Vargha Sofía, Igual Marta, Miraballes Marcelo, Gámbaro Adriana, García-Segovia Purificación, Martínez-Monzó Javier
Food Department, School of Nutrition, Universidad de la República (UdelaR), Montevideo 11800, Uruguay.
Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain.
Foods. 2024 Jul 29;13(15):2405. doi: 10.3390/foods13152405.
Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute profusely to human health. The cooking technique affects the bioavailability of nutrients and bioactive compounds, making it crucial to explore optimal alternatives to maximize them. The objective of this study was to explore the influence of different cooking techniques (boiling, pressure cooking, sous-vide, and cook-vide) on the physicochemical properties and bioactive characteristics of a ready-to-eat vegetable lentil soup. For this, the bioaccessibility of those compounds was assessed through an in vitro simulated gastrointestinal methodology. The firmness of vegetables was established to define treatments' cooking times, allowing subsequent comparison of the nutritional and functional properties of the soups. The color of vegetables was also evaluated as a quality parameter, which contributed to providing a global vision of the process impact. The results revealed that in vitro digestion (IVD) caused a decrease in all bioactive compound determinations for all cooking treatments of up to 72% for total phenols, 92% for lycopene, 98% for carotenoids, and 100% for vitamin C. Additionally, the antioxidant activity of the soups after thermal treatment improved up to 46% measured by the DPPH method. This study emphasizes the importance of considering the digestion process in the selection of the most adequate cooking technique. After IVD, traditional cooking (boiling) reached the maximum total carotenoid and lycopene contents; cook-vide and pressure-cooking techniques provided the highest total phenol content, showing these three techniques to have the maximum antioxidant capacity.
蔬菜和豆类汤含有多种必需成分和生物活性成分，如维生素C、类胡萝卜素和酚类物质。与这些化合物相关的抗氧化活性特性对人类健康有很大贡献，这是众所周知的。烹饪技术会影响营养成分和生物活性化合物的生物利用度，因此探索最佳替代方法以使其最大化至关重要。本研究的目的是探讨不同烹饪技术（煮沸、压力烹饪、低温长时间烹饪和真空烹饪）对即食蔬菜扁豆汤的理化性质和生物活性特性的影响。为此，通过体外模拟胃肠道方法评估了这些化合物的生物可及性。确定了蔬菜的硬度以确定各处理的烹饪时间，以便随后比较汤的营养和功能特性。还将蔬菜的颜色作为质量参数进行了评估，这有助于全面了解加工过程的影响。结果表明，体外消化（IVD）导致所有烹饪处理的所有生物活性化合物测定值均下降，总酚下降高达72%，番茄红素下降92%，类胡萝卜素下降98%，维生素C下降100%。此外，热处理后汤的抗氧化活性通过DPPH法测定提高了46%。本研究强调了在选择最合适的烹饪技术时考虑消化过程的重要性。体外消化后，传统烹饪（煮沸）的总类胡萝卜素和番茄红素含量最高；真空烹饪和压力烹饪技术的总酚含量最高，表明这三种技术具有最大的抗氧化能力。
