Effects of Food Processing, Storage, and Cooking on Nutrients in Plant-Based Foods
Nicole M. Farmer, Andres Victor Ardisson Korat in Cooking for Health and Disease Prevention, 2022
Blanching is mild heat treatment used in most vegetables and cut fruits prior to freezing. Its main purpose is the inactivation of enzymes that cause flavor or texture degradation during frozen storage. Examples of these enzymes include polyphenol oxidase, responsible for the development of undesirable colors through enzymatic browning (text box 1), and lipoxygenase that promotes the production of peroxides, which are responsible for undesirable flavors and odors. Of note, peroxidase activity is used as a proxy for lipoxygenase activity as a maker of the effectiveness of blanching because the activity of the latter is difficult to assess.
Modified and Advanced Injection Techniques
Yates Yen-Yu Chao, Sebastian Cotofana, Anand V Chytra, Nicholas Moellhoff, Zeenit Sheikh in Adapting Dermal Fillers in Clinical Practice, 2022
Molding after the deployment of HA filler in tissue is an important part of the technique that redistributes the HA filaments. When the injection of HA is administrated too deeply, the effect of gap sealing is turned into one of stuffing under the whole thickness of the skin and becomes ineffective. Blanching of the skin comes from distension of the transparent foreign substance in a very superficial plane that expels the superficial circulation and causes blood displacement. The blanching is transient and usually lasts less than 10 minutes. It should be differentiated from the blanching reaction due to intra-arterial injection by the usual absence of pain, the extent of the blanching being limited to the route of the passing needle (progressively following the retrograde withdrawal movement of the needle), a gradual disappearance in minutes, and the changes occurring in a very superficial tissue plane.
Applications of Fenugreek in Nutritional and Functional Food Preparations
Dilip Ghosh, Prasad Thakurdesai in Fenugreek, 2022
Blanching is a primary step in food preservation to inactivate the peroxidase enzyme. However, the blanching process can cause adverse effects on color, flavor, texture, and nutrient composition (Lin and Schyvens 2007; Richter Reis 2016; Xiao et al. 2017). Ascorbic acid, ß-carotene, vitamins, and chlorophyll were sensitive to oxidation in the blanching process (Gupta, Lakshmi A, and Prakash 2008; Oboh 2005; Selman 1994; Xiao et al. 2017).
Cassava toxicity, detoxification and its food applications: a review
Published in Toxin Reviews, 2021
Anil Panghal, Claudia Munezero, Paras Sharma, Navnidhi Chhikara
From the above discussion, it is quite clear that a single method is not self-sufficient to reduce the cassava toxicity up to safe limits, so different methods can be used in conjugation to have cumulative impact. Blanching combined with drying has been described by Nambisan (1994). Blanching for 5–10 min can reduce cyanide by 50% but sun-drying of the blanched roots has no significant effect as the linamarase enzyme is deactivated during blanching process. By further boiling in water to cook the chips, 50% of the remaining cyanogens is lost (Nambisan 1994). Oke (1994) also confirmed that soaking cassava roots prior to sun drying increases the efficiency of detoxification (97.8–98.7%). Dipping fresh cassava roots for 3 d then drying for 3 d give the result of 85.9% cyanide reduction. On the other side, crushing roots before sun-drying allow 96–99% of total cyanogens to be removed (Nambisan and Sundaresan 1985). This is explained by the fact that crushing damages the plant cells and thus linamarase enzyme comes in direct contact with linamarin. Therefore, sun-drying decreases cyanohydrin and free cyanide (Heuberger 2005).
Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria I: estimation of vitamin C, carotenoids and mineral contents
Published in South African Journal of Clinical Nutrition, 2021
Shirley Isibhakhomen Ejoh, Faustina Dufie Wireko-Manu, David Page, Catherine MGC Renard
Boiling in water resulted in huge losses of vitamin C from 18.6% in Basella alba (Green stem) to 100% in Crassocephalum crepidioides. Blanching and cooking in water, similar to the domestic method, result in huge losses of vitamin C,16,28 in agreement with our observations, given that vitamin C is a water-soluble vitamin that is easily affected by heat processing.16 However, losses may be minimised if vegetables are boiled in smaller quantities of water29 or steamed.16,19 This is an important point because, in Nigeria, green leafy vegetables undergo pre-processing, which includes boiling in large quantities of water that are thereafter discarded; this is usually done to increase palatability or remove a bitter taste. Thereafter the vegetables are added to a sauce, usually a combination of tomatoes, pepper, onions and vegetable oil or palm oil, with or without melon seed paste.
Envenomation by Atractaspis irregularis (variable burrowing asp), a case report
Published in Clinical Toxicology, 2018
Bradley R. Burmeister, Jacqueline A. Schabold, Amy E. Zosel
Our patient was a 33-year-old male who sustained an occupational exposure to the right hand during a routine venom extraction procedure for procurement of venom for research purposes within the United States. The specimen had been previously professionally identified. This organization maintains protocols for exposure of all specimens and the poison center was contacted by the patient while en route to the hospital per protocol. Treatment involved only elevation of the affected limb. While en route to an outside emergency department, edema and pressure were reported from the distal middle digit extending to the proximal metacarpophalangeal joint. Electrocardiogram and lab tests were unremarkable. Extension of a blanching area was noted. The outside hospital independently consulted with a toxicologist who had recommended CroFab though this is not thought to be efficacious based on the Antivenom Index. Our poison center made contact with our regional herpetologist who advised that a foreign-manufactured, non-FDA approved drug (Neuro Polyvalent Snake Antivenin, Queen Saovabha Memorial Institute, Bangkok, Thailand) has closer phylogeny to this species but again was probably not efficacious. Given reported worsening and progression of swelling, the patient was transferred via flight to an academic medical center within vicinity of the poison center. Despite consideration of both CroFab and Neuro Polyvalent Snake Antivenin, neither was administered. At that time of admission to the intensive care unit the blanching appeared to be relatively stable (photograph). The patient’s vitals were only notable for mild tachycardia to 108 beats per minute. Repeat labs including blood counts and coagulation factors remained unremarkable. This patient was observed for 24 hours with only supportive care. With improvement of symptoms, the patient was subsequently discharged home.
Related Knowledge Centers
- Hemodynamics
- Pallor
- Diascopy
- Raynaud Syndrome
- Gangrene