Knowledge Agora



Similar Articles

Title Comparison of Wet Fractionation Methods for Processing Broccoli Agricultural Wastes and Evaluation of the Nutri-Chemical Values of Obtained Products
ID_Doc 10256
Authors Domokos-Szabolcsy, É; Elhawat, N; Domingos, GJ; Kovács, Z; Koroknai, J; Bodó, E; Fári, MG; Alshaal, T; Bákonyi, N
Title Comparison of Wet Fractionation Methods for Processing Broccoli Agricultural Wastes and Evaluation of the Nutri-Chemical Values of Obtained Products
Year 2022
Published Foods, 11, 16
Abstract The main objective of this study was to increase the economic value of broccoli green agro-waste using three wet fractionation methods in the shadow of green biorefinery and the circular economy. Product candidates were obtained directly by using a mechanical press, and indirectly by using microwave coagulation or via lactic acid fermentation of green juice. The leaf protein concentrates (LPC) fractions displayed significantly higher dry matter content and crude protein content (34-39 m/m% on average) than the green juice fraction (27.4 m/m% on average), without considerable changes in the amino acids composition ratio. UHPLC-ESI-ORBITRAP-MS/MS analysis showed that kaemferol and quercetin are the most abundant flavonols, forming complexes with glycosides and hydroxycinnamic acids in green juice. Lacto-ermentation induced a considerable increase in the quantity of quercetin (48.75 mu g.g(-1) dry weight) and kaempferol aglycons (895.26 mu g.g(-1) dry weight) of LPC. In contrast, chlorogenic acid isomers and sulforaphane disappeared from LPC after lactic acid fermentation, while microwave treatment did not cause significant differences. These results confirm that both microwave treatment and lacto-fermentation coagulate and concentrate most of the soluble proteins. Also, these two processes affect the amount of valuable phytochemicals differently, so it should be considered when setting the goals.
PDF https://www.mdpi.com/2304-8158/11/16/2418/pdf?version=1660220287

Similar Articles

ID Score Article
18359 Csatári, G; Eged, BJ; Fehér, C; Fári, MG; Kovács, S Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition(2022)Foods, 11.0, 19
13945 Bas-Bellver, C; Barrera, C; Betoret, N; Seguí, L Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products(2022)Foods, 11, 22
8198 Villano, D; Fernandez-Pan, I; Arozarena, I; Ibanez, FC; Virseda, P; Beriain, MJ Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses(2023)European Food Research And Technology, 249.0, 12
27832 Costa, S; Summa, D; Semeraro, B; Zappaterra, F; Rugiero, I; Tamburini, E Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues(2021)Fermentation-Basel, 7.0, 1
14055 Cante, RC; Recupero, A; Prata, T; Nigro, F; Passannanti, F; Gallo, M; Lentini, G; Nigro, R; Budelli, AL Valorisation through Lactic Fermentation of Industrial Wastewaters from a Bean Blanching Treatment(2023)Fermentation-Basel, 9, 4
9786 Salas-Millán, JA; Aznar, A; Conesa, E; Conesa-Bueno, A; Aguayo, E Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS(2022)
12248 Mladenovic, D; Djukic-Vukovic, A; Stankovic, M; Milasinovic-Seremesic, M; Radosavljevic, M; Pejin, J; Mojovic, L Bioprocessing of agro-industrial residues into lactic acid and probiotic enriched livestock feed(2019)Journal Of The Science Of Food And Agriculture, 99.0, 12
14534 Lopusiewicz, L; Waszkowiak, K; Polanowska, K; Mikolajczak, B; Smietana, N; Hrebien-Filisinska, A; Sadowska, J; Mazurkiewicz-Zapalowicz, K; Drozlowska, E The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production-Hemp Press Cake(2022)Fermentation-Basel, 8, 10
14144 Eliopoulos, C; Markou, G; Chorianopoulos, N; Haroutounian, SA; Arapoglou, D Transformation of mixtures of olive mill stone waste and oat bran or Lathyrus clymenum pericarps into high added value products using solid state fermentation(2022)
9773 Vásquez, LMQ; Muñoz, ADZ; Martínez, DHF Identification of Knowledge and Technologies for Postharvest Use of Broccoli ( Brassica oleracea var. italica ) and Its By-products: A Scientometric Analysis(2024)Revista Corpoica-Ciencia Y Tecnologia Agropecuaria, 25.0, 2
Scroll