Original Article
New food ingredients from broccoli by-products: physical, chemical and technological properties
Meng Shi,
Mya Myintzu Hlaing,
DanYang Ying,
JianHui Ye,
Luz Sanguansri,
Mary Ann Augustin,
Meng Shi
Tea Research Institute of Zhejiang University, Hangzhou, 310058 China
Search for more papers by this authorCorresponding Author
Mya Myintzu Hlaing
CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030 Australia
Correspondent: E-mail: [email protected]Search for more papers by this authorDanYang Ying
CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030 Australia
Search for more papers by this authorJianHui Ye
Tea Research Institute of Zhejiang University, Hangzhou, 310058 China
Search for more papers by this authorLuz Sanguansri
CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030 Australia
Search for more papers by this authorMary Ann Augustin
CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030 Australia
Search for more papers by this authorMeng Shi,
Mya Myintzu Hlaing,
DanYang Ying,
JianHui Ye,
Luz Sanguansri,
Mary Ann Augustin,
Meng Shi
Tea Research Institute of Zhejiang University, Hangzhou, 310058 China
Search for more papers by this authorCorresponding Author
Mya Myintzu Hlaing
CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030 Australia
Correspondent: E-mail: [email protected]Search for more papers by this authorDanYang Ying
CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030 Australia
Search for more papers by this authorJianHui Ye
Tea Research Institute of Zhejiang University, Hangzhou, 310058 China
Search for more papers by this authorLuz Sanguansri
CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030 Australia
Search for more papers by this authorMary Ann Augustin
CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030 Australia
Search for more papers by this authorSummary
Broccoli stems and leaves examined were rich in protein (23.2%, dry weight), fibre (36.5%, dry weight) and polyphenols (11.4 mg gallic acid equivalents g−1). Chlorogenic acid, neochlorogenic acid and quinic acid were the major phenolics found. Broccoli by-products have potential to be developed as differentiated food ingredients by separation. On a dry basis, the pomace and washed pomace fractions were enriched in fibre and had higher water-holding but lower water solubility and emulsifying capacity compared to juice and supernatant from washed pomace, which were enriched in protein. The juice and supernatant had higher polyphenol content and higher antioxidant activity, suggesting that polyphenols were the major contributors to antioxidant activity. For convenience of use, the products may be supplied as packaged powdered ingredients, but this was practical only for broccoli stems and leaves and pomaces as these powders had higher glass transition temperatures than the juice and supernatant fractions.
Supporting Information
| Filename | Description |
|---|---|
| ijfs14111-sup-0001-Supinfo.docxWord document, 242.7 KB |
Figure S1. PCA of the phenolic compositions of different fractions. Table S1. Selected FTIR frequencies and their peak assignments for the spectra. Table S2. The identified phenolic compositions in different broccoli samples (mg chlorogenic acid equivalents/g DW). Table S3. Colour characterisation and Guggenheim-Anderson-De Boer (GAB) model Values determined from the model fit to the dynamic vapour sorption obtained from broccoli stems and leaves. |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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