Is the Sous-vide method more beneficial than other techniques for Brassica vegetables thermal processing? - safety and nutritional concern

Brassica vegetables are characterized by high amounts of vitamins, minerals, polyphenols and glucosinolates, therefore showing health-promoting properties. Due to the fact that these vegetables undergo thermal treatment before consumption, the knowledge of the effect of processing is of high importance. Among various methods used, sous-vide (i.a. hydrothermal treatment of vacuum-packed products in strictly controlled temperature-time conditions) is becoming more popular. Thus, the aim of this review was to compare the results of research papers from the last two decades, concerning the effect of sous-vide and other processing methods on the microbiological safety as well as nutritional value of Brassica vegetables. 3 scientific databases (Scopus, ScienceDirect and PubMed) were searched, using the keywords sous-vide; sous-vide and vegetables; sous-vide and Brassica. It was shown that sous-vide treatment was more beneficial than other methods, taking into account nutritional value. When choosing the appropriate method of processing, it must be taken into consideration that the modern consumer is aware of the nutritional value of foods and often chooses the more valuable product. The awareness of the consumer chossing nutritious and valourable foods and at the same time, the high quality of the raw material as well as microbiological safety of the final product should be considered.

Automated summary

The impact of sous-vide and other processing methods on the microbiological safety and nutritional value of Brassica vegetables were compared through research papers from the past two decades. The results showed that sous-vide treatment was more beneficial for maintaining the nutritional value of the vegetables.