Inclusion of pulsed electric fields-treated broccoli by-products to improve pork frankfurters: evidence at the nutritional, metabolomic and functional levels
Pablo Ayuso, Jhazmin Quizhpe, Javier Marín-Sánchez, Leilei Zhang, Pascual García-Pérez, Luigi Lucini, Gema Nieto
Abstract
Broccoli by-products (BB), rich in polyphenols and glucosinolates, are emerging as sustainable ingredients for functional food reformulation. In this study, pulsed electric fields (PEF) and encapsulation (EN) were applied to improve the extraction and stability of broccoli by-products prior to incorporation in pork frankfurters, which were subsequently evaluated through metabolomic (UHPLC-QTOF-HRMS), nutritional, antioxidant and sensory analyses. Untargeted metabolomics, combined with chemometric analysis, revealed distinctive metabolic signatures in PEF-treated samples, which favored the extraction of lignans and phenolic acids. The incorporation of broccoli by-products into pork frankfurters led to an overall accumulation of glucosinolates and polyphenols, as well as an increase in antioxidant activity, especially after the addition of encapsulated by-products. In addition to modulating phenolic profiles, their incorporation also improved the nutritional profile of the frankfurters by increasing the content of dietary fiber and essential minerals. Their incorporation also exerted a protective effect during 14 days of refrigerated storage, enhancing oxidative and microbial stability while maintaining color integrity. Sensory analysis further indicated that encapsulation contributed to masking the characteristic flavor of broccoli while preserving texture-related attributes. These results highlight the potential of green technologies to add value to agro-industrial waste by developing nutritionally enhanced and functionally stable meat products that offer a natural alternative to conventional additives. • PEF improved lignan and phenolic acid extraction from broccoli by-products. • Broccoli by-products increased polyphenol and glucosinolate content in frankfurters. • Reformulated frankfurters showed reduced lipid oxidation and microbial growth. • Encapsulation stabilized glucosinolates and masked broccoli flavor in frankfurters.