Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering & Energy Technology, Dongguan University of Technology, Dongguan, 523808, China.
Food Funct. 2020 Jan 29;11(1):779-786. doi: 10.1039/c9fo02089f.
This study evaluated for the first time the feasibility of mild preheating treatment of broccoli florets combined with lactic acid bacteria fermentation for enhancing sulforaphane yield in broccoli puree. The optimum preheating condition for in-pack processing of broccoli florets was 3 min treatment at 65 °C increasing sulforaphane yield in broccoli puree by ∼5 times compared to untreated broccoli. Preheating of broccoli florets in-pack (65 °C per 3 min) combined with lactic acid bacteria fermentation further enhanced the sulforaphane content by ∼16 times compared to untreated broccoli. The sulforaphane content of the preheated-fermented puree remained stable (∼94% retention) for two weeks at 4 °C. The results indicate that a combination of judicious heat treatment of broccoli florets with lactic acid bacteria fermentation enables production of safe and high sulforaphane content broccoli products with potential health benefits.
本研究首次评估了将西兰花小花进行轻度预热处理与乳酸菌发酵相结合，以提高西兰花泥中萝卜硫素产量的可行性。对于包装内处理西兰花小花的最佳预热条件，是在 65°C 下处理 3 分钟，与未处理的西兰花相比，可使西兰花泥中的萝卜硫素产量增加约 5 倍。将西兰花小花进行包装内预热（每 3 分钟 65°C），再结合乳酸菌发酵，与未处理的西兰花相比，可使萝卜硫素含量进一步增加约 16 倍。在 4°C 下，经过预热和发酵的西兰花泥中的萝卜硫素含量在两周内保持稳定（保留率约为 94%）。结果表明，通过明智地对西兰花小花进行热处理并结合乳酸菌发酵，可以生产出安全且富含萝卜硫素的西兰花产品，具有潜在的健康益处。
