Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products.

ABSTRACT: Reintroducing waste products into the food chain, thus contributing to circular economy, is a key goal towards sustainable food systems. Fruit and vegetable processing generates large amounts of residual organic matter, rich in bioactive compounds. In Brassicaceae, glucosinolates are present as secondary metabolites involved in the biotic stress response. They are hydrolysed by the enzyme myrosinase when plant tissue is damaged, releasing new products (isothiocyanates) of great interest to human health. In this work, the process for obtaining powdered products from broccoli and white cabbage by-products, to be used as food ingredients, was developed. Residues produced during primary processing of these vegetables were transformed into powders by a process consisting of disruption (chopping

SUBMITTER: Bas-Bellver C 

PROVIDER: S-EPMC9689784 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature