Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment

► Effect of blanching on physicochemical properties of York cabbage was investigated. ► Blanching causes loss in firmness, colour, polyphenols and antioxidant capacity. ► The fractional conversion first-order reaction fitted well for polyphenols and antioxidant capacity. ► Temperature effects on physicochemical properties followed the Arrhenius reaction. ► Minimal heat treatment in cooking practices is recommended.