甘蓝和葱兰蔬菜以其独特而闻名,具体家庭,水溶性植物化学物质,芥子油苷,和S-烷(烯)基-1-半胱氨酸亚砜,分别。然而,它们也是其他几种与健康相关的化合物的重要输送系统,如类胡萝卜素(脂溶性植物化学物质),维生素C(水溶性微量营养素),和维生素K1(脂溶性微量营养素)。当全年可用性或长距离运输是这些通常是季节性的目标时,当地种植的蔬菜,加工变得不可或缺。然而,蔬菜加工链,由多个步骤组成(例如,预处理,保存,storage,准备),会影响这些蔬菜的营养质量,这些蔬菜与健康相关化合物的性质及其对(生物)化学转化的敏感性相对应。由于有关蔬菜加工链影响的信息在每个化合物或加工步骤中都是分散的,这篇综述旨在整合最新技术,并讨论未来研究的需求。从讨论植物基质中的底物-酶位置开始,概述了加工的影响和潜力,包括广泛的(非酶)转化。
Brassica oleracea and Allium vegetables are known for their unique, family specific, water-soluble phytochemicals,
glucosinolates, and S-alk(en)yl-l-cysteine sulfoxides, respectively. However, they are also important delivery systems of several other health-related compounds, such as carotenoids (lipid-soluble phytochemicals), vitamin C (water-soluble micronutrient), and vitamin K1 (lipid-soluble micronutrient). When all-year-round availability or transport over long distances is targeted for these often seasonal, locally grown vegetables, processing becomes indispensable. However, the vegetable processing chain, which consists of multiple steps (e.g., pretreatment, preservation, storage, preparation), can impact the nutritional quality of these vegetables corresponding to the nature of the health-related compounds and their susceptibility to (bio)chemical conversions. Since information about the impact of the vegetable processing chain is scattered per compound or processing step, this review targets an integration of the state of the art and discusses needs for future research. Starting with a discussion on substrate-enzyme location within the vegetable matrix, an overview is provided of the impact and potential of processing, encompassing a wide range of (nonenzymatic) conversions.