Search

AbstractIn order to reduce the drying time of broccoli and to investigate rehydration and color changes associated with the drying process, infrared drying method and blanching pretreatment were used in this study. Boccoli florets were dried using infrared drying at power levels of 50, 62, 74 and 88 W to investigate drying kinetics. Blanching was used as a pretreatment and it was found that the blanched samples dried faster. Effective moisture diffusion coefficients were also calculated. While Deff values between 9.26 × 10−11 and 2.15 × 10−10 m2/s were observed for the control samples, this value varied between 1.10 × 10−10 and 2.87 × 10−10 m2/s for the blanched samples. The calculated activation energy values for the blanched and control samples are 2.11 and 2.0 kW/kg, respectively. The drying process was modeled using 12 different thin-layer drying models and it was found that the Midilli & Kucuk model best represented the process. Color analysis was performed by measuring L, a and b values as well as chroma, hue angle and total color change values. It was observed that increasing infrared power affected color parameters, leading to a decrease in L values and an increase in a and b values. In addition, blanching pretreatment preserved color to some extent. The rehydration behavior of dried samples was also analyzed. It was found that the highest rehydration capacity was achieved in blanched samples dried at 74 W. [ABSTRACT FROM AUTHOR]

BACKROUND RESULTS CONCLUSION The present investigation aimed to enhance the postharvest shelf‐life of broccoli using vacuum impregnation (VI). Broccoli florets were impregnated with physiologically active chemicals, i.e. calcium chloride and ascorbic acid. Post‐impregnation broccoli florets were packed in three different packaging materials (poly(ethylene terephthalate) punnets, low‐density polyethylene pouches and shrink‐wrap film) and stored at two temperatures (5 and 25 °C). The effects of impregnation solutions, packaging materials and storage temperature on physicochemical attributes (weight loss, total soluble solids, ascorbic acid, total chlorophylls and carotenoid content), antioxidant and phenolic contents, and shelf life were studied. The changes in the chemical structure post‐impregnation and during storage were investigated using Fourier transform infrared (FTIR) spectroscopy.Results showed that impregnated broccoli florets exhibited significantly (P < 0.05) higher levels of biochemical attributes immediately after impregnation. During storage, the physicochemical and antioxidant properties of broccoli florets declined for all the samples. However, the reduction in these properties was significantly (P < 0.05) lower in impregnated florets as compared to untreated control samples. Principal component analysis and FTIR results also indicated a clear difference in the impregnated and control samples. The shelf‐life of broccoli florets stored at 25 °C was assessed as 4 and 3 days for impregnated and control samples, respectively; whereas the samples stored at 5 °C had a shelf‐life of 12 days for impregnated samples and 5 days for the control samples. The findings of the study elucidate the potential of VI in enhancing the initial quality and shelf‐life of broccoli.The deterioration during storage is primarily due to physiological weight loss, a natural loss of water and volatile compounds that occur following harvest due to transpiration and respiration. Excessive transpiration can lead to dehydration, which reduces the quality and shelf‐life of the product. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The process of creating nanoparticles using chemicals is not eco-friendly. However, a more environmentally conscious approach known as green chemistry, which involves using vegetable-mediated nanoparticle production, combines nanotechnology with biotechnology. In this study, the researchers aimed to assess the effectiveness of the green chemistry technique in producing silver nanoparticles using an liquid extract from broccoli florets (Brassica oleracea) under ideal environment. The successful production of silver nanoparticles was achieved through silver nitrate (AgNO₃) biological reduction with the help of an aqueous broccoli florets extract at a slightly acidic pH of 6–7. The silver nanoparticles occurrence was shown by a change of color that moved from colorless to reddish-brown. To characterize the green-produced nanoparticles, various analytical techniques such as Ultraviolet–Visible Spectroscopy (UV-VIS), Fourier Transform Infrared Spectroscopy (FT-IR), X-ray Diffraction (XRD), Scanning Electron Microscopy (SEM), and Energy-Dispersive X-ray Spectroscopy (EDAX) were employed. The antioxidant properties of the formed silver nanoparticles (AgNPs) were examined in vitro using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) tests. Additionally, the antibacterial properties of AgNPs against various pathogenic bacteria was evaluated. The reduction procedure was easy and simple manageable, with UV–Vis spectroscopy indicating the surface plasmon resonance (SPR) presence at 425 nm. FTIR was utilized to identify active chemical groups in the biomass before and after reduction. SEM and X-ray diffraction analyses indicated that the silver nanoparticles had an average the size of individual particles of 33 nm and exhibited a face-centered cubic (FCC) structure. EDAX analysis confirmed the occurrence of elemental silver in the nanoparticles. The study demonstrated that the biosynthesis of AgNPs led to significant variations in antioxidant activity, which was dose-dependent and showed a similar pattern to the testing of the scarfing action of the ascorbic acid against free radicals using DPPH and FRAP. The AgNPs also dispalyed firm deep-spectrum antibacterial action observed against the tested pathogenic bacteria, outperforming certain medications. Interestingly, the silver nanoparticles remained stable at ambient temperature for 25 days without precipitation, retaining their antioxidant and antibacterial properties. In conclusion, the research findings suggest that an aqueous extract of fresh broccoli florets can serve as a viable and environmentally friendly method for producing stable silver nanoparticles with beneficial antioxidant and antibacterial characteristics.

During controlled atmosphere (CA) storage, high concentrations of carbon dioxide (CO 2) can cause injury to fruit and vegetables. This study aimed to uncover the metabolism pathway or metabolite associated with CO 2 injury. Our results showed that CO 2 injury of broccoli florets with symptom of off-odor occurred at ≥ 3 % CO 2 under 4 % O 2. Based on the transcriptome analysis results of Yellow 'Fuji' apple before and after CO 2 injury, the propanoate metabolism pathway and 11 related genes were found to be enriched, and the differential expression levels of homologous genes in broccoli were measured with RT-qPCR. Among the 11 homologous genes, eight showed a response to CO 2 injury in broccoli. Gas chromatography-mass spectrometer (GC-MS) analysis showed propionic acid contents in CA chambers at injured concentrations (3 – 5 % CO 2) were much higher than uninjured concentrations (1 – 2 % CO 2), and the change patterns during uninjured and injured periods were also obviously different. Gas chromatograph (GC) data indicated propionic acid contents in tissues of broccoli florets were kept low and stable at 1 – 2 % CO 2 , but at 3 % (CO 2 injury concentration threshold) for only 24 h, the content rose and continuously increased with higher CO 2 concentration, which implied that propionic acid is a good indicator of CO 2 injury. Our further research showed exogenous propionic acid fumigation alleviated CO 2 injury through the enhancement of cell membrane stability via improving antioxidant capacity. Finally, RT-qPCR analysis indicated that exogenous propionic acid treatment caused the opposite changes in expression levels of seven genes from 2 % CO 2 (uninjured concentration) to 3 % CO 2 (injured concentration) among above eight CO 2 injury-responded genes in broccoli. Our findings demonstrated that the content of propionic acid in broccoli florets influences the resistance to CO 2 injury by better maintenance of antioxidant ability. This research provides new insights for understanding the mechanism of high CO 2 injury and exploring methods to alleviate the disorder through the changes of endogenous metabolites. • Propionic acid content in broccoli florets at injured CO 2 concentrations increased. • Exogenous propionic acid alleviated CO 2 injury by maintaining antioxidant capacity. • Propionic acid caused opposite changes in gene expressions at CO 2 injury condition. [ABSTRACT FROM AUTHOR]

Featured Application: Decellularized plant-based scaffolds can serve as a key component in affordable scaled cultured meat production systems. They are an affordable, natural, and edible cell carrier and their use in suspension cultures would contribute to nutritional properties of a final meat product. Rapidly expanding skeletal muscle satellite cells with cost-effective methods have been presented as a solution for meeting the growing global demand for meat. A common strategy for scaling cell proliferation employs microcarriers, small beads designed to support anchorage-dependent cells in suspension-style bioreactors. No carrier has yet been marketed for the cultivation of lab-grown meat. The objective of this study was to demonstrate a rapid, food safe, decellularization procedure to yield cell-free extracellular matrix scaffolds and evaluate them as cell carriers for lab grown meat. Broccoli florets were soaked in SDS, Tween-20, and bleach for 48 h. The decellularization process was confirmed via histology, which showed an absence of cell nuclei, and DNA quantification (0.0037 ± 0.00961 μg DNA/mg tissue). Decellularized carriers were sorted by cross sectional area (7.07 ± 1.74 mm2, 3.03 ± 1.15 mm2, and 0.49 ± 0.3 mm2) measured for eccentricity (0.73 ± 0.16). Density measurements of decellularized carriers (1.01 ± 0.01 g/cm) were comparable to traditional microcarriers. Primary bovine satellite cells were inoculated into and cultured within a reactor containing decellularized carriers. Cell adhesion was observed and cell death was limited to 2.55 ± 1.09%. These studies suggested that broccoli florets may serve as adequate edible carrier scaffolds for satellite cells. [ABSTRACT FROM AUTHOR]

To solve the problem of large-sized blocks in single-process broccoli cutting, this paper proposes the design of broccoli secondary cutting equipment, in which the screening device with differential round belts, spiral attitude-adjusting mechanism, double-baffle conveyor belt, block-centering chute and disc-type cutter are analyzed and designed. According to the simulation of the motion of the blocks on the differential belts, the speeds of the two belts were 300 mm/s and 600 mm/s, respectively. The kinematic analysis of the spiral attitude-adjusting mechanism was performed, and the speed of the spiral rod was calculated to be greater than 64.5 rpm. The speed of the double-baffle conveyor belt was greater than 10.61 rpm to not obstruct the blocks and achieve diversion. A force analysis of the inclined centering chute was performed to reduce the damage during block conveying, and the inclination angle of the inclined centering chute was calculated to be greater than 27.02°. The parameters of the blade and its driving motor were calculated. Effective secondary cutting equipment for broccoli was thus developed. After secondary cutting, the size difference of two small florets obtained was between 0–8 mm, the success rate of cutting was 94.8%, and the efficiency was 47 pieces/min, which verified the reasonableness and feasibility of the second cutting equipment scheme. [ABSTRACT FROM AUTHOR]

Broccoli heads (Brassica oleracea var. Italica) Sakura F1 Hybrid were get from private farm in alnuwbaria Beheira Government. Heads were harvested at the appropriate stage of harvesting on 22th and 13th February 2017 and 2018, respectively, and then transported immediately to Horticulture Research Institute, ARC. The impact of edible coatings and packaging on the postharvest appearance and compositional quality changes of separated florets broccoli stored at 0°C were determined. Separated florets rinsed with chlorinated water (150 ppm) then washed by distilled water. The samples were then allowed to dry. Broccoli florets were dipped in chitosan solution at 0.5 and 1% concentration for 3 min. Carboxymethyl cellulose solution at 0.5 and 1% concentration for 3 min and distilled water represented as control. All treatments were dried and packed in non-perforated polypropylene bags (non-PPPb) or micro-perforated polypropylene bags (micro-PPPb) and stored at 0°C for 20 days plus 2 days at 10°C (shelf life). Results showed that loss of weight, decay, off odor, discoloration and peroxidase activity, of broccoli florets were increased as the storage period increased, while general appearance, total chlorophyll and total phenolic content were increased. For the influence of packaging material the results showed that there were significant differences between packaging materials on quality of florets. Broccoli florets which packed in non-perforated polypropylene bags (non-PPPb) had better florets quality as compared with those packed in micro-perforated polypropylene bags (micro-PPPb) during storage plus shelf life. Chitosan at 0.5 or 1% is the huge influence in reducing weight loss%, decay (score) peroxidase enzyme activity, off odor (score), discoloration (score) as well as in maintaining total chlorophyll and total phenolic contents during storage plus shelf life. Furthermore, florets dipped in chitosan 1% and then packed in non-PPPb was the most effective treatment in retarding loss of quality attributes, through the storage periods and helped in retarding deterioration and gave florets with good appearance after 20 days at 0°C plus 2 days at 10°C (shelf life) without decay.

Hydrogen peroxide (H2O2) is a reactive oxygen species (ROS) which participates in the signal transduction responses of plants toward biotic and abiotic stresses. Therefore, the objective of this study was to link the exposure of low doses of H2O2 to the improvement of the phytochemical composition of broccoli florets, in particular the content of glucosinolates (GLS), and hydroxy-cinnamates (HCA) without affecting the quality parameters of the vegetable. A dose of 1.25 mM H2O2 applied for 180 min was effective (hormetic) in maintaining the color of broccoli florets, which was also compared with a higher dose of 5.0 mM H2O2 applied for 180 min. The intensity of the treatments was related to respiration rate, which was monitored for 21 d at 4◦C along to weight loss. The initial respiration rate of florets exposed to both doses of H2O2 was significantly (p < 0.0001) higher relative to controls and resulted in weight loss in florets treated with the hormetic dose. The antioxidant capacity of florets, measured indirectly as Oxygen Radical Absorbance Capacity (ORAC) and ascorbic acid (AA), decreased in florets exposed to both doses. The concentration of glucobrassicins, aliphatic GLS, and HCA was consistently higher in florets treated with the two doses, compared to non-exposed florets. The enhancement of these compounds was accompanied by the over expression, immediately (6 h) after treatments, of tryptophan N-hydroxylase 2 (CYP79B3), dihomomethionine N-hydroxylase (CYP79F1), and phenylalanine ammonia-lyase (PAL) genes. Overall, the tested doses of H2O2 positively influenced the augmentation of indole-type and aliphatic GLS, as well as HCA in broccoli florets.

To solve the problem of large-sized blocks in single-process broccoli cutting, this paper proposes the design of broccoli secondary cutting equipment, in which the screening device with differential round belts, spiral attitude-adjusting mechanism, double-baffle conveyor belt, block-centering chute and disc-type cutter are analyzed and designed. According to the simulation of the motion of the blocks on the differential belts, the speeds of the two belts were 300 mm/s and 600 mm/s, respectively. The kinematic analysis of the spiral attitude-adjusting mechanism was performed, and the speed of the spiral rod was calculated to be greater than 64.5 rpm. The speed of the double-baffle conveyor belt was greater than 10.61 rpm to not obstruct the blocks and achieve diversion. A force analysis of the inclined centering chute was performed to reduce the damage during block conveying, and the inclination angle of the inclined centering chute was calculated to be greater than 27.02°. The parameters of the blade and its driving motor were calculated. Effective secondary cutting equipment for broccoli was thus developed. After secondary cutting, the size difference of two small florets obtained was between 0–8 mm, the success rate of cutting was 94.8%, and the efficiency was 47 pieces/min, which verified the reasonableness and feasibility of the second cutting equipment scheme.

Most of the food packaging is mainly petroleum-based, and new forms of food packaging have emerged, such as active, intelligent, and biodegradable packaging to extend the shelf life of fresh vegetables. The aim was to develop a biodegradable active packaging and senescence indicator label for fresh broccoli florets (Brassica oleracea L. var. italica), to increase shelf life and to monitor the decay of the vegetable. The biodegradable active packagings (BAP) were produced by blown extrusion containing zeolite as ethylene scavenger, and their mechanical properties, water vapor permeability, and water sorption isotherms were determined. Fresh broccoli florets were packed in perforated and non-perforated BAP and stored at 12 °C, and their weight loss, vitamin C content, color, and texture were evaluated during the storage. BAPs were efficient in reducing the metabolism of fresh broccoli florets stored at 12 °C, preserving the color, and vitamin C content for 7 days. The senescence indicator labels were able to detect CO2 in packages without perforations. [ABSTRACT FROM AUTHOR]

Broccoli heads (Brassica oleracea var. Italica) Sakura F1 Hybrid were get from private farm in alnuwbaria Beheira Government. Heads were harvested at the appropriate stage of harvesting on 22th and 13th February 2017 and 2018, respectively, and then transported immediately to Horticulture Research Institute, ARC. The impact of edible coatings and packaging on the postharvest appearance and compositional quality changes of separated florets broccoli stored at 0°C were determined. Separated florets rinsed with chlorinated water (150 ppm) then washed by distilled water. The samples were then allowed to dry. Broccoli florets were dipped in chitosan solution at 0.5 and 1% concentration for 3 min. Carboxymethyl cellulose solution at 0.5 and 1% concentration for 3 min and distilled water represented as control. All treatments were dried and packed in non-perforated polypropylene bags (non- PPPb) or micro-perforated polypropylene bags (micro- PPPb) and stored at 0°C for 20 days plus 2 days at 10°C (shelf life). Results showed that loss of weight, decay, off odor, discoloration and peroxidase activity, of broccoli florets were increased as the storage period increased, while general appearance, total chlorophyll and total phenolic content were decreased. For the influence of packaging material the results showed that there were significant differences between packaging materials on quality of florets. Broccoli florets which packed in non-perforated polypropylene bags (non-PPPb) had better florets quality as compared with those packed in micro- perforated polypropylene bags (micro-PPPb) during storage plus shelf life. Chitosan at 0.5 or 1% is the huge influence in reducing weight loss%, decay (score) peroxidase enzyme activity, off odor (score), discoloration (score) as well as in maintaining total chlorophyll and total phenolic contents during storage plus shelf life. Furthermore, florets dipped in chitosan 1% and then packed in non- PPPb was the most effective treatment in retarding loss of quality attributes, through the storage periods and helped in retarding deterioration and gave florets with good appearance after 20 days at 0°C plus 2 days at 10°C (shelf life) without decay. [ABSTRACT FROM AUTHOR]

Cooking vegetables in microwave bags has become a popular cooking method. However, information about the effect of this cooking method on the phytochemical content and microbiological safety of vegetables is limited. The aim of this work was to study the effect of microwave-bag cooking vs. conventional microwaving, on the phytochemical content and microbiological quality of broccoli florets. The influence of cooking time on these quality parameters was also evaluated. Broccoli florets were placed into microwaveable bags and cooked in a microwave oven for 3 and 5 min. The product cooked under the same conditions, without using bag, was used as a control. Samples were taken before and after cooking. Glucosinolate (GSL) content and hydroxycinnamic acid (HCAs) content were analyzed by HPLC-DAD-ESI-MSn. To evaluate the microbiological quality, aerobic mesophilic bacteria, aerobic psychrotrophic bacteria and moulds and yeasts were analyzed. Microwaving broccoli for 3 min showed no significant losses of total GSL content, regardless of cooking method. For 5 min cooking, microwave-bag-cooked broccoli showed higher total GSL content (32.3 ± 2.6 μmol g−1) than conventional microwaved broccoli (26.4 ± 1.3 μmol g−1). HACs content declined by 40% compared to fresh broccoli, in all conditions (from 2.52 ± 0.08 μmol g−1 to 1.52 ± 0.31 μmol g−1). Microwave-bag cooking showed a greater reduction in mesophilic and psychrotrophic bacteria than conventional microwaving. The counts of moulds and yeasts were

Broccoli is a rich source of glucoraphanin, which is converted into the bioactive sulforaphane upon cell disruption by the activity of endogenous myrosinase. Conventional broccoli processing involves heating that inactivates myrosinase. We investigated the feasibility of lactic acid bacteria (LAB) fermentation as an alternative process for maintaining myrosinase activity and enhancing the biotransformation of glucoraphanin into sulforaphane. LAB fermentation inhibited the growth of undesirable spoilage and pathogenic microorganisms in broccoli puree and increased the yield of sulforaphane in the puree from 845 to 1617 μmol/kg dry matter (DM). High sulforaphane content was observed in the fermented puree throughout storage especially at 4 °C; the sulforaphane content after ∼three months storage was 1012.9 μmol/kg DM, 62.6% of the level just after fermentation. The results indicate that fermentation enables the production of safe, stable and sulforaphane rich broccoli product that can be used as a dietary supplement or potentially an ingredient in functional foods.

In current work, the influences of high-humidity hot air impingement blanching (HHAIB) time (60, 90, 120, and 150 s), drying temperature (60, 65, 70, and 75 °C), and air velocity (6, 9, and 12 m/s) on drying characteristics and quality attributes of broccoli florets were explored. Extreme learning machine (ELM) was employed to describe the drying behavior of broccoli florets. Results showed that proper HHAIB pretreatment can extensively increase drying rate compared to the control group (unblanched samples). The entire drying process of broccoli florets occurred in the falling period. Besides, proper HHAIB pretreatment can enhance vitamin C preservation, the color quality, and the rehydration capacity of dried broccoli florets. Based on error analysis results, the prediction accuracy of the optimal ELM model with 4-50-1 topology is found to be satisfied for the moisture ratio prediction of broccoli florets during air impingement drying process, with the R2, , and MSE reached to 0.9993, 8.04e−5, and 2.01e−4, respectively. [ABSTRACT FROM AUTHOR]

BACKGROUND The effect of pulsed electric field ( PEF) treatment variables (electric field strength and treatment time) on the glucosinolate content of broccoli flowers and stalks was evaluated. Samples were subjected to electric field strengths from 1 to 4 kV cm−1 and treatment times from 50 to 1000 µs at 5 Hz. RESULTS Data fitted significantly ( P < 0.0014) the proposed second-order response functions. The results showed that PEF combined treatment conditions of 4 kV cm−1 for 525 and 1000 µs were optimal to maximize glucosinolate levels in broccoli flowers (ranging from 187.1 to 212.5%) and stalks (ranging from 110.6 to 203.0%) respectively. The predicted values from the developed quadratic polynomial equation were in close agreement with the actual experimental values, with low average mean deviations (E%) ranging from 0.59 to 8.80%. CONCLUSION The use of PEF processing at moderate conditions could be a suitable method to stimulate production of broccoli with high health-promoting glucosinolate content. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

• Mannose delayed the decline of chlorophyll content. • Mannose regulated the gene expressions of chlorophyll catabolic enzymes. • Mannose retarded the PCD in broccoli by a mitochondria-dependent pathway. The effect of mannose treatment on chlorophyll catabolism and programmed cell death (PCD) in broccoli florets during storage at 20 ℃ has been investigated. The results showed that mannose treatment efficiently restrained chlorophyll degradation in broccoli florets via regulating chlorophyll catabolism genes (BoPPH, BoPAO, BoRCCR, BoSGR1 and BoSGR2). Meanwhile, mannose treatment efficiently suppressed the occurrence of PCD through the mitochondria-dependent pathway in broccoli florets. Less reactive oxygen species content observed in mannose-treated broccoli florets delayed the increase of mitochondrial membrane potential and inhibited unfolding of mitochondria permeability transition pore, which was associated with the inhibition of cytochrome c liberation in mitochondria and the maintenance of high levels of cytochrome c/a and the ratio of Ca2+ content, the activities of cytochrome c oxidase and alternative oxidase. These results suggested that mannose treatment inhibited senescence of broccoli florets through suppressing the chlorophyll degradation and the appearance of PCD. [ABSTRACT FROM AUTHOR]

Abstract: A robust method for the determination of glucoraphanin in broccoli (brassica oleracea ssp. italica ‘Marathon’) seeds and florets has been developed using solid phase extraction (SPE) and micellar electrokinetic capillary chromatography (MECC) as the determinative step. Glucosinolates were extracted from the broccoli seeds and florets with hot water. Unwanted impurities were removed by passing the extracts through C18 and protonated amino propyl SPE cartridges connected in series. The glucosinolate fraction was removed from the protonated amino propyl cartridge with 2% v/v ammonia solution in methanol. The solvent was removed with a stream of nitrogen, the residue dissolved in water and the level of glucoraphanin determined by MECC using a 77cm×75-μm id bare fused silica capillary column (effective length 69.4cm) and a buffer consisting of 18mM sodium tetraborate, 30mM sodium dihydrogen orthophosphate and 30 mM cetyltrimethylammonium bromide, pH 7. MECC parameters and capillary conditioning procedures were optimised with respect to reducing the analysis time without compromising peak integrity. The level of glucoraphanin in broccoli seeds and florets compared favorably with the levels determined by a validated high performance liquid chromatography (HPLC) literature procedure; broccoli seeds MECC 2.1 gm/100g, HPLC 2.0 gm/100g; broccoli florets, MECC 71mg/100g, HPLC 70mg/100g. The MECC instrument reproducibility data (n =7) for glucoraphanin in broccoli seed and floret extracts for migration time (CV; seeds 1.2%, florets 2%) and area calculation (CV; seeds 3.7%, florets 7%) relative to the internal standard were suitable. [Copyright &y& Elsevier]

Water and ethanol extracts of broccoli (Brassica oleracea L.) florets were studied for the following in vitro anti-oxidant properties: total antioxidant activity, reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities. Both extracts exhibited strong total antioxidant activity. The concentrations of 20, 40, and 60 µg/mL of the water and ethanol extracts of broccoli showed 74, 83, 91 and 87, 94 and 99% inhibition of peroxidation of linoleic acid emulsion, respectively. Controls at a concentration of 60 µg/mL of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and α-tocopherol exhibited 97, 99, and 61% inhibition of peroxidation of linoleic acid emulsion, respectively. Both extracts of broccoli florets displayed effective reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities at 20, 40, and 60 µg/mL. Total phenolic compounds in both broccoli floret extracts were determined as gallic acid equivalents and found to show no correlation with the antioxidant activities of the extracts. [ABSTRACT FROM AUTHOR]

[Display omitted] • Broccoli florets accumulated high concentrations of Se, including SeMet and MeSeCys. • Selenate treatment differentially influenced flavonoid and glucosinolate content. • Treatment with 0.4 mmol/L selenate decreased flavonoid but increased glucosinolate content. • Several genes such as CYP71B21 , CYP72C1 , Sultr3;1 , and Sultr4;2 may involve in this phenomenon. Broccoli is a nutritious vegetable popular all over the world. This study investigated the effects of different concentrations of selenate (0, 0.1, 0.2, 0.4, 0.8, and 1.6 mmol/L) on the selenium (Se), glucosinolate, and flavonoid contents of broccoli florets. Results showed that the total Se, selenomethionine, and methyl selenocysteine contents increased following selenate dosage. Interestingly, selenate treatment of 0.4 mmol/L decreased the flavonoid but increased the glucosinolate content. Metabolome analysis revealed changes in the individual contents of glucosinolates and flavonoids. Conjoint analysis of transcriptome and metabolome showed that the glucosinolate and flavonoid compounds were potentially regulated by two sulfate transporter genes (Sultr3;1 and Sultr4;2) and several cytochrome P450 genes (e.g., CYP71B21 , CYP72C1 , and CYP81F1). These new findings indicated that Se treatment may influence glucosinolate and flavonoid accumulation by regulating the expression of these genes. The results of this study provide some novel insights into the effects of Se on glucosinolates and flavonoids in broccoli florets and deepen our understanding of the regulatory network between some specific genes and these compounds. [ABSTRACT FROM AUTHOR]

Mass transfer in highly porous and hemispherically shaped bodies was approached using a diffusional model. The drying kinetics of broccoli florets were investigated and the influence of air velocity and temperature determined. A threshold air velocity of 2.5 m/s was established over which no increase in the drying rate was observed, indicating that internal resistance controls mass transfer at higher velocities. The influence of temperature on drying was interpreted by the Arrhenius relationship. The activation energy obtained was 18.5 kJ/mol. [ABSTRACT FROM AUTHOR]

Abstract: UV-A or UV-B irradiation was applied to broccoli florets to investigate the effect on floret yellowing. Florets were irradiated with two UV-A doses (4.5 and 9.0kJm−2) and five UV-B doses (4.4, 8.8, 13.1, 17.5, and 26.3kJm−2) and then kept in darkness at 15°C. In general, broccoli florets retained more color after UV-B irradiation than after UV-A. UV-B doses of at least 8.8kJm−2 resulted in surface color with a higher hue angle, as compared to those treated with 4.4kJm−2 UV-B or without UV-B. We therefore selected a UV-B dose of 8.8kJm−2 for application to different broccoli cultivars (‘Pixel’ and ‘Sawayutaka’), harvested during the winter and early summer seasons. During storage, the ‘Sawayutaka’ cultivar exhibited a slower decrease in green color of florets, when compared to the ‘Pixel’ cultivar. UV-B treatment delayed floret yellowing and chlorophyll degradation. Broccoli harvested in winter or early summer and irradiated with UV-B during storage at 15°C had higher a chlorophyll content and hue angle value than broccoli without UV-B treatment. These results suggest that UV-B irradiation is effective in retaining the green color of florets during storage. [Copyright &y& Elsevier]

• Visual quality of stored broccoli florets was well maintained by melatonin treatment. • Antioxidant properties of stored broccoli florets were improved by melatonin treatment. • Melatonin performed well in glucosinolate preservation in stored broccoli florets. • Melatonin induced the expression of glucosinolate metabolism-related genes. Effect of melatonin treatment on visual quality and contents of health-promoting compounds of broccoli florets under room temperature was investigated in the present study. Broccoli florets were treated with 1 μM melatonin and then stored at room temperature. Results showed that melatonin treatment could delay the post-harvest senescence of broccoli, and performed well in maintaining higher levels of antioxidants, such as carotenoids, vitamin C and total phenols, as well as higher antioxidant capacity than the control. Besides, 1 μM melatonin treatment sustained higher content of glucosinolates, and also resulted in increased percentage of the most potent anticarcinogenic profile, glucoraphanin. Further analysis revealed that 1 μM melatonin strongly induced the expression of glucosinolate biosynthesis-related genes BoMYB28 , BoMYB34 , BoCYP79F1 , and BoCYP79B2 , as well as BoTGG1 , a gene involved in glucosinolate hydrolysis. In conclusion, post-harvest treatment with 1 μM melatonin is potential in maintaining visual quality and health-promoting properties of broccoli florets. [ABSTRACT FROM AUTHOR]

• Lactic acid bacteria fermentation resulted in safe and stable broccoli product. • Increased total polyphenol content by 85%. • Increased ORAC antioxidant capacity by 70%. • Doubled sulforaphane yield compared to control. Broccoli is a rich source of glucoraphanin, which is converted into the bioactive sulforaphane upon cell disruption by the activity of endogenous myrosinase. Conventional broccoli processing involves heating that inactivates myrosinase. We investigated the feasibility of lactic acid bacteria (LAB) fermentation as an alternative process for maintaining myrosinase activity and enhancing the biotransformation of glucoraphanin into sulforaphane. LAB fermentation inhibited the growth of undesirable spoilage and pathogenic microorganisms in broccoli puree and increased the yield of sulforaphane in the puree from 845 to 1617 μmol/kg dry matter (DM). High sulforaphane content was observed in the fermented puree throughout storage especially at 4 °C; the sulforaphane content after ∼three months storage was 1012.9 μmol/kg DM, 62.6% of the level just after fermentation. The results indicate that fermentation enables the production of safe, stable and sulforaphane rich broccoli product that can be used as a dietary supplement or potentially an ingredient in functional foods. [ABSTRACT FROM AUTHOR]