Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses

Villaño Valencia, Débora; Fernández Pan, Idoya; Arozarena Martinicorena, Íñigo; Ibáñez Moya, Francisco C.; Virseda Chamorro, Paloma; Beriain Apesteguía, María José

Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses

dc.contributor.author	Villaño Valencia, Débora
dc.contributor.author	Fernández Pan, Idoya
dc.contributor.author	Arozarena Martinicorena, Íñigo
dc.contributor.author	Ibáñez Moya, Francisco C.
dc.contributor.author	Virseda Chamorro, Paloma
dc.contributor.author	Beriain Apesteguía, María José
dc.contributor.department	Institute on Innovation and Sustainable Development in Food Chain - ISFOOD	en
dc.contributor.funder	Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa	es
dc.date.accessioned	2024-01-25T11:27:49Z
dc.date.available	2024-01-25T11:27:49Z
dc.date.issued	2023
dc.date.updated	2024-01-25T11:16:19Z
dc.description.abstract	Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, and contributing to better human nutrition. The objective of this study was to obtain novel ingredients based on these residues and surpluses for a wide range of applications in the food industry. The efect of air-drying (60 °C or 80 °C) applied to feld residues (broccoli stalks), mimicking industrial conditions, was compared with dehydration by freeze-drying applied to these same feld residues and to crop surpluses (broccoli whole plant). Thus, diferent broccoli fours were obtained and characterised for technological and biological properties including colour, antioxidant activity, nutrients, total polyphenol content, and content of glucosinolates. Flours from feld residues showed high levels of dietary fbre (≈22% dry weight). Broccoli crop surpluses fours had relevant contents of glucosinolates (≈13 mg/g dry weight). Therefore, within the framework of the circular economy, these fours are proposed to revalorise the two main broccoli crop discarded fractions. Such fours could be used in a realistic and simple way by the agri-food industries interested in the development of healthy and conscience foodstufs, in a cost-efcient manner.	en
dc.description.sponsorship	Open Access funding provided by Universidad Pública de Navarra. The study was founded by Navarre Government through the Program “Ayudas para la realización de Proyectos Estratégicos de I+D 2021–2024 (ALISSEC project 0011-1411-2021).	en
dc.format.mimetype	application/pdf	en
dc.format.mimetype	application/msword	en
dc.identifier.citation	Villaño, D., Fernández-Pan, I., Arozarena, Í., Ibañez, F. C., Vírseda, P., & Beriain, M. J. (2023). Revalorisation of broccoli crop surpluses and field residues: Novel ingredients for food industry uses. European Food Research and Technology, 249(12), 3227-3237. https://doi.org/10.1007/s00217-023-04362-2	en
dc.identifier.doi	10.1007/s00217-023-04362-2
dc.identifier.issn	1438-2377
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/47180
dc.language.iso	eng	en
dc.publisher	Springer	en
dc.relation.ispartof	European Food Research and Technology (2023) 249:3227–3237	en
dc.relation.projectID	info:eu-repo/grantAgreement/Gobierno de Navarra//0011-1411-2021/
dc.relation.publisherversion	https://doi.org/10.1007/s00217-023-04362-2
dc.rights	This article is licensed under a Creative Commons Attribution 4.0 International License.	en
dc.rights.accessRights	info:eu-repo/semantics/openAccess
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.subject	Sustainability	en
dc.subject	Plant by-products	en
dc.subject	Biocompound recovery	en
dc.subject	Vegetable flour	en
dc.subject	Polyphenols	en
dc.subject	Glucosinolates	en
dc.title	Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses	en
dc.type	info:eu-repo/semantics/article
dc.type.version	info:eu-repo/semantics/publishedVersion
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