This study focused on investigating quality changes of thermally processed kale purée using an integrated targeted and untargeted approach. Low, medium, and high processing intensities (carried out at 70, 90, and 128 °C) were selected based on predetermined shelf-life targets: frozen-thawed, refrigerated, and ambient storage, respectively. The results show that that physicochemical properties determining consumer acceptability were largely dependent on the treatment intensity. The high intensity treatment resulted in the least favorable quality characteristics (distinct brown color, chlorophyll and vitamin C destruction as well as a phase separation after storage). Enzymes were inactivated with increasing thermal load. Regarding taste related compounds, there was no clear effect of processing and storage on acidity and sugar profiles. The untargeted GC–MS approach showed that increasing the processing intensity resulted in an increase of the formation of furans and sulfides. Storage clearly affected the formation of volatiles that could be, depending on the thermal treatment, attributed to lipid and/or carotenoid oxidation, continuation of Maillard reactions, and enzyme catalyzed reactions.

Industrial relevance

Compared to other Brassicaceae vegetables such as as broccoli, cauliflower and different types of cabbages, kale so far has received little attention from an industrial processing point of view. However, kale has been reported to contain high nutritional value due to its important content of minerals, bioactive compounds and fibre. With the growing health awareness of consumers and increasingly busy lifestyles, the demand for more convenient fruit and vegetable products with high nutritional content has increased. Therefore, research to obtain more insight on the effect of processing and storage on kale purée is important.

中文翻译：

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羽衣甘蓝菜泥的热处理：工艺强度和存储对不同质量相关方面的影响

这项研究的重点是使用集成的有针对性和无针对性的方法来研究热处理羽衣甘蓝菜泥的质量变化。根据预定的货架期目标分别选择低，中和高加工强度（分别在70、90和128°C下进行）：冷冻，解冻和冷藏。结果表明，决定消费者可接受性的理化性质在很大程度上取决于治疗强度。高强度处理导致最不利的质量特性（明显的棕色，叶绿素a维生素C的破坏以及储存后的相分离）。酶随着热负荷的增加而失活。关于与味道有关的化合物，加工和贮藏对酸度和糖度没有明显的影响。无目标的GC-MS方法表明，增加加工强度会导致呋喃和硫化物形成的增加。储存明显影响了挥发物的形成，取决于热处理，该挥发物可归因于脂质和/或类胡萝卜素的氧化，美拉德反应的持续进行和酶催化的反应。

行业相关性

与花椰菜，花椰菜和不同类型的卷心菜等其他十字花科蔬菜相比，从工业加工的角度来看，无头甘蓝到目前为止很少受到关注。然而，据报道，羽衣甘蓝由于其矿物质，生物活性化合物和纤维的重要含量而具有很高的营养价值。随着消费者健康意识的提高和生活方式的日益繁忙，对具有高营养含量的更方便的水果和蔬菜产品的需求增加了。因此，进行研究以获得对加工和储存对羽衣甘蓝菜泥的影响的更多见解很重要。