Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of Brassica Vegetables.

ABSTRACT: Brassica vegetables have demonstrated many health benefits over the years due to their composition of phenolic, flavonoid, and glucosinolate contents. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method that improves their phenolic content and antioxidant activity is required for both the processors and consumers. Thermal processing has been demonstrated as a method to improve the phenolic content and antioxidant status of Brassica vegetables. In the current study, four different thermal processing methods, including freeze-drying, sautéing, steaming, and air-frying, were employed for five different Brassica vegetables, including kale, broccoli sprouts, Brussels sprouts, red cabbage, and green cabbage

SUBMITTER: Nandasiri R 

PROVIDER: S-EPMC9952021 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature