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Effect of industrial freezing on the physical and nutritional quality traits in broccoli

Author:
González-Hidalgo, Inés, Moreno, Diego A, García-Viguera, Cristina, Ros-García, José María
Source:
Food science and technology international 2019 v.25 no.1 pp. 56-65
ISSN:
1532-1738
Subject:
antioxidant activity, antioxidants, ascorbic acid, blanching, broccoli, color, dehydroascorbic acid, firmness, freezing, glucosinolates, microstructure, nutrients, nutritive value, phenolic compounds, texture
Abstract:
Broccoli was blanched and frozen at industrial scale to ascertain the physical and nutritional changes that take place in industrial processing. Colour, texture, ascorbic and dehydroascorbic acids, glucosinolates, phenolic compounds, antioxidant capacity, mineral nutrients and microstructure were evaluated. Blanching and freezing caused a decrease in lightness and firmness. Losses of phenolic compounds and ascorbic acid + dehydroascorbic acid reached about 57% and 30%, respectively. The antioxidant capacity was similar in fresh and treated broccoli, and the glucosinolates remained constant. These results show that frozen broccoli retains antioxidants compounds, vitamin C and glucosinolates even after industrial processing, meaning that industrially frozen broccoli intended for human consumption can be considered rather similar to the fresh product.
Agid:
6451958