Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 429706
Title Modeling the fate of glucosinolates during thermal processing of Brassica vegetables
Author(s) Sarvan, I.; Verkerk, R.; Dekker, M.
Source Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 49 (2012)2. - ISSN 0023-6438 - p. 178 - 183.
Department(s) Product Design and Quality Management Group
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) cruciferous vegetables - myrosinase activity - white cabbage - red cabbage - cv italica - isothiocyanates - cancer - ingestion - broccoli - cooking
Abstract Glucosinolates are secondary metabolites of Brassicavegetables that have been associated with health benefits. The concentrations of these compounds are strongly affected by processing of the vegetables. Various mechanisms are responsible for these changes: Lysis of plant cells and compartments, diffusion and leaching of glucosinolates and myrosinase (a plant enzyme able to hydrolyze glucosinolates) into the cooking water, enzymatic hydrolysis of glucosinolates, inactivation of myrosinase and thermal degradation of glucosinolates. This publication presents a dynamic mathematical model that includes these mechanisms with their estimated parameters and the effect of temperature on them. Simulations made by the model for several process conditions show losses of glucosinolates as a consequence of domestic boiling of 69%, microwaving of 8%, industrial blanching of 37% and by industrial sterilization of 82%. The model can assist in adapting the processing conditions like the time–temperature profile and the vegetable–water ratio to optimize industrial and domestic processing of Brassicavegetables in terms of health benefits. In addition this model can help to add the effect of vegetable preparation practices on the quantitative glucosinolate intake in epidemiological studies.
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