Canazza Elisa, Marangon Christine Mayr, Mihaylova Dasha, Giaccone Valerio, Lante Anna
Department of Agronomy, Food, Natural Resources, Animals, and Environment-DAFNAE, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Italy.
Department of Microbiology and Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria.
Molecules. 2025 Aug 3;30(15):3255. doi: 10.3390/molecules30153255.
This study investigates Bimi ( Italica × Alboglabra), a hybrid between kailan and conventional broccoli, to evaluate its compositional, functional, and sensory properties in relation to industrial sous-vide processing and refrigerated storage. Proximate composition, amino acid and fatty acid profiles, and mineral content were determined in raw samples. Color, chlorophyll content, total polyphenols, and antioxidant capacity (FRAP, ABTS, DPPH) were analyzed before and after sous-vide treatment and following 60 days of storage. Microbiological and physicochemical stability was monitored over 90 days under standard (4 °C) and mildly abusive (6-10 °C) storage conditions. Sensory profiling of Bimi and conventional broccoli was performed on sous-vide samples. The results showed an increase in total polyphenols and antioxidant activity after processing, while chlorophylls decreased. Microbiological safety was maintained under all conditions, with stable water activity and only moderate acidification. Bimi provided a valuable source of protein (4.32 g/100 g FW, 8.63% RDA), appreciable amounts of dietary fiber (2.96 g/100 g FW, 11.85% RDA), and essential minerals such as potassium (15.59% RDA), phosphorus (14.05% RDA), and calcium (8.09% RDA). Sensory evaluation revealed a milder flavor profile than that of conventional broccoli, accompanied by an asparagus-like aroma. These findings support the suitability of Bimi for industrial sous-vide processing and its potential as a nutritious convenience food.
本研究对芥蓝（意大利芥蓝×白花芥蓝）进行了调查，芥蓝是芥蓝和传统西兰花的杂交品种，旨在评估其在工业低温烹饪加工和冷藏储存方面的成分、功能及感官特性。测定了生样品中的近似成分、氨基酸和脂肪酸谱以及矿物质含量。在低温烹饪处理前后以及储存60天后，分析了颜色、叶绿素含量、总多酚和抗氧化能力（铁还原抗氧化能力、ABTS、DPPH）。在标准（4℃）和轻度恶劣（6 - 10℃）储存条件下，对微生物和理化稳定性进行了90天的监测。对低温烹饪样品进行了芥蓝和传统西兰花的感官分析。结果表明，加工后总多酚和抗氧化活性增加，而叶绿素减少。在所有条件下微生物安全性均得以维持，水分活度稳定，仅发生适度酸化。芥蓝提供了宝贵的蛋白质来源（4.32克/100克鲜重，占推荐膳食摄入量的8.63%）、可观的膳食纤维含量（2.96克/100克鲜重，占推荐膳食摄入量的11.85%）以及钾（占推荐膳食摄入量的15.59%）、磷（占推荐膳食摄入量的14.05%）和钙（占推荐膳食摄入量的8.09%）等必需矿物质。感官评价显示，芥蓝的风味比传统西兰花更温和，伴有类似芦笋的香气。这些发现支持了芥蓝适用于工业低温烹饪加工及其作为营养便捷食品的潜力。
