Dietary fibre and phenolic compounds in broccoli (Brassica oleracea Italica group) and kale (Brassica oleracea Sabellica group)Berndtsson, Emilia
AbstractThis introductory paper reviews potential uses of side streams obtained from the production of broccoli and kale. Here, it becomes clear that of these two products, large quantities are available, which are not consumed today although these side streams have properties making them of interest for future food consumption. Material left as unharvested side streams on field are normally not included in the definitions of food waste or food loss. Such materials are also less well studied as compared to other food waste/losses, contributing to difficulties to approximate the total amount of this underutilised resource. In fact, the major part of the biomass in the broccoli and kale production is not ending up as edible produce for the consumers, but instead as waste or side streams. Thus, the potential is considerable for use of this biomass to extract functional ingredients or as a raw material source for production of health beneficial food products. Both broccoli and kale have been shown to have high levels of bioactive compounds, e.g. phenolic compounds, and dietary fibre, which makes them interesting for the production of functional food or novel food products. However, the distinctive taste of broccoli and kale is an issue, restricting addition to food products to a low percentage, to secure that the undesirable taste is successfully masked. Another challenge is the impact on the texture that the vegetable powder made from these side streams might have on the product. Generally, intake of dietary fibre and bioactive compounds are positive for human health, contributing with e.g. effects of lowering the risk of developing certain cancer forms. The present introductory paper presents a short overview of the development of the definition of dietary fibre, as well as some information related to their chemical composition and health effects. Similar information is given for the different groups of phenolic compounds. This literature study indicates clear opportunities for using broccoli and kale in the production of health beneficial food, even though more studies are needed to fully evaluate the most efficient and consumer acceptable use.
Keywordsdietary fibre; phenolic compounds; side streams; broccoli, kale; food loss; food waste
Published inIntroductory paper at the Faculty of Landscape Architecture, Horticulture and Crop Production Science
2019, number: 2019:1
Publisher: Faculty of Landscape Architecture, Horticulture and Crop Production Science, Swedish University of Agricultural Sciences