Cardoon ( var. DC) is commonly cultivated in the Mediterranean area to produce stalks that are consumed once cooked. Before cooking, stalks are usually subjected to blanching, which means they are exposed to darkness for a few weeks. The present work analyzed the effect of field blanching carried out for 40 days in different ways (burying the stalks under soil or covering them with plastic sheet) on the total phenolic content (TPC), phenolic profile, cynaropicrin content (a bitter compound), and antioxidant activity (AA) of two cardoon cultivars. The nutraceutical quality of blanched cardoons was also investigated following boiling. The phenolic profile revealed a higher number of compounds in blanched stalks than in raw ones. The cynaropicrin content decreased in both cultivars after blanching, indicating a sensitivity to dark conditions and the effectiveness of blanching method in reducing its bitterness. The data presented contribute to improving the knowledge about the effect of blanching and boiling on the quality of cardoon stalks.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9414563 | PMC |
| http://dx.doi.org/10.3390/metabo12080728 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effects of different processing methods on the functional, nutritional, and physicochemical profiles of cowpea leaf powder.
J Food Sci
December 2024
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.
Indigenous fruits and vegetables can improve food security and biodiversity. However, their use is hindered by perishability, seasonal availability, cooking losses, lack of nutritional composition data, and connections to low socioeconomic status. This study aimed to process cowpea leaves into powder and determine the effect of five home-cooking methods on their protein, functional, physicochemical, and heavy metal profiles.
View Article and Find Full Text PDFDistribution of Dietary Phospholipids in Selected Agri-Foods: Versatile Nutraceutical Ingredients.
Foods
November 2024
Department of Food and Nutrition, Daegu University, Gyeongsan 38453, Republic of Korea.
Phospholipids (PLs) play a crucial role in the nutraceutical field due to their various health benefits, including supporting acetylcholine production, enhancing cell membrane fluidity, and promoting cognitive functions. This study aimed to investigate the PL composition of selected agri-foods, including grains, vegetables, and fruits, and assess the effects of cooking methods. The major PLs identified in most agri-foods were phosphatidylethanolamine (PE) and phosphatidylcholine (PC).
View Article and Find Full Text PDFImpact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits.
Compr Rev Food Sci Food Saf
November 2024
Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy.
Bioactive compounds in fruit and vegetables have a positive impact on human health by reducing oxidative stress, inflammation, and the risk of chronic diseases such as cancer, cardiovascular (CV) diseases, and metabolic disorders. However, some fruit and vegetables must be heated before consumption and thermal processes can modify the amount of nutraceuticals, that is, polyphenols, carotenoids, glucosinolates, and ascorbic acid, that can increase or decrease in relation to different factors such as type of processing, temperature, and time but also the plant part (e.g.
View Article and Find Full Text PDFCharacterisation of Pea Milk Analogues Using Different Production Techniques.
Food Technol Biotechnol
June 2024
Onsekiz Mart University, Faculty of Applied Sciences, Department of Food Technology, 17100 Çanakkale, Turkey.
Research Background: Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this study focuses on minimising off-flavours through simple pretreatments with the aim of improving the potential for the production of pea milk analogues.
View Article and Find Full Text PDFTowards a circular economy - Repurposing side streams from the potato processing industry by Chlorella vulgaris.
J Environ Manage
August 2024
Institute of Chemical, Environmental and Bioscience Engineering, Research Division Biochemical Engineering, Technische Universität Wien, Gumpendorferstraße 1a, 1060, Wien, Austria. Electronic address:
Common wastewater treatment strategies in the food industry do not include efficient remediation strategies for nitrogen, phosphorous and organic carbon. Incorporating microalgae in water treatment plants is rising in popularity because of their high nutrient and trace element uptake driven by light. In this study, four different side streams from an Austrian potato processing company have been screened for their applicability of microalgal cultivation.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!