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http://hdl.handle.net/10773/36885
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DC Field | Value | Language |
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dc.contributor.author | Ferreira, Sónia S. | pt_PT |
dc.contributor.author | Monteiro, Filipa | pt_PT |
dc.contributor.author | Passos, Cláudia P. | pt_PT |
dc.contributor.author | Silva, Artur M. S. | pt_PT |
dc.contributor.author | Wessel, Dulcenia Ferreira | pt_PT |
dc.contributor.author | Coimbra, Manuel A. | pt_PT |
dc.contributor.author | Cardoso, Susana M. | pt_PT |
dc.date.accessioned | 2023-04-04T15:19:56Z | - |
dc.date.available | 2023-04-04T15:19:56Z | - |
dc.date.issued | 2020-06 | - |
dc.identifier.issn | 0963-9969 | pt_PT |
dc.identifier.uri | http://hdl.handle.net/10773/36885 | - |
dc.description.abstract | Because of high water content, the valorisation of broccoli by-products requires dehydration that can preserve bioactive compounds. Blanching pre-treatment has been reported to improve the drying rate of broccoli. As a thermal treatment, it promotes also enzyme inactivation. Therefore, in this study, the impact of pre-dehydration blanching step, freeze-drying, air-drying at 40 °C, and microwave hydrodiffusion and gravity (MHG) dehydration on the levels of pigments, glucosinolates, and phenolics, was evaluated by UHPLC-DAD-ESI/MSn. When compared to freeze-drying, a technique known to preserve compounds, a pre-blanching step increased the extractability of both pigments and phenolics, while air-drying only retained 49% of the pigments and 70% of phenolics, both without affecting glucosinolates. However, when air-drying was preceded by blanching, less than 50% of compounds were retained. On the other hand, MHG dehydration increased the phenolics extractability by 26%, particularly that of kaempferol derivatives while also retaining the amount of the glucosinolate glucoraphanin, when compared to freeze-drying. Nevertheless, only 23% of indole glucosinolates were recovered and pigments were severely reduced, with lutein accounting only for 32% and only chlorophyll b was observed in trace amounts after MHG dehydration. Therefore, to valorise broccoli by-products as ingredients, different drying technologies may be used when targeting different composition richness: freeze-drying is suitable for pigments and glucosinolates, air-drying is suitable for glucosinolates, while MHG promotes the extractability of phenolic compounds. | pt_PT |
dc.language.iso | eng | pt_PT |
dc.publisher | Elsevier | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PT | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/9471 - RIDTI/PTDC%2FQEQ-QOR%2F6160%2F2014/PT | pt_PT |
dc.relation | UID/Multi/04016/2016 | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F103003%2F2014/PT | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F00813%2F2017%2FCP1459%2FCT0053/PT | pt_PT |
dc.relation | CENTRO-01-0145-FEDER-000001 | pt_PT |
dc.rights | openAccess | pt_PT |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | pt_PT |
dc.subject | Brassica by-products | pt_PT |
dc.subject | Valorisation | pt_PT |
dc.subject | Microwave hydrodiffusion and gravity | pt_PT |
dc.subject | Food ingredients | pt_PT |
dc.subject | Ultra-high efficiency liquid chromatography | pt_PT |
dc.subject | Glucoraphanin | pt_PT |
dc.title | Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products | pt_PT |
dc.type | article | pt_PT |
dc.description.version | published | pt_PT |
dc.peerreviewed | yes | pt_PT |
degois.publication.title | Food research international (Ottawa, Ont.) | pt_PT |
degois.publication.volume | 132 | pt_PT |
dc.identifier.doi | 10.1016/j.foodres.2020.109055 | pt_PT |
dc.identifier.articlenumber | 109055 | pt_PT |
Appears in Collections: | DQ - Artigos REQUIMTE - Artigos |
Files in This Item:
File | Description | Size | Format | |
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Blanching impact on pigments, glucosinolates, and phenolics of dehydrated.pdf | 1.52 MB | Adobe PDF | View/Open |
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