Effect of industrial freezing on the physical and nutritional quality traits in broccoli

  1. Inés González Hidalgo 1
  2. Diego A. Moreno Fernández
  3. Cristina García Viguera
  4. José María Ros García
  1. 1 Department of Food Science & Technology and Human Nutrition, University of Murcia
Revista:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132 1532-1738

Año de publicación: 2019

Volumen: 25

Número: 1

Páginas: 56-65

Tipo: Artículo

Otras publicaciones en: Food science and technology international = Ciencia y tecnología de alimentos internacional

Resumen

Broccoli was blanched and frozen at industrial scale to ascertain the physical and nutritional changes that take place in industrial processing. Colour, texture, ascorbic and dehydroascorbic acids, glucosinolates, phenolic compounds, antioxidant capacity, mineral nutrients and microstructure were evaluated. Blanching and freezing caused a decrease in lightness and firmness. Losses of phenolic compounds and ascorbic acid + dehydroascorbic acid reached about 57% and 30%, respectively. The antioxidant capacity was similar in fresh and treated broccoli, and the glucosinolates remained constant. These results show that frozen broccoli retains antioxidants compounds, vitamin C and glucosinolates even after industrial processing, meaning that industrially frozen broccoli intended for human consumption can be considered rather similar to the fresh product.