Effect of blanching and treatment with a salt solution on the biological value of broccoli

Abstract

rope are lower than those in the South. Thus, for example, in Finland, the average stocks of fruit and vegetable produce provide 195 g/per person/per day, corresponding to 71 kg/per person/per year, while Greece has an average stock of 756 g/per person/per day (276 kg/per person/per year). In Ukraine, this indicator is 553 g/per person/per day (202 kg/per person/per year) [5]. Despite the described positive dynamics in terms of the increased stocks of fruits and vegetables, more than 40 % of people suffer from a so-called "latent hunger" due to the consumption of food products of low biological value. The deterioration of environmental situation, the intensification of agriculture, technological techniques for processing, do not contribute to the preservation of the content of biologically active substances in products.

Maximization of Sulforaphane Content in Broccoli Sprouts by Blanching

“…Ferreira et al [12] reported a 49% decrease in total glucosinolates content in blanched broccoli by-products in a domestic microwave. Belinska et al [13] found a significant reduction of isothiocyanates content, by 43%, in freshly harvested broccoli after blanching in water at 85 • C for 3 min.…”

“…Drying [7], microencapsulation [8], and fermentation [9] are some of the processes studied to increase SFN content and stabilize it in food. Some studies have focused on the effect of hydrothermal processing of broccoli tissues on SFN formation [10][11][12][13]. Pérez et al [10] found the optimal blanching conditions that inactivate ESP and favor myrosinase activity, resulting in a maximized sulforaphane formation.…”

A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons

“…Scientists studied and analyzed the components of the biological value of broccoli, the variety of Parthenon cultivated in the regions of Ukraine. The research results are reported, the changes in the content of ascorbic acid and isothiocyanates were analyzed, as well as a pigment composition: chlorophyll and β-carotene in the freshly harvested broccoli, as well as after its pretreatment before freezing: by blanching and aging in a solution of food salt [1]. In freshly harvested cabbage, pre-frozen in different ways before freezing, the mass fraction of moisture and the form of its connection with dry matter were determined [2].…”