Use of postharvest UV-B and UV-C radiation treatments to revalorize broccoli byproducts and edible florets

Formica-Oliveira, Anna Carolina; Martínez−Hernández, Ginés Benito; Díaz-López, Vicente; Artés, Francisco

doi:10.1016/j.ifset.2017.07.036

Cited by 49 publications

(39 citation statements)

References 33 publications

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“…The UV light stimulates, among other things, peroxidase activity, and affects the metabolism of flavonoids and promotes the antioxidant capacity of different cruciferous plants. Formica-Oliveira et al [ 42 ] have confirmed that the use of UV radiation (2.2, 8.8, and 16.4 kJ/m 2 /day) has a positive effect on the content of GSLs in broccoli. One of the newer and more promising methods that can be used in the treatment of cruciferous vegetables while maintaining a high GSL content is pulsed electric field (PEF).…”

Section: Plant-derived Sulfur Compounds—gsls and Oscsmentioning

confidence: 93%

Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds

et al. 2020

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The broad spectrum of the mechanism of action of immune-boosting natural compounds as well as the complex nature of the food matrices make researching the health benefits of various food products a complicated task. Moreover, many routes are involved in the action of most natural compounds that lead to the inhibition of chronic inflammation, which results in a decrease in the ability to remove a pathogen asymptomatically and is connected to various pathological events, such as cancer. A number of cancers have been associated with inflammatory processes. The current review strives to answer the question of whether plant-derived sulfur compounds could be beneficial in cancer prevention and therapy. This review focuses on the two main sources of natural sulfur compounds: alliaceous and cruciferous vegetables. Through the presentation of scientific data which deal with the study of the chosen compounds in cancer (cell lines, animal models, and human studies), the discussion of food processing’s influence on immune-boosting food content is presented. Additionally, it is demonstrated that there is still a need to precisely demonstrate the bioavailability of sulfur-containing compounds from various types of functional food, since the inappropriate preparation of vegetables can significantly reduce the content of beneficial sulfur compounds. Additionally, there is an urgent need to carry out more epidemiological studies to reveal the benefits of several natural compounds in cancer prevention and therapy.

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Section: Plant-derived Sulfur Compounds—gsls and Oscsmentioning

confidence: 93%

Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds

et al. 2020

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“…In cv 'Diplomat' broccoli florets, the application of 1.2 and 3 kJ m -2 UV-C enhanced the titers of glucoraphanin and reduced those of glucobrassicin immediately after treatment, but afterwards the levels of the first one remained stable while those of the latter increased at h (Duarte-Sierra, 2015). In Bimi® broccoli the increase of a glucoraphanin levels occurred 72 h after treatment with a higher UV-C dose (9 kJ m -2 ) or with a UV-B + UV-C combination (9 + 15 kJ m -2 , respectively) (Formica-Oliveira et al, 2017). However, in those experiments, the quantification of sulforaphane was not included.…”

Section: Glucosinolate Contentmentioning

confidence: 99%

“…Direct exposure of commodities to UV-C light in a dose range of 0.2 to 20 kJ m -2 has also been assessed for the sanitation of several fresh-cut fruit and vegetables with variable effectiveness depending on the dose applied and on factors intrinsic to the commodity (its constituents, physiological stage, surface topography, and number of cell layers) (Civello, Vicente, & Martinez, 2006;Gayán et al, 2014). UV-C light has also shown several hormetic effects which improve the nutritional properties of broccoli, including the increase in glucosinolates, phenolic compounds and ascorbic acid contents and the delay of chlorophyll degradation (Costa, Vicente, Civello, Chaves, & Martínez, 2006;Formica-Oliveira, Martínez-Hernández, Díaz-López, Artés, & Artés-Hernández, 2017;Gamage, Heyes, Palmer, & Wargent, 2016;M. Lemoine, Civello, Martínez, & Chaves, 2007;Ginés Benito Martínez-Hernández, Artés-Hernández, Gómez, Formica, & Artés, 2013).…”

Section: Introductionmentioning

confidence: 99%

Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid

Collazo

Lafarga²,

Aguiló‐Aguayo³

et al. 2018

Food Control

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The effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli from conventional and organic agricultural practices was evaluated as an alternative to chlorine sanitation. Several WUV doses (0.3-1.8 kJ m-2) were tested alone or combined with peroxyacetic acid (PAA). Results showed that 0.5 kJ m-2 was sufficient to reduce natural total aerobic mesophilic microorganisms by 2 log 10 in conventional broccoli without 2 negative consequences on the physical quality. However, in order to achieve the same effect on organic broccoli, a combined application of at least 0.3 kJ m-2 and 50 mg L-1 PAA was required. Total antioxidant capacity (TAC) was enhanced by 42, 90 and 81% in conventional broccoli 24 h after treatment with 0.3, 0.5 and 1.8 kJ m-2 , respectively, compared to watercontrol. A similar trend was observed in organic broccoli, although the increase in TAC (by 22%) compared to the water-control was only significant when a dose of 1.8 kJ m-2 was used. Similarly, 0.5 kJ m-2 enhanced the sulforaphane content in conventional broccoli by 1.5 and 4fold compared to water and chlorine-controls, respectively. WUV is a promising alternative technology to improve the microbiological and nutritional quality of fresh-cut broccoli.

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“…Thomas et al [113] highlighted the potential use of broccoli by-products for the extraction of glucosinolates and polyphenolic compounds. Formica-Oliveira et al [125] reported single or combined UV-B and UV-C irradiation treatments to significantly increase phenolic compounds and glucosinolates contents of broccoli leaves and stalks, thus enhancing its value as a source of bioactives. In addition, broccoli by-products are reported to have high content of proteins (23-25%) and carbohydrates (32-37%) which renders them vital raw material to be used as carrier for stabilizing and delivering bioactive compounds such as epigallocatechin gallate [124].…”

Section: Broccoli and Cauliflowermentioning

confidence: 99%

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

2020

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Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. Besides, effective valorisation of wastes/by-products can efficiently help in reducing environmental stress by decreasing unwarranted pollution. The major focus of this review is to provide comprehensive information on valorisation of agri-food wastes and by-products with focus laid on bioactive compounds and bioactivity. The review covers the bioactives identified from wastes and by-products of plants (fruits, exotic fruits, vegetables and seeds), animals (dairy and meat) and marine (fish, shellfish seaweeds) resources. Further, insights on the present status and future challenges of sustainably utilizing agri-food wastes/by-products for value addition will be highlighted.

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Use of postharvest UV-B and UV-C radiation treatments to revalorize broccoli byproducts and edible florets

Cited by 49 publications

References 33 publications

Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds

Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds

Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

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