Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods
Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative act...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/17/3311 |
| _version_ | 1797582525513596928 |
|---|---|
| author | Antonio Vega-Galvez Elsa Uribe Alexis Pasten Javiera Camus Michelle Rojas Vivian Garcia Michael Araya Gabriela Valenzuela-Barra Angara Zambrano Maria Gabriela Goñi |
| author_facet | Antonio Vega-Galvez Elsa Uribe Alexis Pasten Javiera Camus Michelle Rojas Vivian Garcia Michael Araya Gabriela Valenzuela-Barra Angara Zambrano Maria Gabriela Goñi |
| author_sort | Antonio Vega-Galvez |
| collection | DOAJ |
| description | Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative activity of broccoli (<i>Brassica oleracea</i> var. italica) were evaluated. Effects of other drying methods, including vacuum drying (VD), convective drying (CD), infrared drying (IRD), and freeze drying (FD), were also comparatively evaluated. The results of all dried samples showed high polyunsaturated fatty acid contents (of up to 71.3%) and essential amino acid contents (of up to 8.63%). The LTVD method stands out above the other drying methods, since it obtained the highest content of total phenols, chlorogenic acid, and ferulic acid. Both the LTVD and CD samples demonstrated high anti-inflammatory and anti-proliferative activities. These CD and LTVD samples were also the most active against the breast carcinoma MDA-MB-23 cell line. Due to the good retention of bioactive compounds via LTVD, the obtained dried broccoli here can be used in a near time as an ingredient for the development of novel natural products with anti-inflammatory and anti-proliferative effects. |
| first_indexed | 2024-03-10T23:22:37Z |
| format | Article |
| id | doaj.art-7b5e7f8f902e4ee9ac079ea963476e3f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:22:37Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7b5e7f8f902e4ee9ac079ea963476e3f2023-11-19T08:09:47ZengMDPI AGFoods2304-81582023-09-011217331110.3390/foods12173311Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying MethodsAntonio Vega-Galvez0Elsa Uribe1Alexis Pasten2Javiera Camus3Michelle Rojas4Vivian Garcia5Michael Araya6Gabriela Valenzuela-Barra7Angara Zambrano8Maria Gabriela Goñi9Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, ChileCentro de Investigación y Desarrollo Tecnológico en Algas (CIDTA), Facultad de Ciencias del Mar, Universidad Católica del Norte, Larrondo 1281, Coquimbo 1780000, ChileLaboratorio de Productos Naturales, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, ChileFacultad de Ciencias, Instituto de Bioquímica y Microbiología, Universidad Austral de Chile, Casilla P.O. Box 567, Valdivia 5090000, ChileGrupo de Investigación en Ingeniería en Alimentos, Departamento de Ingeniería Química y Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata 7600, ArgentinaLow-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative activity of broccoli (<i>Brassica oleracea</i> var. italica) were evaluated. Effects of other drying methods, including vacuum drying (VD), convective drying (CD), infrared drying (IRD), and freeze drying (FD), were also comparatively evaluated. The results of all dried samples showed high polyunsaturated fatty acid contents (of up to 71.3%) and essential amino acid contents (of up to 8.63%). The LTVD method stands out above the other drying methods, since it obtained the highest content of total phenols, chlorogenic acid, and ferulic acid. Both the LTVD and CD samples demonstrated high anti-inflammatory and anti-proliferative activities. These CD and LTVD samples were also the most active against the breast carcinoma MDA-MB-23 cell line. Due to the good retention of bioactive compounds via LTVD, the obtained dried broccoli here can be used in a near time as an ingredient for the development of novel natural products with anti-inflammatory and anti-proliferative effects.https://www.mdpi.com/2304-8158/12/17/3311Brassicaceaebioactive compoundsdrying processesinflammatory inhibitorsMDA-MB-231 cell line |
| spellingShingle | Antonio Vega-Galvez Elsa Uribe Alexis Pasten Javiera Camus Michelle Rojas Vivian Garcia Michael Araya Gabriela Valenzuela-Barra Angara Zambrano Maria Gabriela Goñi Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods Foods Brassicaceae bioactive compounds drying processes inflammatory inhibitors MDA-MB-231 cell line |
| title | Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods |
| title_full | Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods |
| title_fullStr | Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods |
| title_full_unstemmed | Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods |
| title_short | Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods |
| title_sort | low temperature vacuum drying on broccoli enhanced anti inflammatory and anti proliferative properties regarding other drying methods |
| topic | Brassicaceae bioactive compounds drying processes inflammatory inhibitors MDA-MB-231 cell line |
| url | https://www.mdpi.com/2304-8158/12/17/3311 |
| work_keys_str_mv | AT antoniovegagalvez lowtemperaturevacuumdryingonbroccolienhancedantiinflammatoryandantiproliferativepropertiesregardingotherdryingmethods AT elsauribe lowtemperaturevacuumdryingonbroccolienhancedantiinflammatoryandantiproliferativepropertiesregardingotherdryingmethods AT alexispasten lowtemperaturevacuumdryingonbroccolienhancedantiinflammatoryandantiproliferativepropertiesregardingotherdryingmethods AT javieracamus lowtemperaturevacuumdryingonbroccolienhancedantiinflammatoryandantiproliferativepropertiesregardingotherdryingmethods AT michellerojas lowtemperaturevacuumdryingonbroccolienhancedantiinflammatoryandantiproliferativepropertiesregardingotherdryingmethods AT viviangarcia lowtemperaturevacuumdryingonbroccolienhancedantiinflammatoryandantiproliferativepropertiesregardingotherdryingmethods AT michaelaraya lowtemperaturevacuumdryingonbroccolienhancedantiinflammatoryandantiproliferativepropertiesregardingotherdryingmethods AT gabrielavalenzuelabarra lowtemperaturevacuumdryingonbroccolienhancedantiinflammatoryandantiproliferativepropertiesregardingotherdryingmethods AT angarazambrano lowtemperaturevacuumdryingonbroccolienhancedantiinflammatoryandantiproliferativepropertiesregardingotherdryingmethods AT mariagabrielagoni lowtemperaturevacuumdryingonbroccolienhancedantiinflammatoryandantiproliferativepropertiesregardingotherdryingmethods |