Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Broccoli by-products from frozen-food industry account for 45% of the initial broccoli heads. They consist on stalks, inflorescences, and leaves, blanched and non-blanched, sharing the nutritional value and bioactive compounds of commercial broccoli heads. However, their high perishability prevents further valorisation. Therefore, in this study microwave hydrodiffusion and gravity (MHG) technology was used to dehydrate broccoli by-products and simultaneously recover the water-soluble diffused compounds for food ingredients use. The hydrodiffusion allowed to obtain a dried material with 12% moisture in 43 min when 550 g of broccoli by-products were used, preserving polysaccharides and proteins. Diffused water contained up to 317 µg/mL gallic acid equivalents of phenolic compounds, 11 mg/mL free sugars, 9 mg/mL amino acids, and 356 µg/mL glucosinolates, depending on the type of by-product used. These results show the potential of MHG technology for valorisation of broccoli by-products by its simultaneous stabilization by dehydration and extraction of bioactive compounds.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2017.11.053 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Closing the loop: Agricultural applications of hydrolyzed polyhydroxyalkanoates production waste.
Waste Manag
August 2025
Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, Niezapominajek 8, 30-239 Krakow, Poland. Electronic address:
The increasing global demand for sustainable materials and circular economy solutions has driven research into innovative applications of polyhydroxyalkanoates (PHA) and their by-products. While PHAs are well-recognized biodegradable bioplastics, the potential reuse of waste streams generated during their production remains largely unexplored. This study investigates the feasibility of utilizing hydrolysates derived from PHA post-fermentation biomass as biostimulants for rapeseed (Brassica napus L.
View Article and Find Full Text PDFLactofermented beverage from broccoli leaves induces calcium dysregulation and ER-mitochondrial dysfunction in colorectal cancer cells: A proteomic perspective.
Food Res Int
October 2025
Postharvest and Refrigeration Group, Polytechnic University of Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; Food Quality and Health Group, Institute of Plant Biotechnology (IBV-UPCT), Campus Muralla del Mar, 30202 Cartagena, Spain. Electronic address:
Functional foods have emerged as promising agents in cancer prevention due to their bioactivity and safety, with the aim of inhibiting or reversing carcinogenesis. This study investigates the cytotoxic effects and molecular mechanisms of a lactofermented beverage (LB) obtained from broccoli leaves on HT29 colon adenocarcinoma cells. Phytochemical characterisation revealed high levels of hydroxycinnamic acids, flavonoids, and organosulphur compounds.
View Article and Find Full Text PDFGlucosinolates from Broccoli By-Products Obtained by Pressurized Liquid Extraction Exert Anti-Inflammatory Activity on Non-Malignant Colonic Myofibroblasts.
Plants (Basel)
June 2025
Department of Plant Biology, Faculty of Biology, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain.
Broccoli agro-industries generate a significant amount of waste, which leads to both environmental and economic problems. These by-products are typically discarded, despite being a valuable source of bioactive compounds, including glucosinolates (GSLs), which can modulate oxidant and inflammatory mediators, exerting anti-inflammatory properties. A crucial challenge in the exploitation of broccoli agro-industrial by-products is the development of sustainable and green extraction technologies.
View Article and Find Full Text PDFValorization of agri-food crucifer vegetables waste for food, functional food and nutraceuticals applications.
Bioresour Bioprocess
June 2025
Department of Chemistry, The American University in Cairo, New Cairo, 11835, Egypt.
Valorization of food byproducts, especially fruits and vegetables, has recently attracted considerable attention, mostly due to their high wastage rates. Exploitation of these byproducts, including the non-edible parts of crucifer vegetables, may provide value-added opportunities in the food, functional food, and nutraceutical industries as well as in non-food applications such as therapeutics, biofuels, and paper pulp production. This review focuses on the state-of-the-art valorization practices of crucifer vegetable agro-food wastes including those of broccoli, cauliflower, cabbage, kale, Brussels sprouts, collards, watercress and radish constituting the main cultivated crucifer vegetables worldwide and suggests potential novel uses through upcycling.
View Article and Find Full Text PDFPredictive Modeling of Lignocellulosic Content in Crop Straws Using NIR Spectroscopy.
Plants (Basel)
May 2025
Faculty of Energy and Environment, Southeast University, Nanjing 211100, China.
This study employs near-infrared spectroscopy (NIRS) combined with chemometrics to explore the feasibility and methodology for the rapid analysis of lignocellulosic content in straw. As the demand for biofuels and bioproducts increases, the efficient utilization of agricultural waste, such as straw, has become particularly important. Rapid analysis of lignocellulosic content helps improve the resource utilization efficiency of agricultural waste, providing significant support for biofuel production, agricultural waste valorization, and environmental protection.
View Article and Find Full Text PDF