Development of supercritical technology to obtain improved functional dietary fiber for the valorization of broccoli by‐product
Year: 2024
Type: article
Abstract: BACKGROUND: This research aimed to enhance the functional value of dietary fiber from broccoli leaves using supercritical fluid technology. By optimizing pressure, temperature, and time parameters through response surface methodology, the study sought to improve the bioactive properties of the fiber and develop a predictive model for its chemical composition and functional properties. RESULTS: Structural analysis indicated that modified samples had a higher concentration of oligosaccharides than control samples did, with significant increases in galacturonic acid and neutral sugars after supercritical fluid technology treatment, highlighting enhanced pectin release due to cell wall degradation. Functional properties, such as water solubility, glucose absorption capacity, and antioxidant activity, improved significantly under optimized conditions (191 bar, 40 °C, 1 h). Multivariate analysis confirmed the effectiveness of supercritical fluid technology in enhancing the dietary fiber properties, achieving a global desirability value of 0.805. CONCLUSION: These results underscore the potential of supercritical technology for valorizing broccoli leaf by-products, enhancing their health-promoting characteristics and functional applications in the food industry. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
DOI: 10.1002/jsfa.13990
Authors: María Ángeles Rivas, María J. Benito, Alberto Martín, María de Guía Córdoba, Yesuneh Gizaw, Rocío Casquete
Institution: Universidad de Extremadura
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: hybrid
Estimated APC paid: $4,400
OpenAlex ID: W4404046710