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Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Cauliflower (Brassica oleracea L. var. botrytis)
Publication date: 2017-09-30
Pol. J. Food Nutr. Sci. 2017;67(3):211–217
KEYWORDS
ABSTRACT
Brassica vegetables, including cauliflower, are characterized by a high number of valuable metabolites, which act effectively in the cancer chemoprevention, as was already revealed by several studies. This work investigates the effect of the type of container: low density polyethylene (PE-LD) bags and oriented polystyrene (OPS) boxes on selected quality parameters in frozen cauliflower. The vegetable was subjected to blanching, freezing and 3-month storage. At the every stage of an experiment the material was examined in terms of: dry matter, vitamin C; total polyphenols content; and antioxidant activity. Statistical analysis proved that the type of container had no considerable effect on the levels of the aforementioned constituents and antioxidant activity in the frozen stored vegetables.
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