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
Food Science & Technology
Seunghee Baek, Agapito Sheryl Mae, Insik Nam
Summary: This study aimed to determine the optimal heat drying conditions to minimize quality changes in drone pupae. Response surface methodology (RSM) was used to evaluate the effects of various drying conditions on response variables. The optimal drying conditions for drone pupae were a blanching time of 58 s, a drying temperature of 56.7 degrees C, and a drying time of 298 min. The developed model can be applied to large-scale production in the pharmaceutical and food industries.
Article
Food Science & Technology
Antonio Costa-Perez, Diego A. Moreno, Paula M. Periago, Cristina Garcia-Viguera, Raul Dominguez-Perles
Summary: The stalks of broccoli contain a significant amount of bioactive compounds, such as (poly)phenols and glucosinolates, which have antioxidant and anti-inflammatory properties. This study aimed to develop a new ingredient rich in these bioactive compounds from broccoli stalks and evaluate its bioaccessibility. The findings showed that low-temperature stabilization of the core samples provided the highest content of bioactives, including antioxidant phenolics and sulforaphane. These results suggest the potential for using broccoli stalks as a source of functional ingredients with health benefits.
Article
Agriculture, Multidisciplinary
Marjana Radunz, Taiane Mota Camargo, Helen Cristina dos Santos Hackbart, Camila Francine Paes Nunes, Jardel Araujo Ribeiro, Elessandra da Rosa Zavareze
Summary: This study encapsulated extracts from broccoli, kale, and cauliflower into fibers using zein and electrospinning technique. The fibers exhibited high encapsulation efficiency, good thermal stability, and nanometric size, particularly those with extract and zein in proportions of up to 35:65. These fibers have the potential for effective nutraceutical application in controlling non-communicable chronic diseases or as food packaging.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Plant Sciences
Victoria Casajus, Kevin Howe, Tara Fish, Pedro Civello, Theodore Thannhauser, Li Li, Maria Gomez Lobato, Gustavo Martinez
Summary: This study analyzed the GLS metabolism in whole heads of broccoli during postharvest senescence. The results showed a significant decrease in GLS content in inflorescences, but an increase in stems and stalk. Additionally, decreased expressions of GLS biosynthesis and degradation genes were detected in all tissues analyzed, while there was an increase in the expression of a gene involved in GLS transport. These findings suggest the transport of GLSs from inflorescences to stems during postharvest senescence. From a commercial perspective, considering the accumulation of GLSs in the stems is important when considering potential commercial use of this plant part.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Agronomy
Qingxi Yang, Manli Luo, Qian Zhou, Jianye Chen, Shujuan Ji
Summary: The commercial value of broccoli is negatively affected by the deterioration of its quality after harvest. This study treated broccoli with salicylic acid (SA) to examine its impact on the yellowing process and the preservation of glucosinolates content during shelf life. SA treatment effectively postponed the yellowing process and increased the accumulation of glucosinolates through activating biosynthetic capacity and regulating hormonal interactions.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
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
Agriculture, Multidisciplinary
Daniel Montoya, Juan Antonio Fernandez, Jose Antonio Franco, Maria del Carmen Martinez Ballesta
Summary: Application of enriched-biochar amendment in broccoli cultivation is suitable as it does not result in yield losses and leads to an increase in nutritional compounds in the flowering heads.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Food Science & Technology
Ngwekazi Nwabisa Mehlomakulu, Mohammad Naushad Emmambux
Summary: This article investigates the nutrient quality of M. oleifera leaves processed using energy-efficient processing technologies.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Chemistry, Applied
Koksal Demir, Golge Sarikamis, Gamze Cakirer Seyrek
Summary: This study investigated the effects of red, blue, far-red LED lights and their combinations on the growth, nutritional quality, and glucosinolates of brassica microgreens. Different microgreen plants exhibited different growth and quality characteristics under different light conditions.
Article
Food Science & Technology
Ebrahim Taghinezhad, Mohammad Kaveh, Antoni Szumny
Summary: The study found that increasing the dryer temperature and reducing sample thickness can enhance the evaporation rate of the samples, leading to shorter drying time, lower specific energy consumption, and color difference, while increasing the effective moisture diffusivity coefficient and energy efficiency.
Article
Food Science & Technology
Arturo Duarte-Sierra, Charles F. Forney, Minty Thomas, Paul Angers, Joseph Arul
Summary: The objective of this study was to examine the effect of controlled doses of O-3 on the quality and phytochemical content of broccoli florets during postharvest storage. The researchers found that 5 mu L L-1 of O-3 for 60 minutes was the optimal dose, improving the color retention and antioxidant capacity of the florets. Additionally, the treatment increased the content of total glucobrassicins and total hydroxy-cinnamates in the florets. Furthermore, the up-regulation of genes related to the tryptophan-derived glucosinolate pathway was observed.
Article
Agriculture, Multidisciplinary
Shuting Qing, Yangyang Long, Yiwen Wu, Shumin Shu, Fei Zhang, Yan Zhang, Jin Yue
Summary: This study developed a hot-air-assisted radio frequency heating blanching (HA-RFB) method for blanching broccoli before drying. Under suitable heating conditions, HA-RFB preserved the texture, bioactive compounds, and microstructure of broccoli better than hot-water blanching (HWB). HA-RFB treated products had higher levels of ascorbic acid, sulforaphane, and total glucosinolates, and the weight loss during HA-RFB was greater, which facilitated the subsequent drying process.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Felipe Richter Reis, Caroline Marques, Ana Carolina Sales de Moraes, Maria Lucia Masson
Summary: This review focuses on the impact of processing methods on health-promoting compounds in yacon roots, such as fructooligosaccharides and phenolics. Different processing techniques have been explored to extend yacon roots shelf-life and retain health-promoting properties. Results show that specific methods, such as hot air drying preceded by blanching with salts and acids, are more effective in retaining fructan content.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Bing Cheng, Yaqin Wang, Xiaoxin Huang, Xiaolu Yu, Hongju He, Liping Hu, Guangmin Liu
Summary: This study identifies the defense responses of fresh-cut broccoli during storage and provides a reference for the precise preservation of cruciferous vegetables by analyzing metabolites and genes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Francesca Curci, M. M. Cavalluzzi, G. Milani, M. L. Clodoveo, I. Radojcic Redovnikovic, S. Cellamare, C. Franchini, D. Mandracchia, F. Corbo
Summary: This review discusses a collection of research papers on the applications of bamboo shoot in pharmaceutical and food fields, focusing on its chemical profile, different biological activities, uses, traditional recipes, methods of conservation, and treatments. To the best of our knowledge, this is the first comprehensive review exclusively focused on the applications of bamboo shoot in different fields.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Engineering, Chemical
Valentina Malin, Ivona Elez Garofulic, Maja Repajic, Zoran Zoric, Sandra Pedisic, Meta Sternisa, Sonja Smole Mozina, Verica Dragovic-Uzelac
Summary: This study evaluated the effectiveness of microwave-assisted extraction (MAE) compared to conventional heat-reflux extraction (CE) for isolating fennel seed polyphenols and assessed the bioactivity of the obtained extracts. MAE showed similar antioxidant capacity but lower total phenolic content (TPC) compared to CE. The extract with the highest phenolic content showed weak antimicrobial activity against specific strains.
Article
Biochemistry & Molecular Biology
Erika Dobroslavic, Ivona Elez Garofulic, Jelena Separovic, Zoran Zoric, Sandra Pedisic, Verica Dragovic-Uzelac
Summary: This study determined the optimal conditions for pressurized liquid extraction (PLE) of polyphenols from laurel leaves and analyzed the polyphenolic profile and antioxidant activity of the extracted compounds using UPLC-MS/MS and antioxidant assays.
Article
Agriculture, Multidisciplinary
Ena Cegledi, Maja Repajic, Sandra Balbino, Matea Pericic, Verica Dragovic-Uzelac
Summary: This study optimized the parameters of pressurized liquid extraction (PLE) for the isolation of the lipid fraction enriched in triterpenoid derivatives from nettle root. The results showed that PLE exhibited better performance compared to conventional Soxhlet extraction (SE) under the optimal conditions. The triterpenoid derivatives from nettle root could be utilized as functional ingredients for the development of new foods and dietary supplements.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Ivanka Males, Ana Dobrincic, Zoran Zoric, Sanda Vladimir-Knezevic, Ivona Elez Garofulic, Maja Repajic, Danijela Skroza, Igor Jerkovic, Verica Dragovic-Uzelac
Summary: Incorporating sage and wild thyme extracts can provide specific sensory properties and improve the biopotential of fruit juices. Pineapple juice enriched with wild thyme extract had the most harmonious flavor and the highest content of volatile compounds. Orange juice formulations enriched with sage extract had the highest content of phenolic and volatile compounds. This study demonstrated the potential of enriching fruit juices with sage and wild thyme extracts to create functional beverages with improved sensory and health-promoting properties.
Article
Green & Sustainable Science & Technology
Ivona Elez Garofulic, Maja Repajic, Zoran Zoric, Tomislav Jurendic, Verica Dragovic-Uzelac
Summary: Black chokeberry juice production generates significant amounts of pomace, which is usually considered waste. However, this pomace contains valuable anthocyanins that can be utilized for health benefits and as food colorants. This study evaluated the effects of microwave-assisted (MAE) and ultrasound-assisted extraction (UAE) on anthocyanin extraction from black chokeberry pomace and compared them with conventional reflux extraction. Temperature and treatment time were found to impact extraction yield in MAE, while UAE required a specific treatment time with no effect on amplitude. The extracts obtained through green extraction methods showed higher levels of specific anthocyanins.
Article
Engineering, Chemical
Tanja Jovic, Ivona Elez Garofulic, Patricija Culina, Sandra Pedisic, Erika Dobroslavic, Ena Cegledi, Verica Dragovic-Uzelac, Zoran Zoric
Summary: The objective of this study was to examine the influence of different carriers, carrier concentrations, and drying temperatures on the physiochemical properties, total phenolic content, and antioxidant activity of Pistacia lentiscus leaf extract powders. The results showed that carrier mixtures with gum arabic and dried at 150 degrees C yielded powders with desirable physicochemical properties, high phenolic content, and antioxidant activity. This finding suggests that microencapsulation using spray drying techniques can enhance the stability and bioavailability of the phenolic compounds in Pistacia lentiscus.
Article
Food Science & Technology
Giorgio Grillo, Silvia Tabasso, Giorgio Capaldi, Kristina Radosevic, Ivana Radojcic-Redovnikovic, Veronika Gunjevic, Emanuela Calcio Gaudino, Giancarlo Cravotto
Summary: This paper explores the potential of recovering antioxidants from violet potato peels (VPPs) using natural deep eutectic solvents (NaDES) under ultrasound (US) and microwave (MW)-assisted extraction. The performances of these enabling technologies surpass those of conventional extractions in terms of antioxidant activity. Long-term storage experiments show that NaDES extracts have a 5.6-fold extension in shelf-life. Furthermore, in vitro studies demonstrate that NaDES extracts exhibit significantly higher antiproliferative activity on both Caco-2 cells and HaCaT cells compared to ethanolic extracts.
Article
Food Science & Technology
Erika Dobroslavic, Ivona Elez Garofulic, Zoran Zoric, Sandra Pedisic, Marin Roje, Verica Dragovic-Uzelac
Summary: This research investigated the influence of spray drying parameters on the physicochemical properties, encapsulation efficiency, antioxidant capacity, and bioaccessibility of laurel leaf polyphenols. The results showed that the highest encapsulation efficiency was achieved at a sample:carrier ratio of 1:2 and a temperature of 180 degrees Celsius using either β-cyclodextrin (β-CD) or β-CD + maltodextrin (MD) 50:50 as carriers. However, β-CD + MD 50:50 ensured optimal solubility, hygroscopicity, and antioxidant capacity, while the optimal moisture content was determined only by temperature above 150 degrees Celsius. A total of 29 polyphenols were identified in the obtained powders, and the bioaccessibility of laurel flavonols increased with SD encapsulation.
Article
Food Science & Technology
Patricija Culina, Zoran Zoric, Ivona Elez Garofulic, Maja Repajic, Verica Dragovic-Uzelac, Sandra Pedisic
Summary: The study aims to evaluate the impact of spray-drying parameters on the physicochemical characteristics of encapsulated sea buckthorn berry oil. Different carriers, inlet air temperatures, and carrier-to-oil ratios were examined. The results showed that carrier-to-oil ratio and inlet air temperature significantly affected all physicochemical properties. Based on the findings, beta-cyclodextrin as a carrier, a drying temperature of 120 degrees C, and a carrier-to-oil ratio of 4 were identified as the optimal conditions for the production of sea buckthorn berry oil powder. The powder obtained can be widely used in food and nutraceutical industries.
Article
Nutrition & Dietetics
Vedran Balta, Domagoj Dikic, Irena Landeka Jurcevic, Dyana Odeh, Nada Orsolic, Nikola Ferara, Dario Dilber, Petar Dragicevic, Verica Dragovic-Uzelac
Summary: This study investigates the absorption, metabolism, and distribution of polyphenolic compounds from the water extract of blackthorn flower in combination with a protein-enriched diet in the organs of mice. The results indicate increased bioabsorption and bioavailability of certain polyphenols and the induction of antioxidant enzymes in the liver and small intestine. Potential applications in the development of functional foods and reducing the risk of oxidative stress-related disease are suggested.
Article
Engineering, Chemical
Nina Marcac, Sandra Balbino, Petra Tonkovic, Ana Marija Medved, Ena Cegledi, Sanja Dragovic, Verica Dragovic-Uzelac, Maja Repajic
Summary: The aim of this study was to evaluate the effectiveness of cryomilling pretreatment on the extraction of fennel seeds essential oil. The study found that hydrodistillation was more efficient in terms of oil yield compared to steam distillation, and combining cryomilling with hydrodistillation increased the oil yield or reduced distillation time. GC-MS analysis showed no qualitative differences in the chemical composition of the oils obtained through different isolation methods. This study's results could be valuable for academia and the essential oil industry, as cryomilling showed potential for higher yields and energy savings.
Article
Engineering, Chemical
Sandra Pedisic, Patricija Culina, Tomislav Pavlesic, Nada Vahcic, Ivona Elez Garofulic, Zoran Zoric, Verica Dragovic-Uzelac, Maja Repajic
Summary: This study compared the extraction of phenolic compounds in monofloral honey using microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). The optimal extraction conditions were determined, and the results showed that UAE was more efficient for certain compounds, while MAE was more efficient for others. In terms of antioxidant capacity, the extracts obtained from MAE had higher levels.
Article
Food Science & Technology
Erika Dobroslavic, Zoran Zoric, Verica Dragovic-Uzelac, Ivona Elez Garofulic
Summary: This research evaluated the potential of electrostatic extrusion for the encapsulation of bay leaf polyphenols (BLP). The results showed that electrostatic extrusion was an efficient technique for the microencapsulation of BLP, with high encapsulation efficiency and antioxidant activity, and improved bioaccessibility of polyphenols.
Article
Chemistry, Multidisciplinary
Ivanka Males, Tihana Maric, Sanda Vladimir-Knezevic, Verica Dragovic-Uzelac, Ana Dobrincic, Danijela Skroza, Zeljan Males, Igor Jerkovic
Summary: The objective of this study was to evaluate the effects of wild thyme and Dalmatian sage extracts on fruit juices, and found that they can increase the phenolic compound content and antioxidant activity of the juices, offering potential for the development of new functional beverages.
CROATICA CHEMICA ACTA
(2023)
