دورية أكاديمية
Cooking with Microwave Bags Affects the Quality of Broccoli: Easy-to-Cook Is a Friend or Foe?
| العنوان: | Cooking with Microwave Bags Affects the Quality of Broccoli: Easy-to-Cook Is a Friend or Foe? |
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| المؤلفون: | Erika Paulsen, Diego A. Moreno, Paula M. Periago, Patricia Lema |
| المصدر: | Biology and Life Sciences Forum, Vol 6, Iss 1, p 7 (2021) |
| بيانات النشر: | MDPI AG, 2021. |
| سنة النشر: | 2021 |
| المجموعة: | LCC:Plant ecology LCC:Animal biochemistry LCC:Biology (General) |
| مصطلحات موضوعية: | microwave cooking, microwaveable bag, microbiological quality, bioactive compounds, broccoli florets, Plant ecology, QK900-989, Animal biochemistry, QP501-801, Biology (General), QH301-705.5 |
| الوصف: | Cooking vegetables in microwave bags has become a popular cooking method. However, information about the effect of this cooking method on the phytochemical content and microbiological safety of vegetables is limited. The aim of this work was to study the effect of microwave-bag cooking vs. conventional microwaving, on the phytochemical content and microbiological quality of broccoli florets. The influence of cooking time on these quality parameters was also evaluated. Broccoli florets were placed into microwaveable bags and cooked in a microwave oven for 3 and 5 min. The product cooked under the same conditions, without using bag, was used as a control. Samples were taken before and after cooking. Glucosinolate (GSL) content and hydroxycinnamic acid (HCAs) content were analyzed by HPLC-DAD-ESI-MSn. To evaluate the microbiological quality, aerobic mesophilic bacteria, aerobic psychrotrophic bacteria and moulds and yeasts were analyzed. Microwaving broccoli for 3 min showed no significant losses of total GSL content, regardless of cooking method. For 5 min cooking, microwave-bag-cooked broccoli showed higher total GSL content (32.3 ± 2.6 μmol g−1) than conventional microwaved broccoli (26.4 ± 1.3 μmol g−1). HACs content declined by 40% compared to fresh broccoli, in all conditions (from 2.52 ± 0.08 μmol g−1 to 1.52 ± 0.31 μmol g−1). Microwave-bag cooking showed a greater reduction in mesophilic and psychrotrophic bacteria than conventional microwaving. The counts of moulds and yeasts were |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2673-9976 |
| Relation: | https://www.mdpi.com/2673-9976/6/1/7; https://doaj.org/toc/2673-9976 |
| DOI: | 10.3390/Foods2021-11059 |
| URL الوصول: | https://doaj.org/article/6f57196bd03440a384b6fae9fa462004 |
| رقم الأكسشن: | edsdoj.6f57196bd03440a384b6fae9fa462004 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 26739976 |
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| DOI: | 10.3390/Foods2021-11059 |