Broccoli Products
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Broccoli is an important crop worldwide, with over 21 million tons produced annually. It is considered a functional food due to its high nutritional value and bioactive compounds. There are two main types of broccoli - heading broccoli which forms curds and sprouting broccoli which has loose flower buds on stalks and is more popular in India. Broccoli contains antioxidants like vitamin C and phenolic compounds, as well as glucosinolates which may help prevent cancer and other chronic diseases. Processing methods like supercritical fluid extraction are used to make broccoli powder supplements from its beneficial components.
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1This is module 6, Vegetable and fruit microbiology. .docx
1
This is module 6, Vegetable and fruit microbiology.
2
The first part of this section is the microbiology of vegetables including intrinsic
properties of vegetables, pathogens and spoilage organisms.
The microbial growth environment of vegetables is considerably different from
meats, poultry, or seafood. Vegetables have low proteins and lipid content,
especially compared to meats. Vegetables are made up of mostly simple and
complex carbohydrates.
3
The carbohydrate content of vegetables is diverse. Carbohydrates include
polysaccharides, oligosaccharides, monosaccharides, sugar alcohols, and esters.
Microbial growth using these compounds requires the appropriate enzymes and
transport proteins. Often microbial communities become commensal when
extracellular enzymes are excreted by some genera breaking down complex
polysaccharides making the simple sugars available to all.
4
Most vegetables are in the neutral pH range from pH 6-7. The chart indicates the
pH averages for many types of foods, including both vegetables and fruits.
5
In general the biota of vegetables are reflective of the soil they are grown in,
although exceptions occur. The actinomycetes are the most predominant
microorganisms of soils, but they are rarely found on vegetables. The lactic acid
bacteria are not common to soils, but they are one of the most predominant
microbial biota of vegetables. Like most other foods, the surface of vegetables is
highly contaminated with microorganisms, while the interior is sterile or mostly
sterile. Vegetables also possess a tough outer skin. This may keep many
miroorganisms from entering the interior.
6
The lactic acid bacteria are a group of Gram positive bacteria, non-respiring (no
ETS), non-spore forming, cocci or rods. They produce lactic acid as the major end
product of carbohydrate fermentation. They can be found in rotting vegetation, but
not usually in soil itself. Once they get access to a new plant they have the unique
ability to adhere to plant surfaces. This provides them with a biota advantage over
other microorganisms. The lactic acid bacteria may be 50% of the total vegetable
biota.
7
Coliform bacteria are also part of the vegetable biota. The genus Enterobacter is a
common soil coliform. The remaining are generally fecal in origin, including E. coli.
They find their way into soils from manure, both accidental and intentional. Note
that the majority of E. coli are non-pathogenic.
8
Soils are the natural reservoir for most spores from sporeformers. There, they
survive in the latent form until conditions become conducive to growth.
9
The most significant vegetable spoilage microorganisms are those that produce
polysaccharide and oligosaccharide degradation enzymes. These include cellulase,
pectinase, alpha and beta amylase, and similar enzymes. The polysaccharides
provide the backbone structure to vegetables. Degrading that backbone .
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Naturally Occuring Constituents of Food (their structure, significance physical and chemical properties). These constituents of food are naturally produced mostly by plant, micro-organisms e.g Natural Toxins, Phenolic compounds, Anti-oxidants, Anti-nutrients etc.
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Hitculan Plus
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Bioprospecting
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Broccoli Products
- 1. BROCCOLI Presentation by Primary Information Services www.primaryinfo.com mailto:primaryinfo@gmail.com
- 2. Broccoli Broccoli is a very important crop in economic terms. Worldwide, over 21 million tons of broccoli are produced each year Broccoli is an excellent source of bioactive compounds, and thus, it is considered a functional food
- 3. Sprouting Broccoli Broccoli is of two types: heading type and sprouting (green and purple) broccoli. Heading broccoli forms curd like cauliflower; while sprouting broccoli contains a group of green immature buds and thick fleshy flower stalk forming a head. Sprouting broccoli is more popular in India.
- 5. Bioactive Compounds Phenolic compounds are among the nutraceuticals present in broccoli, mainly hydroxycinnamic acids and flavonoids Broccoli also contains high concentrations of vitamin C, an essential nutrient. Lutein, a Carotenoid of the xanthophylls group, is one of the most abundant carotenoids present in broccoli
- 6. Glucosinolates Glucosinolates are among the most distinctive nutraceutical compounds in cruciferous vegetables, including broccoli. They have high potential to prevent chronic diseases, especially cancer These compounds possess a great antioxidant activity and may play a role in the prevention of several diseases, such as diabetes , cardiovascular diseases and neurodegenerative diseases
- 10. Sprout Powder A nutritional supplement is provided containing two broccoli based components that are combined and, when ingested, react in the intestines to provide sulforaphane. The broccoli components are treated separately using supercritical fluid extraction to remove oils. The temperature and pressure of the supercritical extraction processes are controlled to provide broccoli components having the desired properties for the nutritional supplement.