The effect of high-pressure processing (HPP), microwaves (MWs), and their combination on the quality attributes and glucoraphanin–sulforaphane system of broccoli florets was investigated. The optimum HPP condition was a 3 min treatment at 400 MPa, which effectively reduced the growth of total aerobic bacteria, coliform, mold, and yeast, destroyed the surface structure, and enhanced the antioxidant capacity and sulforaphane production of florets. MW treatment increased the greenness (−a^*) and antioxidant capacity, while heating at 462 W for 20 s resulted in the highest sulforaphane content in control florets. A loss of antioxidant capacity and an increase in yellowness (b^*) were observed in 400 MPa treated florets after several MW treatments. Both 400 MPa and MW treatment promoted the exudation of glucoraphanin and synergistically activated myrosinase; thus, their combination led to a higher yield of sulforaphane after hydrolysis for 10 min or chewing for 30 s. The results indicated the combination of HPP and MW significantly improved the enrichment of sulforaphane in florets and the effective consumption of broccoli as a functional food.

中文翻译：

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高压加工结合微波加热：一种影响西兰花小花质量和提高萝卜硫素产量的潜在方法

研究了高压处理 (HPP)、微波 (MW) 及其组合对西兰花小花的品质属性和萝卜硫素-萝卜硫素系统的影响。最佳HPP条件为400 MPa处理3 min，有效降低了总需氧菌、大肠菌群、霉菌和酵母菌的生长，破坏了表面结构，提高了小花的抗氧化能力和萝卜硫素产量。MW 处理增加了绿色度 (− a ^* ) 和抗氧化能力，而在 462 W 下加热 20 秒导致对照小花中萝卜硫素含量最高。抗氧化能力丧失和黄度增加（b ^*) 在经过几次 MW 处理后，在 400 MPa 处理的小花中观察到。400 MPa和MW处理均促进了萝卜硫苷和协同活化的黑芥子酶的渗出；因此，它们的组合导致水解 10 分钟或咀嚼 30 秒后萝卜硫素的产率更高。结果表明，HPP和MW的组合显着提高了小花中萝卜硫素的富集和西兰花作为功能性食品的有效消耗。