Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica)

X. Jin, T. Oliviero, R.G.M. van der Sman, R. Verkerk, M. Dekker, A.J.B. van Boxtel

Research output: Contribution to journalArticleAcademicpeer-review

42 Citations (Scopus)

Abstract

This work concerns the degradation of the nutritional compounds glucoraphanin (GR) and vitamin C (Vc), and the inactivation of the enzyme myrosinase (MYR) in broccoli (Brassica oleracea var. italica) during drying with air temperatures in the range of 30e60 C. Dynamic optimization is applied to find the optimized temperature trajectories that minimize degradation and inactivation. Simulation and experimental results for optimized temperature trajectories are compared to constant inlet air temperature drying at 40 and 50 C. The results show that with the optimized temperature trajectories the retention of GR, MYR and Vc improved significantly. Moreover, the experiments show that degradation and inactivation during drying is slower than expected from kinetic studies. The deviation is explained from the difference in the physical state of the samples used in the drying experiments, i.e. original plant tissue versus the grounded state of the plant tissue used in the experiments for the kinetic studies. The results indicate that besides temperature and moisture content the physical state is also an important aspect in the degradation of nutritional compounds and enzymes.
Original languageEnglish
Pages (from-to)189-195
JournalFood Science and Technology = Lebensmittel-Wissenschaft und Technologie
Volume59
Issue number1
DOIs
Publication statusPublished - 2014

Keywords

  • ascorbic-acid
  • antioxidant capacity
  • cooking methods
  • tomato halves
  • red cabbage
  • vitamin-c
  • temperature
  • vegetables
  • myrosinase
  • retention

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