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Carotenoids and Retinoids (Poster Session)

(P01-004-24) Ingredient Processing Influences the Bioaccessibility of Broccoli Phytochemical From Baked Snacks

Sunday, June 30, 2024
12:45 PM – 1:45 PM CT
Location: Poster Board 372

    Presenting Author(s)

  • Alvaro J. Cruz-Carrion, PhD (he/him/his)

    Post doc
    University of Arkansas for Medical Sciences, Department of Pediatrics; Arkansas Children’s Nutrition Center
    Little Rock, Arkansas, United States

    • Co-Author(s)

  • FL

    Faye M. A. Langston

    University of Exeter, Natural Sciences, United Kingdom

  • AN

    Andrew P. Neilson

    Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, North Carolina, United States

  • JB

    John R. Bows

    PepsiCo R&D, Leicester, United Kingdom

  • GN

    Geoff R. Nash

    University of Exeter, Natural Sciences, United Kingdom

  • MF

    Mario G. Ferruzzi

    University of Arkansas for Medical Sciences, Department of Pediatrics; Arkansas Children’s Nutrition Center
    Little Rock, Arkansas, United States

Disclosure(s):
Alvaro J. Cruz-Carrion, PhD: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: To study how pre-processing of vegetable to ingredients impacts phytochemical bioaccessibility when they are formulated in a baked snack product.

Methods: Bioaccessibility of characteristic broccoli phytochemicals (glucosinolates, phenolics, carotenoids, and chlorophylls) was assessed from potato-based baked snacks, formulated with 25% broccoli solids derived from fresh or pre-processed (frozen, freeze-dried, or air-dried) materials derived from the same lot. Digestive stability and bioaccessibility were assessed using coupled in vitro digestion models simulating upper gastrointestinal (GI) and lower GI conditions including anaerobic fecal fermentation.

Results: Differences in phytochemical content were observed between broccoli ingredients and in final snack formulations. Phenolics, carotenoids, and chlorophylls were stable during snack production, however, all levels of processing were detrimental to glucosinolates ( < 35% retention in snacks). Overall processing using fresh broccoli resulted in snacks with the highest glucosinolate content. Carotenoids were found to be most stable through simulated digestion, with final digesta content reflecting initial differences in ingredient content. By contrast, glucosinolates and phenolics were highly unstable to digestion, specially as dry ingredients, however more stable in the frozen broccoli ingredient. In fact, the frozen broccoli contained approximately 9-fold more bioaccessible glucosinolates and showed 9-fold higher total phenolic content and greater digestive stability. Processing broccoli into snacks generally increased carotenoid and pheophytin digestive stability, but decreased their small intestinal bioaccessibility.

Conclusions: Pre-processing vegetable ingredients by drying (freeze and hot air) did reduced small intestinal bioaccessibility. However, when considering all phytochemicals, using fresh and frozen broccoli as ingredients rather than dried resulted in snacks with a higher content of bioaccessible phytochemicals.

Funding Sources: Funding provided by PepsiCo, Inc.