| Autor: |
Núñez-Gómez V; Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, Espinardo, 30100 Murcia, Spain., González-Barrio R; Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, Espinardo, 30100 Murcia, Spain., Baenas N; Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, Espinardo, 30100 Murcia, Spain., Moreno DA; Phytochemistry and Healthy Food Lab, Department of Food Science and Technology, Centro de Edafología y Biología Aplicada del Segura (CEBAS), CSIC, Campus Universitario de Espinardo, Edificio 25, 30100 Murcia, Spain., Periago MJ; Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, Espinardo, 30100 Murcia, Spain. |
| Abstrakt: |
The Brassica oleracea industry generates large amounts of by-products to which value could be added because of the characteristics of their composition. The aim was to extract different fibre fractions from broccoli stalks to obtain potential new added-value ingredients. Using an ethanol and water extraction procedure, two fibre-rich fractions (total fibre fraction, TF B , and insoluble fibre fraction, IF B ) were obtained. These fractions were analysed to determine the nutritional, (poly)phenols and glucosinolates composition and physicochemical properties, comparing the results with those of freeze-dried broccoli stalks (DBS). Although TF B showed a higher content of total dietary fibre, IF B had the same content of insoluble dietary fibre as TF B (54%), better hydration properties, higher content of glucosinolates (100 mg/100 g d.w.) and (poly)phenols (74.7 mg/100 g d.w.). The prebiotic effect was evaluated in IF B and compared with DBS by in vitro fermentation with human faecal slurries. After 48 h, the short-chain fatty acid (SCFA) production was higher with IF B than with DBS because of the greater presence of both uronic acids, the main component of pectin, and (poly)phenols. These results reveal that novel fibre-rich ingredients-with antioxidant, technological and physiological effects-could be obtained from broccoli stalks by using green extraction methods. |
