Effect of microwave and high-pressure processing on quality of an innovative broccoli hummus

Journal ar
Food and Bioprocess Technology
  • Volumen: 11
  • Número: 8
  • Fecha: 01 January 2018
  • Páginas: 1464-1477
  • ISSN: 19355149 19355130
  • Source Type: Journal
  • DOI: 10.1007/s11947-018-2111-8
  • Document Type: Article
  • Publisher: Springer New York
© Springer Science+Business Media, LLC, part of Springer Nature 2018.Two innovative broccoli (53% either cv. Parthenon or Bimi) hummuses were formulated. Semi-continuous microwave treatment (MW; 9 kW/40 s) or high-pressure processing (HPP; 550 MPa/10 min/23 °C) were applied to study hummus quality (microbiological/ physicochemical/sensory/bioactive compounds) during 28 days (5 °C). The initial mesophilic, psychrophilic, and Enterobacteriaceae loads of Parthenon/Bimi broccoli hummuses (2.8/3.2, 3.0/3.7, and 2.6/2.9 log CFU g-1, respectively) were decreased by 1.6/1.9, 0.5/0.9, and 1.1/1.3 log units after HPP and in a lower degree byMW. In general,MWParthenon hummus showed better sensory scores after 28 days, while HPP was better for Bimi. Higher (110%) glucoraphanin was observed in HPP Parthenon hummus, although MW better preserved sulforaphane. Treatments kept high phenolic levels during storage, being better preserved by HPP, with also higher total antioxidant capacity. Conclusively, MWand HHP treatments allowed to obtain a broccoli hummus with an excellent quality up to 28 days (5 °C) with also excellent bioactive quality.

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