Evolutions of Components Involved in the Catabolic Pathway of Glucosinolates in Broccoli Florets during Air Drying Coupled with Air-borne Ultrasound

LIU Beini; CAO Ye; YU Ying; LI Dandan; HAN Yongbin; TAO Yang

doi:10.13386/j.issn1002-0306.2021050071

Volume 43 Issue 2

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(2): 101-111. > DOI: 10.13386/j.issn1002-0306.2021050071

LIU Beini, CAO Ye, YU Ying, et al. Evolutions of Components Involved in the Catabolic Pathway of Glucosinolates in Broccoli Florets during Air Drying Coupled with Air-borne Ultrasound[J]. Science and Technology of Food Industry, 2022, 43(2): 101−111. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050071.

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Evolutions of Components Involved in the Catabolic Pathway of Glucosinolates in Broccoli Florets during Air Drying Coupled with Air-borne Ultrasound

College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

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Received Date: May 11, 2021
Available Online: November 19, 2021

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Abstract

Abstract

In order to understand the effect of air-borne ultrasound on the catabolic pathway of glucosinolates in broccoli florets during air drying, the drying property, contents of key components (glucosinolates, sulforaphane, ascorbic acid, Fe²⁺ and phenolic acids), myrosinase activity and antioxidant capacity in vitro in broccoli florets during air drying at 60 ^oC coupled with air-borne ultrasound (20 kHz, 125.2 and 180.1 W/dm²) were analyzed. The results showed that air-borne sonication accelerated the drying process. The drying times were shortened by 11.1% and 17.8% under sonication at 125.2 and 180.1 W/dm², respectively. Meanwhile, glucobrassicin content and myrosinase activity increased during ultrasound-intensified air drying. In the end of drying, the contents of glucobrassicin and sulforaphane as well as myrosinase activity in ultrasound-treated samples at 180.1 W/dm² were 10.7%, 26.0% and 15.2% higher than those in samples dried without sonication, respectively. Reversely, sonicated samples at 180.1 W/dm² possessed 8.1% less amount of Fe²⁺ than only air-dried samples after drying. The results implied that ultrasound treatment alleviated the interference of Fe²⁺ on the enzymatic degradation of glucosinolates, as well as promoted the degradation of glucoraphanin to sulforaphane. Besides, air-borne sonication had no significant influence on the contents of ascorbic acid and phenolic acids, and antioxidant capacity in vitro of broccoli under air drying. This study demonstrated that air-borne ultrasound assisted-air drying could not only speed up the drying process of broccoli florets, but also promote the conversion of glucoraphanin and preserve the bioactive components in certain aspects.
- broccoli,
- air drying coupled with air-borne ultrasound,
- glucosinolates,
- sulforaphane,
- myrosinase,
- ascorbic acid

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