Blanching as a Treatment Process: Effect on Polyphenol and Antioxidant Capacity of Cabbage

Cabbage is considered an excellent source of polyphenols with substantial antioxidant properties associated with the alleviation of oxidative stress and the prevention of free-radical mediated diseases. Many cabbage varieties are typically blanched prior to consumption mainly to enhance associated sensory attributes. Conventional hot water (80-100°C) or steam blanching are the most industrially applied methods. Blanching causes adverse losses in the antioxidant capacity of cabbage with over 70% resulting within the first few minutes. Blanching time, water to cabbage ratio, and cabbage variety are the main determinants of the extent of antioxidant losses. The effect of the blanching temperature is of less significance particularly within 80-100°C. High temperatures and short blanching times would reduce antioxidants degradation in cabbage while also resulting in optimized sensory and quality attributes. The chapter concludes on the importance of antioxidant considerations when specifying time-temperature combinations for cabbage blanching.