Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods.
cooking
histological analysis
pumpkin
sous vide
steaming
vacuum cooking
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Apr 2021
Apr 2021
Historique:
revised:
23
09
2020
received:
23
07
2020
accepted:
15
10
2020
pubmed:
17
10
2020
medline:
28
4
2021
entrez:
16
10
2020
Statut:
ppublish
Résumé
Current dietary guidelines recommend five or more fruit, vegetable, and legume servings per day. Often, these products are eaten cooked, resulting in organoleptic and nutritional changes. Vacuum cooking is gaining attention as an alternative cooking technique, due to its ability to preserve or even enhance sensory and healthy properties of food. Its household application is, however, poorly explored. In this work, the effect of vacuum cooking, performed with a new patented system, was studied for the first time on pumpkin cubes and compared to sous vide and traditional steam cooking, through a multidisciplinary approach. All the cooking treatments damaged pumpkin microstructure, leading to cell separation and plasmolysis; vacuum cooking was the most aggressive method, as confirmed by texture softening. Vacuum cooking was also the method with less impact on pumpkin color, in relation to the largest extraction of some classes of carotenoids from the broken cells. Significant polyphenol extraction, especially of gallic acid and naringenin, was instead observed for sous vide and steamed pumpkins. The total antioxidant activity, ascribable to the effect of both carotenoids and polyphenols, resulted enhanced after cooking compared to raw one mainly for cook vide samples, followed by steamed and sous vide ones. Vacuum cooking, followed by sous vide, has often shown better performance than traditional steam cooking for pumpkin cubes. The implementation of sous vide and vacuum cooking at domestic level or in professional kitchens, and in the food industry, would allow the consumption of vegetables with improved nutritional and sensorial characteristics. © 2020 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Current dietary guidelines recommend five or more fruit, vegetable, and legume servings per day. Often, these products are eaten cooked, resulting in organoleptic and nutritional changes. Vacuum cooking is gaining attention as an alternative cooking technique, due to its ability to preserve or even enhance sensory and healthy properties of food. Its household application is, however, poorly explored. In this work, the effect of vacuum cooking, performed with a new patented system, was studied for the first time on pumpkin cubes and compared to sous vide and traditional steam cooking, through a multidisciplinary approach.
RESULTS
RESULTS
All the cooking treatments damaged pumpkin microstructure, leading to cell separation and plasmolysis; vacuum cooking was the most aggressive method, as confirmed by texture softening. Vacuum cooking was also the method with less impact on pumpkin color, in relation to the largest extraction of some classes of carotenoids from the broken cells. Significant polyphenol extraction, especially of gallic acid and naringenin, was instead observed for sous vide and steamed pumpkins. The total antioxidant activity, ascribable to the effect of both carotenoids and polyphenols, resulted enhanced after cooking compared to raw one mainly for cook vide samples, followed by steamed and sous vide ones.
CONCLUSIONS
CONCLUSIONS
Vacuum cooking, followed by sous vide, has often shown better performance than traditional steam cooking for pumpkin cubes. The implementation of sous vide and vacuum cooking at domestic level or in professional kitchens, and in the food industry, would allow the consumption of vegetables with improved nutritional and sensorial characteristics. © 2020 Society of Chemical Industry.
Substances chimiques
Antioxidants
0
Steam
0
Carotenoids
36-88-4
Gallic Acid
632XD903SP
Types de publication
Comparative Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
2534-2541Informations de copyright
© 2020 Society of Chemical Industry.
Références
Miller V, Mente A, Dehghan M, Rangarajan S, Zhang X, Swaminathan S et al., Fruit, vegetable, and legume intake, and cardiovascular disease and deaths in 18 countries (PURE): a prospective cohort study. Lancet 390:2037-2049 (2017).
Link LB and Potter JD, Raw versus cooked vegetables and cancer risk. Cancer Epidem Biomar 13:1422-1435 (2004).
Dewanto V, Wu X, Adom KK and Liu RH, Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agr Food Chem 50:3010-3014 (2002).
Iborra-Bernad C, Tárrega A, García-Segovia P and Martínez-Monzó J, Comparison of vacuum treatments and traditional cooking using instrumental and sensory analysis. Food Anal Methods 7:400-408 (2014b).
García-Segovia P, Andrés-Bello A and Martínez-Monzó J, Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis). J Food Eng 80:813-821 (2007).
Martínez-Hernández GB, Artés-Hernández F, Colares-Souza F, Gómez PA, García-Gómez P and Artés F, Innovative cooking techniques for improving the overall quality of a kailan-hybrid broccoli. Food Bioprocess Tech 6:2135-2149 (2013).
Iborra-Bernad C, García-Segovia P and Martínez-Monzó J, Physico-chemical and structural characteristics of vegetables cooked under sous-vide, cook-vide, and conventional boiling. J Food Sci 80:E1725-E1734 (2015).
Mougin A, Mauroux O, Matthey-Doret W, Barcos EM, Beaud F, Bousbaine A et al., Impact of boiling conditions on the molecular and sensory profile of a vegetable broth. J Agr Food Chem 63:1393-1400 (2015).
Koç M, Baysan U, Devseren E, Okut D, Atak Z, Karataş H et al., Effects of different cooking methods on the chemical and physical properties of carrots and green peas. Innov Food Sci Emerg 42:109-119 (2017).
Andrés-Bello A, García-Segovia P and Martínez-Monzó J, Effects of vacuum cooking (cook-vide) on the physical-chemical properties of sea bream fillets (Sparus aurata). J Aquat Food Prod Technol 18:79-89 (2009).
Iborra-Bernad C, García-Segovia P and Martínez-Monzó J, Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato. Int J Food Sci Tech 49:943-951 (2014a).
Okut D, Devseren E, Koç M, Ocak ÖÖ, Karataş H and Kaymak-Ertekin F, Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions. J Food Sci Tech 55:90-100 (2018).
Schirò P, Insert for covers and/or containers for cooking foodstuff under vacuum. European Patent EP2671476A2 (2013).
Tomruk D, Devseren E, Koç M, Ocak ÖÖ, Karataş H and Kaymak-Ertekin F, Developing a household vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking. Agron Res 14:1475-1487 (2016).
FAOSTAT. (2018). Available: http://faostat.fao.org/site/339/default.aspx [25 September 2020].
Silva MDFGD, Sousa PHMD, Figueiredo RW, Gouveia ST and Lima JSS, Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite). Rev. Ciênc. Agron 50:394-401 (2019).
Vittadini E, Rinaldi M, Chiavaro E, Barbanti D and Massini R, The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi. Meat Sci. 69:749-756 (2005).
Ruzin S ed, Plant Microtechnique and Microscopy. Oxford University Press, Oxford (1999).
AOAC, Official Methods for Analysis of AOAC International, 18th edn. AOAC International, Artington, TX (2005).
Bourne MC, Texture profile analysis. Food Technol 32:62-66 (1978).
Paciulli M, Rinaldi M, Rodolfi M, Ganino T, Morbarigazzi M and Chiavaro E, Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species. Food Chem 274:281-290 (2019).
Dini I, Tenore GC and Dini A, Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp. LWT - Food Sci Technol 53:382-385 (2013).
Mazzeo T, Paciulli M, Chiavaro E, Visconti A, Fogliano V, Ganino T et al., The impact of the industrial freezing process on selected vegetables Part II. Color and bioactive compounds. Food Res Int 75:89-97 (2015).
Leonardi C, Ambrosino P, Esposito F and Fogliano V, Antioxidative activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes. J Agr Food Chem 48:4723-4727 (2000).
Paciulli M, Ganino T, Carini E, Pellegrini N, Pugliese A and Chiavaro E, Effect of different cooking methods on structure and quality of industrially frozen carrots. J Food Sci Technol 53:2443-2451 (2016).
Luza JG, Van Gorsel R, Polito VS and Kader AA, Chilling injury in peaches: a cytochemical and ultrastructural cell wall study. J Am Soc Hortic Sci 117:114-118 (1992).
Saurel R, The use of vacuum technology to improve processed fruit and vegetables, in Fruit and Vegetable Processing: Improving Quality, ed. by Jongen W. Woodhead Publishing Limited, Abington Hall, Abington Cambridge, pp. 363-380 (2002).
Njintang NY, Scher J and Mbofung CM, Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions. J Food Eng 91:373-379 (2009).
Belie ND, Laustsen AM, Martens M, Bro R and Baerdemaeker JD, Use of physico-chemical methods for assessment of sensory changes in carrot texture and sweetness during cooking. J Texture Stud 33:367-388 (2002).
García-Segovia P, Garrido MD, Vercet A, Arboleya JC, Fiszman S, Martínez-Monzo J et al., Molecular gastronomy in Spain. J Culin Sci Technol 12:279-293 (2014).
Dutta D, Dutta A, Raychaudhuri U and Chakraborty R, Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree. J Food Eng 76:538-546 (2006).
de Almeida AB, de Lima TM, de Oliveira Filho JG, Santana RV, Lima DS, Moreira EA et al., Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties. Emir J Food Agr 31:697-707 (2019).
Bergantin C, Maietti A, Tedeschi P, Font G, Manyes L and Marchetti N, HPLC-UV/Vis-APCI-MS/MS determination of major carotenoids and their bioaccessibility from “Delica” (Cucurbita maxima) and “Violina” (Cucurbita moschata) pumpkins as food traceability markers. Molecules 23:2791 (2018).
de Carvalho LMJ, Smiderle LASM, de Carvalho JLV, Cardoso FSN and Koblitz MGB, Assessment of carotenoids in pumpkins after different home cooking conditions. Food Sci Technol 34:365-370 (2014).
Moreira LAS, de Carvalho JLV, Cardoso FSN, Ortiz GMD, Finco FDBA and de Carvalho JLV J, Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes. Food Sci Technol 40:302-306 (2020).
Itle RA and Kabelka EA, Correlation between L* a* b* color space values and carotenoid content in pumpkins and squash (Cucurbita spp.). Hort Sci 44:633-637 (2009).
Kulczynski B and Gramza-Michałowska A, The profile of secondary metabolites and other bioactive compounds in Cucurbita pepo L. and Cucurbita moschata pumpkin cultivars. Molecules 24:2945 (2019a).
Kulczynski B and Gramza-Michałowska A, The profile of carotenoids and other bioactive molecules in various pumpkin fruits (Cucurbita maxima Duchesne) cultivars. Molecules 24:3212 (2019b).
Renard CMGC, Watrelot AA and Le Bourvellec C, Interactions between polyphenols and polysaccharides: mechanisms and consequences in food processing and digestion. Trends Food Sci Tech 60:43-51 (2017).
Azizah AH, Wee KC, Azizah O and Azizah M, Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschata). Int Food Res J 16:45-51 (2009).
Lemmens L, Van Buggenhout S, Oey I, Van Loey A and Hendrickx M, Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: a case study on carrots. Food Res Int 42:1323-1330 (2009).