Main content area

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

Li, Lizhen, Hao, Jianxiong, Song, Shuhui, Nirasawa, Satoru, Jiang, Zhengqiang, Liu, Haijie
Food research international 2018 v.105 pp. 102-109
acidity, bioactive compounds, broccoli, chlorine, electrolyzed water, functional foods, glucosinolates, microorganisms, plate count, secondary metabolites, sulforaphane, tap water, thioglucosidase, water treatment
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 1.71logCFU/g after using the SAEW with ACC value of 50mg/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.