Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage

E. M. Gonçalves; R. M. S. Cruz; M. Abreu; T. R. S. Brandão; C. L. M. Silva

doi:10.1016/j.jfoodeng.2008.12.027

Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage

E. M. Gonçalves, R. M. S. Cruz, M. Abreu, T. R. S. Brandão, C. L. M. Silva^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

78 Citations (Scopus)

28 Downloads

Abstract

The effects of water blanching, freezing, and frozen storage during 400 days at three different temperatures (-7, -15 and -30 °C), on watercress (Nasturtium officinale R. Br.) colour Hunter Lab parameters, chlorophyll degradation, vitamin C content loss and peroxidase (POD) activity were evaluated. The blanching induced significant changes on colour values and chlorophylls and vitamin C contents. POD activity was reduced 85% from its initial value. Freezing did not affect chlorophylls and vitamin C levels, however, promoted significant differences in colour values and POD residual activity. During frozen storage, ascorbic acid (AA) and POD activity degradations followed first-order kinetics, and colour parameters (L_H · a_H · b_H, -a_H/b_H, L_H · a_H/b_H, L_H/a_H · b_H and hue (h_H⁰)) were successfully described by zero-order kinetics. The storage temperature effect was successfully described by the Arrhenius law. Chlorophylls and dehydroascorbic acid (DHAA) contents were kept constant during frozen storage.

Original language	English
Pages (from-to)	32-39
Number of pages	8
Journal	Journal of Food Engineering
Volume	93
Issue number	1
DOIs	https://doi.org/10.1016/j.jfoodeng.2008.12.027
Publication status	Published - 1 Jul 2009

Keywords

Frozen watercress
Kinetics
Peroxidase activity
Quality parameters

Access to Document

10.1016/j.jfoodeng.2008.12.027

19570311Accepted author manuscript, 513 KBLicence: CC BY-NC-ND
artigo 55Final published version, 454 KB

http://hdl.handle.net/10400.14/2678Licence: CC BY-NC-ND

Cite this

@article{21513aa0cc2940e68403c43c63d306fa,

title = "Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage",

abstract = "The effects of water blanching, freezing, and frozen storage during 400 days at three different temperatures (-7, -15 and -30 °C), on watercress (Nasturtium officinale R. Br.) colour Hunter Lab parameters, chlorophyll degradation, vitamin C content loss and peroxidase (POD) activity were evaluated. The blanching induced significant changes on colour values and chlorophylls and vitamin C contents. POD activity was reduced 85% from its initial value. Freezing did not affect chlorophylls and vitamin C levels, however, promoted significant differences in colour values and POD residual activity. During frozen storage, ascorbic acid (AA) and POD activity degradations followed first-order kinetics, and colour parameters (LH · aH · bH, -aH/bH, LH · aH/bH, LH/aH · bH and hue (hH0)) were successfully described by zero-order kinetics. The storage temperature effect was successfully described by the Arrhenius law. Chlorophylls and dehydroascorbic acid (DHAA) contents were kept constant during frozen storage.",

keywords = "Frozen watercress, Kinetics, Peroxidase activity, Quality parameters",

author = "Gon{\c c}alves, {E. M.} and Cruz, {R. M. S.} and M. Abreu and Brand{\~a}o, {T. R. S.} and Silva, {C. L. M.}",

year = "2009",

month = jul,

day = "1",

doi = "10.1016/j.jfoodeng.2008.12.027",

language = "English",

volume = "93",

pages = "32--39",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Ltd.",

number = "1",

}

TY - JOUR

T1 - Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage

AU - Gonçalves, E. M.

AU - Cruz, R. M. S.

AU - Abreu, M.

AU - Brandão, T. R. S.

AU - Silva, C. L. M.

PY - 2009/7/1

Y1 - 2009/7/1

N2 - The effects of water blanching, freezing, and frozen storage during 400 days at three different temperatures (-7, -15 and -30 °C), on watercress (Nasturtium officinale R. Br.) colour Hunter Lab parameters, chlorophyll degradation, vitamin C content loss and peroxidase (POD) activity were evaluated. The blanching induced significant changes on colour values and chlorophylls and vitamin C contents. POD activity was reduced 85% from its initial value. Freezing did not affect chlorophylls and vitamin C levels, however, promoted significant differences in colour values and POD residual activity. During frozen storage, ascorbic acid (AA) and POD activity degradations followed first-order kinetics, and colour parameters (LH · aH · bH, -aH/bH, LH · aH/bH, LH/aH · bH and hue (hH0)) were successfully described by zero-order kinetics. The storage temperature effect was successfully described by the Arrhenius law. Chlorophylls and dehydroascorbic acid (DHAA) contents were kept constant during frozen storage.

AB - The effects of water blanching, freezing, and frozen storage during 400 days at three different temperatures (-7, -15 and -30 °C), on watercress (Nasturtium officinale R. Br.) colour Hunter Lab parameters, chlorophyll degradation, vitamin C content loss and peroxidase (POD) activity were evaluated. The blanching induced significant changes on colour values and chlorophylls and vitamin C contents. POD activity was reduced 85% from its initial value. Freezing did not affect chlorophylls and vitamin C levels, however, promoted significant differences in colour values and POD residual activity. During frozen storage, ascorbic acid (AA) and POD activity degradations followed first-order kinetics, and colour parameters (LH · aH · bH, -aH/bH, LH · aH/bH, LH/aH · bH and hue (hH0)) were successfully described by zero-order kinetics. The storage temperature effect was successfully described by the Arrhenius law. Chlorophylls and dehydroascorbic acid (DHAA) contents were kept constant during frozen storage.

KW - Frozen watercress

KW - Kinetics

KW - Peroxidase activity

KW - Quality parameters

UR - http://www.scopus.com/inward/record.url?scp=61849120253&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2008.12.027

DO - 10.1016/j.jfoodeng.2008.12.027

M3 - Article

AN - SCOPUS:61849120253

SN - 0260-8774

VL - 93

SP - 32

EP - 39

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 1

ER -

Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this