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Broccoli products supplemented beers provide a sustainable source of dietary sulforaphane

Food Bioscience 2023年第1期51卷 413-419页

作者： Paola Sanchez-Bravo angel abellan Pedro JZapata Cristina García-Viguera Raúl Domínguez-Perles María Jose Gimenez Lab.Fitoquímica y Alimentos saludables(LabFAS) Centro de Edafología y Biología Apliada del Segura(CEBAS)-CSICUniversity Campus-2530100EspinardoMurciaSpain Department of Food Technology EPSOUniveristy Miguel HernandezCtra Beniel km 3.203312OrihuelaAlicanteSpain

Broccoli is a highly consumed vegetable due to its content of bioactive nutrients and non-nutrients,including glucosinolates and ***,the consumption of craft beer has been boosted by the seek for enhanced sensory and functional *** this frame,broccoli have been proven as an ingredient to develop healthy *** objective of the work was to evaluate alternative broccoli materials(sprouts and byproducts powder)to go further from previous results,in a way contributing to the sustainability and circularity of the agro-food chain using underexploited material to supplement beers,which could be a sustainable dietary source of bioactive sulforaphane(SFN).The results showed high concentrations of SFN in beers supplemented with broccoli sprouts and powder(5.00 and 2.54 mg/L,respectively,previous to bottling).These concentrations remained stable until bottling,where they were reduced by>50%.After 150 storage days,the concentrations of SFN were 1.08 and 0.30 mg/L in beers supplemented with sprouts and powder,*** sensory analysis revealed the positive attributes(colour,floral,fruity,and aftertaste as a result of the profile of volatile compounds)of beers developed using sprouts,and significant values of cooked vegetables,alcoholic,and earthy leather,which could be considered negative in *** latter negative tips are the ones offering sensory traits associated to ITC to broccoli-based ***,the addition of broccoli in the format of fresh sprouts is more appropriate according to the SFN content and sensory features,providing a functional alternative that could be appreciated by consumers.

关键词： Healthy foods Beverages Brassica Isothiocyanates UHPLC-ESI-MS/MS Sensory properties

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