Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods

Journal of the Science of Food and Agriculture

Volumn 94, Issue 4, 2014, Pages 656-665

  Renna, Massimiliano ^a   Gonnella, Maria ^a   Giannino, Donato ^b   Santamaria, Pietro ^c  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b CNR   (Italy)

^c UNIVERSITY OF BARI   (Italy)

Author keywords

Antioxidant activity; Local varieties; Nitrate content; Sensory evaluation; Total phenols

Indexed keywords

ANTIOXIDANT; NITRATE; PIGMENT;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; CHICORY; COMPARATIVE STUDY; CONSUMER; COOKING; FAST FOOD; FEMALE; FOOD PREFERENCE; FOOD QUALITY; FREEZING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ITALY; LOCAL VARIETIES; MALE; METHODOLOGY; MICROWAVE RADIATION; PHYSICAL CHEMISTRY; PLANT STEM; PRINCIPAL COMPONENT ANALYSIS; RADIATION EXPOSURE; SENSATION; SENSORY EVALUATION; TOTAL PHENOLS; VEGETABLE; WATER VAPOR;

ANTIOXIDANT ACTIVITY; LOCAL VARIETIES; NITRATE CONTENT; SENSORY EVALUATION; TOTAL PHENOLS;

ANTIOXIDANTS; CHICORY; CONSUMER SATISFACTION; COOKING; FAST FOODS; FEMALE; FOOD PREFERENCES; FOOD QUALITY; HUMANS; ITALY; MALE; MICROWAVES; PHYSICOCHEMICAL PHENOMENA; PIGMENTS, BIOLOGICAL; PLANT STEMS; PRINCIPAL COMPONENT ANALYSIS; REFRIGERATION; SENSATION; STEAM; VEGETABLES;

EID: 84893839639     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6302     Document Type: Article

References (46)

1. WHO/FAO, Diet, nutrition and the prevention of chronic diseases. WHO Technical Report Series, No. 916 (2003).
2. Koch K, Anderson R, Rydberg I and Aman P, Influence of harvest date on inulin chain length distribution and sugar profile for six chicory (Cichorium intybus L.) cultivars. J Sci Food Agric 79:1503-1506 (1999).
3. Bais HP and Ravisankar GA, Cichorium intybus L-cultivation, processing, utility, value addition and biotechnology, with an emphasis on current status and future prospects. J Sci Food Agric 81:467-484 (2001).
4. Innocenti M, Gallori S, Giaccherini C, Ieri F, Vincieri FF and Mulinacci N, Evaluation of the phenolic content in the aerial parts of different varieties of Cichorium intybus L. J Agric Food Chem 53:6497-6502 (2005).
5. Rammal H, Younos C, Bouayed J, Chakou A, Bedouhene S and Soulimani R, Aperçu ethnobotanique et phytopharmacologique sur Cichorium intybus L. Phytothérapie 6:184-186 (2008).
6. Lucchin M, Varotto S, Barcaccia G and Parini P, Chicory and endive, in Vegetables I: Asteraceae, Brassicaceae, Chenopodiaceae and Cucurbitaceae, ed. by Prohens J and Nuez F. Springer, New York, NY, pp. 3-48 (2008).
7. Vallejo F, Tomás-Barberán FA and García-Viguera C, Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. J Sci Food Agric 83:1511-1516 (2003).
8. Galgano F, Favati F, Caruso M, Pietrafesa A and Natella S, The influence of processing and preservation on the retention of health-promoting compounds in broccoli. J Food Sci 72:130-135 (2007).
9. Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Marsical M and Murcia MA, Influence of cooking methods on antioxidant activity of vegetables. J Food Sci 74:97-103 (2009).
10. Prabhu S and Barrett DM, Effects of storage condition and domestic cooking on the quality and nutrient content of African leafy vegetables (Cassia tora and Corchorus tridens). J Sci Food Agric 89:1709-1721 (2009).
11. Perla V, Holm DG and Jayanty SS, Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers. LWT-Food Sci Technol 45:161-171 (2012).
12. Tansey F, Gormley R and Butler F, The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots. Innovat Food Sci Emerg Technol 11:137-145 (2010).
13. 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 Technol (2012). DOI: 10.1007/s11947-012-0871-0.
14. Petersen MA, Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli florets. Eur Food Res Technol 197:375-380 (1993).
15. Creed PG, The sensory and nutritional quality of sous vide foods. Food Control 6:45-52 (1995).
16. Werlein HD, Comparison of the quality of sous vide and conventionally processed carrots. Eur Food Res Technol 207:311-315 (1998).
17. Stea TH, Johansson M, Jägerstad M and Frølich W, Retention of folates in cooked, stored and reheated peas, broccoli and potatoes for use in modern large-scale service systems. Food Chem 101:1095-1107 (2007).
18. Baldwin DE, Sous vide cooking: a review. Int J Gastron Food Sci 1:15-30 (2012).
19. Creed PG, Chilling and freezing of prepared consumer foods, in Advances in Food Refrigeration, ed. by Sun D-W. Leatherhead Publishing, Leatherhead, pp. 422-455 (2001).
20. Baardseth P, Bjerke F, Martinsen BK and Skede G, Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering. J Sci Food Agric 90:1245-1255 (2010).
21. Ohlsson T, Minimal processing of foods with thermal methods, in Minimal Processing Technologies in the Food Industry, ed. by Ohlsson T and Bengtsson N. Woodhead Publishing, Cambridge, pp. 4-29 (2002).
22. Trejo Araya XI, Smale N, Zabras D, Winley E, Forde C, Stewart CM, et al., Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous vide and cooked carrots. Innovat Food Sci Emerg Technol 10:420-433 (2009).
23. Martínez-Hernández GB, Artés-Hernández F, Gómez PA and Artés F, Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage. LWT-Food Sci Technol 50:707-714 (2013).
24. Pathare PB, Opara UL and Al-Said FA-J, Colour measurement and analysis in fresh and processed foods: a review. Food Bioprocess Technol 6:36-60 (2013).
25. Martins RC and Silva CLM, Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris L.). Int J Refrig 25:966-974 (2002).
26. Bonasia A, Conversa G, Gonnella M, Serio F and Santamaria P, Effect of ammonium and nitrate nutrition on yield and quality in endive. J Hort Sci Biotechnol 83:64-70 (2008).
27. Ernst M, Chatterton NJ and Harrison PA, Carbohydrate changes in chicory (Cichorium intybus L. var. foliosum) during growth. Sci Hort 63:251-261 (1995).
28. AOAC, Official Methods of Analysis (17th edn). Association of Official Analytical Chemists, Washington, DC (2000).
29. Cefola M, Pace B, Buttaro D, Santamaria P and Serio F, Postharvest evaluation of soilless-grown table grape during storage in modified atmosphere. J Sci Food Agric 91:2153-2159 (2011).
30. Singleton VL and Rossi JA, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-158 (1965).
31. Brand-Williams W, Cuvelier ME and Berset C, Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28:25-30 (1995).
32. Fouladkhah A, Bunning M, Stone M, Stushnoff C, Stonaker F and Kendall P, Consumer hedonic evaluation of eight fresh speciality leafy greens and their relationship to instrumental quality attributes and indicators of secondary metabolites. J Sensory Stud 26:175-183 (2011).
33. Turkmen N, Poyrazoglu ES, Sari F and Velioglu YS, Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables. Int J Food Sci Technol 41:281-288 (2006).
34. Zhang M, Tang J, Mujumdar AS and Wang S, Trends in microwave-related drying of fruits and vegetables. Trends Food Sci Technol 17:524-534 (2006).
35. Church IJ and Parsons AL, The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods. Int J Food Sci Technol 35:155-162 (2000).
36. Santamaria P, Nitrate in vegetables: toxicity, content, intake and EC regulation. J Sci Food Agric 86:10-17 (2006).
37. Santamaria P, Elia A, Serio F and Todaro E, A survey of nitrate and oxalate content in fresh vegetables. J Sci Food Agric 79:1882-1888 (1999).
38. Kawashima LM and Valente Soares LM, Mineral profile of raw and cooked leafy vegetables consumed in southern Brazil. J Food Compos Anal 16:605-611 (2003).
39. Turkmen N, Sari F and Velioglu YS, The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 93:713-718 (2005).
40. Bunea A, Andjeldkovic M, Socaciu C, Bobis O, Neacsu M, Verhé R, et al., Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). Food Chem 108:649-656 (2008).
41. Harrison MK and Harris ND, Effects of processing treatments on recovery of capsaicin in jalapeno peppers. J Food Sci 506:1764-1765 (1985).
42. Schweiggert U, Schieber A and Carle R, Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.). Innovat Food Sci Emerg Technol 7:217-224 (2006).
43. Ornelas-Paz JJ, Martínez-Burrola JM, Ruiz-Cruz S, Santana-Rodríguez V, Ibarra-Junquera V, Olivas GI, et al., Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers. Food Chem 119:1619-1625 (2010).
44. Vadivambal R and Jayas DS, Non-uniform temperature distribution during microwave heating of food materials-a review. Food Bioprocess Technol 3:161-171 (2010).
45. Chuah AM, Lee YC, Yamaguchi T, Takamura H, Yin LJ and Matoba T, Effect of cooking on the antioxidant properties of coloured peppers. Food Chem 111:20-28 (2008).
46. Zhang D and Hamauzu Y, Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem 88:503-509 (2004).