Microwave pretreatment enhances the formation of cabbage sulforaphane and its bioaccessibility as shown by a novel dynamic soft rat stomach model

Pongmalai, Patsaporn; Fu, Nan; Soponronnarit, Somchart; Chiewchan, Naphaporn; Devahastin, Sakamon; Chen, Xiao

doi:10.1016/j.jff.2018.02.009

Cited by 21 publications

(13 citation statements)

References 21 publications

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“…In agreement with these observations, Ghawi et al [ 7 ] reported SF formation in broccoli floret increased by 6 times compared to the raw samples, after heating for 12 min at 70 °C, where they used the sous vide cooking method for thermal treatment of broccoli florets. Similar findings were reported by Sarvan et al [ 31 ], Bello et al [ 14 ], Pongmalai et al [ 19 ], Pongmalai et al [ 18 ], and Pérez et al [ 17 ]. Increase in SF content in broccoli subjected to mild heat treatment is commonly attributed to thermal inactivation of the thermolabile epithiospecifier protein (ESP), which acts as non-catalytic cofactor for myrosinase that promotes the formation of SF-nitrile from GR instead of SF [ 11 ].…”

Section: Resultssupporting

confidence: 89%

“…Ultrasound can have dual effects on enzyme activity in tissue systems. On one hand, the strong shear force generated during acoustic cavitation produces mechanical disruption of the broccoli matrix and cell damage with the consequent release of myrosinase from myrosin cells [ 18 ] resulting in increased activity. On the other hand, the extreme localized increase in temperature (500 K) and pressure (50 MPa), the strong shear and microstreaming and the generation of free radicals that accompany cavitation can cause changes in the structure and conformation of enzymes leading to inactivation [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

“…Due to the interest in sulforphane as a health promoting bioactive, many studies have examined cooking and processing methods to optimize sulforphane formation in broccoli and broccoli sprouts [ 7 , 14 , 17 , 18 , 19 , 20 , 21 ]. Pérez et al [ 17 ] reported a significant increase in SF content by heating between 50 and 60 °C, with the optimal yield after immersion in water at 57 °C for 13 min and a decrease at higher temperatures (70 °C) due to thermal degradation of SF.…”

Section: Introductionmentioning

confidence: 99%

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Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

et al. 2021

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A large proportion of broccoli biomass is lost during primary production, distribution, processing, and consumption. This biomass is rich in polyphenols and glucosinolates and can be used for the production of bioactive rich ingredients for food and nutraceutical applications. This study evaluated thermosonication (TS) (18 kHz, 0.6 W/g, 40–60 °C, 3–7 min) for the pre-treatment of broccoli florets to enhance enzymatic conversion of glucoraphanin into the bioactive sulforaphane. TS significantly increased sulforaphane yield, despite a decrease in myrosinase activity with increasing treatment intensity. The highest sulforaphane yield of ~2.9 times that of untreated broccoli was observed for broccoli thermosonicated for 7 min at 60 °C, which was 15.8% higher than the corresponding yield for thermal processing without sonication (TP) at the same condition. This was accompanied by increase in the residual level of glucoraphanin (~1.8 and 2.3 time respectively after TP and TS at 60 °C for 7 min compared to control samples) indicating that treatment-induced release of bound glucoraphanin from the cell wall matrix and improved accessibility could be at least partially responsible for the enhanced sulforaphane yield. The result indicates the potential of TS for the conversion of broccoli biomass into high sulforaphane broccoli-based ingredients.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

et al. 2021

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“…The system has confirmed a good consistency with in vivo rat gastrointestinal digestion 7 . Several studies applied this model in evaluation of digestibility of soymilk, 8 rice, 7 casein protein 9 and bioactive substances 10 . Therefore, it is of great interest to investigate the effect of lactic fermentation on the fate of soy protein by the very system to determine a dynamic change in protein digestibility.…”

Section: Introductionmentioning

confidence: 78%

Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota

Zhang

Liu

et al. 2020

J Sci Food Agric

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BACKGROUNDThe aim of this study was to investigate the effect of lactic fermentation on soy protein gastrointestinal digestive pattern and the influence of protein digesta on human faecal microbiota. Soymilk and soy yogurt were prepared in this study and a novel in vitro dynamic gastrointestinal model was employed to simulate gastric and duodenum digestions. Particle size, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE), and peptide content were monitored at the end of duodenum tract.RESULTSIngestion of soy yogurt allowed a rapid drop in pH from 7.0 to 5.0 at simulated duodenal digestion (0–30 min), and resulted in a loss in soluble protein content compared to that of soymilk. The electrophoretic pattern between soymilk and soy yogurt exerted distinctive differences at early stages of duodenal digestion (0–60 min) and resulted in different peptide contents (180 min). Soy yogurt duodenal digesta collected at 180 min (D180), by co‐fermentation with human intestinal flora distribution, allowed a higher population in Bifidobacterium spp., Lactobacillus/Enterococcus spp. and Streptococcus/Lactococcus spp., whereas soy yogurt D30 resulted in lower population in Clostridium and Escherichia coli compared to samples co‐fermented with soymilk digesta.CONCLUSIONThe results demonstrated lactic fermentation of soy protein modulated human intestinal microflora and might relate to the different protein digestive behaviours. © 2020 Society of Chemical Industry

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“…Better functional properties can be obtained. Particular case of the cabbage: the content of sulforaphane increased by 6.23 times compared to the fresh samples Bejar et al, 2011;Nieto Calvache et al, 2015;Pongmalai et al, 2018 Osmotic pretreatment Immersion of fruit or vegetables in salt or sucrose hypertonic solution.…”

Section: Pre-treatments Process Conditions Outstanding Results Referencesmentioning

confidence: 99%

Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

Ramírez-Pulido

Bas-Bellver

Betoret

et al. 2021

Front. Sustain. Food Syst.

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Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry. The by-products of fruits and vegetables being a valuable source of bioactive compounds have the potential to be reused and reintroduced in the agri-food chain. This circular approach contributes to a sustainable production system. In this context, a collaborative project with the primary sector for the integral valorization of the waste generated in the fresh-processing vegetable lines of an agricultural cooperative is currently being developed, particularly focused on cabbage, carrot, celery, and leek. The objective of this project is to transform vegetable wastes into functional powdered ingredients and be able to use them in food formulations in order to improve the nutritional profile of foods, contributing to the development of sustainable healthy diets. Through an exhaustive bibliographic review, this research studies the influence of pretreatments, drying and in vitro digestion on the bioactive compounds of vegetable residues, with the aim of identifying the appropriate production parameters to achieve an adequate functional and physicochemical profile of the final powders.

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Microwave pretreatment enhances the formation of cabbage sulforaphane and its bioaccessibility as shown by a novel dynamic soft rat stomach model

Cited by 21 publications

References 21 publications

Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota

Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

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