Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy.
Dipartimento di Scienze chimiche, Università degli Studi di Padova, Padova, Italy.
J Sci Food Agric. 2021 Apr;101(6):2534-2541. doi: 10.1002/jsfa.10880. Epub 2020 Oct 30.
Current dietary guidelines recommend five or more fruit, vegetable, and legume servings per day. Often, these products are eaten cooked, resulting in organoleptic and nutritional changes. Vacuum cooking is gaining attention as an alternative cooking technique, due to its ability to preserve or even enhance sensory and healthy properties of food. Its household application is, however, poorly explored. In this work, the effect of vacuum cooking, performed with a new patented system, was studied for the first time on pumpkin cubes and compared to sous vide and traditional steam cooking, through a multidisciplinary approach.
All the cooking treatments damaged pumpkin microstructure, leading to cell separation and plasmolysis; vacuum cooking was the most aggressive method, as confirmed by texture softening. Vacuum cooking was also the method with less impact on pumpkin color, in relation to the largest extraction of some classes of carotenoids from the broken cells. Significant polyphenol extraction, especially of gallic acid and naringenin, was instead observed for sous vide and steamed pumpkins. The total antioxidant activity, ascribable to the effect of both carotenoids and polyphenols, resulted enhanced after cooking compared to raw one mainly for cook vide samples, followed by steamed and sous vide ones.
Vacuum cooking, followed by sous vide, has often shown better performance than traditional steam cooking for pumpkin cubes. The implementation of sous vide and vacuum cooking at domestic level or in professional kitchens, and in the food industry, would allow the consumption of vegetables with improved nutritional and sensorial characteristics. © 2020 Society of Chemical Industry.
目前的饮食指南建议每天食用五份或更多份的水果、蔬菜和豆类。这些产品通常经过烹饪后食用，导致感官和营养发生变化。真空烹饪作为一种替代烹饪技术越来越受到关注，因为它能够保持甚至增强食物的感官和健康特性。然而，其家庭应用尚未得到充分探索。在这项工作中，首次使用一种新的专利系统研究了真空烹饪对南瓜块的影响，并通过多学科方法将其与 sous vide 和传统蒸汽烹饪进行了比较。
所有的烹饪处理都破坏了南瓜的微观结构，导致细胞分离和质壁分离；真空烹饪是最具侵略性的方法，这一点从质地软化得到了证实。与从破碎细胞中提取的一些类胡萝卜素相比，真空烹饪对南瓜颜色的影响最小。相比之下，sous vide 和蒸汽蒸煮的南瓜中则观察到显著的多酚提取，特别是没食子酸和柚皮素。总抗氧化活性，归因于类胡萝卜素和多酚的共同作用，与生南瓜相比，在烹饪后得到增强，主要是对于 sous vide 样品，其次是蒸汽蒸煮的样品。
真空烹饪，其次是 sous vide，在南瓜块方面的表现通常优于传统蒸汽烹饪。在家庭或专业厨房以及食品工业中实施 sous vide 和真空烹饪，可以让人们食用具有改善的营养和感官特性的蔬菜。 © 2020 英国化学学会。
