Comparison of traditional hot water and vacuum assisted blanching methods on the physico-chemical quality parameters and antioxidant activity of zucchini (Cucurbita pepo L.) slices
This study aimed to compare the effects of hot water and vacuum blanching methods on physico-chemical parameter, total phenols (TPC) and flavonoids content (TFC), and antioxidant activity of zucchini slices during 28 days storage. A significant decrease in Chroma parameter was observed over time, on...
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| Veröffentlicht in: | Journal of food measurement & characterization 2022-02, Vol.16 (1), p.281-294 |
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| creator | Sicari, Vincenzo Romeo, Rosa Leporini, Mariarosaria Pellicanò, Teresa Maria Tundis, Rosa Loizzo, Monica Rosa |
| description | This study aimed to compare the effects of hot water and vacuum blanching methods on physico-chemical parameter, total phenols (TPC) and flavonoids content (TFC), and antioxidant activity of zucchini slices during 28 days storage. A significant decrease in Chroma parameter was observed over time, on the other hand, no significant differences were observed between the Hue angle either between samples treated with the two blanching methods or during storage. A minimal reduction in the TPC was observed in all samples, independently by the applied treatment, compared to the value of untreated product whereas a more marked reduction in TFC compared to untreated zucchini slices was observed (− 39.91% and − 32.02% for vacuum blanched (ZS8) and hot water blanched (ZB8) zucchini treated for 8 min, respectively, respect the untreated zucchini samples at D0). First-order kinetic model was applied to monitor the effect of the two blanching processes on zucchini slices. The application of vacuum blanching allows for greater retention of bioactive compounds over time with a half-life time (t
1/2
) of 161 and 47 days for ZS8 versus 87 and 23 days for ZB8, respectively. Samples treated with both blanching procedure for 8 min exhibited a more markedly ABTS radical activity respect untreated one (IC
50
values of 17.55 and 14.98 μg/mL for ZS8 and ZB8, respectively vs 20.45 μg/mL for untreated zucchini). In general, the results obtained allow to identify in the vacuum treatment a method applicable to zucchini slices to maintain their qualitative characteristics over time. |
| doi_str_mv | 10.1007/s11694-021-01158-4 |
| format | Article |
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1/2
) of 161 and 47 days for ZS8 versus 87 and 23 days for ZB8, respectively. Samples treated with both blanching procedure for 8 min exhibited a more markedly ABTS radical activity respect untreated one (IC
50
values of 17.55 and 14.98 μg/mL for ZS8 and ZB8, respectively vs 20.45 μg/mL for untreated zucchini). In general, the results obtained allow to identify in the vacuum treatment a method applicable to zucchini slices to maintain their qualitative characteristics over time.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-021-01158-4</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Antioxidants ; Bioactive compounds ; Blanching ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Engineering ; Enzymes ; Flavonoids ; Food ; Food Science ; Heat ; Hot water ; Methods ; Moisture content ; Original Paper ; Parameters ; Phenols ; Phytochemicals ; Qualitative analysis ; Reduction ; Vacuum ; Vegetables</subject><ispartof>Journal of food measurement & characterization, 2022-02, Vol.16 (1), p.281-294</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c249t-171e545df9e92c12764086e252ed741183a3657d0e3c6be072236fa171d8c2143</citedby><cites>FETCH-LOGICAL-c249t-171e545df9e92c12764086e252ed741183a3657d0e3c6be072236fa171d8c2143</cites><orcidid>0000-0002-1652-5317 ; 0000-0002-1077-9316 ; 0000-0001-5353-5410 ; 0000-0002-3713-4403 ; 0000-0002-6050-9357 ; 0000-0001-7550-9571</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-021-01158-4$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-021-01158-4$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Sicari, Vincenzo</creatorcontrib><creatorcontrib>Romeo, Rosa</creatorcontrib><creatorcontrib>Leporini, Mariarosaria</creatorcontrib><creatorcontrib>Pellicanò, Teresa Maria</creatorcontrib><creatorcontrib>Tundis, Rosa</creatorcontrib><creatorcontrib>Loizzo, Monica Rosa</creatorcontrib><title>Comparison of traditional hot water and vacuum assisted blanching methods on the physico-chemical quality parameters and antioxidant activity of zucchini (Cucurbita pepo L.) slices</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>This study aimed to compare the effects of hot water and vacuum blanching methods on physico-chemical parameter, total phenols (TPC) and flavonoids content (TFC), and antioxidant activity of zucchini slices during 28 days storage. A significant decrease in Chroma parameter was observed over time, on the other hand, no significant differences were observed between the Hue angle either between samples treated with the two blanching methods or during storage. A minimal reduction in the TPC was observed in all samples, independently by the applied treatment, compared to the value of untreated product whereas a more marked reduction in TFC compared to untreated zucchini slices was observed (− 39.91% and − 32.02% for vacuum blanched (ZS8) and hot water blanched (ZB8) zucchini treated for 8 min, respectively, respect the untreated zucchini samples at D0). First-order kinetic model was applied to monitor the effect of the two blanching processes on zucchini slices. The application of vacuum blanching allows for greater retention of bioactive compounds over time with a half-life time (t
1/2
) of 161 and 47 days for ZS8 versus 87 and 23 days for ZB8, respectively. Samples treated with both blanching procedure for 8 min exhibited a more markedly ABTS radical activity respect untreated one (IC
50
values of 17.55 and 14.98 μg/mL for ZS8 and ZB8, respectively vs 20.45 μg/mL for untreated zucchini). In general, the results obtained allow to identify in the vacuum treatment a method applicable to zucchini slices to maintain their qualitative characteristics over time.</description><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Blanching</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Engineering</subject><subject>Enzymes</subject><subject>Flavonoids</subject><subject>Food</subject><subject>Food Science</subject><subject>Heat</subject><subject>Hot water</subject><subject>Methods</subject><subject>Moisture content</subject><subject>Original Paper</subject><subject>Parameters</subject><subject>Phenols</subject><subject>Phytochemicals</subject><subject>Qualitative analysis</subject><subject>Reduction</subject><subject>Vacuum</subject><subject>Vegetables</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kU1v1DAQhiNEJaq2f4CTJS5wSPFXnM0RrYBWWokLPVuz9qRxlcSpxylsfxc_EG8XwY3T-PC8z1jzVtVbwa8F5-1HEsJ0uuZS1FyIZlPrV9W5FJ2qtVD69d-3NG-qK6IHzgvWam3UefVrG6cFUqA4s9iznMCHHOIMIxtiZj8gY2Iwe_YEbl0nBkSBMnq2H2F2Q5jv2YR5iJ5YMeQB2TIcKLhYuwGn4IrncYUx5AMra6CwmOhFCHPZ8zP4Mhm4HJ6OTPnC8-qO3sDeb1e3pn3IwBZcIttdf2A0Bod0WZ31MBJe_ZkX1d2Xz9-3N_Xu29fb7add7aTuci1agY1ufN9hJ52QrdF8Y1A2En2rhdgoUKZpPUflzB55K6UyPZSY3zgptLqo3p28S4qPK1K2D3FN5TZkpSlA2SJFoeSJcikSJeztksIE6WAFt8eC7KkgWwqyLwXZo1qdQlTg-R7TP_V_Ur8BiSyWHw</recordid><startdate>20220201</startdate><enddate>20220201</enddate><creator>Sicari, Vincenzo</creator><creator>Romeo, Rosa</creator><creator>Leporini, Mariarosaria</creator><creator>Pellicanò, Teresa Maria</creator><creator>Tundis, Rosa</creator><creator>Loizzo, Monica Rosa</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-1652-5317</orcidid><orcidid>https://orcid.org/0000-0002-1077-9316</orcidid><orcidid>https://orcid.org/0000-0001-5353-5410</orcidid><orcidid>https://orcid.org/0000-0002-3713-4403</orcidid><orcidid>https://orcid.org/0000-0002-6050-9357</orcidid><orcidid>https://orcid.org/0000-0001-7550-9571</orcidid></search><sort><creationdate>20220201</creationdate><title>Comparison of traditional hot water and vacuum assisted blanching methods on the physico-chemical quality parameters and antioxidant activity of zucchini (Cucurbita pepo L.) slices</title><author>Sicari, Vincenzo ; Romeo, Rosa ; Leporini, Mariarosaria ; Pellicanò, Teresa Maria ; Tundis, Rosa ; Loizzo, Monica Rosa</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c249t-171e545df9e92c12764086e252ed741183a3657d0e3c6be072236fa171d8c2143</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Blanching</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Engineering</topic><topic>Enzymes</topic><topic>Flavonoids</topic><topic>Food</topic><topic>Food Science</topic><topic>Heat</topic><topic>Hot water</topic><topic>Methods</topic><topic>Moisture content</topic><topic>Original Paper</topic><topic>Parameters</topic><topic>Phenols</topic><topic>Phytochemicals</topic><topic>Qualitative analysis</topic><topic>Reduction</topic><topic>Vacuum</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sicari, Vincenzo</creatorcontrib><creatorcontrib>Romeo, Rosa</creatorcontrib><creatorcontrib>Leporini, Mariarosaria</creatorcontrib><creatorcontrib>Pellicanò, Teresa Maria</creatorcontrib><creatorcontrib>Tundis, Rosa</creatorcontrib><creatorcontrib>Loizzo, Monica Rosa</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sicari, Vincenzo</au><au>Romeo, Rosa</au><au>Leporini, Mariarosaria</au><au>Pellicanò, Teresa Maria</au><au>Tundis, Rosa</au><au>Loizzo, Monica Rosa</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of traditional hot water and vacuum assisted blanching methods on the physico-chemical quality parameters and antioxidant activity of zucchini (Cucurbita pepo L.) slices</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2022-02-01</date><risdate>2022</risdate><volume>16</volume><issue>1</issue><spage>281</spage><epage>294</epage><pages>281-294</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>This study aimed to compare the effects of hot water and vacuum blanching methods on physico-chemical parameter, total phenols (TPC) and flavonoids content (TFC), and antioxidant activity of zucchini slices during 28 days storage. A significant decrease in Chroma parameter was observed over time, on the other hand, no significant differences were observed between the Hue angle either between samples treated with the two blanching methods or during storage. A minimal reduction in the TPC was observed in all samples, independently by the applied treatment, compared to the value of untreated product whereas a more marked reduction in TFC compared to untreated zucchini slices was observed (− 39.91% and − 32.02% for vacuum blanched (ZS8) and hot water blanched (ZB8) zucchini treated for 8 min, respectively, respect the untreated zucchini samples at D0). First-order kinetic model was applied to monitor the effect of the two blanching processes on zucchini slices. The application of vacuum blanching allows for greater retention of bioactive compounds over time with a half-life time (t
1/2
) of 161 and 47 days for ZS8 versus 87 and 23 days for ZB8, respectively. Samples treated with both blanching procedure for 8 min exhibited a more markedly ABTS radical activity respect untreated one (IC
50
values of 17.55 and 14.98 μg/mL for ZS8 and ZB8, respectively vs 20.45 μg/mL for untreated zucchini). In general, the results obtained allow to identify in the vacuum treatment a method applicable to zucchini slices to maintain their qualitative characteristics over time.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-021-01158-4</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0002-1652-5317</orcidid><orcidid>https://orcid.org/0000-0002-1077-9316</orcidid><orcidid>https://orcid.org/0000-0001-5353-5410</orcidid><orcidid>https://orcid.org/0000-0002-3713-4403</orcidid><orcidid>https://orcid.org/0000-0002-6050-9357</orcidid><orcidid>https://orcid.org/0000-0001-7550-9571</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Antioxidants Bioactive compounds Blanching Chemistry Chemistry and Materials Science Chemistry/Food Science Engineering Enzymes Flavonoids Food Food Science Heat Hot water Methods Moisture content Original Paper Parameters Phenols Phytochemicals Qualitative analysis Reduction Vacuum Vegetables |
| title | Comparison of traditional hot water and vacuum assisted blanching methods on the physico-chemical quality parameters and antioxidant activity of zucchini (Cucurbita pepo L.) slices |
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