%0 Journal Article 
%A Salas Millán, José Ángel
%A Aznar Samper, María Aranzazu
%A Conesa Gallego, Encarnación
%A Conesa Bueno, Andrés
%A Aguayo Giménez, Encarnación Pilar
%T Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS
%D 2022
%@ 0023-6438
%U http://hdl.handle.net/10317/11943
%X This research revalues broccoli stalk by-product as a novel fermented health food, using its autochthonous microbiota. Broccoli stalk slices were packed into glass jars, brine was added (6% w/v), and two dressings were studied: garlic, and mustard seeds. No dressing was used as control. Natural fermentation was carried out at 25 ◦C for 6 days followed by a further 6 days storage at 4 ◦C. The identification of individual glucosinolates and phenolic compounds was performed by LC-ESI-QqQ-MS/MS. At day 3, the highest content in functional compounds such as glucoerucin and indolic glucosinolates as glucobrassicin, 4-methoxy-glucobrassicin and 4- hidroxy-glucobrassicin, and phenolic acids and flavonoids as sinapic acid, 4-O-feruloyl quinic acid and quercetin-3-O-diglucoside was found. At day 6, the broccoli stalks reached the maximum counts in lactic acid bacteria (>8 log cfu g- 1), remaining stable until day 12 at 4 ◦C, including as the main genera Lactobacillus and Leuconostoc. Metagenomic analysis identified 1009 bacteria genera; Latilactobacillus sakei was the most predominant lactic acid bacteria species, followed by Lactobacillus curvatus, Leuconostoc kimchi and Leuconostoc carnosum. This is an example of a vegan and functional food product, based on a circular economy model, using broccoli by-products.
%K Tecnología de los Alimentos
%K Brassica
%K Probiotic
%K Revalorisation
%K Sensory quality
%K Brine-pickled
%K 3309 Tecnología de Los Alimentos
%~ GOEDOC, SUB GOETTINGEN