Publication
Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching
| Summary: | The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h *)], texture (maximum shear force), and sensory attributes (color and texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied at five temperatures (70, 75, 80, 85, and 90 C). Experimental results showed that all studied broccoli quality parameters suffered significative changes due to blanching treatments. The vegetal total phenolic content showed a marked decline. Degradation on objective color and texture measurements and alterations in sensorial attributes were detected. Correlations between sensory and instrumental measurements have been found. Under the conditions 70 C and 6.5 min or 90 C and 0.4 min, 90% of the initial peroxidase activity was reduced. At these conditions, no significant alterations were detected by panelists, and a small amount of phenolic content was lost (ca. 16 and 10%, respectively). The peroxidase inactivation and phenolic content degradation were found to follow first-order reaction models. The zero-order reaction model showed a good fit to the broccoli color (-a*/b* and h *), texture, and sensory parameters changes. The temperature effect was welldescribed by the Arrhenius law. |
|---|---|
| Main Authors: | Gonçalves, Elsa M. |
| Other Authors: | Pinheiro, Joaquina; Alegria, C.; Abreu, Marta; Brandão, Teresa R. S.; Silva, Cristina L.M. |
| Subject: | Broccoli Blanching Quality parameters Kinetics modeling |
| Year: | 2009 |
| Country: | Portugal |
| Document type: | article |
| Access type: | restricted access |
| Associated institution: | Universidade Católica Portuguesa |
| Language: | English |
| Origin: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| _version_ | 1877783691405557760 |
|---|---|
| author | Gonçalves, Elsa M. |
| author2 | Pinheiro, Joaquina Alegria, C. Abreu, Marta Brandão, Teresa R. S. Silva, Cristina L.M. |
| author2_role | author author author author author |
| author_facet | Gonçalves, Elsa M. Pinheiro, Joaquina Alegria, C. Abreu, Marta Brandão, Teresa R. S. Silva, Cristina L.M. |
| author_role | author |
| contributor_name_str_mv | Veritati |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Gonçalves, Elsa M.\",\"Person.identifier.cienciaID\":\"AA12-42D6-6D59\",\"Person.identifier.orcid\":\"0000-0002-5814-0490\",\"Person.identifier.researcherID\":\"N-4198-2013\",\"Person.identifier.scopusAuthorID\":\"7004990784\"},{\"Person.name\":\"Pinheiro, Joaquina\",\"Person.identifier.cienciaID\":\"B113-2D80-406B\",\"Person.identifier.orcid\":\"0000-0001-9319-2651\",\"Person.identifier.scopusAuthorID\":\"25228814000\"},{\"Person.name\":\"Alegria, C.\",\"Person.identifier.cienciaID\":\"5115-6CF2-C01A\",\"Person.identifier.orcid\":\"0000-0002-9461-4569\",\"Person.identifier.scopusAuthorID\":\"25228203500\"},{\"Person.name\":\"Abreu, Marta\",\"Person.identifier.cienciaID\":\"A31F-D2A3-36A8\",\"Person.identifier.orcid\":\"0000-0002-0245-7122\",\"Person.identifier.scopusAuthorID\":\"7102768632\"},{\"Person.name\":\"Brandão, Teresa R. S.\",\"Person.identifier.cienciaID\":\"7B19-E23B-BB31\",\"Person.identifier.orcid\":\"0000-0002-8857-6471\",\"Person.identifier.researcherID\":\"J-9418-2012\",\"Person.identifier.scopusAuthorID\":\"6602174128\",\"Person.identifier.scopusAuthorID\":\"6602174128\"},{\"Person.name\":\"Silva, Cristina L.M.\",\"Person.identifier.cienciaID\":\"6611-634A-132C\",\"Person.identifier.orcid\":\"0000-0002-0495-3955\",\"Person.identifier.researcherID\":\"A-3568-2013\",\"Person.identifier.scopusAuthorID\":\"7201387397\",\"Person.identifier.scopusAuthorID\":\"7201387397\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Veritati |
| datacite.creators.creator.creatorName.fl_str_mv | Gonçalves, Elsa M. Pinheiro, Joaquina Alegria, C. Abreu, Marta Brandão, Teresa R. S. Silva, Cristina L.M. |
| datacite.date.Accepted.fl_str_mv | 2009-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2010-10-07T16:02:10Z |
| datacite.date.embargoed.fl_str_mv | 2010-10-07T16:02:10Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Broccoli Blanching Quality parameters Kinetics modeling |
| datacite.titles.title.fl_str_mv | Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching |
| dc.contributor.none.fl_str_mv | Veritati |
| dc.creator.none.fl_str_mv | Gonçalves, Elsa M. Pinheiro, Joaquina Alegria, C. Abreu, Marta Brandão, Teresa R. S. Silva, Cristina L.M. |
| dc.date.Accepted.fl_str_mv | 2009-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2010-10-07T16:02:10Z |
| dc.date.embargoed.fl_str_mv | 2010-10-07T16:02:10Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.14/2701 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | American Chemical Society |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Broccoli Blanching Quality parameters Kinetics modeling |
| dc.title.fl_str_mv | Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h *)], texture (maximum shear force), and sensory attributes (color and texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied at five temperatures (70, 75, 80, 85, and 90 C). Experimental results showed that all studied broccoli quality parameters suffered significative changes due to blanching treatments. The vegetal total phenolic content showed a marked decline. Degradation on objective color and texture measurements and alterations in sensorial attributes were detected. Correlations between sensory and instrumental measurements have been found. Under the conditions 70 C and 6.5 min or 90 C and 0.4 min, 90% of the initial peroxidase activity was reduced. At these conditions, no significant alterations were detected by panelists, and a small amount of phenolic content was lost (ca. 16 and 10%, respectively). The peroxidase inactivation and phenolic content degradation were found to follow first-order reaction models. The zero-order reaction model showed a good fit to the broccoli color (-a*/b* and h *), texture, and sensory parameters changes. The temperature effect was welldescribed by the Arrhenius law. |
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| eu_rights_str_mv | restrictedAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ucp.pt/bitstreams/5a66d33c-3fd5-4b07-9345-ba13999f2871/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10400.14/2701 |
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| instname_str | Universidade Católica Portuguesa |
| language | eng |
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| network_name_str | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| oai_identifier_str | oai:repositorio.ucp.pt:10400.14/2701 |
| organization_str_mv | urn:organizationAcronym:ucp |
| person_str_mv | Gonçalves, Elsa M. Gonçalves, Elsa M. https://www.ciencia-id.pt/AA12-42D6-6D59 AA12-42D6-6D59 http://orcid.org/0000-0002-5814-0490 0000-0002-5814-0490 Pinheiro, Joaquina Pinheiro, Joaquina https://www.ciencia-id.pt/B113-2D80-406B B113-2D80-406B http://orcid.org/0000-0001-9319-2651 0000-0001-9319-2651 Alegria, C. Alegria, C. https://www.ciencia-id.pt/5115-6CF2-C01A 5115-6CF2-C01A http://orcid.org/0000-0002-9461-4569 0000-0002-9461-4569 Abreu, Marta Abreu, Marta https://www.ciencia-id.pt/A31F-D2A3-36A8 A31F-D2A3-36A8 http://orcid.org/0000-0002-0245-7122 0000-0002-0245-7122 Brandão, Teresa R. S. Brandão, Teresa R. S. https://www.ciencia-id.pt/7B19-E23B-BB31 7B19-E23B-BB31 http://orcid.org/0000-0002-8857-6471 0000-0002-8857-6471 Silva, Cristina L.M. Silva, Cristina L.M. https://www.ciencia-id.pt/6611-634A-132C 6611-634A-132C http://orcid.org/0000-0002-0495-3955 0000-0002-0495-3955 |
| publishDate | 2009 |
| publisher.none.fl_str_mv | American Chemical Society |
| repo_facet_str | urn:repositoryAcronym:veritati{{{_:::_}}}Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| reponame_str | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
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| spelling | engAmerican Chemical SocietyporThe effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h *)], texture (maximum shear force), and sensory attributes (color and texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied at five temperatures (70, 75, 80, 85, and 90 C). Experimental results showed that all studied broccoli quality parameters suffered significative changes due to blanching treatments. The vegetal total phenolic content showed a marked decline. Degradation on objective color and texture measurements and alterations in sensorial attributes were detected. Correlations between sensory and instrumental measurements have been found. Under the conditions 70 C and 6.5 min or 90 C and 0.4 min, 90% of the initial peroxidase activity was reduced. At these conditions, no significant alterations were detected by panelists, and a small amount of phenolic content was lost (ca. 16 and 10%, respectively). The peroxidase inactivation and phenolic content degradation were found to follow first-order reaction models. The zero-order reaction model showed a good fit to the broccoli color (-a*/b* and h *), texture, and sensory parameters changes. The temperature effect was welldescribed by the Arrhenius law.application/pdfporDegradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanchingPersonalGonçalves, Elsa M.DSpacehttp://dspace.org/items/cb65b8c9-419a-4bbb-ab94-4b9197ff9585DSpacehttp://dspace.org/items/cb65b8c9-419a-4bbb-ab94-4b9197ff9585GonçalvesElsa MargaridaCiência IDhttps://www.ciencia-id.ptAA12-42D6-6D59ORCIDhttp://orcid.org0000-0002-5814-0490Researcher IDhttps://www.researcherid.comN-4198-2013Scopus Author IDhttps://www.scopus.com7004990784PersonalPinheiro, JoaquinaDSpacehttp://dspace.org/items/2e82d021-812c-4df6-839c-cc62fe1f1861DSpacehttp://dspace.org/items/2e82d021-812c-4df6-839c-cc62fe1f1861PinheiroJoaquinaCiência IDhttps://www.ciencia-id.ptB113-2D80-406BORCIDhttp://orcid.org0000-0001-9319-2651Scopus Author IDhttps://www.scopus.com25228814000PersonalAlegria, C.DSpacehttp://dspace.org/items/f0d4301e-0bdc-41e0-80c6-e096c1e32a33DSpacehttp://dspace.org/items/f0d4301e-0bdc-41e0-80c6-e096c1e32a33AlegriaCarlaCiência IDhttps://www.ciencia-id.pt5115-6CF2-C01AORCIDhttp://orcid.org0000-0002-9461-4569Scopus Author IDhttps://www.scopus.com25228203500PersonalAbreu, MartaDSpacehttp://dspace.org/items/de86ca0a-74b6-490e-9466-5b5d31ce948fDSpacehttp://dspace.org/items/de86ca0a-74b6-490e-9466-5b5d31ce948fAbreuMartaCiência IDhttps://www.ciencia-id.ptA31F-D2A3-36A8ORCIDhttp://orcid.org0000-0002-0245-7122Scopus Author IDhttps://www.scopus.com7102768632PersonalBrandão, Teresa R. S.DSpacehttp://dspace.org/items/ebf7ead0-3772-4fd6-988c-f6b8722de84eDSpacehttp://dspace.org/items/ebf7ead0-3772-4fd6-988c-f6b8722de84eBrandãoTeresaCiência IDhttps://www.ciencia-id.pt7B19-E23B-BB31ORCIDhttp://orcid.org0000-0002-8857-6471Researcher IDhttps://www.researcherid.comJ-9418-2012Scopus Author IDhttps://www.scopus.com6602174128Scopus Author IDhttps://www.scopus.com6602174128PersonalSilva, Cristina L.M.DSpacehttp://dspace.org/items/4e2903de-0679-4cb1-981e-10de14c0c995DSpacehttp://dspace.org/items/4e2903de-0679-4cb1-981e-10de14c0c995SilvaCristinaCiência IDhttps://www.ciencia-id.pt6611-634A-132CORCIDhttp://orcid.org0000-0002-0495-3955Researcher IDhttps://www.researcherid.comA-3568-2013Scopus Author IDhttps://www.scopus.com7201387397Scopus Author IDhttps://www.scopus.com7201387397HostingInstitutionOrganizationalVeritatie-mailmailto:repositorio@ucp.ptrepositorio@ucp.ptDOIIsPartOf10.1021/jf900314x2010-10-07T16:02:10Z20092009-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.14/2701http://purl.org/coar/access_right/c_16ecrestricted accessBroccoliBlanchingQuality parametersKinetics modeling885001 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://repositorio.ucp.pt/bitstreams/5a66d33c-3fd5-4b07-9345-ba13999f2871/download |
| spellingShingle | Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching Gonçalves, Elsa M. Broccoli Blanching Quality parameters Kinetics modeling |
| status | SINGLETON |
| subject.fl_str_mv | Broccoli Blanching Quality parameters Kinetics modeling |
| title | Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching |
| title_full | Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching |
| title_fullStr | Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching |
| title_full_unstemmed | Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching |
| title_short | Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching |
| title_sort | Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching |
| topic | Broccoli Blanching Quality parameters Kinetics modeling |
| topic_facet | Broccoli Blanching Quality parameters Kinetics modeling |
| url | http://hdl.handle.net/10400.14/2701 |
| visible | 1 |
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