Fanesi Benedetta, Ismaiel Lama, Nartea Ancuta, Orhotohwo Oghenetega Lois, Kuhalskaya Anastasiya, Pacetti Deborah, Lucci Paolo, Falcone Pasquale Massimiliano
Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy.
Antioxidants (Basel). 2023 Dec 14;12(12):2115. doi: 10.3390/antiox12122115.
Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit formulation. A broccoli flour and three water/ethanol extracts (100:0, 75:25, 50:50; /) were obtained. The rheological properties and the content of bioactive compounds of the functional ingredients and biscuits were evaluated. The 50:50 hydroalcoholic extract was the richest in glucosinolates (9749 µg·g DW); however, the addition of a small amount strongly affected dough workability. The enrichment with 10% broccoli flour resulted the best formulation in terms of workability and color compared to the other enriched biscuits. The food matrix also contributed to protecting bioactive compounds from thermal degradation, leading to the highest total glucosinolate (33 µg·g DW), carotenoid (46 µg·g DW), and phenol (1.9 mg GAE·g DW) contents being present in the final biscuit. Therefore, broccoli flour is a promising ingredient for innovative healthy bakery goods. Hydroalcoholic extracts could be valuable ingredients for liquid or semi-solid food formulation.
西兰花副产品是促进健康的生物活性化合物的重要来源，尽管它们通常未得到充分利用。本研究旨在通过将不合格的西兰花小花转化为饼干配方中的功能性成分来实现其价值。制备了西兰花面粉和三种水/乙醇提取物（100:0、75:25、50:50；/）。对功能性成分和饼干的流变学特性以及生物活性化合物含量进行了评估。50:50的水醇提取物中硫代葡萄糖苷含量最高（9749 µg·g干重）；然而，添加少量该提取物会严重影响面团的加工性能。与其他强化饼干相比，添加10%西兰花面粉的配方在加工性能和颜色方面表现最佳。食品基质也有助于保护生物活性化合物免受热降解，使得最终饼干中硫代葡萄糖苷（33 µg·g干重）、类胡萝卜素（46 µg·g干重）和酚类（1.9 mg没食子酸当量·g干重）的总含量最高。因此，西兰花面粉是创新健康烘焙食品的一种有前景的成分。水醇提取物可能是液体或半固体食品配方中的有价值成分。
