Optimization of an incubation step to maximize sulforaphane content in pre-processed broccoli

Mahn, Andrea; Pérez, Carlos Miguel Martínez

doi:10.1007/s13197-016-2386-6

Cited by 17 publications

(18 citation statements)

References 16 publications

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“…Blanching significantly reduced the FRSA of broccoli florets ( -value = 0.0045), agreeing with the literature [9,19], probably due to the thermal decomposition of antioxidants such as ascorbic acid. A similar behavior was obtained for HPSA; however the differences were not statistically significant.…”

Section: Evolution Of the Antioxidant Activitysupporting

confidence: 89%

Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Different Temperatures

Mahn

Rubio

2017

Journal of Food Quality

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Broccoli has great potential as functional food because of its high content of bioactive compounds. Polyphenols are to a great extent responsible for the high antioxidant activity of broccoli. An important challenge to keep the health promoting properties of broccoli is preservation, with freezing and refrigeration being the preferred methods. Despite storage at low temperature reduces the rate of deterioration reactions, some reactions still occur, thus affecting the content of bioactive compounds. In this work, we investigated the evolution of total polyphenols content and antioxidant activity in blanched and unprocessed broccoli florets during storage at different temperatures (−45 ∘ C to 20 ∘ C). Both antioxidant activity and total polyphenols content increased at the beginning of storage at −21, −1, 10, and 20 ∘ C, followed by a decrease. Storage at −45 ∘ C produced no significant variations. The uneven behavior of antioxidant activity precluded modeling. The evolution of polyphenols was well described by a two-consecutive-reaction model, with ≥ 0.86 and MSE ≤ 0.1. The Ea values obtained for polyphenols formation (27-32 kJ/mol) and degradation (26-38 kJ/mol) confirm that, in both unprocessed and blanched broccoli, the same reactions are responsible for the evolution of polyphenols content. Our results may contribute to design preservation strategies of broccoli.

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Section: Evolution Of the Antioxidant Activitysupporting

confidence: 89%

Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Different Temperatures

Mahn

Rubio

2017

Journal of Food Quality

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“…The blanching step data were retrieved from Pérez et al . and the incubation data were taken from Mahn and Pérez . To compare the dehydration step, three drying methods were considered: tray drying (TD), pulsed fluidized bed drying (PFBD), and freeze‐drying (FD), retrieving the experimental data from Mahn et al ., respectively.…”

Section: Methodsmentioning

confidence: 99%

“…They found significant sulforaphane losses at temperatures above 70 °C. Mahn and Pérez reported that sulforaphane degradation in broccoli florets during drying takes place when the substrate temperature exceeds 40 °C. Drying should therefore be conducted at temperatures that allow the substrate to be kept below 40 °C, to prevent sulforaphane loss.…”

Section: Introductionmentioning

confidence: 99%

Economic assessment of a small‐scale plant for production of sulforaphane‐rich broccoli flour in Chile

Quintero

Román

Salazar

et al. 2020

Biofuels Bioprod Bioref

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Broccoli offers several health benefits due to its high content of bioactive compounds, especially sulforaphane -a promising anticancer compound. In Chile, the broccoli crop is expanding rapidly, creating opportunities to industrialize this vegetable and exploit its functional properties. Various processes have been studied with the aim of maximizing the sulforaphane content in processed broccoli using different dehydration methods. These have shown large differences in terms of recovery and cost. This work shows an economic feasibility study of a small-scale plant for the production of sulforaphane-rich broccoli flour considering three drying alternatives: tray drying (TD), pulsed fluidized-bed drying, and freeze-drying (FD). Freeze drying resulted in the highest sulforaphane content in the broccoli flour; however, this process entails the highest production cost. Tray drying showed the lowest production cost and a comparatively high sulforaphane content in the final product. Pulsed fluidized bed drying (PFBD) resulted in the highest sulforaphane loss. Although the three drying technologies resulted in positive net present values (NPV), the internal rate of return (IRR) was the lowest for freeze drying as a result of the high investment -over 20% higher than the investment required by the other alternatives. The NPV was practically independent of the drying technology when the sulforaphane content was considered in the estimation of the selling price.

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“…Las cabezas de brócoli fueron lavadas y cortadas en trozos de longitud de 5 cm y espesor de 0.7 -0.9 cm (tallo). Previo al secado, el brócoli se sometió al proceso optimizado para maximizar el contenido de sulforafano (Pérez et al, 2014;Mahn y Pérez, 2016). Los trozos de brócoli se escaldaron en un baño termostático (Stuart, Reino Unido, Gran Bretaña) a 57°C durante 13 minutos.…”

Section: Materials Vegetalunclassified

“…Pérez et al (2014) informaron las condiciones de escaldado que maximizan el contenido de este compuesto en brócoli. Recientemente, Mahn y Pérez (2016) reportaron un proceso de incubación de brócoli escaldado, que permite obtener un 94% de conversión de glucorafanina en sulforafano. Una vez maximizado el contenido de sulforafano, se requiere de un proceso que permita la preservación del alimento y le confiera características físicas acorde a sus posibles aplicaciones industriales, tales como ingrediente funcional o nutracéutico.…”

Section: Introductionunclassified

Efecto de las Condiciones de Secado en Lecho Fluidizado Pulsante sobre el Contenido de Sulforafano de Brócoli

2017

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ResumenSe investigó el efecto de las condiciones de secado de brócoli enriquecido en sulforafano, en un secador de lecho fluidizado pulsante, sobre el contenido de sulforafano y la cinética de secado, para identificar las condiciones de operación que minimizan las pérdidas de sulforafano en el producto. Se utilizó un diseño central compuesto, cuyos factores fueron temperatura del aire de secado y velocidad de giro de la placa rotatoria. Las curvas de secado se ajustaron a modelos empíricos, encontrándose el mejor ajuste con el modelo de Page (R 2 ≥99%). El tiempo de secado disminuyó al aumentar la temperatura del aire de secado y al aumentar la velocidad de giro de la placa giratoria. Las condiciones óptimas de secado predichas por el modelo de regresión fueron 29°C y 108 rpm, resultando en 1.5 µmol sulforafano /g (base seca), valor que representa una concentración de sulforafano 1.36 veces la del brócoli fresco. Este valor se confirmó experimentalmente. Palabras clave: secador de lecho fluidizado pulsante; brócoli; sulforafano; cinética de secado; optimización Effect of the Drying Conditions in a Pulsed Fluidized Bed Dryer on the Sulforaphane Content of Broccoli AbstractThe effect of the drying conditions of sulforaphane-rich broccoli in a pulsed fluidized bed dryer, on the sulforaphane content and drying kinetics was studied, with the aim of identifying the operating conditions that minimize the loss of sulforaphane in the dehydrated product. A central composite design was used, in which drying air temperature and plate rotational speed were the variables considered. The drying curves were fitted to empirical models and it was found that Page´s model showed the best fit (R 2 ≥99%). The drying time decreased with the increase of drying air temperature and the increase of the plate rotational speed. The regression model predicted that 29°C and 108 rpm were the optimal conditions, resulting in a sulforaphane content equal to 1.5 µmol/g in dry basis, giving a value that is 1.36-fold the sulforaphane content in fresh broccoli. This value was experimentally confirmed. Keywords INTRODUCCIÓNEl sulforafano es un isotiocianato que proviene de las plantas crucíferas, y es reconocido como el agente anticancerígeno de origen natural más poderoso que se conoce hasta ahora (Matusheski et al., 2004). Su precursor, la glucorafanina, se encuentra principalmente en brócoli, y por lo tanto esta verdura ofrece un gran potencial como fuente de sulforafano. Según datos de la FAO, la producción anual de brócoli en Sud América es de 72 mil toneladas, lo que corresponde al 1% de la producción mundial. Se ha investigado el procesamiento de brócoli para aumentar el contenido de sulforafano (Wang et al., 2012;Matusheski et al., 2004). Pérez et al. (2014) informaron las condiciones de escaldado que maximizan el contenido de este compuesto en brócoli. Recientemente, Mahn y Pérez (2016) reportaron un proceso de incubación de brócoli escaldado, que permite obtener un 94% de conversión de glucorafanina en sulforafano. Una vez maximizado el co...

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Optimization of an incubation step to maximize sulforaphane content in pre-processed broccoli

Cited by 17 publications

References 16 publications

Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Different Temperatures

Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Different Temperatures

Economic assessment of a small‐scale plant for production of sulforaphane‐rich broccoli flour in Chile

Efecto de las Condiciones de Secado en Lecho Fluidizado Pulsante sobre el Contenido de Sulforafano de Brócoli

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