Optimization of blanching condition for removing potassium from spinach using response surface methodology

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-12-09 DOI:10.1007/s10068-024-01782-y

Ji-Eun Lim, Sang-Jin Ye, Jae-Sung Shin, Hui-Yun Kim, Ji-Eun Bae, Seon-Min Oh, Moo-Yeol Baik

{"title":"Optimization of blanching condition for removing potassium from spinach using response surface methodology","authors":"Ji-Eun Lim, Sang-Jin Ye, Jae-Sung Shin, Hui-Yun Kim, Ji-Eun Bae, Seon-Min Oh, Moo-Yeol Baik","doi":"10.1007/s10068-024-01782-y","DOIUrl":null,"url":null,"abstract":"<div><p>Spinach is the one of the important leafy vegetables which can be used in various dishes, but its high potassium content is a limitation for use in meal for chronic kidney disease (CKD) patients. This study aimed to optimize the blanching conditions for spinach with high potassium reduction rate as well as good hardness and color using response surface methodology (RSM). A central composite design (CCD) was employed with encompassing blanching temperatures ranging from 80 to 100 °C and blanching times from 2 to 4 min, respectively. Elevated blanching temperatures and prolonged blanching times correlated with increased potassium reduction rate and a* value, while concurrently resulting in diminished hardness and L value. The analysis revealed that the optimal condition entailed a blanching temperature of 98.28 °C and a blanching time of 2.77 min. Optimized blanching conditions for spinach in this study promise for diversifying the dietary options of CKD patients.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing Breakthroughs","pages":"1589 - 1596"},"PeriodicalIF":2.4000,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01782-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Spinach is the one of the important leafy vegetables which can be used in various dishes, but its high potassium content is a limitation for use in meal for chronic kidney disease (CKD) patients. This study aimed to optimize the blanching conditions for spinach with high potassium reduction rate as well as good hardness and color using response surface methodology (RSM). A central composite design (CCD) was employed with encompassing blanching temperatures ranging from 80 to 100 °C and blanching times from 2 to 4 min, respectively. Elevated blanching temperatures and prolonged blanching times correlated with increased potassium reduction rate and a* value, while concurrently resulting in diminished hardness and L value. The analysis revealed that the optimal condition entailed a blanching temperature of 98.28 °C and a blanching time of 2.77 min. Optimized blanching conditions for spinach in this study promise for diversifying the dietary options of CKD patients.

Abstract Image

查看原文本刊更多论文

响应面法优化菠菜脱钾漂烫条件

菠菜是一种重要的叶类蔬菜，可用于多种菜肴，但其高钾含量限制了慢性肾脏疾病（CKD）患者的膳食使用。本研究旨在利用响应面法（RSM）优化高钾还原率、高硬度、高颜色菠菜的焯水条件。采用中心复合设计（CCD），热烫温度范围为80至100°C，热烫时间范围为2至4分钟。漂烫温度的升高和漂烫时间的延长与钾还原率和a*值的增加有关，同时导致硬度和L值的降低。分析结果表明，菠菜的最佳焯水温度为98.28℃，焯水时间为2.77 min。本研究优化的菠菜焯水条件有望使CKD患者的饮食选择多样化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.