ArticleFoods (Basel, Switzerland)2022
Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 23 citations in OpenAlex.
- Valorization of By-Products from White Cabbage (Foods (Basel, Switzerland) · 2026Article
- Unlocking the impact of citric acid and sugar on the nutritional, physicochemical, microbial and sensorial attributes of mango fruit leathers.Food chemistry: X · 2026Article
- Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder.Food chemistry: X · 2024Article
- Lactic Acid Fermentation Ameliorates Intrinsic Toxicants inFoods (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
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Abstract
This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (Brassica oleracea var. capitata f. alba) was dehydrated to CP following microwave heating, blanching, alkali or acid washing treatments. The results for nutrients and mineral composition of raw and processed CP elucidated raw CP to exhibit significantly (p < 0.05) higher amounts of protein (12.2%), dietary fiber (25.2%), Na (52 mg/100 g), Ca (355 mg/100 g), K (286 mg/100 g), Fe (14 mg/100 g) and Zn (32 mg/100 g). Among different processing techniques, microwave treatment resulted in a higher rate of reduction for alkaloids, oxalates, tannins and phytates contents, i.e., 77%, 85%, 85%, and 86%, respectively. Likewise, microwave treatment was found more effective in reducing residual levels of neonicotinoids, pyrethroids, organophosphates including imidacloprid, cypermethrin, bifenthrin, chlorpyrifos and deltamethrin in cabbage in the range of 0.98−0.12 ppm, 1.22−0.23 ppm, 1.03−0.15 ppm, 1.97−0.43 ppm, and 2.12−0.36 ppm, respectively. CP supplementation at the rate of 5% in unleavened flatbreads was observed to maintain textural and sensory attributes of the product. The results suggest microwave heating as a cost-effective technique to reduce toxicants load in cabbage powder. Further, ~5% supplementation of CP in wheat flour may also improve nutritional and functional properties of the baked goods.
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