Broccoli products supplemented beers provide a sustainable source of dietary sulforaphane
Broccoli is a highly consumed vegetable due to its content of bioactive nutrients and non-nutrients, including glucosinolates and isothiocyanates. Also, the consumption of craft beer has been boosted by the seek for enhanced sensory and functional properties. In this frame, broccoli have been proven...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/335909 |
| Acceso en línea: | http://hdl.handle.net/10261/335909 |
| Access Level: | acceso abierto |
| Palabra clave: | Healthy foods Beverages Brassica Isothiocyanates UHPLC-ESI-MS/MS Sensory properties |
| Sumario: | Broccoli is a highly consumed vegetable due to its content of bioactive nutrients and non-nutrients, including glucosinolates and isothiocyanates. Also, the consumption of craft beer has been boosted by the seek for enhanced sensory and functional properties. In this frame, broccoli have been proven as an ingredient to develop healthy beverages. The objective of the work was to evaluate alternative broccoli materials (sprouts and by products powder) to go further from previous results, in a way contributing to the sustainability and circu larity of the agro-food chain using underexploited material to supplement beers, which could be a sustainable dietary source of bioactive sulforaphane (SFN). The results showed high concentrations of SFN in beers sup plemented with broccoli sprouts and powder (5.00 and 2.54 mg/L, respectively, previous to bottling). These concentrations remained stable until bottling, where they were reduced by >50%. After 150 storage days, the concentrations of SFN were 1.08 and 0.30 mg/L in beers supplemented with sprouts and powder, respectively. The sensory analysis revealed the positive attributes (colour, floral, fruity, and aftertaste as a result of the profile of volatile compounds) of beers developed using sprouts, and significant values of cooked vegetables, alcoholic, and earthy leather, which could be considered negative in beer. The latter negative tips are the ones offering sensory traits associated to ITC to broccoli-based beer. Therefore, the addition of broccoli in the format of fresh sprouts is more appropriate according to the SFN content and sensory features, providing a functional alternative that could be appreciated by consumers |
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