Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree
The aim of this study was to compare the effects of thermosonication (18 kHz at 60 °C for 7 min) pre-treatment with thermal treatment alone (60 °C for 7 min) of broccoli florets prior to pureeing and fermentation on selected bioactive components of fermented broccoli puree. Both thermal and thermoso...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-05-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/5/236 |
| _version_ | 1797499978156867584 |
|---|---|
| author | Sajad Shokri Hema Jegasothy Mya Myintzu Hliang Mary Ann Augustin Netsanet Shiferaw Terefe |
| author_facet | Sajad Shokri Hema Jegasothy Mya Myintzu Hliang Mary Ann Augustin Netsanet Shiferaw Terefe |
| author_sort | Sajad Shokri |
| collection | DOAJ |
| description | The aim of this study was to compare the effects of thermosonication (18 kHz at 60 °C for 7 min) pre-treatment with thermal treatment alone (60 °C for 7 min) of broccoli florets prior to pureeing and fermentation on selected bioactive components of fermented broccoli puree. Both thermal and thermosoncation pre-treatments significantly increased the rate of acidification of broccoli puree compared to control untreated broccoli puree, with the time to reach pH 4 being 8.25, 9.9, and 24 h, respectively, for thermally treated, thermosonicated, and control samples. The highest sulforaphane yield of 7268 µmol/kg dry weight (DW) was observed in the thermosonicated samples, followed by 6227 µmol/kg DW and 3180 µmol/kg DW in the thermally treated and untreated samples, respectively. The measurable residual glucoraphanin content was 1642 µmol/kg DW, 1187 µmol/kg DW, and 1047 µmol/kg DW, respectively, in the thermonsonicated, thermally pre-treated, and control fermented samples, indicating that pre-treatment specially by thermosonication increases the extractability of glucoraphanin. The higher sulforaphane yield in the thermosonicated and thermally pre-treated samples could be due to increased extractability and accessibility of glucoraphanin and interaction with myrosinase in addition to the inactivation of epthiospecifier protein (ESP), which directs conversion away from sulforaphane into sulforaphane nitrile. |
| first_indexed | 2024-03-10T03:55:14Z |
| format | Article |
| id | doaj.art-74517ffbf6444b69ba30789a475c9339 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T03:55:14Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-74517ffbf6444b69ba30789a475c93392023-11-23T10:57:24ZengMDPI AGFermentation2311-56372022-05-018523610.3390/fermentation8050236Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli PureeSajad Shokri0Hema Jegasothy1Mya Myintzu Hliang2Mary Ann Augustin3Netsanet Shiferaw Terefe4Plasma Research Group, School of Biosystems and Food Engineering, University College Dublin, D04V1W8 Dublin, IrelandCSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, AustraliaCSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, AustraliaCSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, AustraliaCSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, AustraliaThe aim of this study was to compare the effects of thermosonication (18 kHz at 60 °C for 7 min) pre-treatment with thermal treatment alone (60 °C for 7 min) of broccoli florets prior to pureeing and fermentation on selected bioactive components of fermented broccoli puree. Both thermal and thermosoncation pre-treatments significantly increased the rate of acidification of broccoli puree compared to control untreated broccoli puree, with the time to reach pH 4 being 8.25, 9.9, and 24 h, respectively, for thermally treated, thermosonicated, and control samples. The highest sulforaphane yield of 7268 µmol/kg dry weight (DW) was observed in the thermosonicated samples, followed by 6227 µmol/kg DW and 3180 µmol/kg DW in the thermally treated and untreated samples, respectively. The measurable residual glucoraphanin content was 1642 µmol/kg DW, 1187 µmol/kg DW, and 1047 µmol/kg DW, respectively, in the thermonsonicated, thermally pre-treated, and control fermented samples, indicating that pre-treatment specially by thermosonication increases the extractability of glucoraphanin. The higher sulforaphane yield in the thermosonicated and thermally pre-treated samples could be due to increased extractability and accessibility of glucoraphanin and interaction with myrosinase in addition to the inactivation of epthiospecifier protein (ESP), which directs conversion away from sulforaphane into sulforaphane nitrile.https://www.mdpi.com/2311-5637/8/5/236thermosonicationbroccoli pureefermentationglucoraphaninsulforaphanephenolic compounds |
| spellingShingle | Sajad Shokri Hema Jegasothy Mya Myintzu Hliang Mary Ann Augustin Netsanet Shiferaw Terefe Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree Fermentation thermosonication broccoli puree fermentation glucoraphanin sulforaphane phenolic compounds |
| title | Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree |
| title_full | Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree |
| title_fullStr | Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree |
| title_full_unstemmed | Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree |
| title_short | Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree |
| title_sort | thermosonication of broccoli florets prior to fermentation increases bioactive components in fermented broccoli puree |
| topic | thermosonication broccoli puree fermentation glucoraphanin sulforaphane phenolic compounds |
| url | https://www.mdpi.com/2311-5637/8/5/236 |
| work_keys_str_mv | AT sajadshokri thermosonicationofbroccolifloretspriortofermentationincreasesbioactivecomponentsinfermentedbroccolipuree AT hemajegasothy thermosonicationofbroccolifloretspriortofermentationincreasesbioactivecomponentsinfermentedbroccolipuree AT myamyintzuhliang thermosonicationofbroccolifloretspriortofermentationincreasesbioactivecomponentsinfermentedbroccolipuree AT maryannaugustin thermosonicationofbroccolifloretspriortofermentationincreasesbioactivecomponentsinfermentedbroccolipuree AT netsanetshiferawterefe thermosonicationofbroccolifloretspriortofermentationincreasesbioactivecomponentsinfermentedbroccolipuree |