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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 496650
Title Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds
Author(s) Mazzeo, Teresa; Paciulli, Maria; Chiavaro, Emma; Visconti, Attilio; Fogliano, Vincenzo; Ganino, Tommaso; Pellegrini, Nicoletta
Source Food Research International 75 (2015). - ISSN 0963-9969 - p. 89 - 97.
DOI https://doi.org/10.1016/j.foodres.2015.05.036
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) Asparagus - Chlorophylls - Green beans - Lutein - Polyphenols - Vitamin C - Zucchini
Abstract

In the present study, the impact of the different steps (i.e. blanching, freezing, storage following the industrial freezing process and the final cooking prior to consumption) of the industrial freezing process was evaluated on colour, chlorophylls, lutein, polyphenols and ascorbic acid content of asparagus, green beans and zucchini. In addition, the domestic boiling of raw samples was compared with the boiling of frozen storage vegetables.Results showed that the blanching treatment retained phytochemicals in all studied green vegetables and the frozen storage up to 2. months did not negatively affected phytochemicals, in particular lutein and flavonoids in almost all samples. On the contrary, colour significantly changed during blanching and frozen storage. The changes of b* (yellowness) and the shift of H° (hue angle) were not coherent with the increase of pheophytin. In addition, the greenness (- a*) was found to increase with the exception of boiled samples in all vegetables. Generally, in boiled frozen vegetables there was a better or comparable retention of bioactive compounds with respect to raw ones, and this was especially true for green beans and zucchini. Colour changes after cooking did not exhibit the same trends among vegetables, being more remarkable for frozen asparagus in comparison with those boiled from raw, but overall comparable for green beans and zucchini.In conclusion, the overall results of the present study suggest that, when the industrial freezing process is well performed, the boiled frozen vegetables do not have a lower nutritional value than the fresh ones.

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