Broccoli Products Research Articles

Broccoli products supplemented beers provide a sustainable source of dietary sulforaphane

Broccoli is a highly consumed vegetable due to its content of bioactive nutrients and non-nutrients, including glucosinolates and isothiocyanates. Also, the consumption of craft beer has been boosted by the seek for enhanced sensory and functional properties. In this frame, broccoli have been proven as an ingredient to develop healthy beverages. The objective of the work was to evaluate alternative broccoli materials (sprouts and by-products powder) to go further from previous results, in a way contributing to the sustainability and circularity of the agro-food chain using underexploited material to supplement beers, which could be a sustainable dietary source of bioactive sulforaphane (SFN). The results showed high concentrations of SFN in beers supplemented with broccoli sprouts and powder (5.00 and 2.54 mg/L, respectively, previous to bottling). These concentrations remained stable until bottling, where they were reduced by >50%. After 150 storage days, the concentrations of SFN were 1.08 and 0.30 mg/L in beers supplemented with sprouts and powder, respectively. The sensory analysis revealed the positive attributes (colour, floral, fruity, and aftertaste as a result of the profile of volatile compounds) of beers developed using sprouts, and significant values of cooked vegetables, alcoholic, and earthy leather, which could be considered negative in beer. The latter negative tips are the ones offering sensory traits associated to ITC to broccoli-based beer. Therefore, the addition of broccoli in the format of fresh sprouts is more appropriate according to the SFN content and sensory features, providing a functional alternative that could be appreciated by consumers.

A Physiological-Based Model for Simulating the Bioavailability and Kinetics of Sulforaphane from Broccoli Products.

There are no known physiological-based digestion models that depict glucoraphanin (GR) to sulforaphane (SR) conversion and subsequent absorption. The aim of this research was to make a physiological-based digestion model that includes SR formation, both by endogenous myrosinase and gut bacterial enzymes, and to simulate the SR bioavailability. An 18-compartment model (mouth, two stomach, seven small intestine, seven large intestine, and blood compartments) describing transit, reactions and absorption was made. The model, consisting of differential equations, was fit to data from a human intervention study using Mathwork’s Simulink and Matlab software. SR urine metabolite data from participants who consumed different broccoli products were used to estimate several model parameters and validate the model. The products had high, medium, low, and zero myrosinase content. The model’s predicted values fit the experimental values very well. Parity plots showed that the predicted values closely matched experimental values for the high (r2 = 0.95), and low (r2 = 0.93) products, but less so for the medium (r2 = 0.85) and zero (r2 = 0.78) myrosinase products. This is the first physiological-based model to depict the unique bioconversion processes of bioactive SR from broccoli. This model represents a preliminary step in creating a predictive model for the biological effect of SR, which can be used in the growing field of personalized nutrition.

Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective.

Sprouts and microgreens, the edible seedlings of vegetables and herbs, have received increasing attention in recent years and are considered as functional foods or superfoods owing to their valuable health-promoting properties. In particular, the seedlings of broccoli (Brassica oleracea L. var. Italica) have been highly prized for their substantial amount of bioactive constituents, including glucosinolates, phenolic compounds, vitamins, and essential minerals. These secondary metabolites are positively associated with potential health benefits. Numerous in vitro and in vivo studies demonstrated that broccoli seedlings possess various biological properties, including antioxidant, anticancer, anticancer, antimicrobial, anti-inflammatory, anti-obesity and antidiabetic activities. The present review summarizes the updated knowledge about bioactive compounds and bioactivities of these broccoli products and discusses the relevant mechanisms of action. This review will serve as a potential reference for food selections of consumers and applications in functional food and nutraceutical industries.

Value chain and sustainability analysis of fresh-cut vegetable: A case study at SSS Co.

Value Chain and Sustainability analysis are among the main issues in Indonesian fresh-cut vegetable business performance improvement. Since sustainable development involved various conflicting aspects, for a comprehensive result, the case study at SSS Co. has integrated Value Chain Analysis and Sustainability Analysis. This study aimed to assess green productivity, sustainability status, and formulate alternative strategies for the business performance improvement. The study used Green Productivity approach that consisted of three steps, i.e.competitive product selection, Value Chain Analysis by Green Value Stream Mapping, and Sustainability Analysis by Multidimensional Scaling Analysis. By combining the Pareto and Exponential Comparison Method, three competitive products were selected namely bell peppers, lettuce head, and broccoli. The Value Chain Analysis of those competitive products showed the environmental impact was less than the productivity level. Meanwhile, this study recommended that the sustainable dimensions were economy, environment, contract farming, and technology. The sustainability status of each dimension was very sustainable, enough sustainable, less sustainable for economic, environmental and contract farming, and technological dimension, respectively. The sustainability analysis of fresh-cut vegetable in aggregated multi dimensional scale showed that the fresh-cut vegetable agro-industry had “enough sustainable” status. By combining alternative strategies from Value Chain Analysis and Sustainability Analysis, the study concluded that the best scenario for the fresh-cut business improvement was moving the cultivation area to area near the fresh-cut agro-industry and implementing the sustainable contract farming with the farmers at the new area especially for the bell peppers, lettuce head, and broccoli products.

The effect of vegetable and spice addition on the acrylamide content and antioxidant activity of innovative cereal products

ABSTRACTThe aim of the work was to assess the impact of vegetable and spice addition on the acrylamide content and antioxidant activity of extruded cereal crisps. The foods were based on grain ingredients, such as brown rice, whole grain flour, wheat bran, with different vegetables. Products from one group contained green vegetables, such as broccoli and zucchini; garlic was included as a flavour additive (0.75–1.50%). The second group of crisps consisted of similar cereal ingredients with pumpkin and cinnamon; additionally ginger was included as a flavour additive (0.75–1.50%). The results indicate that the production of a new, innovative product with appropriate nutritional value and acceptable quality is a complex process. The production process significantly changed the nutritional value of the product. The content of acrylamide in zucchini and broccoli crisps was relatively low; ranging from 78 to 86 μg/kg of product. The addition of garlic did not significantly affect the acrylamide content in the final product. For cereal–pumpkin crisps, the acrylamide content was 7 times higher in comparison with zucchini and broccoli products. The acrylamide content in pumpkin and ginger crisps exceeded the benchmark level. The antioxidant activity of the pumpkin product was significantly higher (p < 0.05) than for crisps with green vegetables.

Genes differentially expressed in broccoli as an early and late response to wounding stress

The plant wound-response is a complex process that generates changes in physiological, biochemical, and genetic mechanisms. The objective of the present study was to increase our understanding of the genetic wound-response of broccoli (Brassica oleracea L.) as an early (1 h) and late response (9 h) to two different wounding intensities (florets and chops) through transcriptome analysis by RNA-Seq. Chops generated the highest differential expression at both, early and late response; in the early response, genes that showed the highest upregulation were those involved in jasmonic acid biosynthesis and phenylpropanoid pathway, whereas in the late response those involved in amino acid and indolyl glucosinolate biosynthesis were upregulated. Likewise, in florets, only a few genes involved in the phenylpropanoid pathway were induced, mainly in the early response. The information generated will help to elucidate effective strategies leading to the enhancement of nutraceutical characteristics and shelf-life stability of fresh-cut broccoli products.

Effect of temperature on glucosinolate content and shelf life of ready-to-eat broccoli florets packaged in passive modified atmosphere

Ready-to-eat fruit and vegetables comprise a group of increasingly demanded value-added products. Broccoli is a highly perishable vegetable with unique nutritional characteristics. Development of minimally processed broccoli products demands varietal-specific knowledge as to which are the packaging conditions that preserve quality throughout shelf life. ‘Legacy’ cultivar broccoli florets were washed, disinfected, packaged in polypropylene and stored at 4, 8 and 15 °C for 21 d. Weight loss, internal atmosphere composition, respiration rate, color, texture, glucosinolate content, antioxidant capacity (AOC) and sensory attributes were evaluated throughout storage time. Results showed that 4 °C helped preserve sensory quality, texture, total glucosinolate content and AOC for 21 d. Temperature fluctuations reaching 15 °C resulted in loss of total glucosinolate content and unacceptable sensory quality. MAP helped mitigate temperature effects, especially at 8 °C. MAP is therefore an appropriate technology which can be applied to extend the shelf-life of ready-to-eat broccoli florets.

In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions

To study the effect of residual myrosinase (MYR) activity in differently processed broccoli on sulforaphane (SR) and iberin (IB) formation, bioavailability, and excretion in human volunteers. Five different broccoli products were obtained with similar glucoraphanin (GR) and glucoiberin (GI) content, yet different MYR activity. Excretion of SR and IB conjugates in urine were determined in 15 participants after ingestion of the broccoli products. A reduction of 80% of MYR in the product did not cause differences in the total amount of SR and IB found in urine compared to the product with 100% MYR. Complete inactivation of MYR gave the lowest total amount of SR and IB in urine (10 and 19%). A residual MYR of only 2% in the product gave an intermediate amount (17 and 29%). The excretion half-lives of SR and IB conjugates were comparable for all the products (2.5 h on average), although the maximum excretion peak times were clearly shorter when the residual MYR was higher (2.3-6.1 h). For the first time, the effect of residual MYR activity on isothiocyanate bioavailability was systematically and quantitatively studied. Processing conditions have a large effect on the kinetics and bioavailability of isothiocyanates from broccoli.

Modifying the Processing and Handling of Frozen Broccoli for Increased Sulforaphane Formation

Frozen broccoli can provide a cheaper product, with a longer shelf life and less preparation time than fresh broccoli. We previously showed that several commercially available frozen broccoli products do not retain the ability to generate the cancer-preventative agent sulforaphane. We hypothesized that this was because the necessary hydrolyzing enzyme myrosinase was destroyed during blanching, as part of the processing that frozen broccoli undergoes. This study was carried out to determine a way to overcome loss of hydrolyzing activity. Industrial blanching usually aims to inactivate peroxidase, although lipoxygenase plays a greater role in product degradation during frozen storage of broccoli. Blanching at 86 °C or higher inactivated peroxidase, lipoxygenase, and myrosinase. Blanching at 76 °C inactivated 92% of lipoxygenase activity, whereas there was only an 18% loss in myrosinase-dependent sulforaphane formation. We considered that thawing frozen broccoli might disrupt membrane integrity, allowing myrosinase and glucoraphanin to come into contact. Thawing frozen broccoli for 9 h did not support sulforaphane formation unless an exogenous source of myrosinase was added. Thermal stability studies showed that broccoli root, as a source of myrosinase, was not more heat stable than broccoli floret. Daikon radish root supported some sulforaphane formation even when heated at 125 °C for 10 min, a time and temperature comparable to or greater than microwave cooking. Daikon radish (0.25%) added to frozen broccoli that was then allowed to thaw supported sulforaphane formation without any visual alteration to that of untreated broccoli.

Sulforaphane Absorption and Excretion Following Ingestion of a Semi-Purified Broccoli Powder Rich in Glucoraphanin and Broccoli Sprouts in Healthy Men

Sulforaphane (SF) is a chemopreventive isothiocyanate (ITC) derived from the myrosinase-catalyzed hydrolysis of glucoraphanin, a thioglucoside present in broccoli. Broccoli supplements often contain glucoraphanin but lack myrosinase, putting in question their ability to provide dietary SF. This study compared the relative absorption of SF from air-dried broccoli sprouts rich in myrosinase and a glucoraphanin-rich broccoli powder lacking myrosinase, individually and in combination. Subjects (n = 4) each consumed 4 meals consisting of dry cereal and yogurt with 2 g sprouts, 2 g powder, both, or neither. Blood and urine were analyzed for SF metabolites. The 24 h urinary SF recovery was 74%, 49%, and 19% of the dose ingested from broccoli sprouts, combination, and broccoli powder meals, respectively. Urinary and plasma ITC appearance was delayed from the broccoli powder compared to the sprouts and combination. A liver function panel indicated no toxicity from any treatment at 24 h. These data indicate a delayed appearance in plasma and urine of SF from the broccoli powder relative to SF from myrosinase-rich sprouts. Combining broccoli sprouts with the broccoli powder enhanced SF absorption from broccoli powder, offering the potential for development of foods that modify the health impact of broccoli products.

Broccoli‐Derived By‐Products—A Promising Source of Bioactive Ingredients

The regular dietary intake of broccoli on a weekly basis has been related to better health, but industrial use of broccoli by-products (crop remains) is negligible. Adding value to broccoli by-products in a country such as Spain, one of the main broccoli producers for the EU, is of scientific and economic interest. The present article is focused on the bioactive compounds (glucosinolates, phenolic acids, and flavonoids) and nutrients (vitamin C, minerals, and trace elements), as well as the in vitro radical-scavenging capacity (DPPH. test), of the broccoli products (harvest remains) resulting from greenhouse cultivation using 80 mM NaCl treatment, representative of the currently available irrigation water in the production areas of Murcia (SE Spain). The bioactive compounds and nutrient contents varied according to the cultivar, organ (leaves or stalks), and the saline stress (80 mM NaCl), in the cultivars Marathon, Nubia, and Viola. Cultivar Nubia was not affected dramatically by 80 mM NaCl and the contents of phytochemicals and nutrients in the by-products of Nubia fell within the range of health-promoting levels of edible commercial parts (inflorescences or flower heads). Therefore, adding value to broccoli agrowaste by obtaining bioactive ingredients and nutrients could benefit the food and drug industry. Many by-products of the agrifood industry may be useful as sources of nutrients and potentially functional ingredients, giving the opportunity to obtain added-value products. Previous studies have been focused on edible florets, but in this case we are interested in adding value to broccoli by-products that represent a real problem in the production sites because no intended use for this material has been envisaged. Therefore, the aim of this study was to add value to the broccoli-derived by-products, since recycling all this agrowaste to obtain bioactive ingredients for industry can boost profits and reduce costs and environmental problems.

Sulforaphane absorption and excretion from fresh broccoli sprouts and a semi‐purified broccoli powder rich in glucoraphanin in healthy men

Glucoraphanin (GRP) from broccoli exhibits properties of cancer prevention only after hydrolysis to the isothiocyanate (ITC) sulforaphane (SF). Our objective was to evaluate the absorption of SF from fresh broccoli sprouts rich in the hydrolyzing enzyme myrosinase and a GRP‐rich broccoli powder lacking myrosinase, individually and in combination. Four subjects each consumed four meals consisting of dry cereal, yogurt and either fresh broccoli sprouts, broccoli powder, both or neither. A seven day washout period separated meals. Blood was collected at 0, 0.5, 1.0, 1.5, 3.0 and 24 h after each meal. Urine was collected over 24 h. The 24 h urinary SF recovery, as the N‐acetyl cysteine conjugate, was 78, 65 and 31% of the GRP ingested from broccoli sprouts, combination and broccoli powder meals, respectively. Sulforaphane recovery was delayed from broccoli powder (1/5 during the first 6 h), compared to the sprouts and combination meals (3/5 during the first 6 h). Plasma ITC appearance was similarly delayed from the broccoli powder. These data are consistent with data from our previous study and indicate a delayed appearance in plasma and urine of SF from the broccoli powder relative to sprouts. Combining broccoli sprouts with the powder favored earlier and elevated levels of SF absorption from broccoli powder, suggesting that sprouts’ myrosinase supports exogenous GRP hydrolysis, offering the potential for development of foods that modify the health impact of broccoli products. (Supported by Univ. of IL)

The Impact of Loss of Myrosinase on the Bioactivity of Broccoli Products in F344 Rats

In vitro, animal, and epidemiological studies all show that broccoli products containing sulforaphane, the bioactive hydrolysis product of glucoraphanin (GRP), lower risk for cancer. As a result, GRP-rich extracts are appearing on the market as dietary supplements. However, these products typically have no hydrolyzing enzyme for sulforaphane (SF) formation. We evaluated safety and compared efficacy to other broccoli preparations. Four daily doses of 0.5 mmol GRP/kg BW, given by gavage to adult male F344 rats, caused temporary cecal inflammation that was essentially resolved four days later. A similar dose dispersed in the diet caused no inflammation. To compare efficacy, we fed rats 20% freeze-dried broccoli (heated or unheated), 3.5% broccoli seed meal, or 4.3% semipurified GRP, each balanced within an AIN93G semipurified diet, for 4 days. Diets lacking myrosinase (semipurified GRP and heated broccoli florets) caused upregulation of NAD(P)H-quinone oxidoreductase 1 (NQO1) in colon but not liver. Surprisingly, broccoli seed, rich in myrosinase and GRP, also caused NQO1 upregulation in colon but not liver. In contrast, unheated broccoli florets caused upregulation in both colon and liver. These data suggest that GRP supplements may not exert systemic effects. We hypothesize that within whole broccoli additional components enhanced sulforaphane-dependent upregulation of NQO1 in liver.

Evaporative Light-Scattering Analysis of Sulforaphane in Broccoli Samples: Quality of Broccoli Products Regarding Sulforaphane Contents

Broccoli sulforaphane has received attention as a possible anticarcinogen. Sulforaphane analysis is difficult due to the lack of a chromophore for spectrometric detection. Hence, we developed a method for determining sulforaphane by using high-performance liquid chromatography (HPLC) coupled with an evaporative light-scattering detector (ELSD). Sulforaphane was extracted from acid-hydrolyzed broccoli samples, followed by solid-phase extraction and reversed-phase HPLC. Sulforaphane was detected by ELSD and concurrently identified by electrospray ionization time-of-flight mass spectrometry. The recovery of sulforaphane from broccoli samples was above 95%. The detection limit was 0.5 mug. The present method was sensitive enough to determine sulforaphane in mature broccoli, broccoli sprouts, and commercial broccoli products. Sulforaphane concentration in broccoli sprout (1153 mg/100 g dry weight) was about 10 times higher than that of mature broccoli (44-171 mg/100 g dry weight). Therefore, the broccoli sprout is recommended as a source of sulforaphane-rich products. In contrast, we found that sulforaphane could not be detected in most of broccoli products, suggesting present commercial broccoli products having low quality.