Effect of Microwave and High-Pressure Processing on Quality of an Innovative Broccoli Hummus

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 by MW. In general, MW Parthenon 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, MW and HHP treatments allowed to obtain a broccoli hummus with an excellent quality up to 28 days (5 °C) with also excellent bioactive quality.