2020
DOI: 10.3390/ijerph17072406
|View full text |Cite
|
Sign up to set email alerts
|

Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient

Abstract: Human consumption of fruits and vegetables are generally below recommended levels. Waste from the production, e.g., of un-used parts such as broccoli leaves and stem when producing broccoli florets for food, is a sustainability issue. In this study, broccoli leaves were analyzed for the content of various dietary fibre and phenolics, applying the Uppsala method and HPLC analyses, respectively. The results showed that broccoli leaves had comparable levels of dietary fibre (26%–32% of dry weight (DW)) and phenol… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

0
15
1
1

Year Published

2021
2021
2023
2023

Publication Types

Select...
8

Relationship

1
7

Authors

Journals

citations
Cited by 30 publications
(17 citation statements)
references
References 81 publications
0
15
1
1
Order By: Relevance
“…It will also be difficult to force people to eat more broccoli if their preferences dictate otherwise, but new products where broccoli side streams are included could be an easy way of adding health and environmental benefits to existing products. Since broccoli side streams are an available resource, using them as a functional ingredient within the food supply chain would likely also increase the nutritional value of other types of food [17,19,45]. There is currently a trend for increased awareness among modern consumers of the specific health properties of food products [6], so use of locally produced broccoli by-products in baked goods and soups could be a profitable business opportunity.…”
Section: Discussionmentioning
confidence: 99%
See 2 more Smart Citations
“…It will also be difficult to force people to eat more broccoli if their preferences dictate otherwise, but new products where broccoli side streams are included could be an easy way of adding health and environmental benefits to existing products. Since broccoli side streams are an available resource, using them as a functional ingredient within the food supply chain would likely also increase the nutritional value of other types of food [17,19,45]. There is currently a trend for increased awareness among modern consumers of the specific health properties of food products [6], so use of locally produced broccoli by-products in baked goods and soups could be a profitable business opportunity.…”
Section: Discussionmentioning
confidence: 99%
“…Utilising available by-products and side streams from the food supply chain could provide an opportunity for producers and food processing industries to maintain a stable supply of high-quality ingredients. Research suggests that there are multiple benefits associated with vegetable-based side stream recovery, e.g., fruit and vegetable residues can be used to produce flour, juice or chutney, for direct consumption or as a functional ingredient within the food supply chain to increase the nutritional value of other types of food [17][18][19]. Other studies suggest extracting valuable bioactive compounds such as vitamins and fibre from fruit and vegetable side streams, for use as additives in food production and pharmaceutical applications [20][21][22].…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…Broccoli by-products have been used traditionally as an animal feedstuff and as antimicrobial agents for foodborne or soilborne bacteria [ 19 ]. However, broccoli leaves have gained scientific attention in recent years, mainly due to their bioactive compounds [ 20 , 22 , 23 , 24 ]. The successful incorporation of broccoli leaves has been reported in recently developed gluten-free mini sponge cakes, gluten-free bread and beverages [ 20 , 25 , 26 ].…”
Section: Introductionmentioning
confidence: 99%
“…El brócoli es una hortaliza con excelente fuente de hierro, fósforo, vitaminas A, C y B2 (Ülger et al, 2018), presenta residuos de cosechas como los pedúnculos florales, las hojas, el peciolo y la raíz (Ordiales et al, 2017); siendo que los pedúnculos florales que contienen gran cantidad de fibra insoluble y bajas cantidades de fibra soluble (Schäfer et al, 2017); estos residuos pueden representar hasta el 27% generados en el proceso de comercialización (Martínez & Quintero, 2017), y de este residuo el 20% están conformado por la parte no comestible (Rimestad, et al, 2017), que podrían usar en otros procesos. Estos residuos tienen el potencial de utilizarse como ingredientes funcionales para mejorar los valores nutricionales de diferentes productos alimenticios (Berndtsson et al, 2020), su aprovechamiento es mediante el fraccionamiento de partículas que permite modular el rendimiento tecnológico y fisiológico de diferentes harinas y polvos (Tsatsaragkou et al, 2017, De La Hera et al, 2014, se ha demostrado que el tamaño de partícula afecta las propiedades fisicoquímicas y funcionales del polvo proveniente de vegetales (Betoret & Rosell, 2020), confiriendo un sabor, apariencia, estabilidad, procesabilidad y funcionalidad del producto final (Horiba, 2020). Este trabajo tuvo como objetivo evaluar el efecto del diámetro de partícula en las propiedades funcionales del polvo de peciolo de brócoli (Brassica oleracea L.).…”
Section: Introductionunclassified