The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications

被引：180

作者：

Deng, Qian ^{[1
]}

Zinoviadou, Kyriaki G. ^{[2
]}

Galanakis, Charis M. ^{[3
]}

Orlien, Vibeke ^{[4
]}

Grimi, Nabil ^{[5
]}

Vorobiev, Eugene ^{[5
]}

Lebovka, Nikolai ^{[5
,6
]}

Barba, Francisco J. ^{[5
,7
]}

机构：

[1] Milne Fruit Prod Inc, Prosser, WA 99350 USA

[2] Perrotis Coll, Amer Farm Sch, Dept Food Sci & Technol, Thessaloniki 55102, Greece

[3] Galanakis Labs, Dept Res & Innovat, Khania 73131, Greece

[4] Univ Copenhagen, Dept Food Sci, Fac Sci, DK-1958 Frederiksberg C, Denmark

[5] Univ Technol Compiegne, Ctr Rech Royallieu, Equipe Technol Agroind, TIMR,EA 4297,UTC ESCOM, Compiegne, France

[6] NAS Ukraine, Inst Biocolloidal Chem, UA-03142 Kiev, Ukraine

[7] Univ Valencia, Fac Pharm, Nutr & Food Sci Area, E-46100 Valencia, Spain

来源：

FOOD ENGINEERING REVIEWS | 2015年 / 7卷 / 03期

关键词：

Glucosinolates; Isothiocyanates; Bioavailability; Assisted extraction; Non-conventional processing; Thermal treatment; BROCCOLI BRASSICA-OLERACEA; MICROWAVE-ASSISTED EXTRACTION; DIFFERENT COOKING METHODS; ESCHERICHIA-COLI O157-H7; CABBAGE OUTER LEAVES; THERMAL-DEGRADATION; ALLYL ISOTHIOCYANATE; MYROSINASE ACTIVITY; SUPERCRITICAL CO2; VAR; ITALICA;

D O I：

10.1007/s12393-014-9104-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In recent decades, glucosinolates and isothiocyanates have attracted the interest of scientific community due to healthy properties of these bioactive compounds and their role as natural antimicrobials and anticarcinogenic agents. However, these compounds can lose their properties and transform into antinutrients depending on processing conditions. At this stage of investigation, there is a need in evaluation of the commonly accepted and new emerging methods in order to establish the optimum conditions for preserving healthy glucosinolates and isothiocyanates. This paper reviews the conventional and new promising technologies that can be useful for extraction of appropriate glucosinolates and isothiocyanates from natural sources (i.e., Brassica vegetables). The impact of different preservation processes on degradation of glucosinolates and isothiocyanates is also discussed.

引用

页码：357 / 381

页数：25

共 143 条

[1] Assessing the Impact of High-Pressure Processing on Selected Physical and Biochemical Attributes of White Cabbage (Brassica oleracea L. var. capitata alba) [J].