Stability of bioactive compounds in minimally processed beet according to the cooking methods

Ramos, Juliana Arruda; Furlaneto, Karina Aparecida; Lundgren, Giovanna Alencar; Mariano-Nasser, Flávia Aparecida de Carvalho; Mendonça, Veridiana Zocoler de; Nasser, Maurício Dominguez; Vieites, Rogério Lopes

doi:10.1590/1678-457x.11817

Cited by 4 publications

(4 citation statements)

References 21 publications

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“…This can be explained by the better extraction of components from the cells broken by heat. In addition, steam moisturizes the surface of food and slows down the fibers, as well as enhances the appearance resulting in reduction of losses of water-soluble vitamins, minerals and bioactive compounds due to surface coagulation (Ramos et al, 2018). Betacyanins and betaxanthins have difference in the level of stability when subjected to the heat treatment.…”

Section: Bio-active Compounds Of Beetrootmentioning

confidence: 99%

“…Enzymes lose their activity at temperatures above 60°C (Xie et al, 2014), thus pre-treatment like blanching can help in better retention of the pigments. Blanching with conventional methods like hot-water immersion can result in leaching out of the water soluble vitamins, minerals, and compounds as reported by Ramos et al (2018). Thus, steam blanching can be efficiently used which retains most minerals and water soluble components due to its negligible leaching effects.…”

Section: Introductionmentioning

confidence: 99%

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Bioactive compounds, antioxidant activity, and color retention of beetroot ( Beta vulgaris L.) powder: Effect of steam blanching with refrigeration and storage

Kaur

Aggarwal

et al. 2021

J. Food Process. Preserv.

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Beetroot (Beta vulgaris L.) was subjected to different blanching treatments, that is, T1 (hot-water blanching with cold water immersion), T2 (steam blanching with cold water immersion) and T3 (steam blanching with refrigeration) for obtaining beetroot powder. Fourier transform infrared spectroscopy was used for the evaluation of functional groups in the different blanching treatments. Fresh beetroot and the sample with maximum functional groups, that is, T3 was further used to analyze chemical

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Section: Bio-active Compounds Of Beetrootmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bioactive compounds, antioxidant activity, and color retention of beetroot ( Beta vulgaris L.) powder: Effect of steam blanching with refrigeration and storage

Kaur

Aggarwal

et al. 2021

J. Food Process. Preserv.

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show abstract

“…Similarly, food processing conditions can lead to chemical and/or structural changes in phenolic molecules as well as their antioxidant activity (Rice-Evans et al, 1996). Similar reduction in DPPH scavenging radical activity and ferric reducing antioxidant power was also reported when beet, pinto and black beans were subjected to the heat treatment and that was due to the loss of betacyanins and/or phenolic compounds (Ramos et al, 2017;Xu & Chang, 2009).…”

Section: Original Articlementioning

confidence: 58%

Protection of antioxidants in pitaya (Hylocereus undatus) peel: effects of blanching conditions on polyphenoloxidase, peroxidase and antioxidant activities

Anh

Tran

2022

Food Sci. Technol

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Pitaya peel is a by-product of the fruit processing, rich in phytochemicals and has great potential for application in food industry. In this study, blanching was applied to the pitaya peel treatment for inactivation of the polyphenoloxidase (PPO) and peroxidase (POD) which caused the antioxidant loss in the material during the processing and preservation. The effects of blanching temperature and time on the PPO and POD activities as well as the stability of betacyanins and phenolics of pitaya peel were investigated. At the blanching temperature of 98 ± 2 o C, the inactivation rate constants and half-life values of PPO and POD were 6.6 × 10 -3 .s -1 and 105 s and 16.6 × 10 -3 .s -1 and 42 s, respectively. During the blanching, betacyanins and phenolics were partially destroyed, their degradation rate constants and half-life values were 9.3 × 10 -4 .s -1 and 744 s and 3 × 10 -4 .s -1 and 2310 s, respectively. During the storage of dried pitaya peel powder (PPP), the degradation rate constants of betacyanins and phenolics of the blanched PPP were 1.4 and 1.8 times, respectively lower than those of the unblanched PPP. In addition, reduction in DPPH radical scavenging and ferric reducing antioxidant power of the blanched PPP was significantly lower than that of the unblanched PPP.

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“…In addition, food that is subjected to new processing methods using sophisticated technologies, such as high-pressure processing (Huang et al, 2017), should not be included in this category. Minimally processed and whole foods are always preferred if safety aspects are carefully considered as this would have an impact on the retention of healthful bioactive compounds (Ramos et al, 2018). Thus, phenolic compounds may be affected by processing, either due to oxidation or reaction/interaction with other food components, hence may have their efficacy compromised (Randhir et al, 2008).…”

mentioning

confidence: 99%

Food processing and effects on bioactive constituents: an opinion piece

Shahidi¹

2020

Journal of Food Bioactives

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Food processing is an essential unit operation required for production of most food, both industrially and domestically. While, palatability and wholesomeness of food are most important, over processing and inclusion of excessive amount f salt, sugar and solid fat with high content of trans isomers must be avoided. Furthermore, while preservatives and additives are essential for safety of products and shelf-life extension, when and where possible natural products with established safety records should be used. The so-called, ultra-processed food (UPF) that may refer to products that do not follow these criteria are often associated with a myriad of diseases, but again here, caution must be exercised to avoid misuse of terminologies that may create misconception.

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Stability of bioactive compounds in minimally processed beet according to the cooking methods

Cited by 4 publications

References 21 publications

Bioactive compounds, antioxidant activity, and color retention of beetroot ( Beta vulgaris L.) powder: Effect of steam blanching with refrigeration and storage

Bioactive compounds, antioxidant activity, and color retention of beetroot ( Beta vulgaris L.) powder: Effect of steam blanching with refrigeration and storage

Protection of antioxidants in pitaya (Hylocereus undatus) peel: effects of blanching conditions on polyphenoloxidase, peroxidase and antioxidant activities

Food processing and effects on bioactive constituents: an opinion piece

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