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 -