Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses

Abstract

Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, and contributing to better human nutrition. The objective of this study was to obtain novel ingredients based on these residues and surpluses for a wide range of applications in the food industry. The effect of air-drying (60 °C or 80 °C) applied to field residues (broccoli stalks), mimicking industrial conditions, was compared with dehydration by freeze-drying applied to these same field residues and to crop surpluses (broccoli whole plant). Thus, different broccoli flours were obtained and characterised for technological and biological properties including colour, antioxidant activity, nutrients, total polyphenol content, and content of glucosinolates. Flours from field residues showed high levels of dietary fibre (≈ 22% dry weight). Broccoli crop surpluses flours had relevant contents of glucosinolates (≈ 13 mg/g dry weight). Therefore, within the framework of the circular economy, these flours are proposed to revalorise the two main broccoli crop discarded fractions. Such flours could be used in a realistic and simple way by the agri-food industries interested in the development of healthy and conscience foodstuffs, in a cost-efficient manner.

Graphical abstract