Article
Food Science & Technology
Jelena Bokic, Dubravka Skrobot, Jelena Tomic, Vanja Seregelj, Angel Abellan-Victorio, Diego A. Moreno, Nebojsa Ilic
Summary: The study investigated the use of broccoli sprouts powder (BsP) as a novel food ingredient to improve the nutritional and bioactive profile of conventional pasta. Results showed that incorporating BsP increased the levels of protein, lipids, and minerals in the pasta, while reducing carbohydrates. BsP also increased the content of glucosinolates, synapic acid derivatives, total phenolics, and antioxidant activity in uncooked pasta. Although cooking slightly decreased the content of sinapic acid derivatives and total phenolics, their levels were still significantly higher in enriched pasta samples. However, there was a significant loss of glucosinolates during pasta cooking. The textural analysis showed that uncooked enriched pasta had lower flexibility and breaking strength, while cooked enriched pasta was less firm compared to the control. Incorporating BsP also increased the bitterness of the pasta, but overall pasta quality and liking were not significantly affected.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Camille Bowen-Forbes, Edward Armstrong, Audric Moses, Richard Fahlman, Helia Koosha, Jerome Y. Yager
Summary: Our research group discovered that broccoli sprouts have neuroprotective effects during pregnancy. The active compound, sulforaphane (SFA), is derived from glucosinolate and glucoraphanin, which are also found in other crucifers. This study aimed to analyze the phytochemical composition of broccoli, kale, and radish sprouts to find good sources of SFA and sulforaphene (SFE) for future studies on the neuroprotective activity of cruciferous sprouts on the fetal brain.
Article
Food Science & Technology
Ming-Yue Li, Yi Liu, Kin Weng Kong, Fang Geng, Hong-Yan Liu, Ren-You Gan
Summary: In this study, different cultivars of broccoli seeds and sprouts were investigated for their metabolites, antioxidant properties, total phenolic content (TPC), and total flavonoid content (TFC). The sprouts of Lv Hua (LH), You Xiu (YX), and Bi Lv (BL) had significant differences in metabolites compared to their respective seeds. The linoleic acid metabolism pathway was found to be significant in all three cultivars. Overall, this study provides scientific support for the selection of broccoli cultivars for germination and product development.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Przemyslaw Lukasz Kowalczewski, Malgorzata Gumienna, Iga Rybicka, Barbara Gorna, Paulina Sarbak, Krzysztof Dziedzic, Dominik Kmiecik
Summary: Cricket powder can significantly enhance the nutritional value and antioxidant activity of gluten-free bread, while having minimal impact on intestinal microflora.
Review
Food Science & Technology
Amin Gasmi, Asma Gasmi Benahmed, Mariia Shanaida, Salvatore Chirumbolo, Alain Menzel, Wajiha Anzar, Mehreen Arshad, Natalia Cruz-Martins, Roman Lysiuk, Nataliya Beley, Petro Oliinyk, Volodymyr Shanaida, Antonina Denys, Massimiliano Peana, Geir Bjorklund
Summary: The use of natural bioactive constituents from various food sources, such as broccoli, for anticancer purposes is gaining popularity worldwide. Broccoli contains phytochemicals, vitamins, and minerals, which provide strong antioxidant effects and modulate molecules involved in cell cycle regulation and apoptosis, reducing the risk of cancer development.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Shingo Kasamatsu, Takuma Owaki, Somei Komae, Ayaka Kinno, Tomoaki Ida, Takaaki Akaike, Hideshi Ihara
Summary: The consumption of broccoli has been linked to a reduced risk of various diseases, and it is rich in phytochemicals such as glucosinolates and isothiocyanates. This study focused on the endogenous polysulfide content of broccoli and the effects of germination on the polysulfide content and composition. The results showed that the polysulfide content significantly increased during germination, and cysteine hydropersulfide and cysteine hydrotrisulfide were the main organic polysulfide metabolites. Additionally, novel sulforaphane derivatives conjugated with polysulfides were produced in the broccoli sprouts and exhibited strong antioxidant properties. These findings have important implications for understanding the health-promoting effects of broccoli sprouts.
Article
Biochemistry & Molecular Biology
Henryk Debski, Wieslaw Wiczkowski, Joanna Szablinska-Piernik, Marcin Horbowicz
Summary: The effects of elicitors on broccoli and radish sprouts were evaluated in this study. It was found that radish sprouts have higher antioxidant activity compared to broccoli sprouts, likely due to their higher total phenolic acids content. The applied elicitors increased the total phenolic acids and antioxidant activity in both radish and broccoli sprouts, while decreasing the total flavonoids in broccoli sprouts.
Article
Chemistry, Multidisciplinary
Yongqi Yin, Yin Liu, Chao Cheng, Zhengfei Yang, Zhenlan Luo, Weiming Fang
Summary: Exogenous melatonin enhances the tolerance of broccoli sprouts to ZnSO4 stress, promotes glucoraphanin biosynthesis, and increases the content of isothiocyanates. The molecular mechanism underlying the role of melatonin in isothiocyanate metabolism under ZnSO4 stress was investigated using physio-biochemical methods, quantification of gene expression levels, and iTRAQ labelling technique.
Article
Engineering, Chemical
Vladimir V. Martirosyan, Marina N. Kostyuchenko, Tatyana I. Kryachko, Valentina D. Malkina, Elena V. Zhirkova, Nadezhda A. Golubkina
Summary: This study found that adding Se-enriched broccoli to bread production can improve the porosity and acidity of the bread, with a more pronounced effect seen with the Se-biofortified broccoli. Adding broccoli powder can increase the dietary fiber content of the bread and elevate the levels of ascorbic acid and total phenolic content. The supply of Se-enriched broccoli can also reduce the hardening of the bread during storage.
Article
Food Science & Technology
Lizhen Li, Yuyang Sun, Haijie Liu, Shuhui Song
Summary: This study investigated the effect of slightly acidic electrolyzed water (SAEW) on broccoli sprouts and found that SAEW treatment could enhance the antioxidant capacity of broccoli sprouts, as indicated by increased antioxidant enzyme activities and phenolic compounds content.
Article
Biochemistry & Molecular Biology
Seymanur Ertosun, Volkan Aylanc, Soraia I. Falcao, Miguel Vilas-Boas
Summary: Adding bee pollen and bee bread to bread can enhance the antioxidant activity of bread. While some compounds may be affected during processing, phenolamides are more stable than flavonoids under heat treatment.
Article
Food Science & Technology
Andrea Mahn, Carmen Elena Perez, Victor Zambrano, Herna Barrientos
Summary: Blanching conditions were investigated to maximize sulforaphane content in broccoli sprouts. Higher temperatures and shorter immersion times were found to increase sulforaphane content. The optimum conditions were blanching at 61 degrees C for 4.8 min, resulting in a 3.3-fold increase in sulforaphane content compared to untreated sprouts. This process could contribute to the development of functional foods and nutraceuticals containing sulforaphane.
Article
Biochemistry & Molecular Biology
Simon-Okomo Aloo, Fred-Kwame Ofosu, Eric-Banan-Mwine Daliri, Deog-Hwan Oh
Summary: The study found that broccoli and red cabbage sprouts have high antioxidant and antidiabetic properties, with germination enhancing metabolite levels and synthesis of new compounds.
Article
Biochemistry & Molecular Biology
Mirjana B. Pesic, Milica M. Pesic, Jelena Bezbradica, Andela B. Stanojevic, Petra Ivkovic, Danijel D. Milincic, Mirjana Demin, Aleksandar Z. Kostic, Biljana Dojcinovic, Sladjana P. Stanojevic
Summary: The aim of this study was to produce an eco-innovative gluten-free bread with a unique formulation that includes high-quality grains and pseudocereals, as well as okara, a by-product of soy milk production. Sensory evaluation showed that the bread with 30% okara had the highest score and was classified as very good quality. It had a high content of dietary fiber, low sugar and saturated fatty acid, and was a rich source of proteins and certain minerals. Moreover, it exhibited good antioxidant properties. The addition of okara allows for the production of a high-nutritive, good antioxidative, low-energy bread and better soy milk waste management.
Article
Chemistry, Multidisciplinary
Grazyna Cacak-Pietrzak, Katarzyna Sujka, Jerzy Ksiezak, Jolanta Bojarszczuk, Dariusz Dziki
Summary: This research investigated the possibility of replacing wheat flour with legume seed flour in sourdough wheat bread and examined its impact on the physicochemical and sensory properties of the bread. The substitution resulted in increased water absorption and prolonged dough development time. It also affected the volume, density, and hardness of the bread, as well as its protein and fiber content. Additionally, the proposed additives increased the antioxidant activity and phenolic content of the bread samples.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Izabela Josko, Magdalena Kusiak, Krzysztof Rozylo, Ewa Baranowska-Wojcik, Malgorzata Sierocka, Mohamed Sheteiwy, Dominik Szwajgier, Michal Swieca
Summary: This study investigated the effects of Cu-based engineered nanoparticles and ionic Cu compounds on the nutritional quality and bioactivity of barley grains. The results showed that nano-Cu and ionic compounds increased Cu accumulation in grains and nano-Cu also increased dietary fiber content, but had no impact on the antioxidant capacity of barley grains.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Plant Sciences
Marta Molska, Julita Regula, Michal Swieca
Summary: The germinated seeds of many plants can be used as a natural source of substances that enhance food and improve health. Buckwheat seeds, when modified during germination, can be added to functional foods with anti-atherogenic properties. However, further studies are needed to assess their effect and safety.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Environmental Sciences
Magdalena Kusiak, Malgorzata Sierocka, Michal Swieca, Sylwia Pasieczna-Patkowska, Mohamed Sheteiwy, Izabela Josko
Summary: The objective of this study was to evaluate the interaction between plants and nano-Cu under Cu deficiency. Nano-Cu and CuSO4 were applied to Hordeum vulgare L. to examine their effects on plant leaves. The analysis of Cu compounds-plant leaves interactions was conducted using spectroscopic and microscopic methods. The effects of Cu compounds on plant traits were determined after 1 and 7 days of exposure. The results showed that nano-Cu had a lower Cu content compared to CuSO4, and the changes in biochemical traits were mostly observed after 1 day. CuSO4 exposure induced oxidative stress, while nano-Cu at 100 mg L-1 demonstrated enhanced stress tolerance. Overall, nano-Cu showed promising effects on plant health.
ENVIRONMENTAL POLLUTION
(2023)
Article
Chemistry, Applied
Lukasz S. Seczyk, Danuta Sugier, Gokhan Dervisoglu, Fethi Ahmet Ozdemir, Barbara Kolodziej
Summary: The effects of different concentrations of ethanol in the extraction process of Rhodiola rosea L. were investigated. The results showed that the 70% ethanol extract had higher bioaccessibility and stronger cytotoxicity against colorectal adenocarcinoma cells.
Editorial Material
Biochemistry & Molecular Biology
Renata Rozylo
Article
Chemistry, Multidisciplinary
Grazyna Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik-Dziki, Natalia Parol-Nadlonek, Stanislaw Kalisz, Anna Krajewska, Sylwia Stepniewska
Summary: The aim of this study was to analyze the physicochemical and sensory properties of wheat bread enriched with chokeberry pomace. The addition of pomace increased water absorption, caused a decrease in dough stability, and resulted in decreased bread volume and increased crumb hardness. However, the pomace-enriched bread had higher contents of minerals, dietary fiber, phenolic compounds, and antioxidant activity. Sensory evaluation suggested that 3% addition of pomace should be the maximum. The addition of 3% pomace increased dietary fiber, ash, fat, and phenolics content, while reducing protein and carbohydrate content.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Anna Pecyna, Agnieszka Buczaj, Renata Rozylo, Zbigniew Kobus
Summary: Hemp inflorescences were used as an addition to gluten-free rice bread to enhance its physical and sensory properties, polyphenol and flavonoid contents, and antioxidant activities. The study found that adding dried and crushed hemp inflorescence influenced the physical properties of the bread and increased the total amount of polyphenols, flavonoids, and antioxidant activity. Sensory evaluation showed that gluten-free bread can be made with a maximum of 2% hemp inflorescence without impacting its taste and aroma.
APPLIED SCIENCES-BASEL
(2023)
Article
Engineering, Chemical
Hayat Bourekoua, Fairouz Djeghim, Radia Ayad, Ayoub Benabdelkader, Abdelbasset Bouakkaz, Dariusz Dziki, Renata Rozylo
Summary: The aim of this study was to develop dietary supplements for celiac disease patients in the form of energy-rich and fiber-rich bars, and to optimize the formulations of bars made from puffed and non-puffed cereals. A mixture design was used to determine the optimal combination of ingredients. The results showed that the optimal recipes for energy bars with non-puffed cereals and fiber-rich bars with non-puffed cereals included specific amounts of cereals, seeds, and binder. Similarly, optimal recipes were identified for energy bars with puffed cereals and fiber-rich bars with puffed cereals. The biochemical analysis revealed that the fiber-rich bars were also high in energy, and all the bars exhibited high antioxidant properties. Customers preferred the bars made from puffed cereals.
Article
Biochemistry & Molecular Biology
Maciej Combrzynski, Tomasz Oniszczuk, Agnieszka Wojtowicz, Beata Biernacka, Karolina Wojtunik-Kulesza, Maciej Bakowski, Renata Rozylo, Jaroslaw Szponar, Jakub Soja, Anna Oniszczuk
Summary: As a new source of proteins, edible insects are potential additives in environmentally friendly food products. This study examined the effects of cricket flour on the composition, nutritional value, and physicochemical properties of snack pellets. Results showed that cricket flour significantly impacted the properties of the snack pellets, increasing protein and fiber content, as well as enhancing antioxidant activity.
Article
Biochemistry & Molecular Biology
Beata Biernacka, Dariusz Dziki, Renata Rozylo, Urszula Gawlik-Dziki, Renata Nowak, Wioleta Pietrzak
Summary: This study evaluated the effect of replacing wheat flour with oat husk on the physicochemical properties and sensory acceptance of pasta. The results showed that oat husk significantly changed the composition and texture of pasta, while increasing the content of phenolic compounds and antioxidant activity.
Article
Chemistry, Multidisciplinary
Katarzyna Kozlowicz, Marta Krajewska, Sybilla Nazarewicz, Grzegorz Gladyszewski, Dariusz Chocyk, Michal Swieca, Dariusz Dziki, Zbigniew Kobus, Stanislaw Parafiniuk, Artur Przywara, Magdalena Kachel
Summary: This study evaluated the potential use of arrowroot as a substitute for standard stabilizers in ice cream production and explored the use of ultrasonic pasteurization as an alternative method for traditional pasteurization. The results showed that the ice cream containing arrowroot and undergoing ultrasonic pasteurization had higher total solids, protein, and reducing sugar content, but lower fat content compared to ice creams with commercial stabilizers. Additionally, the combination of arrowroot and ultrasonic pasteurization reduced the apparent viscosity of the ice cream mixture, resulting in decreased hardness, increased overrun, and extended melting time. Therefore, arrowroot and ultrasound pasteurization show promise as alternatives in ice cream production.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Marcin Mitrus, Maciej Combrzynski, Beata Biernacka, Agnieszka Wojtowicz, Marek Milanowski, Karol Kupryaniuk, Marek Gancarz, Jakub Soja, Renata Rozylo
Summary: The aim of this study was to obtain a new type of potato-based snack pellets fortified with fresh broccoli and evaluate the extrusion-cooking parameters and physical properties. The results showed that the amount of fresh broccoli significantly affected the extrusion-cooking process and final product physical properties. Adding up to 30% fresh broccoli led to higher efficiency, lower energy consumption, and improved properties of the snack pellets.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Grazyna Cacak-Pietrzak, Katarzyna Sujka, Jerzy Ksiezak, Jolanta Bojarszczuk, Dariusz Dziki
Summary: This research investigated the possibility of replacing wheat flour with legume seed flour in sourdough wheat bread and examined its impact on the physicochemical and sensory properties of the bread. The substitution resulted in increased water absorption and prolonged dough development time. It also affected the volume, density, and hardness of the bread, as well as its protein and fiber content. Additionally, the proposed additives increased the antioxidant activity and phenolic content of the bread samples.
APPLIED SCIENCES-BASEL
(2023)