Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS

Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum

“…Comparing the obtained pH results with the pH value was conducted by Major et al [ 28 ] for sauerkraut, in which one can notice a similarity to broccoli, which, just like cabbage, belongs to cruciferous vegetables ( Figure 1 ). Millán et al [ 1 ] presented an initial pH of 7.85, which decreased on the third day of fermentation (4.73–4.96), followed by a second reduction on day 6 (4.20–4.30). A similar analysis conducted by Iga-Buitrón et al [ 2 ] indicated changes in pH that also decreased from ~5.8 to 4.53 (no bacilli culture) and 3.99 (using Levilactobacillus brevis , Lactococcus lactis) on the second day of fermentation.…”

“…Similarly, the content of TPC, CFA, CPA, CSA, and CCA and the content of flavonoids as quercetin equivalents (QC) are also higher at 30 °C than at 35 °C. Salas-Millán et al [ 1 ], using the method LC-ESI-QqQ-MS/MS, reported the concentration of metabolites of phenolic compounds by spontaneous fermentation of broccoli stalks without dressing or dressed with garlic: chlorogenic acid (CHL) ~0.64 mg/L, sinapoyl hexose (SNP-Hex) ~0.82 mg/L, 4- O -feruloyl quinic acid (4FQa) ~0.65 mg/L, quercetin-3-O-diglucoside (QdG) ~0.17 mg/L, sinapic acid (SNP) ~0.18 mg/L, kaempferol 3-O-diglucoside (KdG) ~0.06 mg/L, rosmarinic acid (RosA) ~1.06 mg/L, 1,2-disinapoyl-gentiobiose (dSNPGb) ~0.16 mg/L and 1-sinapoyl-2-feruloyl-gentibiose (SnFrGb) ~0.20 mg/L with maximum concentration by three days of fermentation. Likewise, Iga-Buitrón et al [ 2 ] identified the use of analysis of derivative phenolic acids and flavonoids in fermented juice of broccoli.…”

“…In the analysis group Shokri et al [ 29 ] presented the maximum growth of cells with broccoli puree fermented after 2 days using mixed culture ( Leuconostoc mesenteroides (BF1 and BF2; 1:1) and Lactiplantibacillus plantarum (B1). Salas-Millán et al [ 1 ] noted the supreme level of growth of lactic acid bacteria (LAB) after three times by beginning the spontaneous fermentation of broccoli. In our case analysis, a similar maximum growth of Lactobacillus plantarum ATCC 8014 was reported on the fourth day of fermentation both at 30 °C and 35 °C temperatures.…”

“…The aim of the conducted research was to check the possibility of increasing the content of antioxidants and their further use in technological processes or the production of dietary supplements [ 1 ]. The process of food preservation with the use of Lactiplantibacillus plantarum was chosen because the literature reports other LAB species did not provide a satisfactory increase in polyphenols [ 2 ].…”

A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry

“…These compounds were extracted and used to fortify cheese samples, resulting in a significant increase in antioxidant capacity. Another study by Salas-Millán et al [ 45 ] explored the potential of broccoli stalk waste as a novel fermented health food using its own microbiota. The natural fermentation process was carried out at 25 °C for 6 days, followed by 6 days of storage at 4 °C.…”