Artés-Hernández Francisco, Martínez-Zamora Lorena, Cano-Lamadrid Marina, Hashemi Seyedehzeinab, Castillejo Noelia
Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain.
Department of Food Technology, Nutrition, and Food Science, Faculty of Veterinary Sciences, University of Murcia, 30071 Espinardo, Murcia, Spain.
Foods. 2023 Jan 27;12(3):561. doi: 10.3390/foods12030561.
Food losses and waste reduction are a worldwide challenge involving governments, researchers, and food industries. Therefore, by-product revalorization and the use of key extracted biocompounds to fortify innovative foods seems an interesting challenge to afford. The aim of this review is to evaluate and elucidate the scientific evidence on the use of green technologies to extract bioactive compounds from Brassica by-products with potential application in developing new foods. Scopus was used to search for indexed studies in JCR-ISI journals, while books, reviews, and non-indexed JCR journals were excluded. Broccoli, kale, cauliflower, cabbage, mustard, and radish, among others, have been deeply reviewed. Ultrasound and microwave-assisted extraction have been mostly used, but there are relevant studies using enzymes, supercritical fluids, ultrafiltration, or pressurized liquids that report a great extraction effectiveness and efficiency. However, predictive models must be developed to optimize the extraction procedures. Extracted biocompounds can be used, free or encapsulated, to develop, reformulate, and/or fortify new foods as a good tool to enhance healthiness while preserving their quality (nutritional, functional, and sensory) and safety. In the age of recycling and energy saving, more studies must evaluate the efficiency of the processes, the cost, and the environmental impact leading to the production of new foods and the sustainable extraction of phytochemicals.
减少食物损失和浪费是一项涉及政府、研究人员和食品行业的全球性挑战。因此，副产物增值以及利用提取的关键生物化合物强化创新食品似乎是一个值得应对的有趣挑战。本综述的目的是评估和阐明关于使用绿色技术从十字花科副产物中提取生物活性化合物并在开发新食品中具有潜在应用的科学证据。使用Scopus在JCR-ISI期刊中搜索索引研究，同时排除书籍、综述和非索引JCR期刊。对西兰花、羽衣甘蓝、花椰菜、卷心菜、芥菜和萝卜等进行了深入综述。超声辅助提取和微波辅助提取使用最为广泛，但也有相关研究使用酶、超临界流体、超滤或加压液体，这些研究报告了很高的提取效率。然而，必须开发预测模型以优化提取程序。提取的生物化合物可以以游离或包封形式用于开发、重新配方和/或强化新食品，作为在保持其质量（营养、功能和感官）和安全性的同时提高健康性的良好工具。在回收利用和节能的时代，更多研究必须评估这些过程的效率、成本以及对生产新食品和可持续提取植物化学物质的环境影响。
