Industrial applications of kale (Brassica oleracea var. sabellica) as a functional ingredient: a review
ABSTRACTThis review highlights the adaptability and impact of kale (Brassica oleracea var. sabellica) in the food industry. An overview has been provided of the valuable natural source of various bioactive compounds including proteins, pigments, polyphenols, chlorophyll, vitamins, and minerals. Nume...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2168011 |
| _version_ | 1797202485738209280 |
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| author | Waseem Khalid Iqra Fareed Afzal Muhammad Abdul Rahim Asma Abdul Rehman Hadiqa Faiz ul Rasul Muhammad Sajid Arshad Saadia Ambreen Muhammad Zubair Saira Safdar Ammar Al-Farga Mohammed Refai |
| author_facet | Waseem Khalid Iqra Fareed Afzal Muhammad Abdul Rahim Asma Abdul Rehman Hadiqa Faiz ul Rasul Muhammad Sajid Arshad Saadia Ambreen Muhammad Zubair Saira Safdar Ammar Al-Farga Mohammed Refai |
| author_sort | Waseem Khalid |
| collection | DOAJ |
| description | ABSTRACTThis review highlights the adaptability and impact of kale (Brassica oleracea var. sabellica) in the food industry. An overview has been provided of the valuable natural source of various bioactive compounds including proteins, pigments, polyphenols, chlorophyll, vitamins, and minerals. Numerous biological effects, such as antioxidant, antibacterial, anti-cancer, anti-inflammatory, and anti-diabetic properties, are displayed by these bioactive substances. Due to taste preferences and convenience, this vegetable is typically processed at home or by the catering and foodservice companies. The seasonal, perishable vegetable’s shelf life can be prolonged by using preservation techniques (freezing and canning) with blanching. The physical and chemical characteristics of kale are altered by cooking, blanching, freezing, and canning. Numerous studies on the effects of different treatments and storage conditions on various kale quality metrics have been published. As a result, the waste generated during kale processing has the potential to provide economic benefits by reentering the food processing line as a food additive while providing sustainable and innovative solutions for food waste recovery. |
| first_indexed | 2024-03-11T18:20:24Z |
| format | Article |
| id | doaj.art-b92733b5255642ca8fb9d55521318fb5 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-24T08:04:12Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-b92733b5255642ca8fb9d55521318fb52024-04-17T13:20:13ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-0126148950110.1080/10942912.2023.2168011Industrial applications of kale (Brassica oleracea var. sabellica) as a functional ingredient: a reviewWaseem Khalid0Iqra1Fareed Afzal2Muhammad Abdul Rahim3Asma Abdul Rehman4Hadiqa Faiz ul Rasul5Muhammad Sajid Arshad6Saadia Ambreen7Muhammad Zubair8Saira Safdar9Ammar Al-Farga10Mohammed Refai11Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanDepartment of Biochemistry and Biotechnology, Faculty of Science, University of Gujrat, Gujrat, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanNational Institute of Food Science and Technology, University of Agriculture Faisalabad, Punjab, PakistanCenter of Agricultural Biochemistry and Biotechnology, University of Agriculture Faisalabad, Punjab, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanUniversity institute of Food Science and Technology, The University of Lahore, Lahore, PakistanDepartment of Home Economics, Government College University Faisalabad, Punjab, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanDepartment of Food Science, Faculty of Agriculture, Ibb University, Ibb, YemenDepartment of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi ArabiaABSTRACTThis review highlights the adaptability and impact of kale (Brassica oleracea var. sabellica) in the food industry. An overview has been provided of the valuable natural source of various bioactive compounds including proteins, pigments, polyphenols, chlorophyll, vitamins, and minerals. Numerous biological effects, such as antioxidant, antibacterial, anti-cancer, anti-inflammatory, and anti-diabetic properties, are displayed by these bioactive substances. Due to taste preferences and convenience, this vegetable is typically processed at home or by the catering and foodservice companies. The seasonal, perishable vegetable’s shelf life can be prolonged by using preservation techniques (freezing and canning) with blanching. The physical and chemical characteristics of kale are altered by cooking, blanching, freezing, and canning. Numerous studies on the effects of different treatments and storage conditions on various kale quality metrics have been published. As a result, the waste generated during kale processing has the potential to provide economic benefits by reentering the food processing line as a food additive while providing sustainable and innovative solutions for food waste recovery.https://www.tandfonline.com/doi/10.1080/10942912.2023.2168011Kaleprocessingpreservationindustrial application |
| spellingShingle | Waseem Khalid Iqra Fareed Afzal Muhammad Abdul Rahim Asma Abdul Rehman Hadiqa Faiz ul Rasul Muhammad Sajid Arshad Saadia Ambreen Muhammad Zubair Saira Safdar Ammar Al-Farga Mohammed Refai Industrial applications of kale (Brassica oleracea var. sabellica) as a functional ingredient: a review International Journal of Food Properties Kale processing preservation industrial application |
| title | Industrial applications of kale (Brassica oleracea var. sabellica) as a functional ingredient: a review |
| title_full | Industrial applications of kale (Brassica oleracea var. sabellica) as a functional ingredient: a review |
| title_fullStr | Industrial applications of kale (Brassica oleracea var. sabellica) as a functional ingredient: a review |
| title_full_unstemmed | Industrial applications of kale (Brassica oleracea var. sabellica) as a functional ingredient: a review |
| title_short | Industrial applications of kale (Brassica oleracea var. sabellica) as a functional ingredient: a review |
| title_sort | industrial applications of kale brassica oleracea var sabellica as a functional ingredient a review |
| topic | Kale processing preservation industrial application |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2168011 |
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