KR20240084162A - Processing method for broccoli sprouts with an preserved sulforaphane content and broccoli sprouts produced by the same - Google Patents

Abstract

The present invention relates to a method of processing broccoli sprouts in which the sulforaphane content is preserved and broccoli sprouts processed thereby, comprising the steps of (A) concentrating broccoli sprouts and mixing them with an emulsifier to prepare a suspension; (B) homogenizing the prepared suspension by mixing it with oil; and (C) drying the homogenized product. By including this, the content of sulforaphane contained in broccoli sprouts can be preserved at a higher content than before, even when stored for a long time.

Description

{Processing method for broccoli sprouts with an preserved sulforaphane content and broccoli sprouts produced by the same}

The present invention relates to a method of processing broccoli sprouts that can preserve the content of sulforaphane contained in broccoli sprouts even when stored for a long time, and to broccoli sprouts processed thereby.

Vegetable sprouts are the sprouts of plants that are generally 2 to 7 days old after germination. The above-mentioned vegetable sprouts are attracting great attention because they perfectly contain the essential nutrients needed for life, are free from stress due to pests and diseases, and are pollution-free foods with no risk of contamination from pesticides or chemical fertilizers.

When all seeds germinate, all the nutrients inside the seeds are awakened and supplied to the sprouts, and the nutrients are changed so that the sprouts can grow at the highest growth rate so that they can be easily absorbed, so the plant's growth power is most active during the sprouting period.

Seeds ready to emerge from the thick embryo sprout when given moisture and temperature. At this time, the plant synthesizes new substances as weapons to defend itself from external enemies such as mold and bacteria.

In other words, it produces new substances such as enzymes, vitamins, and amino acids that were not present when it was in the seed state, and these useful substances are maximized 2 to 7 days after sprouting, that is, in the young cotyledon state before the main leaves appear.

The useful substances in sprouts a few days after germination are 20 to 100 times more than in 2 to 3 months. Consuming broccoli sprouts, which have recently been spotlighted as a food that can prevent aging and disease, contains 20 times the amount of the adult sprouts. You can see sufficient effects just by consuming a small amount of about 1 to 50 times.

The broccoli (Brassica oleracea var. italica) is a vegetable belonging to the cruciferous family, and is known to contain a large amount of useful substances such as sulforaphane, quercetin, and beta-carotene, and is effective in anticancer, improving athletic ability, and treating Alzheimer's disease. In particular, broccoli sprouts contain 5 to 100 times more useful substances than broccoli.

More specifically, sulforaphane is a type of isocyanate and is a substance formed when glucosinolate is hydrolyzed by myrosinase during the digestion process. Glutathione is synthesized in the human body and has skin whitening and skin cancer prevention effects by removing peroxides. It has an anti-cancer effect and reduces the proliferation of Helicobacter pylori by suppressing the expression of genes that cause oxidative stress.

Furthermore, broccoli seeds contain a large amount of glycosinolates, but broccoli sprouts have an increased sulforaphane content. In addition, broccoli contains glucoraphanin, which is a representative type of glycosinolate, and sulforaphane, a precursor of glucoraphanin, must be broken down into sulforaphane, a relatively low molecule, for high absorption. However, since the enzymes secreted by intestinal bacteria are different and the ability to decompose into sulforaphane is different for each individual, the decomposition/absorption ability of sulforaphane may vary from person to person, so a form of sulforaphane with a high content is needed, and in the final processed product. A processing method that can maintain the sulforaphane content is needed.

The prior art, Republic of Korea Patent Publication No. 2013-0040507, Republic of Korea Patent No. 1729913, and Republic of Korea Patent No. 1965391, relates to a manufacturing method that can increase the content of sulforaphane, and many such technologies exist.

Sulforaphane, a bioactive substance, is sensitive to temperature and pH, so there is a high risk of loss and destruction during the processing process. However, there is little research on preserving sulforaphane content for use as raw materials for food and cosmetics.

Therefore, there is a need for a method that can maintain a high content of sulforaphane by suppressing the decline in the content of sulforaphane, which is sensitive to the environment, during the processing process and long-term storage of broccoli sprouts.

Republic of Korea Patent Publication No. 2013-0040507 Republic of Korea Patent No. 1729913 Republic of Korea Patent No. 1965391

The purpose of the present invention is to provide a method for processing broccoli sprouts that can preserve the sulforaphane content contained in broccoli sprouts even when stored for a long time.

In addition, another object of the present invention is to provide broccoli sprouts processed according to the above processing method.

The processing method of broccoli sprouts with preserved sulforaphane content of the present invention to achieve the above object includes the steps of (A) concentrating broccoli sprouts and mixing them with an emulsifier to prepare a suspension; (B) homogenizing and emulsifying the prepared suspension and oil; and (C) drying the emulsion.

In step (A), broccoli sprouts and emulsifier may be mixed at a weight ratio of 1:0.2-2.0.

In step (A), the emulsifier may be soy lecithin.

In step (A), concentration of broccoli sprouts may be performed at 35 to 45 ° C. for 3 to 15 hours.

In step (A), the pH of the suspension may be 6-7.

In step (B), the suspension and oil may be mixed at a weight ratio of 1:0.2-0.6.

In step (B), homogenization may be performed at 35 to 45 °C for 5 to 30 minutes.

Drying in step (C) may be freeze-drying.

In addition, broccoli sprouts with preserved sulforaphane content of the present invention to achieve the above-described other purposes can be processed according to the above processing method.

The broccoli sprouts have a 20 to 28% decrease in sulforaphane content based on 90 days of storage, and the reduction rate is 42 to 78% compared to a 70 to 98% decrease in sulforaphane content of conventional broccoli sprouts based on 90 days of storage. It may be an improvement.

The method of processing broccoli sprouts that preserves the sulforaphane content of the present invention can maintain sulforaphane at a high content by suppressing the decline in the content of sulforaphane, which is sensitive to the environment, during the processing process and long-term storage of broccoli sprouts.

In addition, broccoli sprouts, which preserve sulforaphane at such a high content, can maintain a high content of sulforaphane without loss or destruction even when applied to foods, health functional foods, and cosmetic compositions.

Figure 1 is a flow chart showing a processing method of broccoli sprouts in which the sulforaphane content is preserved according to an embodiment of the present invention.

The present invention relates to a method of processing broccoli sprouts that can preserve the content of sulforaphane contained in broccoli sprouts even during processing and long-term storage, and to broccoli sprouts processed thereby.

Sulforaphane, a bioactive substance, is sensitive to temperature and pH and is easily lost or destroyed during the processing process, making it difficult to use as a raw material in various products. Accordingly, the present invention provides a method of processing broccoli sprouts so that the sulforaphane content is maintained during the processing process or long-term storage.

Hereinafter, the present invention will be described in detail with reference to FIG. 1.

The method of processing broccoli sprouts to preserve sulforaphane at a high content of the present invention includes the steps of (A) concentrating broccoli sprouts and mixing them with an emulsifier to prepare a suspension; (B) homogenizing and emulsifying the prepared suspension and oil; and (C) drying the emulsion.

First, in step (A), broccoli sprouts are concentrated and a suspension is prepared by mixing the concentrated broccoli sprouts with an emulsifier.

The broccoli sprouts are concentrated at 35 to 45° C., preferably 40 to 45° C., for 3 to 15 hours, preferably 6 to 12 hours. The concentration method is not particularly limited, but reduced pressure concentration is preferred, and concentration temperature and concentration time are more important than the concentration method.

If the temperature during concentration is less than the lower limit, the concentration must be performed for a long time, so the content of sulforaphane may decrease. If the temperature exceeds the upper limit, the content of sulforaphane, which is sensitive to temperature, may decrease significantly.

In addition, if the concentration time is less than the above lower limit, concentration may not be performed to the desired concentration, and if it exceeds the above upper limit, concentration must be performed for a long time, so the sulforaphane content decreases and the processed broccoli sprouts are left unattended. As time passes, the sulforaphane content can rapidly decrease.

The emulsifier is used to emulsify broccoli sprouts, and soy lecithin is preferably used. If you use other emulsifiers such as monoglyceride, sunflower lecithin, glycerol ester, or egg yolk lecithin instead of soy lecithin, the emulsifying activity (EAI) and emulsifying stability (ESI) are very low, so the sulforaphane contained in broccoli sprouts must be preserved. Can not.

The broccoli sprouts and the emulsifier are mixed at a weight ratio of 1:0.2-2.0, preferably 1:0.4-1.5. If the content of emulsifier based on broccoli sprouts is less than the above lower limit, the sulforaphane content may rapidly decrease over time when the processed broccoli sprouts are left to stand, and if it exceeds the above upper limit, the emulsification stability is reduced and the sulforaphane content is high. It can be difficult to preserve.

In addition, it is preferable to adjust the pH of the suspension to 6-7 to preserve sulforaphane contained in broccoli sprouts for a long time.

Next, in step (B), an emulsification process is performed by mixing the suspension prepared in step (A) with oil and homogenizing it.

The oil is not particularly limited as long as it is an oil that can be used in the emulsification process.

The suspension and oil are mixed in a weight ratio of 1:0.2-0.6, preferably 1:0.3-0.5. If the oil content based on the suspension is less than the above lower limit, emulsification may not be achieved, and if it exceeds the above upper limit, emulsification activity and emulsification stability are reduced, making it difficult to preserve sulforaphane at a high content.

In the present invention, homogenization is performed at 35 to 45°C, preferably 40 to 42°C for 5 to 30 minutes, preferably 10 to 20 minutes. If the temperature and time during homogenization are less than the above lower limit, emulsification may not be performed, and if it exceeds the above upper limit, the content may rapidly decrease due to the nature of sulforaphane, which is greatly affected by the environment.

Next, in step (C), the homogenized emulsion is dried.

By drying the emulsion, it is possible to not only concentrate the content of sulforaphane per gram but also prevent the content of sulforaphane from rapidly decreasing over time when dried broccoli sprouts are left as compared to the case where drying is not performed.

The drying method is not particularly limited as long as it is not a method of lowering the sulforaphane content, but freeze drying is preferably used. The freeze-drying may be performed at -80 to -60 °C for 10 to 30 hours, preferably 15 to 20 hours.

If the temperature and time during freeze-drying are outside the above range, the sulforaphane content may rapidly decrease over time if the processed broccoli sprouts are left to stand.

Additionally, the present invention can provide broccoli sprouts processed according to the above processing method.

The broccoli sprouts of the present invention in which sulforaphane is preserved at a high content only decrease the sulforaphane content by 20 to 28% compared to day 0 based on 90 days of storage. This makes it possible to store sulforaphane at a high content for a long time by suppressing the decrease in sulforaphane content, compared to the 70 to 98% decrease in sulforaphane content compared to day 0 when broccoli sprouts are stored for 90 days.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are merely illustrative of the present invention, and it is clear to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention. It is natural that such variations and modifications fall within the scope of the attached patent claims.

[Differences depending on the type of emulsifier]

Preparation examples 1 to 8.

Broccoli sprouts were used by harvesting Italian seeds (Nutricare Co., Ltd., Ucheon-myeon, Hoengseong-gun, Gangwon-do, Korea) 3 days after germination, and concentrated under reduced pressure at 40°C for 8 hours to obtain broccoli sprout concentrate. A suspension was prepared by adding 1% or 3% by weight of an emulsifier to 2.5% by weight of the broccoli sprout concentrate, and then mixed with each suspension and olive oil (Daejeong, Korea) at a weight ratio of 1:0.33 and then placed at 40°C. An emulsion was obtained by homogenizing and emulsifying for 15 minutes.

<Test Example Ⅰ>

The statistical program SPSS (Statistical package for social science version 25.0, SPSS Inc., Chicago, IL, USA) was used to analyze the results of this experiment, and the measurement results of each experimental item were expressed as mean ± standard deviation (mean ± SD). did. The mean difference between groups was confirmed by one-way ANOVA, and statistical significance was tested at the P<0.05 level using Duncan's test.

Test Example 1. Measurement of emulsification activity and emulsion stability

Emulsifying activity (EAI, Emulsifying Activity Index) and emulsifying stability (ESI, Emulsifying Stability Index) were measured by mixing 50 μL aliquots with 5 mL 0.1% SDS solution immediately and 10 minutes after homogenization and measuring the absorbance at 500 nm. Through emulsifying activity and stability, the ability to form emulsions and the ability to maintain the formed emulsions were confirmed.

[Equation 1]

[Equation 2]

Where A is the absorbance at 500 nm, DF is the dilution factor, l is the width of the cuvette (1 cm), Φ is the proportion of olive oil in the suspension (0.25), C is the solid content (g/g), A ₀ is the absorbance immediately after homogenization, △ t is 10 minutes, and △ A is the difference in absorbance after 10 minutes compared to immediately after homogenization (0 minutes).

division EAI( ^m2 /g) ESI(min) Manufacturing Example 1 Soy Lecithin 1% by weight 31.61± ^1.58a 3021.85±108.47 ^c Production example 2 3% by weight 32.93± ^2.96a 10775.64±471.84 ^a Production example 3 sunflower lecithin 1% by weight 30.47± ^3.44a 240.37± ^19.51d Production example 4 3% by weight 31.55± ^1.06a 466.51±21.77 ^d Production example 5 Glycerin fatty acid ester 1% by weight 25.36± ^0.83c 46.54±23.56 ^e Production example 6 3% by weight 25.17± ^2.45c 51.59±18.59 ^e Production example 7 Egg yolk lecithin 1% by weight 28.50±3.42 ^b 75.67±20.44 ^e Production example 8 3% by weight 28.64±4.33 ^b 40.46±22.69 ^e

As shown in Table 1 above, it was confirmed that Preparation Examples 1 and 2 using soy lecithin were superior in emulsification activity and emulsification stability compared to Preparation Examples 3 to 8 using other lecithins.

In particular, Preparation Example 2, in which soy lecithin was used at 3% by weight, was confirmed to have significantly higher emulsion stability than the other groups.

Emulsification is when a protein (lecithin) adsorbs oil at the water-oil interface, causing the two liquid layers to disperse and form an emulsion. The colloidal particles formed by lecithin in the solution are called micelles or liquid crystals, and they are used as a medium to stabilize emulsions and improve storage stability. Therefore, it is believed that lecithin, which has high emulsification activity and emulsification stability, can better preserve sulforaphane during the emulsification process.

Accordingly, it is believed that soy lecithin, which has higher emulsifying activity and stability than other lecithins, shows an excellent effect in preserving sulforaphane.

[Differences depending on processing method]

Example 1.

The emulsion prepared according to Preparation Example 2 was freeze-dried at -75°C for 20 hours to obtain processed broccoli sprouts.

Comparative Example 1. Broccoli Sprout Concentrate

Broccoli sprouts were used by harvesting Italian seeds (Nutricare Co., Ltd., Ucheon-myeon, Hoengseong-gun, Gangwon-do, Korea) 3 days after germination, and concentrated under reduced pressure at 40°C for 8 hours to obtain broccoli sprout concentrate.

Comparative Example 2. Emulsification after concentrating broccoli sprouts

The emulsion prepared according to Preparation Example 2 was used.

Comparative Example 3. Concentration and drying of broccoli sprouts

Broccoli sprouts were used by harvesting Italian seeds (Nutricare Co., Ltd., Ucheon-myeon, Hoengseong-gun, Gangwon-do, Korea) 3 days after germination, and concentrated under reduced pressure at 40°C for 8 hours to obtain broccoli sprout concentrate. The broccoli sprout concentrate was freeze-dried at -75°C for 20 hours to obtain processed broccoli sprouts.

Comparative Example 4. Use of sunflower lecithin

Processed broccoli sprouts were obtained in the same manner as Example 1, except that sunflower lecithin was used instead of soy lecithin.

<Test Example Ⅱ>

Test Example 2. Measurement of sulforaphane content

To analyze the sulforaphane content, sulforaphane (Sigma) was purchased and used as a standard, and a calibration curve was prepared and analyzed at a concentration of 10 to 1000 ㎍/mL. The analysis conditions are shown in Table 2 below.

Column Atlantis C18 column (25 × 0.46 cm; particle size 5 μm) Mobile phase acetonitrile:ultrapure water (30:70, v/v) Detector UV 202 nm Flow rate 0.6mL/min Injector volume 20 μL

division Sulforaphane content (ug/g) Example 1 4102.67± ^114.72a Comparative Example 1 186.23± ^30.59e Comparative Example 2 180.54±41.54 ^e Comparative Example 3 4284.71± ^136.48a Comparative Example 4 4086.75± ^101.56a

As shown in Table 3 above, it was confirmed that broccoli sprouts processed according to Example 1 of the present invention had a higher sulforaphane content than Comparative Examples 1 and 2.

Broccoli sprouts of Comparative Example 3, in which the concentrate was dried directly without an emulsification process, were also confirmed to have a high sulforaphane content, and broccoli sprouts of Comparative Example 4, in which sunflower lecithin was used as an emulsifier, were also confirmed to have a high sulforaphane content.

Test Example 3. Measurement of sulforaphane content over time

Broccoli sprouts processed according to Example 1 and Comparative Examples 3 and 4 were stored at 5°C and the sulforaphane content over time was measured.

Control groups 1 to 3 are commercially available broccoli sprouts (respectively ㅇ (highly concentrated), ㄱ (freeze-dried), and ㅌ (freeze-dried)), and the content of sulforaphane on day 0 of control groups 1 to 3 was measured immediately after purchase.

division Example 1 Comparative Example 3 Comparative Example 4 Control group 1 Control group 2 Control group 3 Sulforaphane content (ug/g) 0 days 4102.67± ^114.72a 4284.71± ^136.48a 4086.75± ^101.56a 3762.53±115.18 ^b 3806.12±115.40 ^b 3914.43±108.44 ^b 30 days 3980.46± ^98.47a 2916.28±189.45 ^b 3275.28±109.62 ^b 1630.55±109.61 ^c 2506.57±101.68 ^c 3205.43±96.71 ^b 60 days 3560.26± ^109.65a 1942.44±201.22 ^d 2361.41±99.48 ^c 627.49±52.24 ^e 726.22±54.36 ^e 1828.12±81.52 ^d 90 days 3002.45± ^151.68a 711.29± ^81.47d 1106.84±100.45 ^c 127.56± ^22.48e 106.34± ^9.61e 652.85±34.47 ^d 150 days 2701.77± ^85.27a 311.48± ^26.44d 508.55± ^37.48d 35.21± ^5.91e 25.56±4.34 ^e 290.32±16.89 ^d

As shown in Table 4 above, it was confirmed that the sulforaphane content of broccoli sprouts processed according to Example 1 of the present invention decreased significantly over time compared to Comparative Examples 3 and 4 and Control Groups 1 to 3. .

Specifically, in the broccoli sprouts of Example 1, the sulforaphane content decreased by about 26.82% compared to day 0 based on 90-day storage, but in Comparative Example 3, the sulforaphane content decreased by about 92.73% based on 90-day storage; In Comparative Example 4, the sulforaphane content decreased by approximately 72.92% based on 90 days of storage, in Control Group 1, the sulforaphane content decreased by approximately 96.61% based on 90 days of storage, and in Control Group 2, the sulforaphane content decreased by approximately 96.61% based on 90 days of storage. The content decreased by about 97.21%, and in control group 3, the sulforaphane content was confirmed to decrease by about 83.32% based on 90 days of storage.

It was confirmed that the broccoli sprouts of Control Groups 1 to 3 had a similar sulforaphane content over time to that of Comparative Example 3 in which emulsification was not performed.

In addition, even considering that the broccoli sprouts of Control Groups 1 to 3 were manufactured earlier than Example 1, it was confirmed that the content of sulforaphane decreased sharply compared to Example 1.

Claims (10)

(A) Concentrating broccoli sprouts and mixing them with an emulsifier to prepare a suspension;
(B) homogenizing and emulsifying the prepared suspension and oil; and
(C) A method of processing broccoli sprouts in which the sulforaphane content is preserved, comprising the step of drying the emulsion. The method of processing broccoli sprouts with preserved sulforaphane content according to claim 1, wherein in step (A), broccoli sprouts and emulsifier are mixed at a weight ratio of 1:0.2-2.0. The method of processing broccoli sprouts with preserved sulforaphane content according to claim 1, wherein the emulsifier in step (A) is soy lecithin. The method of processing broccoli sprouts with preserved sulforaphane content according to claim 1, wherein in step (A), the concentration of broccoli sprouts is performed at 35 to 45 ° C. for 3 to 15 hours. The method of processing broccoli sprouts with preserved sulforaphane content according to claim 1, wherein the pH of the suspension in step (A) is 6-7. The method of processing broccoli sprouts with preserved sulforaphane content according to claim 1, wherein in step (B), the suspension and oil are mixed at a weight ratio of 1:0.2-0.6. The method of processing broccoli sprouts with preserved sulforaphane content according to claim 1, wherein in step (B), homogenization is performed at 35 to 45° C. for 5 to 30 minutes. The method of processing broccoli sprouts with preserved sulforaphane content according to claim 1, wherein the drying in step (C) is freeze-drying. Broccoli sprouts with the sulforaphane content preserved, processed according to the processing method of any one of claims 1 to 8. The method of claim 9, wherein the sulforaphane content of the broccoli sprouts decreases by 20 to 28% based on 90 days of storage, compared to a 70 to 98% decrease in the sulforaphane content of conventional broccoli sprouts based on 90 days of storage. Broccoli sprouts, characterized in that the reduction rate is improved by 42 to 78%.

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