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

Wenxiu Zheng; Wenhao Wang; Desheng Fu; Tianyu Zhang; Zhengrui Liang; Ling Yan; Changhong Liu; Lei Zheng

doi:10.1016/j.foodres.2022.112401

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

Food Res Int. 2023 Feb:164:112401. doi: 10.1016/j.foodres.2022.112401. Epub 2022 Dec 27.

Authors

Wenxiu Zheng¹, Wenhao Wang¹, Desheng Fu¹, Tianyu Zhang¹, Zhengrui Liang¹, Ling Yan², Changhong Liu³, Lei Zheng⁴

Affiliations

¹ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
² School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China. Electronic address: 2019800096@hfut.edu.cn.
³ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.
⁴ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China. Electronic address: lzheng@hfut.edu.cn.

PMID: 36738020
DOI: 10.1016/j.foodres.2022.112401

Abstract

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.

Keywords: Broccoli florets; Glucosinolates; Indole-3-carbinol; Microwave bag; Sulforaphane.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants
Brassica* / chemistry
Cooking
Glucosinolates / analysis
Microwaves

Substances

Glucosinolates
Antioxidants