Effect of Cold Storage on Color Properties and Antioxidant Capacity of Sous Vide Cooked Green Bean

Abstract

Sous vide technique, a novel cooking technique, can preserve vegetables’ quality more than traditional cooking techniques. However, there are limited studies on the changes in quality properties of the Sous vide cooked vegetables during cold storage. This study aimed to investigate the effects of cold storage on the color properties and antioxidant capacities of the Sous vide cooked green bean. The Sous vide cooked samples were stored in the refrigerator. The color properties, total phenolics content (TPC), and antioxidant activity (2,2-diphenyl-1-picrylhydrazylradical (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP)) were determined at 0th, 1st, 3rd, 5th, and 10th day of storage. The findings of this study revealed that the cold storage had a significant positive impact on the lightness (L*) value (P<0.05). However, it did not have a significant impact on the redness-greenness (a*) and yellowness-blueness (b)* values (P>0.05). After 10 days of storage, the TPC content of the green bean samples decreased from 534±34 mg 100 g-1 to 476±78 mg100g-1 (P>0.05). Moreover, the DPPH radical scavenging activity and FRAP decreased significantly from 2864±131 µmol 100g-1 to 2209±247 µmol 100g-1 and from 1278±103 µmol 100g-1 to 1055±119 µmol 100g-1, respectively (P<0.05).

Keywords

• antioxidant
• cold storage
• cooking
• Sous vide

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