Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
Food Res Int. 2020 Nov;137:109679. doi: 10.1016/j.foodres.2020.109679. Epub 2020 Sep 17.
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.
将紫罗兰蓟的四分体用不同的处理方法（煮沸、蒸煮、真空低温烹饪和真空烹饪）在热中心以相同的烹饪值进行烹饪。然后，评估了苞片和心部的物理特性（水分含量、质地和颜色）、组织学特性和化学特性（酚类、5-羟甲基糠醛（HMF）和糠醛含量、总抗氧化能力）。在煮沸和蒸煮的样品中观察到了深度改性的微观结构，并且苞片和心部的硬度都明显降低。两个解剖部分的明度都因所有处理而降低（真空低温烹饪的苞片除外）。蒸煮样品的总色差最高，而真空低温烹饪样品的总色差最低。蒸煮和真空低温烹饪的蓟心具有最高的总酚含量和总抗氧化能力。真空低温烹饪的样品表现出最高的 HMF、2-呋喃甲醇和 2,4-二羟基-2,5-二甲基-3(2H)-呋喃酮浓度，而副产物 5-甲基糠醛仅在蒸煮的样品中检测到。
