Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard.
antioxidants
baby mustard
blanching
glucosinolates
long-term frozen storage
Journal
Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264
Informations de publication
Date de publication:
2021
2021
Historique:
received:
08
02
2021
accepted:
08
03
2021
entrez:
23
4
2021
pubmed:
24
4
2021
medline:
24
4
2021
Statut:
epublish
Résumé
This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching.
Identifiants
pubmed: 33889595
doi: 10.3389/fnut.2021.665482
pmc: PMC8055821
doi:
Types de publication
Journal Article
Langues
eng
Pagination
665482Informations de copyright
Copyright © 2021 Zhang, Zhang, Di, Xia, Zhang, Wang, Li, Huang, Li, Tang, Luo, Li and Sun.
Déclaration de conflit d'intérêts
The authors declare that this study received funding from Zhishi Supply Chain Technology Co., Ltd. The funder was not involved in the study design, collection, analysis, interpretation of data, the writing of this article or the decision to submit it for publication.
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