Broccoli products supplemented beers provide a sustainable source of dietary sulforaphane  

作　　者：Paola Sanchez-Bravo Angel Abellan Pedro JZapata Cristina García-Viguera Raúl Domínguez-Perles María Jose Gimenez 

机构地区：[1]Lab.Fitoquímica y Alimentos saludables(LabFAS),Centro de Edafología y Biología Apliada del Segura(CEBAS)-CSIC,University Campus-25,30100,Espinardo,Murcia,Spain [2]Department of Food Technology,EPSO,Univeristy Miguel Hernandez,Ctra Beniel km 3.2,03312,Orihuela,Alicante,Spain

出　　处：《Food Bioscience》2023年第1期413-419,共7页食品生物科学（英文）

基　　金：funded by the grant for the recall of the Spanish university system for the training of young doctors(Margarita Salas,04912/2021)funded by the European Union-Next Generation EU and the Ministry of Universities of Spain.

摘　　要：Broccoli is a highly consumed vegetable due to its content of bioactive nutrients and non-nutrients,including glucosinolates and isothiocyanates.Also,the consumption of craft beer has been boosted by the seek for enhanced sensory and functional properties.In this frame,broccoli have been proven as an ingredient to develop healthy beverages.The 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,respectively.The 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 beer.The latter negative tips are the ones offering sensory traits associated to ITC to broccoli-based beer.Therefore,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 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]