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10.3390/ijms232113309
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Título: | Dietary-Fibre-Rich Fractions Isolated from Broccoli Stalks as a Potential Functional Ingredient with Phenolic Compounds and Glucosinolates |
Fecha de publicación: | 1-nov-2022 |
Fecha de defensa / creación: | 4-oct-2022 |
Editorial: | MDPI |
Cita bibliográfica: | International Journal of Molecular Sciences |
ISSN: | 1661-6596 1422-0067 |
Materias relacionadas: | CDU::6 - Ciencias aplicadas |
Palabras clave: | Brassica oleracea By-products (poly)phenols Glucosinolates prebiotic effect SCFAs |
Resumen: | The Brassica oleracea industry generates large amounts of by-products to which value could be added because of the characteristics of their composition. The aim was to extract different fibre fractions from broccoli stalks to obtain potential new added-value ingredients. Using an ethanol and water extraction procedure, two fibre-rich fractions (total fibre fraction, TFB, and insoluble fibre fraction, IFB) were obtained. These fractions were analysed to determine the nutritional, (poly)phenols and glucosinolates composition and physicochemical properties, comparing the results with those of freeze-dried broccoli stalks (DBS). Although TFB showed a higher content of total dietary fibre, IFB had the same content of insoluble dietary fibre as TFB (54%), better hydration properties, higher content of glucosinolates (100 mg/100 g d.w.) and (poly)phenols (74.7 mg/100 g d.w.). The prebiotic effect was evaluated in IFB and compared with DBS by in vitro fermentation with human faecal slurries. After 48 h, the short-chain fatty acid (SCFA) production was higher with IFB than with DBS because of the greater presence of both uronic acids, the main component of pectin, and (poly)phenols. These results reveal that novel fibre-rich ingredients—with antioxidant, technological and physiological effects—could be obtained from broccoli stalks by using green extraction methods. |
Autor/es principal/es: | Periago, María Jesús Núñez-Gómez, Vanesa González-Barrio, Rocío Baenas, Nieves Moreno, Diego |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
URI: | http://hdl.handle.net/10201/137843 |
DOI: | 10.3390/ijms232113309 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 17 |
Derechos: | info:eu-repo/semantics/openAccess Atribución 4.0 Internacional |
Descripción: | ©2022. This manuscript version is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by/4.0/ This document is the, Published, version of a Published Work that appeared in final form in International Journal of Molecular Sciences. To access the final edited and published work see https://doi.org/10.3390/ijms232113309 |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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Ijms-23-DF from broccoli stalk.pdf | 1,27 MB | Adobe PDF | Visualizar/Abrir |
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