This study evaluated for the first time the feasibility of mild preheating treatment of broccoli florets combined with lactic acid bacteria fermentation for enhancing sulforaphane yield in broccoli puree. The optimum preheating condition for in-pack processing of broccoli florets was 3 min treatment at 65 °C increasing sulforaphane yield in broccoli puree by ∼5 times compared to untreated broccoli. Preheating of broccoli florets in-pack (65 °C per 3 min) combined with lactic acid bacteria fermentation further enhanced the sulforaphane content by ∼16 times compared to untreated broccoli. The sulforaphane content of the preheated-fermented puree remained stable (∼94% retention) for two weeks at 4 °C. The results indicate that a combination of judicious heat treatment of broccoli florets with lactic acid bacteria fermentation enables production of safe and high sulforaphane content broccoli products with potential health benefits.

中文翻译：

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温和的热量与乳酸发酵相结合：一种提高西兰花酱中萝卜硫素产量的新方法。

这项研究首次评估了西兰花小花与乳酸菌发酵的温和预热处理提高西兰花酱中萝卜硫素产量的可行性。西兰花小花包装加工的最佳预热条件是在65°C下处理3分钟，与未处理的西兰花相比，西兰花原浆中的萝卜硫素产量提高了约5倍。包装中的西兰花小花预热（每3分钟65°C）与乳酸菌发酵相结合，与未经处理的西兰花相比，萝卜硫烷含量进一步提高了约16倍。预热发酵的果泥中的萝卜硫素含量在4°C下保持稳定（约94％保留）两周。