Hot-air-assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure.
J Sci Food Agric
; 103(5): 2664-2674, 2023 Mar 30.
Article
em En
| MEDLINE
| ID: mdl-36647340
ABSTRACT
BACKGROUND:
Vegetables are often blanched before drying. The hot-water blanching (HWB) of broccoli reduces quality and is environmentally harmful. In this work, hot-air-assisted radio frequency heating blanching (HA-RFB) of broccoli was developed for use before further drying processes. Blanching sufficiency, heating uniformity, and heating rate during HA-RFB were investigated to improve the product's physicochemical properties and texture. Suitable heating conditions were achieved when HA-RFB was applied with hot air at 70 °C, with an electrode gap of 10.7 cm, using a cylindrical container for the broccoli.RESULTS:
Under these conditions, the relative peroxidase activity in broccoli decreased to 3.26% within 117 s, with 13.45% of weight loss. In comparison with HWB broccoli, the products blanched by HA-RFB preserved their texture, bioactive compounds, and microstructure better. The ascorbic acid, sulforaphane, and total glucosinolate content in HA-RFB products were 251.1%, 131.9% and 36.7% higher than those in HWB broccoli, and HA-RFB treatment led to a greater weight loss (13.45 ± 0.50%) than HWB (8.70 ± 1.70%), which is very helpful for the subsequent drying process.CONCLUSION:
This study demonstrated that HA-RFB could be a promising substitute for HWB to blanch broccoli and other flower vegetables, especially as a pretreatment in the drying process. © 2023 Society of Chemical Industry.Palavras-chave
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Brassica
Idioma:
En
Revista:
J Sci Food Agric
Ano de publicação:
2023
Tipo de documento:
Article