Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish

Farahnaky, A, Kamali, E, Golmakani, M, Gavahian, M, Mesbahi, G and Majzoobi, M 2018, 'Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish', Journal of Food Measurement and Characterization, vol. 12, no. 4, pp. 2561-2569.


Document type: Journal Article
Collection: Journal Articles

Title Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish
Author(s) Farahnaky, A
Kamali, E
Golmakani, M
Gavahian, M
Mesbahi, G
Majzoobi, M
Year 2018
Journal name Journal of Food Measurement and Characterization
Volume number 12
Issue number 4
Start page 2561
End page 2569
Total pages 9
Publisher Springer New York LLC
Abstract Volumetric heating methods, such as ohmic and microwave heating, have been shown to be beneficial in terms of saving time and energy. However, understanding their effects on bioactive components of the processed food is also required for their commercial application. In this regard, the effect of ohmic (at low and high power intensity) and microwave heating on some nutritional aspects, such as antioxidant activity, iron, vitamin C, and phenolic content, of kohlrabi, turnip, potato, and radish were assessed and results were compared to that of conventional cooking. Ohmic heating saved up to 92 and 88% of the cooking time as compared to conventional and microwave cooking, respectively. Due to shortening the process time, a better antioxidant activity, higher Iron, ascorbic acid, and phenolic content were observed in ohmic treated samples which could be related to the shorter process time. Moreover, increasing the power intensity of ohmic heating shortened the cooking time and enhanced the concentration of bioactive compounds. In addition, electrochemical reactions involved in ohmic heating did not negatively affect the studied parameters of the cooked vegetables. The High-intensity ohmic cooking could be proposed for commercial production after further studies on the safety aspect of this technique.
Subject Food Processing
Keyword(s) Bioactive compounds
Ohmic heating
Thermal processing
Vegetables
Volumetric heating
DOI - identifier 10.1007/s11694-018-9873-6
Copyright notice © 2018, Springer Science+Business Media, LLC, part of Springer Nature
ISSN 2193-4126
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