A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review

Nugrahedi, PY and Verkerk, R and Widianarko, B and Dekker, M (2015) A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review. Critical Reviews in Food Science and Nutrition, 55 (6). pp. 823-838.

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Abstract

Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. But processing also results to various changes in the content of health promoting phytochemicals like glucosinolates. This paper reviews the effects of processing on the glucosinolates content by using a mechanism approach underlying processing method employed. Cultural differences between Eastern and Western preparation practices and their possible effect on glucosinolate retention are highlighted. Boiling and blanching considerably reduce the glucosinolate content mainly due to mechanisms of cell lysis, diffusion, and leaching, and partly due to thermal and enzymatic degradation. Steaming, microwave processing, and stir frying either retain or slightly reduce the glucosinolates content due to low degrees of leaching; moreover, these methods seem to enhance extractability of glucosinolates from the plant tissue. Fermentation reduces the glucosinolate content considerably, but the underlying mechanisms are not yet studied in detail. Studying the changes of glucosinolates during processing by a mechanistic approach is shown to be valuable to understand the impact of processing and to optimize processing conditions for health benefits of these compounds.

Item Type:	Article
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Development Product 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Processing 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Quality
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mr Probo Yulianto Nugrahedi
Date Deposited:	17 Jan 2019 06:27
Last Modified:	17 Jan 2019 06:27
URI:	http://repository.unika.ac.id/id/eprint/17792

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