Abstract
Cabbage (Brassica oleracea var. capitata L.) enriched with selenium through foliar spraying was used to study the effect of drying process on its selenium retention and other quality criteria. Parameters such as blanching, seasoning, temperature, pH, and time of treatment were studied and evaluated to obtain an optimal processing condition for dehydrated selenium-enriched cabbage. After blanching, the barrier for mass and heat transfer of cabbage cellular materials became lower so that the heat damage was high. Blanching parameters set at 95°C and 60 s retained selenium and vitamin C in cabbage best as well as inactivated enzymes present in cabbage. Seasoning reduced the water activity of cabbage and subsequently reduced the loss of selenium. Blanching and seasoning could prevent browning deterioration of cabbage and reasonably kept the fresh color. The selenium loss kinetics during drying obeyed the first-order reaction and its activation energy was 44.0 kJ mol−1.
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Claims 8
Claim · model-written summary
Blanching at 95°C for 60 s retained selenium and vitamin C in cabbage best.
- Taxon
- Cabbage
Brassica oleracea var. capitatae0 - Treatment
- Blanching parameters set at 95°C and 60 se1
- Outcome
- selenium and vitamin Ce1
- Direction
- retainede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage (Brassica oleracea var. capitata L.) enriched with selenium through foliar spraying was used to study the effect of drying process on its selenium retention and other quality criteria”
e1“Blanching parameters set at 95°C and 60 s retained selenium and vitamin C in cabbage best as well as inactivated enzymes present in cabbage”
Claim · model-written summary
Seasoning reduced the loss of selenium in cabbage.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- Seasoninge2
- Outcome
- loss of seleniume2
- Direction
- reducede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage (Brassica oleracea var. capitata L.) enriched with selenium through foliar spraying was used to study the effect of drying process on its selenium retention and other quality criteria”
e2“Seasoning reduced the water activity of cabbage and subsequently reduced the loss of selenium”
Claim · model-written summary
Seasoning reduced the water activity of cabbage.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- Seasoninge2
- Outcome
- water activitye2
- Direction
- reducede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage (Brassica oleracea var. capitata L.) enriched with selenium through foliar spraying was used to study the effect of drying process on its selenium retention and other quality criteria”
e2“Seasoning reduced the water activity of cabbage and subsequently reduced the loss of selenium”
Claim · model-written summary
Blanching and seasoning could prevent browning deterioration of cabbage.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- Blanching and seasoninge3
- Outcome
- browning deterioratione3
- Direction
- decreaseinferrede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage (Brassica oleracea var. capitata L.) enriched with selenium through foliar spraying was used to study the effect of drying process on its selenium retention and other quality criteria”
e3“Blanching and seasoning could prevent browning deterioration of cabbage and reasonably kept the fresh color”
Claim · model-written summary
Blanching and seasoning kept the fresh color of cabbage.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- Blanching and seasoninge3
- Outcome
- fresh colore3
- Direction
- no_changeinferrede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage (Brassica oleracea var. capitata L.) enriched with selenium through foliar spraying was used to study the effect of drying process on its selenium retention and other quality criteria”
e3“Blanching and seasoning could prevent browning deterioration of cabbage and reasonably kept the fresh color”
Claim · model-written summary
Blanching inactivated enzymes present in cabbage.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Treatment
- Blanching parameters set at 95°C and 60 se1
- Outcome
- inactivated enzymes present in cabbagee1
- Direction
- decreaseinferrede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage (Brassica oleracea var. capitata L.) enriched with selenium through foliar spraying was used to study the effect of drying process on its selenium retention and other quality criteria”
e1“Blanching parameters set at 95°C and 60 s retained selenium and vitamin C in cabbage best as well as inactivated enzymes present in cabbage”
Claim · model-written summary
Selenium loss during drying of cabbage followed first-order kinetics.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Outcome
- selenium loss kinetics during dryinge4
- Qualifier
- first-order reactione4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage (Brassica oleracea var. capitata L.) enriched with selenium through foliar spraying was used to study the effect of drying process on its selenium retention and other quality criteria”
e4“The selenium loss kinetics during drying obeyed the first-order reaction and its activation energy was 44.0 kJ mol−1”
Claim · model-written summary
The activation energy of selenium loss during drying of cabbage was 44.0 kJ mol−1.
- Taxon
- CabbageBrassica oleracea var. capitatae0
- Outcome
- activation energye4
- Value
- 44.0 kJ mol−1e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cabbage (Brassica oleracea var. capitata L.) enriched with selenium through foliar spraying was used to study the effect of drying process on its selenium retention and other quality criteria”
e4“The selenium loss kinetics during drying obeyed the first-order reaction and its activation energy was 44.0 kJ mol−1”
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- positive
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See all 24 papers →processing · physiology: enzyme activity · Brassica oleracea (wild cabbage)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.