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August 2, 2026MoleculesOpen Access

Changes in the Profile of Phytochemicals During Processing of Durum Pasta Fortified with Broccoli Leaf Powder and Its Effect on Bioactive Properties

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Authors

NDNatalia DrabińskaMNMariana NogueiraPNPaulina Nowicka

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Overview

Randomized trial evaluates bioactive properties of durum pasta fortified with broccoli leaf powder, highlighting health benefits.

Key Points

  • This research aims to assess how broccoli leaf powder affects the bioactive properties of durum pasta during processing.
  • Evaluated durum pasta fortified with 2.5% and 5% broccoli leaf powder under three drying regimes.
  • Measured phytochemical composition and functional properties post-processing.
  • Assessed antioxidant, antiglycation, and ACE-inhibitory activities across formulations.
  • 5% broccoli leaf powder fortification resulted in the highest antioxidant activity, significantly improving functional properties.
  • Antioxidant, antiglycation, and ACE-inhibitory activities increased proportionally with the fortification level.
  • Low-temperature drying preserved more bioactive compounds compared to higher temperatures, although cooking caused up to 50% glucosinolate loss.

Cite This Study

Drabińska et al. (2026) studied this question.

synapsesocial.com/papers/6a6eeb201b0468a7eeab4132https://doi.org/10.3390/molecules31152672
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