TY - JOUR 
A1 - Salas Millán, José Ángel
AU - Aznar Samper, María Aranzazu
AU - Conesa Gallego, Encarnación
AU - Conesa Bueno, Andrés
AU - Aguayo Giménez, Encarnación Pilar
T1 - Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS
Y1 - 2022
SN - 0023-6438
UR - http://hdl.handle.net/10317/11943
AB - 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.
KW - Tecnología de los Alimentos
KW - Brassica
KW - Probiotic
KW - Revalorisation
KW - Sensory quality
KW - Brine-pickled
KW - 3309 Tecnología de Los Alimentos
LA - eng
PB - Elsevier
ER -