Impact of Different Technologies and Methods to Increase the Shelf Life and Maintain the Sulforaphane Content in Broccoli: A Review

Broccoli, a nutrient-rich vegetable known for its sulforaphane content and health benefits, faces challenges related to its short shelf life and susceptibility to spoilage. This study explores various techniques to maintain sulforaphane content and extend broccoli's shelf life. Freezing, although effective for long-term preservation, involves blanching that inactivates myrosinase, preventing sulforaphane formation. Cold storage at 4-5°C slows respiration and senescence, extending shelf life up to 14 days while preserving bioactive compounds. Modified atmosphere packaging (MAP) enhances shelf life by altering the package atmosphere, with active packaging using 15% CO2 and 7.5% O2 at 0°C proving particularly effective in reducing bacterial growth and preserving quality. Light exposure, especially with yellow LED lights and moderate UV treatment, retains high levels of glucosinolates and phenolic compounds. Irradiation effectively eliminates pathogens and preserves visual quality, with gamma irradiation slowing the oxidation of phenols and ascorbic acid, although further research is needed on its sensory and nutritional effects. High-pressure processing (HPP), a non-thermal method, significantly boosts sulforaphane bioactivity by converting glucosinolates at pressures up to 600 MPa, despite challenges such as high costs and operational safety, and prevents microbial growth, extending shelf life while maintaining nutritional quality. Additionally, techniques like steaming for optimal durations, microwaving at high power for short times, and stir-frying help preserve sulforaphane content during cooking. Preharvest chemical treatments like chitosan and calcium also enhance broccoli's defence mechanisms and bioactive compound levels. Overall, these methods offer a comprehensive approach to preserving sulforaphane content and extending broccoli's shelf life, providing valuable insights to enhance the storage, quality, and health benefits of broccoli for consumers.