Quality characteristics of white cabbage juice stored using thermal processing and addition of chemical additives
##plugins.themes.bootstrap3.article.main##
Abstract
Cabbage (Brassica oleracea L. var. capitata) is one of the most important vegetables grown worldwide. Cabbage is valued for medicinal purposes in treating headaches, gout, diarrhea and peptic ulcers. The beneficial phytochemicals in cabbage help to activate and stabilize the body’s antioxidant and detoxification mechanisms that dismantle and eliminate cancer-producing substances. This seasonal vegetable can be made available for the consumers in off seasons also in the form of juice. The juice can be made shelf stable by using thermal treatment and various chemical additives. Therefore, the aim of the experiment was to compare the effect of different chemical additives namely Sodium benzoate, Potassium metabisulfite (KMS) and their combinations and the heat treatment, on the physicochemical, phytochemical parameters and antioxidant activity of Cabbage juice for a period of 6 months at room temperature at the regular intervals.The parameters like TS and TSS did not change significantly. The minimum increase in acidity was found in samples treated with combination of Sodium benzoate and Potassium metabisulfite. The color was best preserved by addition of KMS where the L value changed from 52.66 to 50.86 after 6 months. The ascorbic acid, total phenol content and antioxidant activity was best preserved by KMS with final values of 2.51 mg/100 g, 21.18 mg/100 g and 15.97 % respectively that were far better than the thermally treated samples with values 1.47 mg/100 g, 8.14 mg/100 g and 6.98 % respectively. Keeping in view all the parameters KMS was found to be the most appropriate agent for preservation.
##plugins.themes.bootstrap3.article.details##
##plugins.themes.bootstrap3.article.details##
Antioxidant activity, Cabbage, Phytochemicals, Storage
Bal, L. M., Ahmad, T., Senapati, A. K . and Pandit, P. S. (2014). Evaluation of quality attributes during storage of guava nectar cv. lalit from different pulp and TSS ratio. J. Food Process. Technol., 5: 329. doi:10.4172/2157-7110.1000329
Block, G., Patterson, B. and Subar, A. (1992). Fruits vegetables and cancer prevention: a review of the epidemiological evidence. Nutr. Cancer, 18 (1): 1–29
Brand-Williams W., Cuvelier, M. E. and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol., 28(1): 25-30
Brooks, J. D., Paton, V. G. and Vidanes, G. (2001). Potent induction of phase 2 enzymes in human prostate cells by sulforaphane. Cancer Epidemiol. Biomarkers Prev., 10 (9): 949–954
Calskantur, K. S., Soylemez, Z. and Ozdemir, Y. (2011). Effect of time and temperature on orange juice during storage. Adv Food Sci., 33: 22-27
Chiplonkar S. A., Tarwadi K. V. and Kavedia R. B. (1999). Fortication of vegetarian diets for increasing bioavailable iron density using green leafy vegetables. Food Res Int., 32(3): 169-74
Deka, B. C., Sethi, V. and Ananta, S., (2005). Changes in quality of mango-pineapple spiced beverage during storage. Ind. J Hort., 62(1): 71-75
Durrani, Y. M., Muhammad, A. A. and Ali, A. (2010). Physicochemical response of apple pulp to chemical preservatives and antioxidant during storage. Internet J. Food Saf., 12: 20-28
Halliwell, B. and Aruoma, O. I. (1991). DNA damage by oxygen derived species: its mechanism and measurement in mammalian systems. FEBS Lett.,281(1-2):9-19
health-promoting substances and antioxidant activity of two commercial fruit based-beverages. Int. J. Bioinfor. Biomed. Engg., 1(2): 118-122
Heldman, D. R. and Singh, R. P. (1981). Food Process Engineering. AVI Publishing Co., New York.
Hossain, M. N., Fakruddin, M. and Islam, M. N. (2011). Effect of Chemical additives on the shelf life of Tomato juice. Amer. J. Food Technol., 6: 914-923
Kesharwani, A., Dikshit, S. N., Kumar, K., Thakur, P. and Chandel, N. (2015). Studies on physico-chemical composition of jamun and changes in chemical composition of RTS beverage during storage. The Ecoscan, 7: 379-383
Klimczak, I., Matecka, M., Szlachta, M. and Gliszczynska- Swiglo, A. (2007). Effect of storage on the content of polyphenols, Vitamin C and the antioxidant activity of orange juices. J. Food Compos Anal., 20: 313-22
Kumar, P., singh, S. K. and Singh, B. (2009). Standardization of methodology for the preparation of beverages and studies during preparation. Progressive Agric., 9(1): 98-103
Liu, F., Wang, Y., Li, R., Bi, X. and Liao X. (2014). Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Inn. Food Sci. Emer. Technol., 21:35–43
Mgaya-Kilima, B., Remberg, S. F., Chove B. E. and Wicklund, T. (2014). Influence of storage temperature and time on the physicochemical and bioactive properties of roselle-fruit juice blends in plastic bottle. Food Sci. Nutr., 2(2): 181– 191
Negi, P. S. and Roy, K. (2000). Effect of blanching and drying method on carotene, ascorbic acid and chlorophyll retention of leafy vegetable. LWT- Food Sci. Technol., 33(4): 295-298
Prior, R. L. and Cao, G. (2000). Antioxidant phytochemicals in fruits and vegetables. Diet and health implications. Hort. Sci., 35(4): 588–592
Priyanka, N., Dorajeerao, A. V. D. and Sudhavani, V. (2015) Utilisation of jamun juice by making blended RTS beverages. Plant Arch., 15(2): 1083-1088
Ranganna, S. (1986). Handbook of analysis and quality control for fruit and egetable product. Tata McGraw Hill Pub Co. Ltd., New Delhi, India.
Saci, F., Meziant, L. and Louaileche, H. (2015). Effect of storage time and temperature on the health-promoting substances and antioxidant activity of two commercial fruit based-beverages. International Journal of Bioinformatics and Biomedical Engineering, 1(2):118-122
Samec, D., Piljac-Zegarac, J. and Bogovi, M. (2011). Antioxidant potency of white (Brassica oleracea L. var. capitata) and Chinese (Brassica rapa L. var. pekinensis (Lour.)) cabbage: The influence of development stage, cultivar choice and seed selection. Sci Hort., 128(2):78-83
Singleton, V. L. and Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Amer. J. Enol Viticult., 16: 144–153
Tang, L., Zirpoli, G. R. and Guru, K. (2007). Consumption of raw cruciferous vegetables is inversely associated with bladder. Cancer Risk., 67(8):3569-73
Vallverdu-Queralt, A., Arranz, S., Medina-Remon, A., Casals-Ribes, I. and Lamuela- Raventos, R. M. (2011). Changes in phenolic content of tomato products during storage. J. Agric. Food Chem., 59(17): 9359-9365
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)
