The glucosinolate profiles of Brassicaceae vegetables responded differently to quick-freezing and drying methods

文献类型： 外文期刊

第一作者： Luo, Shufen

作者： Luo, Shufen;An, Ronghui;Zhou, Hongsheng;Zhang, Yingtong;Ling, Jun;Hu, Huali;Li, Pengxia;Li, Pengxia

作者机构：

关键词： Glucosinolate; Brassicaceae vegetables; Quick-freezing; Drying methods; Boiling; In vitro digestion

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 383 卷

页码：

收录情况： SCI

摘要： Glucosinolates (GLS) are bioactive compounds found in Brassicaceae vegetables. Industrial food processing treatments, such as blanching, quick-freezing (QF), vacuum freeze-drying (VFD), vacuum-drying (VD) and oven drying (OD), significantly affect the degradation and ingestion of GLS. Here, the effects of these treatments, followed by boiling, on the GLS content and mimicking ingestion level of isothiocyanate from Brassicaceae vegetables (broccoli, cauliflower, white and red cabbages, Chinese and baby cabbages, white and red radish roots) were investigated. The results showed that blanching-QF maintained or increased the GLS content as well as preserved the ingestion level of isothiocyanate, an optimum treatment for GLS preservation. Blanching-VFD was recommended for these vegetables, while blanching-VD and blanching-OD caused relatively high GLS losses and low isothiocyanate production. Additionally, stabilities of individual GLS during processing rely on their chemical structures and species. Generally, aliphatic GLS from Brassicaceae showed lower loss than indole GLS, indicating differences in their stabilities during processing.

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