کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8890582 1628503 2018 24 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Initial stages of minimal processing of red beets result in significant loss of bioactive compounds
ترجمه فارسی عنوان
مراحل اولیه پردازش حداقل چغندر قرمز باعث کاهش قابل توجه ترکیبات زیست فعال می
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
This study aims to detect the main stages in which bioactive compounds are lost during minimal processing of red beet and to comprehend more deeply the influence of each processing stage in the quality of minimally processed beet. Samples of beets were collected during the stages of preparation of this minimally processed produce, analyzed for betalains (betacyanins and betaxanthins) and phenolic compounds content, as well as polyphenoloxidase (PPO) activity, and performed anatomical analysis. Initial stages of minimal processing of red beet result in significant losses of bioactive compounds. Peeling accounts for one-quarter of betacyanins losses. Betaxanthins were expressively reduced at the first sanitation, resulting in almost half decrease. Anatomical sections have shown that cells of the cortical parenchyma are smaller and vascular parenchymal tissue was characterized by larger cells, well visible intercellular spaces and containing single vacuole. In conclusion, initial stages result in bigger losses of betalains and phenolic compounds during minimal processing of red beet. These stages promote PPO leaching, as its location in organelles is compromised by cell decompartmentalization. However, because these stages are essential for minimally processed produce, strategies aiming to reduce losses should focus on other factors.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 96, October 2018, Pages 439-445
نویسندگان
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