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How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek?
Delbaere, Sophie M; Bernaerts, Tom; Verlooy, Gina; Vancoillie, Flore; Hendrickx, Marc E; Grauwet, Tara; Van Loey, Ann M.
Afiliación
  • Delbaere SM; Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium. Electronic address: sophie.delbaere@kuleuven.be.
  • Bernaerts T; Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium.
  • Verlooy G; Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium.
  • Vancoillie F; Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium.
  • Hendrickx ME; Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium.
  • Grauwet T; Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium.
  • Van Loey AM; Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium. Electronic address: ann.vanloey@kuleuven.be.
Food Res Int ; 192: 114750, 2024 Sep.
Article en En | MEDLINE | ID: mdl-39147553
ABSTRACT
The volatile profiles of Brussels sprouts and leek, as affected by pretreatment combined with frozen storage were analyzed in the present work. The data revealed that, notwithstanding the effect upon pretreatment seemed to be major compared to the effect upon frozen storage, the latter was existent. Pretreatment yielded volatile compounds that could be associated with (bio)chemical reaction pathways in both vegetables. For frozen storage at -20 °C, the effect for leek appeared to be the largest for the blanched and raw samples, possibly due to a substantial amount of substrates present when frozen storage was initiated in this sample compared to the other samples. Those substrates were apparently more prone to be affected upon frozen storage. For Brussels sprouts, this observation was less outspoken. Remarkably, the abundance of markers in pretreated Brussels sprouts seemed to show a decreasing linear trend towards the end of the frozen storage period at -20 °C. As industrial relevant conditions were considered and compared, the insights gained in this study might be relevant to implement on industrial level.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almacenamiento de Alimentos / Compuestos Orgánicos Volátiles / Congelación Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almacenamiento de Alimentos / Compuestos Orgánicos Volátiles / Congelación Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article Pais de publicación: Canadá