Meta-Analisis Pengaruh Blansir terhadap Total Fenolik Buah dan Sayur
Article Sidebar
Accepted
10 January 2024
Published
23 June 2024
Keywords:
-
blanching, fruits, meta-analysis, total phenolic, vegetables
Abstract
Blanching is the most common pretreatment method for fruits and vegetables to maintain product quality. Numerous studies revealed desirable impacts of the process to total phenolic content, while the others showed opposite results. In addition, some differences in the blanching condition such as methods and classification of fruits and vegetables were also known able to affect total phenolic content. This study aimed to analyze the effect of blanching on total phenolic content in vegetables and fruits through a meta-analysis approach. Study selection was conducted with a PRISMA method. There were 28 articles and 82 data used for meta-analysis. The data were analyzed by Hedges’d to calculate the effect size with confidence interval (CI) utilizing OpenMee software. The result showed that blanching demonstrated significant effects on the rise of total phenolic content (hedges’d[95% CI]: 0.782 [0.037 to 1.527]; p<0.05). Based on fruits and vegetables subgroups, the blanching significantly affected the increase of total phenolic content in leaves (hedges’d[95% CI]: 1.484 [0.185–2.782]) and fruits (hedges’d[95% CI]: 2.504 [0.153–4.854] compared to stems and stalks, fruits as vegetable, shoots and sprouts, pulse, and flowers. Meanwhile, in terms of blanching method subgroups, hot water blanching (hedges’d[95% CI]: 1.096 [0.234–1.959]) had significant effects on the rise of total phenolic content compared to steam blanching. Moreover, this meta-analysis was robust against publication bias.
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Amin, I., & Lee, W. Y. (2005). Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. Journal of the Science of Food and Agriculture, 85(13), 2314–2320. https://doi.org/10.1002/jsfa.2261
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Castillo-Israel, K. A. T., Sartagoda, K. J. D., Ilano, M. C. R., Flandez, L. E. L., Compendio, M. C. M., & Morales, D. B. (2020). Antioxidant properties of Philippine bignay (Antidesma bunius (Linn.) Spreng cv.‘Common’) flesh and seeds as affected by fruit maturity and heat treatment. Food Research, 4(6), 1980–1987. https://doi.org/10.26656/fr.2017.4(6).215
Chang, K. A., Ley, S. L., Lee, M. Y., Yaw, H. Y., Lee, S. W., Chew, L. Y., Neo, Y. P., & Kong, K. W. (2021). Determination of nutritional constituents, antioxidant properties, and α-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods. LWT, 151, 112177. https://doi.org/10.1016/j.lwt.2021.112177
Choo, W. S., Yap, J. Y., & Chan, S. Y. (2014). Antioxidant properties of two varieties of bitter gourd (Momordica charantia) and the effect of blanching and boiling on them. Pertanika Journal of Tropical Agricultural Science, 37, 121–131.
DeMan, J. M., Finley, J. W., Hurst, W, J., Lee, C. Y. (2018). Principles of food chemistry. Ed ke-4. Springer, New York (US), 441. https://doi.org/10.1007/978-3-319-63607-8
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Gurevitch, J., Koricheva, J., Nakagawa, S., & Stewart, G. (2018). Meta-analysis and the science of research synthesis. Nature, 555(7695), 175–182. https://doi.org/10.1038/nature25753
El Husna, N., Novita, M., & Rohaya, S. (2013). Kandungan antosianin dan aktivitas antioksidan ubi jalar ungu segar dan produk olahannya. Agritech, 33 (3), olahannya. Agritech, 33(3), 296–302.
Ilano, M. C. R., Sartagoda, K. J. D., Flandez, L. E. L., Compendio, M. C. M., Morales, D. B., Castillo-Israel, K. A. T. (2021). Antioxidant properties of lipote (Syzygium polycephaloides (C.B. Rob.) Merr.) flesh and seeds as affected by maturity and processing method. Food Research 5: 475–484. https://doi.org/10.26656/fr.2017.5(2).558
Jabłońska-Ryś, E., Sławińska, A., Radzki, W., & Gustaw, W. (2016). Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies. Acta Scientiarum Polonorum Technologia Alimentaria, 15(4), 399–407. https://doi.org/10.17306/J.AFS.2016.4.38
Kartika, L., Ardana, M., & Rusli, R. (2020). Aktivitas antioksidan tanaman Artocarpus. In Proceeding of Mulawarman Pharmaceuticals Conferences (Vol. 12, pp. 237–244). https://doi.org/10.25026/mpc.v12i1.432
Kim, B. K., & Han, J. A. (2018). Physical and functional properties of carrots differently cooked within the same hardness-range. LWT 93, 346–353. https://doi.org/10.1016/j.lwt.2018.03.055
Kim, M. H., Kim, J. M., & Yoon, K. Y. (2013). Effects of blanching on antioxidant activity and total phenolic content according to type of medicinal plants. Food Science and Biotechnology, 22, 817–823. https://doi.org/10.1007/s10068-013-0150-5
Le, N. L., Le, T. T. H., Ma, N. B. (2021). Effects of air temperature and blanching pre-treatment on phytochemical content, antioxidant activity and enzyme inhibition activities of thai basil leaves (Ocimum basilicum var. thyrsiflorum). Food Research, 5(1), 337–342. https://doi.org/10.26656/fr.2017.5(1).403
Liu, F., Liao, X., & Wang, Y. (2016). Effects of high-pressure processing with or without blanching on the antioxidant and physicochemical properties of mango pulp. Food and Bioprocess Technology, 9, 1306–1316. https://doi.org/10.1007/s11947-016-1718-x
Magangana, T. P., Makunga, N. P., la Grange, C., Stander, M. A., Fawole, O. A., & Opara, U. L. (2021). Blanching pre-treatment promotes high yields, bioactive compounds, antioxidants, enzyme inactivation and antibacterial activity of ‘Wonderful’pomegranate peel extracts at three different harvest maturities. Antioxidants, 10(7), 1119. https://doi.org/10.3390/antiox10071119
Manuel, S. E., Sumual, M., & Taroreh, M. (2021). Pengaruh blansing terhadap aktivitas antioksidan sari buah kersen (Muntingia calabura L.). Jurnal Sains dan Teknologi Pangan, 6(3), 420–430. https://doi.org/10.33772/jstp.v6i3.18280
Marjoni, M. R., Afrinaldi, A., & Novita, A. D. (2015). Kandungan total fenol dan aktivitas antioksidan ekstrak air daun kersen (Muntingia calabura L.). Jurnal Kedokteran Yarsi, 23(3), 187–196. https://doi.org/10.33476/jky.v23i3.232
Mikolajewicz, N., & Komarova, S. V. (2019). Meta-analytic methodology for basic research: a practical guide. Frontiers in Physiology, 10, 344709. https://doi.org/10.3389/fphys.2019.00203
Minatel, I. O., Cristine, V. B., Maria, I. F., Hector, A. G. G., Chung-Yen, O. C., & Giuseppina, P. P. L. (2017). Phenolic compounds: functional properties, impact of processing and bioavailability. Phenolic Compounds, 7. https://doi.org/10.5772/66368
Nartnampong, A., Kittiwongsunthon, W., & Porasuphatana, S. (2016). Blanching process increases health promoting phytochemicals in green leafy Thai vegetables. International Food Research Journal, 23(6), 2426–2435.
Nie, J., Chen, D., Lu, Y., & Dai, Z. (2021). Effects of various blanching methods on fucoxanthin degradation kinetics, antioxidant activity, pigment composition, and sensory quality of Sargassum fusiforme. LWT, 143, 111179. https://doi.org/10.1016/j.lwt.2021.111179
Nur, R., Lioe, H. N., Palupi, N. S., & Nurtama, B. (2018). Optimasi formula sari edamame dengan proses pasteurisasi berdasarkan karakteristik kimia dan sensori. Jurnal Mutu Pangan: Indonesian Journal of Food Quality, 5(2), 88–99.
Nobosse, P., Fombang, E. N., & Mbofung, C. M. F. (2017). The effect of steam blanching and drying method on nutrients, phytochemicals and antioxidant activity of Moringa (Moringa oleifera L.) leaves. American Journal of Food Science and Technology, 5(2), 53–60.
Page, M. J., McKenzie, J. E., Bossuyt, P. M., Boutron, I., Hoffmann, T. C., Mulrow, C. D., Shamseer, L., Tetzlaff, J. M., Akl, E. A., Brennan, S. E., et al. (2021). The PRISMA 2020 statement: an updated guideline for reporting systematic reviews. BMJ, 372, n71. https://doi.org/10.1136/bmj.n71
Palermo, M., Pellegrini, N., & Fogliano, V. (2014). The effect of cooking on the phytochemical content of vegetables. Journal of the Science of Food and Agriculture, 94(6), 1057–1070.
Pertiwi, S. F., & Aminah, S. (2014). Aktivitas antioksidan, karakteristik kimia, dan sifat organoleptik susu kecambah kedelai hitam berdasarkan variasi waktu perkecambahan. Jurnal Pangan dan Gizi, 4(2), 1–8.
Priecina, L., Karklina, D., & Kince, T. (2018). The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots. Innovative Food Science & Emerging Technologies, 49, 192–201.
Risyahadi, S. T., Martin, R. S. H., Qomariyah, N., Suryahadi, S., Sukria, H. A., & Jayanegara, A. (2023). Effects of dietary extrusion on rumen fermentation, nutrient digestibility, performance and milk composition of dairy cattle: a meta-analysis. Animal Bioscience, 36(10), 1546. https://doi.org/10.5713/ab.23.0012
Saetan, P., Usawakesmanee, W., & Siripongvutikorn, S. (2016). Influence of hot water blanching process on nutritional content, microstructure, antioxidant activity and phenolic profile of Cinnamomum porrectum herbal tea. Functional Foods in Health & Disease, 6(12), 835–854. https://doi.org/10.31989/ffhd.v6i12.315
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Authors
SabilaM., SugiyonoS., IndrastiD., & JayanegaraA. (2024). Meta-Analisis Pengaruh Blansir terhadap Total Fenolik Buah dan Sayur. Jurnal Teknologi Dan Industri Pangan, 35(1), 46-55. https://doi.org/10.6066/jtip.2024.35.1.46
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