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The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications

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An Erratum to this article was published on 31 March 2015

Abstract

In recent decades, glucosinolates and isothiocyanates have attracted the interest of scientific community due to healthy properties of these bioactive compounds and their role as natural antimicrobials and anticarcinogenic agents. However, these compounds can lose their properties and transform into antinutrients depending on processing conditions. At this stage of investigation, there is a need in evaluation of the commonly accepted and new emerging methods in order to establish the optimum conditions for preserving healthy glucosinolates and isothiocyanates. This paper reviews the conventional and new promising technologies that can be useful for extraction of appropriate glucosinolates and isothiocyanates from natural sources (i.e., Brassica vegetables). The impact of different preservation processes on degradation of glucosinolates and isothiocyanates is also discussed.

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Abbreviations

GLs:

Glucosinolates

ITCs:

Isothiocyanates

GSTs:

Glutathione-S-transferases

NAC:

N-Acetyl-l-cysteine

SF:

Sulforaphane

UAE:

Ultrasound-assisted extraction

MAE:

Microwave-assisted extraction

HP:

High pressure

HT:

High temperature

SC-CO2 :

Supercritical carbon dioxide

PEF:

Pulsed electric fields

CA:

Control atmosphere

MAP:

Modified atmosphere packaging

POD:

Peroxidase

PPO:

Polyphenol oxidase

PME:

Pectin methylesterase

ESP:

Epithiospecifier protein

LPSSD:

Low-pressure superheated steam drying

AITC:

Allyl isothiocyanate

RF:

Radiofrequency

MW:

Microwaves

ADI:

Acceptable daily intake

CFR:

Code of federal regulations

EAFUS:

Everything added to food in the United States

FDA:

Food and drug administration

JECFA:

Joint FAO/WHO Expert Committee on Food Additives

EFSA:

European food safety authority

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Acknowledgments

F.J. Barba thanks the Valencian Autonomous Government (Consellería d´Educació, Cultura i Esport. Generalitat Valenciana) for the postdoctoral fellowship of the VALi+d program “Programa VALi+d per a investigadors en fase postdoctoral 2013” (APOSTD/2013/092). Nabil Grimi, Eugène Vorobiev and Nicolai Lebovka appreciate the support from the COST Action TD1104 (EP4Bio2Med—European network for development of electroporation-based technologies and treatments). The authors also thank Dr. N. S. Pivovarova for her help with the manuscript preparation.

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Authors and Affiliations

  1. Milne Fruit Products Inc., 804 Bennett Avenue, Prosser, WA, 99350, USA

    Qian Deng

  2. Department of Food Science and Technology, Perrotis College, American Farm School, 551 02, Thessaloníki, Greece

    Kyriaki G. Zinoviadou

  3. Department of Research and Innovation, Galanakis Laboratories, Skalidi 34, 73131, Chania, Greece

    Charis M. Galanakis

  4. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark

    Vibeke Orlien

  5. Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM), Equipe Technologies Agro-industrielles, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, B.P. 20529-60205, Compiègne Cedex, France

    Nabil Grimi, Eugène Vorobiev, Nikolai Lebovka & Francisco J. Barba

  6. Institute of Biocolloidal Chemistry (named after F.D. Ovcharenko), NAS of Ukraine, 42, blvr. Vernadskogo, Kiev, 03142, Ukraine

    Nikolai Lebovka

  7. Faculty of Pharmacy, Nutrition and Food Science Area, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain

    Francisco J. Barba

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  1. Qian Deng
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  2. Kyriaki G. Zinoviadou
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  8. Francisco J. Barba
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Correspondence to Francisco J. Barba.

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Deng, Q., Zinoviadou, K.G., Galanakis, C.M. et al. The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications. Food Eng Rev 7, 357–381 (2015). https://doi.org/10.1007/s12393-014-9104-9

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  • DOI: https://doi.org/10.1007/s12393-014-9104-9

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