García-Lorca Nieves, Libero Concetta, Livigni Carmela, Frouzaki Natalia Eleftheria, Aguayo Encarna
Postharvest and Refrigeration Group, Universidad Politécnica de 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.
Foods. 2025 Feb 26;14(5):799. doi: 10.3390/foods14050799.
Fortification is the deliberate addition of essential micronutrients, such as vitamins and minerals, to enhance a food's nutritional profile and contribute to public health. A promising approach to fortification involves the use of plant by-products which are rich in bioactive compounds. This study evaluates the effects of incorporating broccoli by-product powder into corn-flour tortillas. Five formulations were developed: a control (100% corn flour) and variations replacing 2.5%, 5%, 7.5%, and 10% of the corn flour with broccoli by-product powder. Adding broccoli powder resulted in darker tortillas with slightly reduced firmness. Water and oil absorption capacities increased in fortified tortillas compared to the control. The broccoli powder in the tortillas significantly enhanced their nutritional profile. Calcium content increased nearly six-fold, while potassium and iron concentrations were tripled in tortillas fortified with 10% broccoli powder. Additionally, dietary fiber content rose by 23%. Antioxidant capacity improved significantly, particularly in total polyphenol content. Fortification also led to a significantly higher glucosinolate concentrations, notably neoglucobrassicin and glucoraphanin. Sensory evaluation showed that consumers found tortillas containing 2.5% to 7.5% broccoli powder to be the most acceptable. However, fortification at 10% negatively impacted overall acceptability, primarily due to the intensified brassica flavor. In conclusion, incorporating broccoli by-product powder into corn tortillas enhanced their nutritional and functional properties, whilst retaining acceptable sensory characteristics. This approach promotes the sustainable valorization of by-products, offering a viable, eco-friendly alternative for the development of functional, nutrient-rich foods that support sustainability in the food industry.
强化是指有意添加必需的微量营养素，如维生素和矿物质，以改善食品的营养成分并促进公众健康。一种有前景的强化方法涉及使用富含生物活性化合物的植物副产品。本研究评估了将西兰花副产品粉末添加到玉米粉玉米饼中的效果。开发了五种配方：一种对照配方（100%玉米粉），以及用西兰花副产品粉末替代2.5%、5%、7.5%和10%玉米粉的变体配方。添加西兰花粉末导致玉米饼颜色变深，硬度略有降低。与对照相比，强化玉米饼的吸水和吸油能力有所提高。玉米饼中的西兰花粉末显著改善了其营养成分。钙含量增加了近六倍，而用10%西兰花粉末强化的玉米饼中钾和铁的浓度增加了两倍。此外，膳食纤维含量增加了23%。抗氧化能力显著提高，尤其是总多酚含量。强化还导致硫代葡萄糖苷浓度显著升高，尤其是新葡萄糖芸苔素和萝卜硫苷。感官评价表明，消费者发现含有2.5%至7.5%西兰花粉末的玉米饼最容易接受。然而，10%的强化水平对总体可接受性产生了负面影响，主要是因为芸苔属风味增强。总之，将西兰花副产品粉末添加到玉米饼中可增强其营养和功能特性，同时保持可接受的感官特性。这种方法促进了副产品的可持续增值，为开发支持食品行业可持续性的功能性、营养丰富的食品提供了一种可行的、环保的替代方案。
