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Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp

This work studied the effect of drum-rotation frequency, drum temperature, and water-to-pulp ratio in a double-drum drier on the content of sulforaphane, glucoraphanin, total phenolic compounds, ascorbic acid, and antioxidant activity of broccoli pulp through a multilevel factorial design with one r...

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Detalles Bibliográficos
Autores principales: Córdova, Constanza, Vivanco, Juan P., Quintero, Julián, Mahn, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554832/
https://www.ncbi.nlm.nih.gov/pubmed/32887455
http://dx.doi.org/10.3390/foods9091224
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author Córdova, Constanza
Vivanco, Juan P.
Quintero, Julián
Mahn, Andrea
author_facet Córdova, Constanza
Vivanco, Juan P.
Quintero, Julián
Mahn, Andrea
author_sort Córdova, Constanza
collection PubMed
description This work studied the effect of drum-rotation frequency, drum temperature, and water-to-pulp ratio in a double-drum drier on the content of sulforaphane, glucoraphanin, total phenolic compounds, ascorbic acid, and antioxidant activity of broccoli pulp through a multilevel factorial design with one replicate. Drum-drying conditions did not significantly affect sulforaphane content, unlike glucoraphanin, however the poor adherence of broccoli pulp resulted in a final product with undefined shape and heterogeneous color. On the other hand, antioxidant activity was unevenly affected by drying conditions; however, drum-rotation frequency affected it in the same way that phenolic compounds and ascorbic acid, showing a concordant behavior. The ascorbic acid content decreased significantly after drying, and it was highly dependent on the experimental factors, resulting in a regression model that explained 90% of its variability. Drum-rotation frequency of 5 Hz, drum temperature of 125 °C, and water-to-pulp ratio of 0.25 resulted in an apparent increase of sulforaphane and phenolic compounds content of 13.7% and 47.6%, respectively. Drum drying has great potential to fabricate dehydrated broccoli-based foods with functional properties. Besides, since drum drying has low investment and operation costs, it represents a very attractive option for the industrialization of broccoli derivatives.
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spelling pubmed-75548322020-10-14 Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp Córdova, Constanza Vivanco, Juan P. Quintero, Julián Mahn, Andrea Foods Article This work studied the effect of drum-rotation frequency, drum temperature, and water-to-pulp ratio in a double-drum drier on the content of sulforaphane, glucoraphanin, total phenolic compounds, ascorbic acid, and antioxidant activity of broccoli pulp through a multilevel factorial design with one replicate. Drum-drying conditions did not significantly affect sulforaphane content, unlike glucoraphanin, however the poor adherence of broccoli pulp resulted in a final product with undefined shape and heterogeneous color. On the other hand, antioxidant activity was unevenly affected by drying conditions; however, drum-rotation frequency affected it in the same way that phenolic compounds and ascorbic acid, showing a concordant behavior. The ascorbic acid content decreased significantly after drying, and it was highly dependent on the experimental factors, resulting in a regression model that explained 90% of its variability. Drum-rotation frequency of 5 Hz, drum temperature of 125 °C, and water-to-pulp ratio of 0.25 resulted in an apparent increase of sulforaphane and phenolic compounds content of 13.7% and 47.6%, respectively. Drum drying has great potential to fabricate dehydrated broccoli-based foods with functional properties. Besides, since drum drying has low investment and operation costs, it represents a very attractive option for the industrialization of broccoli derivatives. MDPI 2020-09-02 /pmc/articles/PMC7554832/ /pubmed/32887455 http://dx.doi.org/10.3390/foods9091224 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Córdova, Constanza
Vivanco, Juan P.
Quintero, Julián
Mahn, Andrea
Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp
title Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp
title_full Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp
title_fullStr Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp
title_full_unstemmed Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp
title_short Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp
title_sort effect of drum-drying conditions on the content of bioactive compounds of broccoli pulp
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554832/
https://www.ncbi.nlm.nih.gov/pubmed/32887455
http://dx.doi.org/10.3390/foods9091224
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