Improving the Nutritional and Antioxidant Properties of Broccoli Florets using Vacuum Impregnation with Ascorbic Acid and Calcium Chloride Solution

Author: Aseeya Wahid, Saroj Kumar Giri and Lalita

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Abstract

Broccoli is highly susceptible to degradation and spoilage, challenging the food industry to preserve its nutritional and sensory quality. This study we aim to address the challenge by investigating the effect of vacuum impregnation on the bioactive compounds and quality attributes of broccoli florets. The florets were impregnated with a solution of ascorbic acid and calcium chloride at different levels of vacuum pressure (20, 40, and 60 kPa); and the total phenolic content (TPC), total flavonoid content (TFC), total ascorbic acid content (AAC), total soluble solids (TSS), water activity (aw), Total chlorophyll content (TCC) and carotenoid content (CC), and antioxidant activity (AA) of treated as well as untreated samples were determined. The TPC, TFC, AAC, TCC, CC, and AA of vacuum impregnated broccoli florets increased significantly (p ≤0.05). At 0.6 bar vacuum impregnation, a significant increase in biochemical compounds was observed. The rise in TPC, TFC, and AAC could be attributed to stress caused by vacuum pressure and impregnation solution, which may have stimulated the phenylpropanoid pathways involved in these compounds' biosynthesis. The osmotic effect of the impregnation solution could explain the increase in TSS and water activity.

Keywords

Vacuum impregnation, calcium chloride, ascorbic acid, biochemical

Conclusion

In conclusion, vacuum impregnation with ascorbic acid and calcium chloride solution can enhance broccoli florets' bioactive compounds and antioxidant activity. The treatment resulted in significant increases in total phenolic content, flavonoid content, ascorbic acid content, chlorophyll and carotenoid content, and antioxidant activity. These improvements may have been induced by the stress created by the vacuum pressure and impregnation solution, which stimulated the phenylpropanoid pathways involved in the biosynthesis of these compounds. Therefore, vacuum impregnation can be a promising technique for improving the nutritional value and shelf life of broccoli and other fruits and vegetables. The effects of ascorbic acid and calcium chloride on the quality and durability of VI-treated broccoli need to be better comprehended. More research is required to enhance the conditions for their use.

References

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How to cite this article

Aseeya Wahid, Saroj Kumar Giri and Lalita (2023). Improving the Nutritional and Antioxidant Properties of Broccoli Florets using Vacuum Impregnation with Ascorbic Acid and Calcium Chloride Solution. Biological Forum – An International Journal, 15(4): 25-28.