Which packaging method demonstrated statistically lower degradation of anthocyanins during freezing?
Answer
Vacuum packaging
A comparative study on freezing purple cauliflower demonstrated that the method used to package the blanched florets significantly influenced long-term nutrient retention. Samples stored using vacuum packaging consistently showed statistically lower reductions in key bioactive compounds—including Vitamin C, total polyphenols, and anthocyanins—over storage periods of two and four months, when measured against samples kept in conventional polyethylene zipper bags. This difference is attributed to vacuum sealing's effectiveness in limiting oxygen exposure, thereby slowing down chemical degradation over time.
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