Effects of Vacuum and Atmospheric Frying on the Microstructure and Bioactive Compounds of Red Cabbage

doi:10.7506/spkx1002-6630-20180411-148

Abstract

Abstract: The effects of vacuum and atmospheric frying on the microstructure, bioactive compounds and antioxidant capacity of purple cabbage were studied. The results showed that compared with atmosphere frying, vacuum frying could significantly reduce the water content of red cabbage (P < 0.05). The structure of vacuum-fried samples was more loose and porous, while the structure of atmospheric-fried samples was more dense. Both frying methods could reduce the contents of L-ascorbic acid and glucosinolates in red cabbage. However, under the same thermal driving force, the retention rate of vacuum frying was significantly higher than that of atmospheric frying (P < 0.05). With the increase of frying temperature, the total phenol content and antioxidant activity of the vacuum fried group were gradually increased, and the increments were significantly higher than those in the atmospheric fried group (P < 0.05). To sum up, compared with traditional atmospheric frying, the red cabbage crisp produced by vacuum frying has better quality in microstructure and bioactivity.

Key words: red cabbage, frying, microstructure, L-ascorbic acid, glucothioside, total phenols

CLC Number:

TS255.36

YIN Pei, LOU Leyan, CHEN Honglin, CHEN Jianchu, YE Xingqian, LIU Donghong. Effects of Vacuum and Atmospheric Frying on the Microstructure and Bioactive Compounds of Red Cabbage[J]. FOOD SCIENCE, 2019, 40(9): 41-47.

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Effects of Vacuum and Atmospheric Frying on the Microstructure and Bioactive Compounds of Red Cabbage

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