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Article

Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree

by
Sajad Shokri
1,2,
Hema Jegasothy
2,
Mya Myintzu Hliang
2,
Mary Ann Augustin
2 and
Netsanet Shiferaw Terefe
2,*
1
Plasma Research Group, School of Biosystems and Food Engineering, University College Dublin, D04V1W8 Dublin, Ireland
2
CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
*
Author to whom correspondence should be addressed.
Fermentation 2022, 8(5), 236; https://doi.org/10.3390/fermentation8050236
Submission received: 19 April 2022 / Revised: 8 May 2022 / Accepted: 13 May 2022 / Published: 19 May 2022
(This article belongs to the Special Issue Fermentation and Bioactive Metabolites 3.0)

Abstract

The aim of this study was to compare the effects of thermosonication (18 kHz at 60 °C for 7 min) pre-treatment with thermal treatment alone (60 °C for 7 min) of broccoli florets prior to pureeing and fermentation on selected bioactive components of fermented broccoli puree. Both thermal and thermosoncation pre-treatments significantly increased the rate of acidification of broccoli puree compared to control untreated broccoli puree, with the time to reach pH 4 being 8.25, 9.9, and 24 h, respectively, for thermally treated, thermosonicated, and control samples. The highest sulforaphane yield of 7268 µmol/kg dry weight (DW) was observed in the thermosonicated samples, followed by 6227 µmol/kg DW and 3180 µmol/kg DW in the thermally treated and untreated samples, respectively. The measurable residual glucoraphanin content was 1642 µmol/kg DW, 1187 µmol/kg DW, and 1047 µmol/kg DW, respectively, in the thermonsonicated, thermally pre-treated, and control fermented samples, indicating that pre-treatment specially by thermosonication increases the extractability of glucoraphanin. The higher sulforaphane yield in the thermosonicated and thermally pre-treated samples could be due to increased extractability and accessibility of glucoraphanin and interaction with myrosinase in addition to the inactivation of epthiospecifier protein (ESP), which directs conversion away from sulforaphane into sulforaphane nitrile.
Keywords: thermosonication; broccoli puree; fermentation; glucoraphanin; sulforaphane; phenolic compounds thermosonication; broccoli puree; fermentation; glucoraphanin; sulforaphane; phenolic compounds

Share and Cite

MDPI and ACS Style

Shokri, S.; Jegasothy, H.; Hliang, M.M.; Augustin, M.A.; Terefe, N.S. Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree. Fermentation 2022, 8, 236. https://doi.org/10.3390/fermentation8050236

AMA Style

Shokri S, Jegasothy H, Hliang MM, Augustin MA, Terefe NS. Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree. Fermentation. 2022; 8(5):236. https://doi.org/10.3390/fermentation8050236

Chicago/Turabian Style

Shokri, Sajad, Hema Jegasothy, Mya Myintzu Hliang, Mary Ann Augustin, and Netsanet Shiferaw Terefe. 2022. "Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree" Fermentation 8, no. 5: 236. https://doi.org/10.3390/fermentation8050236

APA Style

Shokri, S., Jegasothy, H., Hliang, M. M., Augustin, M. A., & Terefe, N. S. (2022). Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree. Fermentation, 8(5), 236. https://doi.org/10.3390/fermentation8050236

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