Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
Rui M. S. Cruz
,
Rui M. S. Cruz
Department of Food Engineering,
Institute of Engineering,
University of Algarve
, Faro
, Portugal
MeditBio- Center for Mediterranean Bioresources and Food,
University of Algarve
, Faro
, Portugal
The effects of heat blanching and UV-C light followed by heat on Portuguese cabbage peroxidase (POD), colour and texture were studied in the temperature range of 80-95 °C. POD inactivation, lightness (L) and yellowness (b) colour changes were described by a first-order reaction model. The greenness (a) colour and texture (firmness) changes followed a two fraction kinetic model behaviour. The temperature effect was well described by the Arrhenius law. At lower temperatures the combined treatment showed higher POD inactivation. Colour and texture parameters did not show significant differences between treatments. Long processing times turned the leaves slightly darker, decreased greenness, yellowness and firmness. Short processing times increased the firmness and greenness of the leaves. The treatment at 80 °C for 90 seconds reduced 90% of POD, retaining 98% of lightness and 92% of yellowness and improved the green colour (130%) and firmness (125%). At 80 °C the heat blanching required 7.4 min to inactivate 90% of the enzyme activity, reducing lightness, greenness, yellowness and firmness to 92%, 68%, 62% and 61%, respectively. The present findings will help to optimize the Portuguese cabbage blanching conditions.
Aamir M, Ovissipour M, Rasco B, Tang J, Sablani S. Seasonality of the thermal kinetics of color changes in whole spinach (spinacia oleracea) leaves under pasteurization conditions. International Journal of Food Properties. 2014;(9):2012–24.
2.
Aguilar C, Rodriguez-Herrera R, Montanez-Saenz J, Reyes-Vega M, Contreras-Esquivel J. Blanching at low temperatures: a thermal bioprocess applied to fruits and vegetables to improve textural quality. Food Science and Biotechnology. 2004;(1):104–8.
3.
Allende A, Artes F. Uv-c radiation as a novel technique for keeping quality of fresh processed “lollo rosso” lettuce. Food Research International. 2003;(7):739–46.
4.
Alvarez-Jubete L, Valverde J, Patras A, Mullen A, Marcos B. Assessing the impact of high-pressure processing on selected physical and biochemical attributes of white cabbage (brassica oleracea l. var. capitata alba). Food and Bioprocess Technology. 2014;(3):682–92.
5.
Anthon G, Barrett D. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes. Journal of Agricultural and Food Chemistry. 2002;(14):4119–25.
6.
Anzalduamorales A, Quintero A, Balandran R. Kinetics of thermal softening of six legumes during cooking. Journal of Food Science. 1996;(1):167–70.
7.
Arabshahi A, Lund D. Considerations in calculating kinetic parameters from experimental data. Journal of Food Process Engineering. 1985;(4):239–51.
8.
Bahçeci K, Serpen A, Gokmen V, Acar J. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. 2005;
9.
IJFS October. 2016;180–92.
10.
Kinetics of quality parameters of Portuguese cabbage during UV-C light and heat blanching 191. Journal of Food Engineering. (2):187–92.
11.
Brewer M, Begum S, Bozeman A. Microwave and conventional blanching effects on chemical, sensory, and color characteristics of frozen broccoli. Journal of Food Quality. 1995;(6):479–93.
12.
Cruz R, Vieira M, Silva C. Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (nasturtium officinale). Journal of Food Engineering. 2006;(1):8–15.
13.
Cruz R, Vieira M, Silva C. Modelling kinetics of watercress (nasturtium officinale) changes due to heat and thermosonication treatments. Innovative Food Science & Emerging Technologies. 2007;(2):244–52.
14.
De Belie N, Herppich W, De Baerdemaeker O. A kinetic model for turgor loss in red cabbage cells during mild heat treatment. Journal of Plant Physiology. 2000;(3):263–72.
15.
Di Cesare L, Forni E, Viscardi D, Nani R. Influence of drying techniques on the volatile phenolic compounds, chlorophyll and colour of oregano (origanum vulgare l. ssp, prismaticum gaudin). Italian Journal of Food Science. 2004;(2):165–75.
16.
Ganjloo A, Rahman R, Osman A, Bakar J, Bimakr M. Kinetics of crude peroxidase inactivation and color changes of thermally treated seedless guava (psidium guajava l.) Food and Bioprocess Technology. 2011;(8):1442–9.
17.
Gonçalves E, Pinheiro J, Abreu M, Brandão T, Silva C. Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (cucurbita maxima l.) during blanching. Journal of Food Engineering. 2007;(4):693–701.
18.
Gonçalves E, Pinheiro J, Abreu M, Brandão T, Silva C. Carrot (daucus carota l.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering. 2010;(4):574–81.
19.
T-310-Determination of whole tobacco pH. 1999;
20.
Huang Y, Bourne M. Measuring Colour using Hunter L, a, b versus CIE 1976 L*a*b*. AN 1005. Journal of Texture Studies. 1983;(1):1–4.
21.
Jaiswal A, Gupta S, Abu-Ghannam N. Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of irish york cabbage after blanching treatment. Food Chemistry. 2012;(1):63–72.
22.
Koutchma T. Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food and Bioprocess Technology. 2009;(2):138–55.
23.
Lamikanra O, Kueneman D, Ukuku D, Bett-Garber K. Effect of processing under ultraviolet light on the shelf life of fresh-cut cantaloupe melon. Journal of Food Science. 2005;(9):534-C539.
24.
Latorre M, De Escalada Plá M, Rojas A, Gerschenson L. Blanching of red beet (beta vulgaris l. var. conditiva) root. effect of hot water or microwave radiation on cell wall characteristics. 2013;(1):193–203.
25.
Lau M, Tang J, Swanson B. Kinetics of textural and color changes in green asparagus during thermal treatments. Journal of Food Engineering. 2000;(4):231–6.
26.
Lin S, Brewer M. Effects of blanching method on the quality characteristics of frozen peas. Journal of Food Quality. 2005;(4):350–60.
27.
Macdougall D. Colour in food: improving quality. 2002;
28.
IJFS October. 2016;180–92.
29.
Manzocco L, Dri A, Quarta B. Innovative Food Science & Emerging Technologies. 2009;(4):500–5.
30.
Manzocco L, Quarta B, Dri A. Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives. Innovative Food Science & Emerging Technologies. 2009;(4):506–11.
31.
Morales-Blancas E, Chandia V, Cisneros-Zevallos L. Thermal inactivation kinetics of peroxidase and lipoxygenase from broccoli, green asparagus and carrots. Journal of Food Science. 2002;(1):146–54.
32.
Nagodawithana T, Reed G. Enzymes in food processing. 1993;(3):158–62.
33.
Neves F, Vieira M, Silva C. Inactivation kinetics of peroxidase in zucchini (cucurbita pepo l.) by heat and uv-c radiation. Innovative Food Science & Emerging Technologies. 2012;158–62.
34.
Ni L, Lin D, Barrett D. Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables. Journal of Food Engineering. 2005;(4):546–56.
35.
Nisha P, Singhal R, Pandit A. Kinetic modelling of texture development in potato cubes (solanum tuberosum l.), green gram whole (vigna radiate l.) and red gram splits (cajanus cajan l. Journal of Food Engineering. 2006;(4):524–30.
36.
Patras A, Tiwari B, Brunton N. Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli. LWT-Food Science and Technology. 2011;(1):299–306.
37.
Puri A, Solomos T, Kramer A. Partial-purification and characterization of potato pectinesterase. Food Chemistry. 1982;(3):203–13.
38.
Schwartz S, Vonelbe J. Kinetics of chlorophyll degradation to pyropheophytin in vegetables. Journal of Food Engineering. 1983;(4):349–56.
39.
Szymanek M. Effects of blanching on some physical properties and processing recovery of sweet corn cobs. Food and Bioprocess Technology. 2011;(7):1164–71.
40.
Taniwaki M, Takahashi M, Sakurai N, Takada A, Nagata M. Effects of harvest time and low temperature storage on the texture of cabbage leaves. Postharvest Biology and Technology. 2009;106–10.
41.
Tijskens L, Schijvens E, Biekman E. Modelling the change in colour of broccoli and green beans during blanching. Innovative Food Science and Emerging Technologies. 2001;(4):303–13.
42.
Vu T, Smout C, Sila D, Lynguyen B, Van Loey A, Hendrickx M. novative food science & emerging technologies. 2004;(1):37–44.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
