Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing
Abstract This study aimed to improve the quality of blanched Shepherd’s purse. Before blanching, Shepherd’s purse was impregnated, combined with ultrasonic treatment (US) (0, 5, 15 min) and different impregnators (calcium chloride (Ca), glucose (Gl), sodium alginate (Al)) to investigate the effects...
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| Format: | Article |
| Language: | English |
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BMC
2025-02-01
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| Series: | Food Production, Processing and Nutrition |
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| Online Access: | https://doi.org/10.1186/s43014-024-00292-y |
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| author | Qihui Wu Zhongyuan Zhang Yihong Bao Dajing Li Xin Wen Lei Feng Meimei Nie Zhuqing Dai Yayuan Xu |
| author_facet | Qihui Wu Zhongyuan Zhang Yihong Bao Dajing Li Xin Wen Lei Feng Meimei Nie Zhuqing Dai Yayuan Xu |
| author_sort | Qihui Wu |
| collection | DOAJ |
| description | Abstract This study aimed to improve the quality of blanched Shepherd’s purse. Before blanching, Shepherd’s purse was impregnated, combined with ultrasonic treatment (US) (0, 5, 15 min) and different impregnators (calcium chloride (Ca), glucose (Gl), sodium alginate (Al)) to investigate the effects on the quality of blanched Shepherd’s purse. The contents of ascorbic acid, phenolic compounds and calcium were determined after blanching for 1 min, and the color, structure and volatile substances were analyzed. It was found that ultrasonic assisted sodium alginate impregnation for 15 min and calcium chloride treatment (Al + Ca + US15) produced very favorable effects on the quality characteristics of blanched Shepherd’s purse. Specifically, the ascorbic acid content of Al + Ca + US15 was 1.57 folds higher than that of the control group (CK), and the gallic acid and rutin content increased by 35.2% and 24.7%, respectively, compared to the CK. Additionally, the calcium content in Al + Ca + US15 was 1.27 folds higher than that in the CK. Furthermore, compared with CK, Al + Ca + US15 treatment of blanched Shepherd’s purse ΔE value was significantly reduced by 49.1%. Microstructure analysis revealed no significant difference in the internal cell space after Al + Ca + US15 treatment, and the cell morphology remained normal. In addition, the volatile data indicated that the impregnation treatment decreased the loss of volatiles after blanching. Overall, the treatment of ultrasound assisted impregnation has been found to be bio-protective for leaf vegetables when exposed to heat. Graphical Abstract |
| format | Article |
| id | doaj-art-9f0a20de048944ff87765e31add4d2f9 |
| institution | Kabale University |
| issn | 2661-8974 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj-art-9f0a20de048944ff87765e31add4d2f92025-02-09T12:47:50ZengBMCFood Production, Processing and Nutrition2661-89742025-02-017111510.1186/s43014-024-00292-yEffects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processingQihui Wu0Zhongyuan Zhang1Yihong Bao2Dajing Li3Xin Wen4Lei Feng5Meimei Nie6Zhuqing Dai7Yayuan Xu8College of Life Sciences, Northeast Forestry UniversityInstitute of Agro-product Processing, Jiangsu Academy of Agricultural SciencesCollege of Life Sciences, Northeast Forestry UniversityInstitute of Agro-product Processing, Jiangsu Academy of Agricultural SciencesCollege of Life Sciences, Northeast Forestry UniversityInstitute of Agro-product Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agro-product Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agro-product Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agro-product Processing, Jiangsu Academy of Agricultural SciencesAbstract This study aimed to improve the quality of blanched Shepherd’s purse. Before blanching, Shepherd’s purse was impregnated, combined with ultrasonic treatment (US) (0, 5, 15 min) and different impregnators (calcium chloride (Ca), glucose (Gl), sodium alginate (Al)) to investigate the effects on the quality of blanched Shepherd’s purse. The contents of ascorbic acid, phenolic compounds and calcium were determined after blanching for 1 min, and the color, structure and volatile substances were analyzed. It was found that ultrasonic assisted sodium alginate impregnation for 15 min and calcium chloride treatment (Al + Ca + US15) produced very favorable effects on the quality characteristics of blanched Shepherd’s purse. Specifically, the ascorbic acid content of Al + Ca + US15 was 1.57 folds higher than that of the control group (CK), and the gallic acid and rutin content increased by 35.2% and 24.7%, respectively, compared to the CK. Additionally, the calcium content in Al + Ca + US15 was 1.27 folds higher than that in the CK. Furthermore, compared with CK, Al + Ca + US15 treatment of blanched Shepherd’s purse ΔE value was significantly reduced by 49.1%. Microstructure analysis revealed no significant difference in the internal cell space after Al + Ca + US15 treatment, and the cell morphology remained normal. In addition, the volatile data indicated that the impregnation treatment decreased the loss of volatiles after blanching. Overall, the treatment of ultrasound assisted impregnation has been found to be bio-protective for leaf vegetables when exposed to heat. Graphical Abstracthttps://doi.org/10.1186/s43014-024-00292-yUltrasoundImpregnationBlanchingShepherd’s purseBioactive componentsQuality |
| spellingShingle | Qihui Wu Zhongyuan Zhang Yihong Bao Dajing Li Xin Wen Lei Feng Meimei Nie Zhuqing Dai Yayuan Xu Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing Food Production, Processing and Nutrition Ultrasound Impregnation Blanching Shepherd’s purse Bioactive components Quality |
| title | Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing |
| title_full | Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing |
| title_fullStr | Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing |
| title_full_unstemmed | Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing |
| title_short | Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing |
| title_sort | effects of sodium alginate and calcium on quality attributes of shepherd s purse under ultrasound impregnation during blanching processing |
| topic | Ultrasound Impregnation Blanching Shepherd’s purse Bioactive components Quality |
| url | https://doi.org/10.1186/s43014-024-00292-y |
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