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Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala)

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Abstract

The objective of this work was to evaluate the effect of six pretreatments on quality and nutritional contents of sliced Galega kale submitted to convective drying. Among all treatments, steam blanching was the most favourable, allowing improvements in retention of vitamin C, total antioxidant capacity and chlorophylls in comparison to the absence of pretreatment. Total phenolic losses were not reduced by steam blanching, but the retention was improved by combining this approach with a previous immersion in a metabisulphite solution. Moreover, steam blanching improved the colour parameters and appearance, providing a final dried product more similar to the fresh sample.

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Acknowledgments

Sara M. Oliveira, Inês N. Ramos and Teresa R. S. Brandão gratefully acknowledge Fundação para a Ciência e a Tecnologia (FCT) and Fundo Social Europeu (FSE) for the financial support through the post-doctoral grants SFRH/BPD/74815/2010, SFRH/BPD/75430/2010 and SFRH/BPD/101179/2014, respectively. This work was supported by National Funds from FCT through project PEst-OE/EQB/LA0016/2013.

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  1. CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401, Porto, Portugal

    Ana C. Araújo, Sara M. Oliveira, Inês N. Ramos, Teresa R. S. Brandão & Cristina L. M. Silva

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  1. Ana C. Araújo
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  2. Sara M. Oliveira
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  4. Teresa R. S. Brandão
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  5. Cristina L. M. Silva
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Correspondence to Cristina L. M. Silva.

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Araújo, A.C., Oliveira, S.M., Ramos, I.N. et al. Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala). Food Bioprocess Technol 9, 872–881 (2016). https://doi.org/10.1007/s11947-016-1678-1

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