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<p>Conventional steaming (S), and superheated steaming (SHS) have distinct effects on the nutraceutical profile of green and red cabbage (<i>Brassica oleracea</i> var<i>. capitata</i>) and on the retention of bioactive compounds upon 6&#xa0;days-cold storage (4&#xa0;°C). In this study, the experimental SHS-based treatment was conducted at 100&#xa0;°C under low-oxygen conditions and will be referred to as “low-oxygen steam” (LOS). Total phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), antioxidant activity, individual phenolic acids, and glucosinolates (GSLs) were quantified by spectrophotometry and HPLC–DAD-ESI-MS<sup>n</sup>. In green cabbage, S increased TPC (+ 110%) but induced significant degradation of hydroxycinnamic acid derivatives, while LOS largely preserved these compounds. LOS also modulated the GSL profile, increasing sinigrin and methoxyglucobrassicin and reducing glucoiberin and glucobrassicin. In red cabbage, LOS significantly increased TPC (+ 46%), TAC (+ 52% compared to S), and antioxidant activity (+ 40%), with selective accumulation of acylated anthocyanins and preservation or enhancement of key GSLs, including glucoerucin and glucoraphanin. During storage, phenols and GSLs showed compound-specific dynamics, with LOS-treated samples exhibiting greater retention and slower degradation than S-treated samples. Overall, LOS provides a moderate heat processing approach that maximizes nutraceutical retention in both green and red cabbages and effectively maintains health-promoting phytochemicals under refrigerated conditions.</p>

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Superheated steam-based processing as a key technology to preserve the nutraceutical quality of green and red cabbage (Brassica oleracea var. capitata) during cold storage

  • 期刊论文

  • 发表日期：

    2026年5月25日

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  • Federica Narra,
  • Costanza Ceccanti,
  • Diego Hernández-Prieto,
  • Diego A. Moreno,
  • Lucia Guidi

摘要

Conventional steaming (S), and superheated steaming (SHS) have distinct effects on the nutraceutical profile of green and red cabbage (Brassica oleracea var. capitata) and on the retention of bioactive compounds upon 6 days-cold storage (4 °C). In this study, the experimental SHS-based treatment was conducted at 100 °C under low-oxygen conditions and will be referred to as “low-oxygen steam” (LOS). Total phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), antioxidant activity, individual phenolic acids, and glucosinolates (GSLs) were quantified by spectrophotometry and HPLC–DAD-ESI-MSn. In green cabbage, S increased TPC (+ 110%) but induced significant degradation of hydroxycinnamic acid derivatives, while LOS largely preserved these compounds. LOS also modulated the GSL profile, increasing sinigrin and methoxyglucobrassicin and reducing glucoiberin and glucobrassicin. In red cabbage, LOS significantly increased TPC (+ 46%), TAC (+ 52% compared to S), and antioxidant activity (+ 40%), with selective accumulation of acylated anthocyanins and preservation or enhancement of key GSLs, including glucoerucin and glucoraphanin. During storage, phenols and GSLs showed compound-specific dynamics, with LOS-treated samples exhibiting greater retention and slower degradation than S-treated samples. Overall, LOS provides a moderate heat processing approach that maximizes nutraceutical retention in both green and red cabbages and effectively maintains health-promoting phytochemicals under refrigerated conditions.