The Influence of Packaging Type and Time of Frozen Storage on Antioxidative Properties of Brussels Sprouts
Article first published online: 14 MAR 2013
© 2013 Wiley Periodicals, Inc.
Journal of Food Processing and Preservation
Volume 38, Issue 3, pages 1089–1096, June 2014
How to Cite
Kapusta-Duch, J., Borczak, B., Kopeć, A., Filipiak-Florkiewicz, A. and Leszczyńska, T. (2014), The Influence of Packaging Type and Time of Frozen Storage on Antioxidative Properties of Brussels Sprouts. Journal of Food Processing and Preservation, 38: 1089–1096. doi: 10.1111/jfpp.12067
This publication has not been published elsewhere and it has not been submitted simultaneously for publications elsewhere.
- Issue published online: 13 JUN 2014
- Article first published online: 14 MAR 2013
- Manuscript Accepted: 23 DEC 2012
- Manuscript Received: 25 JUN 2012
Food-processing operations have a major influence on the stability of phytochemicals in vegetables and their products apart the preharvest factors. The optimization of food processing and storage factors is very important to reduce the degradation of phytochemicals. The aim of this study was to investigate the influence of packaging type, namely zipper bags (low-density polyethylene) and plastic boxes (oriented polystyrene), on some antioxidative properties of frozen stored Brussels sprouts. In the present study, vegetables were subjected to the process of blanching, freezing and 3-month period of frozen storage and were compared at each stage of the study, the content of dry matter, vitamin C, β-carotene, total polyphenols and antioxidant activity. Studies have shown that vegetables stored in frozen conditions for a period of 3 months, in two types of packaging, were characterized by a similar content of dry matter, vitamin C and β-carotene. Brussels sprouts stored in zipper bags contained a significantly higher content of total polyphenols, and showed a trend to a higher antioxidant activity than those in the plastic boxes.
Brussels sprouts belong to the group of vegetables, which are subjected to this process on an industrial scale. The quality of frozen product depends primarily on the initial quality of raw material. A very important step in the process of freezing is blanching. The aim of this study was to investigate changes in vitamin C, β-carotene, total polyphenols contents, as well as antioxidant activity in Brussels sprouts (Brassica oleracea var. Gemmifera), a variety of Ajax F1, as a result of blanching and freezing, and frozen storage for 3 months using two types of packaging, namely zipper bags (low-density polyethylene) and plastic boxes (oriented polystyrene). For the optimal frozen stored of these vegetables, the two kinds of packaging were considered.