Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica... Brassica vegetables are a source of many biologically active compounds, including glucosinolates (GLS). At present, GLS attract a special attention because of their healthy properties. Four Brassica vegetables: cauliflower, Romanesco-type cauliflower, Brussels sprouts, and broccoli were examined. Analyses of GLS were done in raw, sous-vide cooked, traditionally cooked, and steamed vegetables as well as in samples stored for 5 days at 2 ± 1 °C. In the examined vegetables, 9 GLS were identified. The content of vitamin C was also determined. Moreover, microbiological analyses were performed. Among the investigated vegetables, the highest content of GLS was observed in the steamed samples. The traditional cooking of broccoli and Romanesco-type cauliflower causes a significant decrease of GLS as compared to the raw materials. The same explicit tendency was also observed in the case of cooking by the sous-vide method of Romanesco-type cauliflower and Brussels sprouts. Brussels sprouts, cooked by the sous-vide method, contained almost 40% less GLS than those cooked in water. Storage of the treated vegetables at 2 ± 1 °C led to a further reduction of the GLS level. It must be emphasized that the highest losses were observed in broccoli after sous-vide cooking (over 30%). Our results indicate that sous-vide method can be an advantageous technique of processing broccoli destined only for direct consumption. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Food Research and Technology Springer Journals

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Loading next page...
 
/lp/springer_journal/comparison-of-sous-vide-methods-and-traditional-hydrothermal-treatment-hpcOe6UD0r
Publisher
Springer Berlin Heidelberg
Copyright
Copyright © 2017 by The Author(s)
Subject
Chemistry; Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry
ISSN
1438-2377
eISSN
1438-2385
D.O.I.
10.1007/s00217-017-2860-z
Publisher site
See Article on Publisher Site

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 12 million articles from more than
10,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Unlimited reading

Read as many articles as you need. Full articles with original layout, charts and figures. Read online, from anywhere.

Stay up to date

Keep up with your field with Personalized Recommendations and Follow Journals to get automatic updates.

Organize your research

It’s easy to organize your research with our built-in tools.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

Monthly Plan

  • Read unlimited articles
  • Personalized recommendations
  • No expiration
  • Print 20 pages per month
  • 20% off on PDF purchases
  • Organize your research
  • Get updates on your journals and topic searches

$49/month

Start Free Trial

14-day Free Trial

Best Deal — 39% off

Annual Plan

  • All the features of the Professional Plan, but for 39% off!
  • Billed annually
  • No expiration
  • For the normal price of 10 articles elsewhere, you get one full year of unlimited access to articles.

$588

$360/year

billed annually
Start Free Trial

14-day Free Trial