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Development of supercritical technology to obtain improved functional dietary fiber for the valorization of broccoli by‐product

M. Á. Rivas,M. J. Benito,Alberto Martín,María de Guía Córdoba,Yesuneh Gizaw,R. Casquete

Published 2024 in The Journal of the Science of Food and Agriculture

ABSTRACT

Abstract Background This research aimed to enhance the functional value of dietary fiber from broccoli leaves using supercritical fluid technology. By optimizing pressure, temperature, and time parameters through response surface methodology, the study sought to improve the bioactive properties of the fiber and develop a predictive model for its chemical composition and functional properties. Results Structural analysis indicated that modified samples had a higher concentration of oligosaccharides than control samples did, with significant increases in galacturonic acid and neutral sugars after supercritical fluid technology treatment, highlighting enhanced pectin release due to cell wall degradation. Functional properties, such as water solubility, glucose absorption capacity, and antioxidant activity, improved significantly under optimized conditions (191 bar, 40 °C, 1 h). Multivariate analysis confirmed the effectiveness of supercritical fluid technology in enhancing the dietary fiber properties, achieving a global desirability value of 0.805. Conclusion These results underscore the potential of supercritical technology for valorizing broccoli leaf by‐products, enhancing their health‐promoting characteristics and functional applications in the food industry. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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