Effect of slightly acidic electrolyzed water on bioactive compounds and morphology of broccoli sprouts. (March 2018)

• Record Type: Journal Article
• Authors: Li, Lizhen; Hao, Jianxiong; Song, Shuhui; Nirasawa, Satoru; Jiang, Zhengqiang; Liu, Haijie
• Is Part Of: Food research international. Volume 105(2018)
• Page Start: 102
• Page End: 109
• Publication Date: 2018-03
• Subjects: Broccoli sprouts -- Slightly acidic electrolyzed water -- Sulforaphane -- Glucosinolates -- Morphology -- Microorganisms; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.10.052
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The producers of broccoli sprouts have become increasingly interested in improving their sulforaphane content. This study has evaluated the effects of slightly acidic electrolyzed water (SAEW) with different available chlorine concentrations (ACC) on broccoli sprouts: their content of some bioactive compounds such as glucosinolates, their morphology, and their total bacterial counts. The results have shown that SAEW might affect the content of sulforaphane by influencing the content of glucosinolates and the activity of myrosinase. SAEW inhibited the growth of broccoli sprouts: their fresh weight decreased as the available chlorine concentration (ACC) of the SAEW increased, but the different solutions did not affect their dry weight. The number of microorganisms on the broccoli sprout decreased by 1.71 log CFU/g after using the SAEW with ACC value of 50 mg/L treatment compared with tap water treatment. Overall, although SAEW adversely affected the morphology of broccoli sprouts, with a suitable ACC it can be a useful tool for enhancing the amount of secondary metabolites and reducing the microbial counts on broccoli sprouts intended for fresh consumption as a functional food. Graphical abstract: The hydrolysis of glucoraphanin by myrosinase. Highlights: SAEW with different ACC values affected bioactive compounds in broccoli sprouts. SAEW increased sulforaphane mainly by raise glucosinolates content and myrosinase activity. SAEW affected morphology and fresh weight, with no effect on dry weight in our study. SAEW reduced the microbial contamination of broccoli sprouts.