| Autor: |
Sergio L; Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy., Di Venere D; Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy., Gonnella M; Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy., D'Imperio M; Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy., Baruzzi F; Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy., Pinto L; Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy., Boari F; Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy., Cantore V; Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy., Candido V; Department of European and Mediterranean Cultures, University of Basilicata, Via Lanera, 10, 75100 Matera, Italy. |
| Abstrakt: |
Golden thistle ( Scolymus hispanicus L.) is a wild edible plant belonging to Asteraceae family, with a great potential for food applications. The aim of this study was to identify the best cooking procedure able to provide a high-quality, ready-to-use product. For this purpose, leaf midribs (the most used edible part of the plant) were cooked by boiling, steaming, and 'sous vide', and the cooked products were compared for their phenolic content and composition, antioxidant activity, sugar and inorganic ion content, organoleptic characteristics, and microbial safety, this latter also during storage. In general, boiling caused a decrease in the value of these parameters, despite being the best product for taste and overall acceptability. On the contrary, steaming and 'sous vide' resulted in the best treatments to preserve antioxidant activity, total phenols, and chlorogenic acid. In particular, in 'sous vide' cooked samples, a significant increase in the value of these parameters and a remarkable decrease in nitrate content were found. Moreover, 'sous vide' resulted in the best treatment also regarding microbial safety during shelf life; actually, after 15 days of storage at 8 °C, Enterobacteriaceae and mesophilic aerobic bacteria were not detectable in 'sous vide' samples. These results contributed to increase the knowledge of a wild edible plant with high nutritional properties and promoting its consumption by obtaining a ready-to-use product with good organoleptic characteristics and endowed with a long period of shelf life. |
