Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek

Vegetable processing often consists of multiple processing steps. Research mostly focused on the impact of individual processing steps on individual health-related compounds. However, there is a need for more holistic approaches to understand the overall impact of the processing chain on the health...

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Published in:Food research international 2024-01, Vol.175, p.113764-113764, Article 113764
Main Authors: Vancoillie, Flore, Verkempinck, Sarah H E, Sluys, Lili, De Mazière, Sarah, Delbaere, Sophie M, Van Poucke, Christof, Hendrickx, Marc E, Van Loey, Ann M, Grauwet, Tara
Format: Article
Language:English
Subjects:
Ascorbic Acid - analysis
Brassica - chemistry
Glucosinolates
Onions
Pasteurization
Vegetables
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Summary:Vegetable processing often consists of multiple processing steps. Research mostly focused on the impact of individual processing steps on individual health-related compounds. However, there is a need for more holistic approaches to understand the overall impact of the processing chain on the health potential of vegetables. Therefore, this work studied the impact of pretreatment (relatively intact versus pureed vegetable systems), pasteurization and subsequent refrigerated storage (kinetic evaluation) on multiple health-related compounds (vitamin C, vitamin K1, carotenoids, glucosinolates and S-alk(en)yl-L-cysteine sulfoxides (ACSOs)) in Brussels sprouts and leek. It could be shown that differences introduced by different types of pretreatment were not nullified during pasteurization and refrigerated storage. Clearly, enzymatic conversions controlled during pretreatment resulted in different health-related compound profiles still observable after pasteurization. Moreover, about -42% and -100% relative concentration differences of ACSOs and dehydroascorbic acid, respectively, were detected immediately after pasteurization, while glucosinolates concentrations decreased by about 47% during refrigerated storage. All other compounds were stable during pasteurization and refrigerated storage.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113764