Broccoli by-product extract as a functional ingredient: food application

• DOI: 10.37349/eff.2023.00018
• Publication Date: 2023-11-01T02:38:20Z
• Authors: David Q. Martínez; Francisco Lorca; Maria Dolores Fer...; Presentación García
• Keywords: Nutraceutical; Pomace; Ingredient; Functional food

Aim: Food production demand has been promoting an increase in the generation of agro-industrial waste. industry waste can contain compounds with added value that, if properly extracted and used, be applied to development healthy foods (clean label), nutraceuticals, senior food, cosmetics, etc. The revaluation by-products from broccoli will make it possible reduce large volume waste, reducing cost management obtaining interest them. aim this work is extraction by means environmentally sustainable technologies characterize freeze-dried extracts obtained each green technology terms their characteristic study antimicrobial antioxidant capacity. Methods: methods used research are technologies, using water as solvent, including aqueous (AE), enzymatic (EE), ultrasound-assisted (UAE). After extraction, were characterized capacity was studied Listeria Salmonella strains Saccharomyces strains, thus determining which techniques most effective for a extract high concentration bioactive compounds. Results: As result research, different products have three techniques, against such Salmonella. Conclusions: generated revalued obtain techniques. Due compounds, these functional due