Metabolomic Assessment Reveals an Elevated Level of Glucosinolate Content in CaCl<sub>2</sub> Treated Broccoli Microgreens

Sun, Jianghao; Kou, Liping; Geng, Ping; Huang, Huilian; Yang, Tianbao; Luo, Yaguang; Chen, Pei

doi:10.1021/jf504710r

Cited by 68 publications

(50 citation statements)

References 52 publications

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“…Sun et al. () found that glucosinolates were the main compounds in broccoli microgreens that were enhanced by 10 mM calcium chloride preharvest treatment. Lu et al.…”

Section: Other Nutritional Facetsmentioning

confidence: 99%

Microgreen nutrition, food safety, and shelf life: A review

Turner

Luo

Buchanan

2020

Journal of Food Science

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141

101

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Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial characteristics. Microgreens are edible seedlings including vegetables and herbs, which have been used, primarily in the restaurant industry, to embellish cuisine since 1996. The rapidly growing microgreen industry faces many challenges. Microgreens share many characteristics with sprouts, and while they have not been associated with any foodborne illness outbreaks, they have recently been the subject of seven recalls. Thus, the potential to carry foodborne pathogens is there, and steps can and should be taken during production to reduce the likelihood of such incidents. One major limitation to the growth of the microgreen industry is the rapid quality deterioration that occurs soon after harvest, which keeps prices high and restricts commerce to local sales. Once harvested, microgreens easily dehydrate, wilt, decay and rapidly lose certain nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmopsphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life. However, more work is needed to optimize both production and storage conditions to improve the safety, quality, and shelf life of microgreens, thereby expanding potential markets.

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“…Sun et al. () found that glucosinolates were the main compounds in broccoli microgreens that were enhanced by 10 mM calcium chloride preharvest treatment. Lu et al.…”

Section: Other Nutritional Facetsmentioning

confidence: 99%

Microgreen nutrition, food safety, and shelf life: A review

Turner

Luo

Buchanan

2020

Journal of Food Science

Self Cite

141

101

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“…However, if treated by 10 mmol · L -1 CaCl 2 before harvest, the shelf life can be extended to 14-21 d due to stimulated superoxide dismutase and peroxidase activities, lowered tissue electrolyte leakage, improved overall visual quality, and reduced microbial growth during storage (Kou et al, 2014a). A chemical composition comparison showed that glucosinolates, a very important group of phytochemicals, were the major compounds enhanced by preharvest treatment with 10 mmol · L -1 CaCl 2 (Sun et al, 2015). This study compares the effects of preharvest spray with CaCl 2 , Ca lactate, or Ca AA chelate, and a postharvest dip in Ca lactate on the quality and shelf life of broccoli microgreens.…”

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confidence: 99%

Effects of Pre- and Postharvest Calcium Treatments on Shelf Life and Postharvest Quality of Broccoli Microgreens

Kou¹,

Yang²,

Liu³

et al. 2015

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We reported previously that the preharvest treatment of broccoli microgreens with 10 mmol·L−1 calcium chloride (CaCl2) increased the yield and postharvest quality. The objective of this study was to investigate whether other calcium forms have the similar effect, in particular, after postharvest dip in calcium solution. Our results are as follows: 1) Preharvest spray without postharvest dip: Both 20 mmol·L−1 calcium lactate (Ca lactate) and calcium amino acid (Ca AA) chelate significantly improved broccoli microgreens quality and inhibited microbial populations as compared with the water-only control during storage at 5 °C for 21 days. However, they were less effective than 10 mmol·L−1 CaCl2. 2) Postharvest dip without preharvest spray: The microgreens sprayed with water-only control were dipped in 0, 25, 50, or 100 mmol·L−1 Ca lactate solution containing 100 μL·L−1 chlorine immediately after harvest. During storage at 5 °C for 14 days, 50 mmol·L−1 Ca lactate dip showed the highest overall quality and lowest tissue electrolyte leakage. 3) Preharvest spray and postharvest dip: Combined preharvest 10 mmol·L−1 CaCl2 spray and postharvest 50 mmol·L−1 Ca lactate dip resulted in better postharvest quality than individual pre- or postharvest calcium treatments. However, the preharvest 10 mmol·L−1 CaCl2 spray without postharvest dip displayed a best overall visual quality and longest storage life. Our data indicate that pre- and postharvest calcium treatments have positive effect on maintaining the microgreens quality and extending shelf life. However, current postharvest dip/spinning/drying method profoundly reduces the shelf life due to mechanical damages. Technologies to optimize microgreens wash are needed to provide ready-to-eat product. Alternatively, the wash step can be avoided when the microgreens are grown under controlled settings.

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“…The UHPLC‐ESI/ITMS was performed according to a previously reported laboratory procedure (Sun et al, 2015). In brief, a LC/MS system consisting of an Agilent 1200 UHPLC system with a binary pump, a diode array detector (DAD), a vacuum degasser, a column oven, and an autosampler (Agilent Technologies) in combination with a LCQ Deca ion‐trap mass spectrometer (Thermo Fisher Scientific Inc.) was used for both LC and MS spectrometry.…”

Section: Methodsmentioning

confidence: 99%

Microwave cooking increases sulforaphane level in broccoli

Pang

Yang

2020

Food Science & Nutrition

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Sulforaphane (SFR), an anticarcinogenic compound, forms from the hydrolysis of glucoraphanin (GLR) in broccoli. Cooking methods have been shown to affect broccoli GLR and SFR levels, but little is known about the effect of lightly cooking processes on them. In this study, the effects of microwave and low-temperature cooking on GLR and SFR contents in broccoli were investigated. Both microwaving and mild heating increased the GLR and SFR levels in broccoli compared to the raw samples (without any treatment). In particular, SFR level was significantly low under 40°C and dramatically increased from 40 to 60°C, but nothing was detected at 70°C. Compared with conventional heating, microwave heating increased the GLR and SFR yield by about 80% at 50 and 60°C. Microwave power level also influenced the SFR contents. At the same temperatures (50 and 60°C), high-power microwave (950 W) with a short time produced over 40% more SFR than low-power microwave treatment (475 W). Hence, mild heating by microwave could increase the GLR and SFR levels in broccoli, and high-power microwave heating with temperature control at 60°C could retain higher bioavailability of these bioactive compounds in broccoli. K E Y W O R D Sbroccoli, glucoraphanin, low-temperature cooking, microwave cooking, sulforaphane

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Metabolomic Assessment Reveals an Elevated Level of Glucosinolate Content in CaCl₂ Treated Broccoli Microgreens

Cited by 68 publications

References 52 publications

Microgreen nutrition, food safety, and shelf life: A review

Microgreen nutrition, food safety, and shelf life: A review

Effects of Pre- and Postharvest Calcium Treatments on Shelf Life and Postharvest Quality of Broccoli Microgreens

Microwave cooking increases sulforaphane level in broccoli

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Metabolomic Assessment Reveals an Elevated Level of Glucosinolate Content in CaCl2 Treated Broccoli Microgreens

Cited by 68 publications

References 52 publications

Microgreen nutrition, food safety, and shelf life: A review

Microgreen nutrition, food safety, and shelf life: A review

Effects of Pre- and Postharvest Calcium Treatments on Shelf Life and Postharvest Quality of Broccoli Microgreens

Microwave cooking increases sulforaphane level in broccoli

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Metabolomic Assessment Reveals an Elevated Level of Glucosinolate Content in CaCl₂ Treated Broccoli Microgreens