Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review.

07:00 EST 30th December 2019 | BioPortfolio

Summary of "Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review."

Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually processed in the home, or by catering and food service industries, on the basis of convenience and taste preference. Shelf-life of these seasonal, perishable vegetables can be extended by preservation methods (e.g. freezing and canning), which usually involve blanching. Cooking, blanching, freezing and canning alter the physical and chemical characteristics of Brassica, and only some of the changes are desirable. We have reviewed the results of a large number of studies that assessed the effects of different treatments and storage conditions on various quality parameters in Brassica. These effects are important in relation to nutritional value, health benefits and attractiveness of the vegetables. The findings vary considerably for each bioactive component, depending on the treatments, conditions and matrices. Optimization of processing and storage conditions is, therefore, important to maximize the intake of beneficial compounds contained in Brassica spp.


Journal Details

This article was published in the following journal.

Name: Food chemistry
ISSN: 1873-7072
Pages: 126065


DeepDyve research library

PubMed Articles [20881 Associated PubMed Articles listed on BioPortfolio]

Characterization of the physical properties of electron-beam-irradiated white rice and starch during short-term storage.

Electron-beam irradiation (EBI) is a cold sterilization technology used in the irradiation processing of food, including rice. Herein, the effects of EBI on the swelling power, color, pasting, and sen...

Is sensory processing associated with prematurity, motor and cognitive development at 12 months of age?

Prematurity may be a risk factor for sensory processing difficulties. Limited research has investigated sensory processing in preterm infants in their first year of life, when sensory processing dysfu...

Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert.

The nutritional quality, sensory attributes, polyphenols and acetogenins content in yoghurt and frozen dessert formulated with soursop pulp were investigated. The addition of soursop pulp to yoghurt a...

Systematic review of sensory processing in preterm children reveals abnormal sensory modulation, somatosensory processing and sensory-based motor processing.

Preterm birth poses concerns in daily functioning and behaviour in childhood, possibly connected to sensory processing disorder. This review aimed to systematically identify assessments, incidence and...

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages.

Ten probiotic cultures were screened for the ability to hydrolyze soy proteins and bile salt deconjugation (BSD) to select one lactobacilli and one bifidobacteria strain to produce fermented soy bever...

Clinical Trials [7035 Associated Clinical Trials listed on BioPortfolio]

Comparison of Effectiveness of Home Based Sensory Interventions Along With Standard Therapy Versus Standard Therapy Alone in Autistic Children With Sensory Processing Abnormalities

Around 69-95% of children with Autistic Spectrum Disorder are known to have sensory processing abnormalities .Tackling these problems would help in better quality of life, both for the pa...

Sensory Processing in Tourette Syndrome

The purpose of this study is to learn more about how patients with Tourette Syndrome deal with sensory stimuli in their environment such as bright lights, loud noises, physical sensations ...

Effects of Sensory Diets on Children's Sensory Processing Skills, Psychosocial Skills, and Classroom Engagement

This study investigated the effects of a sensory diet intervention program on five children with a sensory processing disorder. The effect was investigated on children's sensory processing...

Clinical Investigation to Evaluate the Hemanext® Oxygen Reduction System - Pivotal Trial

The primary goal of Hemanext. is to improve red cell storage through novel storage methods. Based on our review of the pertinent literature, there is substantial evidence suggesting that p...

Gastrointestinal Tolerance, Satiation and Sensory Acceptance of Yogurts Containing Dietary Fiber and Coffee Cascara Extract

Coffee processing byproducts, such as coffee cascara (outer skin and pulp of the coffee berry), have potential health promoting properties due to the presence of bioactive compounds. Its u...

Medical and Biotech [MESH] Definitions

A ZINC-containing exopeptidase primarily found in SECRETORY VESICLES of endocrine and neuroendocrine cells. It catalyzes the cleavage of C-terminal ARGININE or LYSINE residues from polypeptides and is active in processing precursors of PEPTIDE HORMONES and other bioactive peptides.

The processes and properties of living organisms by which they take in and balance the use of nutritive materials for energy, heat production, or building material for the growth, maintenance, or repair of tissues and the nutritive properties of FOOD.

The parts of a GENOME sequence that are involved with the different functions or properties of genomes as a whole as opposed to those of individual GENES.

Text editing and storage functions using computer software.

Concepts involved with nutritional physiology, including categories of substances eaten for sustenance, nutritional phenomena and processes, eating patterns and habits, and measurable nutritional parameters.

Quick Search

DeepDyve research library

Relevant Topic

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...

Searches Linking to this Article