Sous‐vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables

BACKGROUND: Vegetables are important components of the human diet. The method used to process them is crucial with respect to the nutritional quality of the ready-to-eat product. The present study aimed to assess whether the sous-vide method could represent an alternative for the traditional cooking of Brassica vegetables. RESULTS: The sous-vide method appeared to be the most advantageous technique in relation to the preservation of vitamin C, both directly after processing and during the storage of processed vegetables. Among the studied phytochemicals, p-coumaric and gallic acids were found to be the most stable out of all the vegetables cooked by this method. CONCLUSION: The sous-vide method should be considered as an optimal technique with respect to the thermal treatment of Brassica vegetables.