Quartered Violetto artichokes were cooked with different treatments (boiling, steaming, sous vide and vacuum cooking) at the same cooking value at the thermal centre. Then, the physical (moisture content, texture and colour), histological and chemical (phenolic, 5-hydroxymethylfurfural (HMF) and furan content, total antioxidant capacity) features of bracts and hearts were assessed. A deeply modified microstructure was observed in boiled and steamed samples with an evident decrease in hardness both for bracts and hearts. Lightness of two anatomical parts was decreased by all the treatments (with the exception of sous vide bracts). The highest total colour difference was recorded for steamed samples, whereas the lowest was noted for sous vide samples. Steamed and sous vide artichoke exhibited the highest total phenolic content and total antioxidant capacity. Sous vide samples exhibited the highest concentrations of HMF, 2-furan-methanol and 2,4-dihydroxy-2,5-dimetyl-3(2H)-furanone, whereas the by-product 5-metylfuraldheide was only detected in the steamed product.

Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads / Rinaldi, Massimiliano; Littardi, Paola; Cavazza, Antonella; Santi, Saverio; Grimaldi, Maria; Rodolfi, Margherita; Ganino, Tommaso; Chiavaro, Emma. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 137:(2020). [10.1016/j.foodres.2020.109679]

Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads

Massimiliano Rinaldi
;
Paola Littardi;Antonella Cavazza;Maria Grimaldi;Margherita Rodolfi;Tommaso Ganino;Emma Chiavaro
2020-01-01

Abstract

Quartered Violetto artichokes were cooked with different treatments (boiling, steaming, sous vide and vacuum cooking) at the same cooking value at the thermal centre. Then, the physical (moisture content, texture and colour), histological and chemical (phenolic, 5-hydroxymethylfurfural (HMF) and furan content, total antioxidant capacity) features of bracts and hearts were assessed. A deeply modified microstructure was observed in boiled and steamed samples with an evident decrease in hardness both for bracts and hearts. Lightness of two anatomical parts was decreased by all the treatments (with the exception of sous vide bracts). The highest total colour difference was recorded for steamed samples, whereas the lowest was noted for sous vide samples. Steamed and sous vide artichoke exhibited the highest total phenolic content and total antioxidant capacity. Sous vide samples exhibited the highest concentrations of HMF, 2-furan-methanol and 2,4-dihydroxy-2,5-dimetyl-3(2H)-furanone, whereas the by-product 5-metylfuraldheide was only detected in the steamed product.
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads / Rinaldi, Massimiliano; Littardi, Paola; Cavazza, Antonella; Santi, Saverio; Grimaldi, Maria; Rodolfi, Margherita; Ganino, Tommaso; Chiavaro, Emma. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 137:(2020). [10.1016/j.foodres.2020.109679]
File in questo prodotto:
File Dimensione Formato  
FOODRES-D-20-02308R2.pdf

accesso aperto

Descrizione: Articolo completo
Tipologia: Documento in Post-print
Licenza: Creative commons
Dimensione 2.72 MB
Formato Adobe PDF
2.72 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2881619
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 4
  • ???jsp.display-item.citation.isi??? 4
social impact