Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of pretreatment conditions on quality characteristics and antioxidant activity in pak choi (Brassica rapa L. ssp. chinensis)

  • Jin-Hee Choi (Department of Food Science and Nutrition, Daejin University) ;
  • Hyun-do Ahn (Department of Food Service Management and Nutrition, Kongju National University) ;
  • Hae-Yeon Choi (Department of Food Service Management and Nutrition, Kongju National University)
  • Received : 2023.09.04
  • Accepted : 2023.10.26
  • Published : 2023.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study evaluated the impact of blanching pak choi stems and leaves in various solutions (distilled water, 2% NaCl, and 2% citric acid) at 100℃ on their quality characteristics. The highest stem heating loss was observed in the sodium chloride solution (S-NB) at 15.10% (p<0.001), and the highest leaf heating loss was in L-NB at 11.44% (p<0.001). No significant variation was found in the moisture content of both stems and leaves. Relative to the control, the L value (lightness) of the stem decreased while the b value (yellowness) increased (p<0.05). In the leaves, the a value (redness/greenness) and b value increased in L-CB, whereas they decreased in other groups (p<0.05). S-NB exhibited the highest true retention (TR) of total polyphenol content (TPC) in stems (p<0.01) and the highest TR of total flavonoid content (TFC) as well (p<0.001). For leaves, the highest TR of TPC and TFC was in L-WB (p<0.001). In terms of antioxidant activity, S-NB in stems and L-WB in leaves showed the highest scavenging activity measured by DPPH and ABTS+ assays (p<0.001). Microorganisms were absent in all pretreatment groups but present in the control. The results suggest that blanching pak choi stems in 2% NaCl solution and leaves in water optimally preserves biologically active compounds and nutrients.

Keywords

References

  1. Arroqui C, Rumsey TR, Lopez A, Virseda P. Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue. J Food Eng, 47, 123-126 (2001) https://doi.org/10.1016/S0260-8774(00)00107-2
  2. Bae HJ, Lee HJ, Oh SI. Effect of applying pretreatmant methods before cooking for decreasing the microbiological hazard of cooked dried fish in foodservice establishments. Korean J Food Cook Sci, 19, 555-561 (2003)
  3. Beom SW, Jiang GH, Eun JB. Effect of blanching time on physicochemical characteristics and sensory evaluation of Aster scaber. Korean J Food Preserv, 22, 51-55 (2015) https://doi.org/10.11002/kjfp.2015.22.1.51
  4. Cha MA, Oh MS. Changes in mineral content in several leaf vegetables by various cooking methods. Korean J Soc Food Sci, 12, 34-39 (1996)
  5. Cha SH, Park SM, Park SB, Bak SL, Shangle J, Jang KI. Quality and antioxidant characteristics of water spinach (Ipomoea aquatica Forsk.) cultivated in Korea with various cooking methods. J Korean Soc Food Sci Nutr, 52, 499-508 (2023) https://doi.org/10.3746/jkfn.2023.52.5.499
  6. Choi JH, Chu JH, Ryu HS. Quality characteristics and antioxidant activities of carrots based on pretreatment conditions. J Korean Soc Food Cult, 37, 153-161 (2022)
  7. Choi JH, Woo HE, Choi HY, Park JD, Sung JM. Effect of blanching conditions on quality and nutritional characteristics of sweet potatoes and cabbage. Culi Sci Hos Res, 27, 23-32 (2021)
  8. Choi TH, Lee MC, Kim DS. The effect of selection attributes of meal-kit home replacement food (HMR) on satisfaction and repurchase intention. Culi Sci Hos Res, 26, 119-128 (2020)
  9. Choi Y, Chiang MH. Effects of NaCl treatment on growth and antioxidant activity of mints. J Korean Soc People Plants Environ, 18, 53-60 (2015) https://doi.org/10.11628/ksppe.2015.18.1.053
  10. Chung YS, Kim DJ. Quality characteristics of sponge cake with pakchoi (Brassica compestris L. ssp chinensis Jusl.) Powder. J Korean Soc Food Sci Nut, 38, 914-919 (2009) https://doi.org/10.3746/jkfn.2009.38.7.914
  11. Daneshmand F, Arvin MJ, Kalantari KM. Physiological responses to NaCl stress in three wild species of potato in vitro. Acta Physiol Plant, 32, 91-101 (2010) https://doi.org/10.1007/s11738-009-0384-2
  12. Den Besten HM, Wells-Bennik MH, Zwietering MH. Natural diversity in heat resistance of bacteria and bacterial spores: Impact on food safety and quality. Annu Rev Food Sci Technol, 9, 383-410 (2018) https://doi.org/10.1146/annurev-food-030117-012808
  13. Han ES, Yang JH. Microbial reduction in Kimchi cabbage leaves by washing with citric acid and ethanol. Food Eng Prog. 23, 112-117 (2019) https://doi.org/10.13050/foodengprog.2019.23.2.112
  14. Hong JJ, Ahn T. Changes in total flavonoid and total polyphenol contents of leafy vegetables (spinach, chard and whorled mallow) by blanching time. Korean J Food Cook Sci, 21, 190-194 (2005)
  15. Hwang ES, Nhuan DT. Impact of cooking method on bioactive compound content and antioxidant capacity of cabbage. Korean J Food Sci Thechnol, 47, 184-190 (2015) https://doi.org/10.9721/KJFST.2015.47.2.184
  16. Hwang SI, Yun YC, Lee EJ, Hong GP. Effect of blanching condition on the physicochemical properties of burdock, lotus root, and garlic scape. Food Eng Prog, 23, 69-75 (2019) https://doi.org/10.13050/foodengprog.2019.23.1.69
  17. Jimenez-Monrea AM, Garcia-Diz L, Martinez-Tome M, Mariscal M, Murcia MA. Influence of cooking methods on antioxidant activity of vegetables. J Food Sci Technol, 74. 97-103 (2009) https://doi.org/10.1111/j.1750-3841.2009.01091.x
  18. Jin HB, Choi EO. Survey on the use of preprocessed foods in elementary school food services in Incheon. J Korean Soc Food Cult, 16, 250-259 (2001)
  19. Kang HJ, Park JD, Lee HY, Kum JS. Effect of grapefruit seed extracts and acid regulation agents on the qualities of Topokkidduk. J Korean Soc Food Sci Nutr, 42, 948-956 (2013) https://doi.org/10.3746/jkfn.2013.42.6.948
  20. Kim GP, Ahn KG, Kim GH, Hwang YS, Kang IK, Choi Y, Kim HR, Chung MG. Vitamin B5 and B6 contents in fresh materials and after parboiling treatment in harvested vegetables. Korean J Hortic Sci Technol, 34, 172-182 (2016)
  21. Kim HY, Kim MR, Ko BK. Food Quality Evaluation. Hyoilbooks Press, Seoul, Korea, p 28-29 (2009)
  22. Kim JH, Lee JM, Park YG, Chiang MH, Baik JA. Analysis of free amino acids and antioxidant components by NaCl treatment of Korean native Apocynum lancifolium Russanov. J Agric Life Environ Sci, 33, 299-310 (2021)
  23. Kim JS, Hyun TK. Effect of NaCl Stress on the growth, antioxidant materials, and inorganic ion content in head lettuce seedlings. Kor J Hort Sci Technol, 29, 433-440 (2011)
  24. Kim KI, Hwnag IG, Yoo SM, Min SG, Choi MJ. Effects of various pretreatment methods on physicochemical and nutritional properties of carrot. J Korean Soc Food Sci Nutr, 43, 1881-1888 (2014) https://doi.org/10.3746/jkfn.2014.43.12.1881
  25. Kim MY, Lee BW, Lee HU, Lee YY, Kim MH, Lee JY, Lee BK, Woo KS, Kim HJ. Phenolic compounds and antioxidant activity in sweet potato after heat treatment. J Sci Food Agric, 99, 6833-6840 (2019) https://doi.org/10.1002/jsfa.9968
  26. Kim YH, Lee DS, Kim JC. Effect of blanching on textural properties of refrigerated and reheated vegetables. J Korean Soc Food Sci Nutr, 33, 911-916 (2004) https://doi.org/10.3746/jkfn.2004.33.5.911
  27. Kim Y, Kim M, Kang MJ, Choi JM, Kim Y. Alterations in the content and true retention of water-soluble vitamins and bioactive compounds in vegetables, according to different cooking methods. J Korean Soc Food Cult, 37, 47-60 (2022)
  28. Kwon HY, Lee SM, Choi SI, Cho BY, Choi SH, Sim WS, Ham WH, Jang GW, Lee OH, Park DH. Antioxidant activities of B. campestris var. chinensis and B. juncea L. Czern var. laciniata Makino baby leaf extracts. Korean J Food Preserv, 26, 336-342 (2019)
  29. Lee S, Choi Y, Jeong HS, Lee J, Sung J. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables. Food Sci Biotechnol, 27, 333-342, (2018) https://doi.org/10.1007/s10068-017-0281-1
  30. Lee S, Choi SY, Han HM, Yoo SM, Choi MJ. Effect of blanching conditions and thawing methods on the quality properties of butterbur stem. Food Eng Prog, 19, 226-234 (2015) https://doi.org/10.13050/foodengprog.2015.19.3.226
  31. Lee YU, Huang GW, Liang ZC, Mau JL. Antioxidant properties of three extracts from Pleurotus citrinopileatus. LWT-Food Sci Technol, 40, 823-833 (2007) https://doi.org/10.1016/j.lwt.2006.04.002
  32. Memon SA, Hou X, Wang LJ. Morphlogical analysis of salt stress response of pak choi. EJEAFChe, 9, 248-254 (2010).
  33. Molina Filho L, Goncalves AKR, Mauro MA, Frascareli EC. Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata). Food Sci Technol, 31, 714-722 (2011)
  34. Navarro JM, Flores P, Garrido C, Martinez V. Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages, as affected by salinity. Food Chem, 96, 66-73 (2006) https://doi.org/10.1016/j.foodchem.2005.01.057
  35. Ngo T, Zhao Y. Formation of zinc-chlorophyll-derivative complexes in thermally processed green pears (Pyrus communis L). J Food Sci, 72, 397-404 (2007) https://doi.org/10.1111/j.1750-3841.2007.00465.x
  36. Park SJ, Lee DW, Park SH, Rha YA. Effects of blanching conditions by various salt contents on the quality properties of Cirsium setidens Nakai. Culi Sci Hos Res, 21, 280-290 (2015)
  37. Roult-Wack AL, Lenart A, Guilbert S. Recent advances during dewatering through immersion in concentrated solution. In: Drying of Solids, International Science Publisher, New York, USA, p 21-51 (1992)
  38. Seo YJ, Jeong JY. The effect of food-related lifestyle on the motivation to purchase home meal replacement, perceived value, consumer satisfaction, and behavioral intentions during camping: Moderating effects of the number of camping trips and demographic factors. Korean J Hosp Tour, 31, 103-122 (2022)
  39. Siddhuraju P, Becker K. The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts. Food Chem, 101, 10-19 (2007) https://doi.org/10.1016/j.foodchem.2006.01.004
  40. Sim HJ, Kang MJ, Shin Jh. Changes in the quality characteristics and chemical compounds of garlic shoots for blanching. Korean J Food Preserv, 23, 310-318 (2016)
  41. Swain T, Hillis WE. The phenolic constituents of Prunus domestica. I.-The quantitative analysis of phenolic constituents. J Sci Food Agric, 10, 63-68 (1959) https://doi.org/10.1002/jsfa.2740100110
  42. Um HJ, Kim GH. Studies on the flavonoid compositions of Elsholtzia spp. J Korean Soc Food Sci Nutr, 20, 103-107 (2007)
  43. Yoon JY, Song MR, Lee SR. Effect of cooking conditions on the antithiamine activity of bracken. Korean J Food Sci Technol, 20, 801-809 (1998)
  44. Yoon KS, Bae DH, Choi YH. Effect of preteratments on the drying characteristics of dried vegetables. Korean J Food Sci Thechnol, 29, 292-391 (1997)