Affiliation:
1. Department of Human Nutrition, The Faculty of Food Science University of Warmia and Mazury in Olsztyn Olsztyn Poland
2. Department of Chemistry and Biodynamics of Food Institute of Animal Reproduction and Food Research of Polish Academy of Sciences Olsztyn Poland
3. Department of Commodity Science and Food Analysis, The Faculty of Food Science University of Warmia and Mazury in Olsztyn Olsztyn Poland
4. Department of Food Microbiology, Meat Technology and Chemistry, The Faculty of Food Science University of Warmia and Mazury in Olsztyn Olsztyn Poland
Abstract
SummaryThe study investigated the effect of different spices–cardamom, chilli, ginger, and turmeric on the bioactive compounds, antioxidant activity, colour, and sensory attributes of kale crisps. Specifically, the antioxidant capacity was ranked as follows: kale crisps with turmeric > chilli ≈ ginger > cardamom ≈ control crisps. The analysis using HPLC‐MS/MS focused on 15 specific compounds. Kale crisps contained predominantly chlorogenic and isochlorogenic acids, with turmeric crisps having the highest levels. Turmeric kale crisps exhibited the best sensory properties for overall appearance and crispness. The study found that kale crisps have a high folate content, with ginger crisps containing the highest amounts. Cardamom kale crisps preserved high folate content but had a strong aroma and bitter flavour. The study found lightness (L*) positively correlated with aroma desirability, while redness (a*) negatively correlated with flavour desirability. The chilli kale crisps had a strong flavour and lost their green colour the most, resulting in a lower panel ranking despite high antioxidant potential. This study indicates that kale crisps, especially those with turmeric, may represent a valuable source of bioactive compounds and functional properties. Sensory evaluation indicated their high levels of acceptability.