Skip to main content

Effect of Blanching on Food Bioactive Compounds

  • Chapter
  • First Online:
New Perspectives on Food Blanching
  • 1022 Accesses

Abstract

Foods like fruit, vegetables, and whole grains contain expressive amounts of bioactive phytochemicals. They can provide important health benefits like the decrease in the risk of chronical diseases. Bioactive compounds include carotenoids, tocopherols, and ascorbic acid. In addition, the greatest antioxidant effect related to vegetable matrices is ascribed to phenolic compounds. Such compounds can also be associated with flavor and aroma of fruit and vegetables. Despite the fact that heat treatments used for cooking are important to provide the food with sensory acceptability and increased digestibility, they can cause undesirable decrease in micronutrients and bioactive compounds content. Therefore, the objective of the present chapter is to deal with the influence of blanching on food quality as related to bioactive compounds. Among the most important topics that will be dealt with are the transformations involving carotenoids, phenolic compounds, antioxidant activity, organosulfur compounds, and fructooligosaccharides.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 54.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  • Adebooye OC, Vijayalakshmi R, Singh V (2008) Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under six pretreatment methods before cooking. Int J Food Sci Technol 43:173–178. Doi:10.1111/j.1365-2621.2006.01420.x

    Article  CAS  Google Scholar 

  • Ahmed FA, Ali RFM (2013) Bioactive compounds and antioxidant activity of fresh and processed white cauliflower. Biomed Res Int. Doi:10.1155/2013/367819

    Google Scholar 

  • Amin I, Lee WY (2005) Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. J Sci Food Agric 85:2314–2320. Doi:10.1002/jsfa.2261

    Article  CAS  Google Scholar 

  • Amoussa-Hounkpatin W, Mouquet-Rivier C, Kayodé APP et al (2013) Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values. Int J Food Sci Technol 48:204–210. Doi:10.1111/j.1365-2621.2012.03178.x

    Article  CAS  Google Scholar 

  • An S, Park HS, Kim GH (2014) Evaluation of the Antioxidant Activity of Cooked Gomchwi (Ligularia fischeri) using the myoglobin methods. Prev Nutri Food Sci 19:34–39. Doi:10.3746/pnf.2014.19.1.034

    Google Scholar 

  • Ariahu CC, Abashi DK, Chinma CE (2011) Kinetics of ascorbic acid loss during hot water blanching of fluted pumpkin (Telfairia occidentalis) leaves. J. Food Sci. Technol. 48:454–459

    Google Scholar 

  • Arroqui C, Rumsey TR, Lopez A, Virseda P (2001) 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. Doi:10.1016/S0260-8774(00)00107-2

    Article  Google Scholar 

  • Beato VM, Higinio A, Castro A, Montan A (2012) Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic

    Google Scholar 

  • Bernaert N, De Loose M, Van Bockstaele E, Van Droogenbroeck B (2014) Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum). J Sci Food Agric 94:1168–1174. Doi:10.1002/jsfa.6389

    Article  CAS  Google Scholar 

  • Bernhardt S, Schlich E (2006) Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables. J Food Eng 77:327–333. Doi:10.1016/j.jfoodeng.2005.06.040

    Article  CAS  Google Scholar 

  • Brambilla A, Lo Scalzo R, Bertolo G, Torreggiani D (2008) Steam-blanched highbush blueberry (Vaccinium corymbosum L.) juice: phenolic profile and antioxidant capacity in relation to cultivar selection. J Agric Food Chem 56:2643–2648. Doi:10.1021/jf0731191

    Article  CAS  Google Scholar 

  • Bunea A, Andjelkovic M, Socaciu C et al (2008) Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). Food Chem 108:649–656. Doi:10.1016/j.foodchem.2007.11.056

    Article  CAS  Google Scholar 

  • Burdurlu HS, Koca N, Karadeniz F (2006) Degradation of vitamin C in citrus juice concentrates during storage. J Food Eng 74:211–216. Doi:10.1016/j.jfoodeng.2005.03.026

    Article  CAS  Google Scholar 

  • Campos D, Aguilar-Galvez A, Pedreschi R (2016) Stability of fructooligosaccharides, sugars and colour of yacon (Smallanthus sonchifolius) roots during blanching and drying. Int J Food Sci Technol n/a–n/a. Doi:10.1111/ijfs.13074

  • Castro SM, Saraiva JA, Lopes-da-Silva JA et al (2008) Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chem 107:1436–1449. Doi:10.1016/j.foodchem.2007.09.074

    Article  CAS  Google Scholar 

  • Chantaro P, Devahastin S, Chiewchan N (2008) Production of antioxidant high dietary fiber powder from carrot peels. LWT—Food Sci Technol 41:1987–1994. Doi:10.1016/j.lwt.2007.11.013

    CAS  Google Scholar 

  • Chung YC, Chiang BH, Wei JH et al (2008) Effects of blanching, drying and extraction processes on the antioxidant activity of yam (Dioscorea alata). Int J Food Sci Technol 43:859–864. Doi:10.1111/j.1365-2621.2007.01528.x

    Article  CAS  Google Scholar 

  • Del Bo C, Riso P, Brambilla A et al (2012) Blanching improves anthocyanin absorption from highbush blueberry (Vaccinium corymbosum L.) Purée in healthy human volunteers: a pilot study. J Agric Food Chem 60:9298–9304. Doi:10.1021/jf3021333

    Article  Google Scholar 

  • Fang Z, Zhang M, Sun Y, Sun J (2006) How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics. J Agric Food Chem 54:99106. Doi:10.1021/jf051943o

    Google Scholar 

  • Fang Z, Wu D, Yü D et al (2011) Phenolic compounds in Chinese purple yam and changes during vacuum frying. Food Chem 128:943–948. Doi:10.1016/j.foodchem.2011.03.123

    Article  CAS  Google Scholar 

  • Francisco M, Velasco P, Moreno DA et al (2010) Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C. Food Res Int 43:1455–1463. Doi:10.1016/j.foodres.2010.04.024

    Article  CAS  Google Scholar 

  • Galgano F, Favati F, Caruso M et al (2007) The influence of processing and preservation on the retention of health-promoting compounds in broccoli. J Food Sci 72:S130–S135. Doi:10.1111/j.1750-3841.2006.00258.x

    Article  CAS  Google Scholar 

  • Garrido I, Monagas M, Gómez-Cordovés C, Bartolomé B (2008) Polyphenols and antioxidant properties of almond skins: influence of industrial processing. J Food Sci 73:C106–C115. Doi:10.1111/j.1750-3841.2007.00637.x

    Article  CAS  Google Scholar 

  • Gekas V (1992) Transport phenomena of foods and biological materials. Boca Raton: CRC Press

    Google Scholar 

  • Gorinstein S, Leontowicz H, Leontowicz M et al (2008) Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols. J Agric Food Chem 56:4418–4426. Doi:10.1021/jf800038h

    Article  CAS  Google Scholar 

  • Habib NC, Honoré SM, Genta SB, Sánchez SS (2011) Hypolipidemic effect of Smallanthus sonchifolius (yacon) roots on diabetic rats: biochemical approach. Chem Biol Interact 194:31–39. Doi:10.1016/j.cbi.2011.08.009

    Article  CAS  Google Scholar 

  • Heras-Ramirez ME, Quintero-Ramos A, Talamás-Abbud R et al (2009) Influence of blanching and drying treatment on total polyphenols and antioxidant activity in apple pomace. In: 5th international technical symposium on food processing, monitoring technology in bioprocesses and food quality management, pp 1007–1015

    Google Scholar 

  • Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M et al (2009) Influence of cooking methods on antioxidant activity of vegetables. J Food Sci 74:H97–H103. Doi:10.1111/j.1750-3841.2009.01091.x

    Article  Google Scholar 

  • Maiani G, Castón MJP, Catasta G et al (2009) Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans. Mol Nutr Food Res 53(Suppl 2):S194–S218. Doi:10.1002/mnfr.200800053

    Article  Google Scholar 

  • Mayer-Miebach E, Spieß WEL (2003) Influence of cold storage and blanching on the carotenoid content of Kintoki carrots. J Food Eng 56:211–213. Doi:10.1016/S0260-8774(02)00253-4

    Article  Google Scholar 

  • Oboh G (2005) Effect of blanching on the antioxidant properties of some tropical green leafy vegetables. LWT—Food Sci Technol 38:513–517. Doi:10.1016/j.lwt.2004.07.007

    CAS  Google Scholar 

  • Porter Y (2012) Antioxidant properties of green broccoli and purple-sprouting broccoli under different cooking conditions. Biosci Horizons 5:hzs004–hzs004. Doi:10.1093/biohorizons/hzs004

  • Rodriguez-Amaya DB (2001) A guide to carotenoid analysis in foods. ILSI Press, Washington DC

    Google Scholar 

  • Rodriguez-Amaya DB, Kimura M (2004) HarvestPlus handbook for carotenoid analysis. IFPRI, Washington DC

    Google Scholar 

  • Sultana B, Anwar F, Iqbal S (2008) Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Int J Food Sci Technol 43:560–567. Doi:10.1111/j.1365-2621.2006.01504.x

    Article  CAS  Google Scholar 

  • Uenojo M, Maróstica MR Jr, Pastore GM (2007) Carotenóides: propriedades, aplicações e biotransformação para formação de compostos de aroma. Quim Nova 30:616–622. Doi:10.1590/S0100-40422007000300022

    Article  CAS  Google Scholar 

  • Veda S, Platel K, Srinivasan K (2010) Enhanced bioaccessibility of β-carotene from yellow-orange vegetables and green leafy vegetables by domestic heat processing. Int J Food Sci Technol 45:2201–2207. Doi:10.1111/j.1365-2621.2010.02385.x

    Article  CAS  Google Scholar 

  • Zhang D, Hamauzu Y (2004) Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem 88:503–509. Doi:10.1016/j.foodchem.2004.01.065

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Bogdan Demczuk Junior .

Editor information

Editors and Affiliations

Rights and permissions

Reprints and permissions

Copyright information

© 2017 Springer International Publishing AG

About this chapter

Cite this chapter

Demczuk Junior, B. (2017). Effect of Blanching on Food Bioactive Compounds. In: Richter Reis, F. (eds) New Perspectives on Food Blanching. Springer, Cham. https://doi.org/10.1007/978-3-319-48665-9_3

Download citation

Publish with us

Policies and ethics