Effect of slightly acidic electrolyzed water on bioactive compounds and morphology of broccoli sprouts

文献类型： 外文期刊

第一作者： Li, Lizhen

作者： Li, Lizhen;Jiang, Zhengqiang;Liu, Haijie;Li, Lizhen;Jiang, Zhengqiang;Liu, Haijie;Hao, Jianxiong;Song, Shuhui;Nirasawa, Satoru

作者机构：

关键词： Broccoli sprouts; Slightly acidic electrolyzed water; Sulforaphane; Glucosinolates; Morphology; Microorganisms

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2018 年 105 卷

页码：

收录情况： SCI

摘要： 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.

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