5%) only when blanched for 120 s in boiling water. The same phenomenon was observed by Ihl et al (1998), who studied chlorophylls changes after blanching artichokes in boiling water, steam or microwave blanching.…”

Section: Resultssupporting

confidence: 89%

Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments

Cruz

Vieira

Silva

2007

Innovative Food Science & Emerging Technologies

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Watercress (Nasturtium officinale) colour changes due to blanching by heat and a combined treatment of heat/ultrasound (thermosonication) were studied in the temperature range of 82.5 to 92.5°C. The application of thermosonication was intended to enable less severe blanching treatments and, therefore, improve the quality of the blanched product. The thermosonication blanching processes promoted changes of the green colour (a n parameter) at a higher rate (P b 0.05), when compared with the heat blanching processes. No significant differences (P N 0.05) were detected between heat and thermosonication blanching processes in terms of the colour parameters L n , b n and TCD changes. In both treatments, a fractional first order model fitted well the experimental data for L n , a n and b n (R H 2 = 0.99; R Ts 2 = 0.99) and TCD (R H 2 = 0.92; R Ts 2 = 0.96) colour parameters. The chlorophylls content showed no significant differences (P N 0.05) between thermally treated and thermosonicated watercress samples. The present findings will help to evaluate the effectiveness of thermosonication as a novel process to replace the classical heat treatment.Industrial relevance: Conventional blanching commonly results in severe losses or destruction of nutrients due to process intensity and extended process times. Consequently, the attempts to use the synergistic effects of heat and ultrasound (at least) for enzyme inactivation are of high relevance. The results, although not conclusive, indicate, that they may aid optimization of blanching processes.

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Section: Resultssupporting

confidence: 89%

Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments

Cruz

Vieira

Silva

2007

Innovative Food Science & Emerging Technologies

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“…The objective of the blanching should be the stabilization of the frozen product during storage. The applied binomial time-temperature appears to be adequate compared with other studies in vegetables leafs, namely spinach and Swiss chard, with blanching times ranging from 15 to 30 s at 95°C (Agüero et al, 2005).…”

Section: Pod Activity Measurementsmentioning

confidence: 91%

Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage

Gonçalves

Cruz

Abreu

et al. 2009

Journal of Food Engineering

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a b s t r a c tThe effects of water blanching, freezing, and frozen storage during 400 days at three different temperatures (À7, À15 and À30°C), on watercress (Nasturtium officinale R. Br.) colour Hunter Lab parameters, chlorophyll degradation, vitamin C content loss and peroxidase (POD) activity were evaluated. The blanching induced significant changes on colour values and chlorophylls and vitamin C contents. POD activity was reduced 85% from its initial value. Freezing did not affect chlorophylls and vitamin C levels, however, promoted significant differences in colour values and POD residual activity. During frozen storage, ascorbic acid (AA) and POD activity degradations followed first-order kinetics, and colour parameters (L H Á a H Á b H , Àa H /b H , L H Á a H /b H , L H /a H Á b H and hue (h 0 H )) were successfully described by zero-order kinetics. The storage temperature effect was successfully described by the Arrhenius law. Chlorophylls and dehydroascorbic acid (DHAA) contents were kept constant during frozen storage.

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“…Results for ascorbic acid content for radish leaves were not found in literature. Comparison with other green leafy vegetables indicated that radish leaves presented much higher values of this vitamin than fresh Swiss chard (4.68 mg/100 g), butter lettuce (10 mg/100 g) and Java, Cassava and Okra leaves (3.16 mg/100 g) (Agüero, Pereda, Roura, Moreira, & del Valle, 2005;Agüero, Ponce, Bevilacqua, & Roura, 2011;Raimi et al, 2014).…”

Section: Nutritional Propertiesmentioning

confidence: 98%

“…Radish leaves measured in the present work presented much higher values of chlorophyll content than those reported in the literature mentioned above.The fact that radish plants in this study come from field crops could be the cause of the increased value of chlorophyll found in our samples. Comparison of chlorophyll content of radish with other green leafy vegetables indicated that radish leaves presented comparable values: 57.13 mg/100 g for fresh Swiss chard (Agüero et al, 2005) and 10-52 mg/100 g for butter lettuce (Agüero et al, 2011).…”

Section: Nutritional Propertiesmentioning

confidence: 99%

Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots

Goyeneche

Roura

Ponce

et al. 2015

Journal of Functional Foods

125

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Sensory and biochemical changes in Swiss chard (Beta vulgaris) during blanching

Cited by 13 publications

References 17 publications

Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments

Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments

Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage

Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots

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