Microwave bag cooking affects the quality, glucosinolates content and hydrolysate production of broccoli florets.

Appropriate processing and cooking technologies can effectively improve the content of bioactive compounds in vegetables. The effects of microwave bag cooking on broccoli floret quality attributes, glucosinolates (GLSs) content and hydrolysate production were investigated in this study. Microwave bag cooking not only preserved the color of the florets, but also enhanced the total phenolic and flavonoid content, as well as total chlorophyll and ascorbic acid content. Furthermore, the majority of the microorganisms were inactivated, and the structure of the florets was greatly destroyed, thereby increasing antioxidant capacity and promoting the release of GLSs and myrosinase activity in the florets. Moreover, microwave bag cooking significantly enriched the sulforaphane (SFN) and indole-3-carbinol (I3C) production of broccoli florets in the meantime, demonstrating that it was a convenient and quick cooking option to satisfy the requirements of modern consumers.