ArticleFoods (Basel, Switzerland)2022
Comparison of Wet Fractionation Methods for Processing Broccoli Agricultural Wastes and Evaluation of the Nutri-Chemical Values of Obtained Products.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Leaf protein concentrate as a nutrient-dense protein source from vetch and triticale mixture: A comparative analysis of fermentation techniques.Food chemistry: X · 2025Article
- Brown juice processed from alfalfa green biomass as a source of phytohormones and saponins.Scientific reports · 2025Article
- Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients.Foods (Basel, Switzerland) · 2025Review
- Green Biomass-Based Protein for Sustainable Feed and Food Supply: An Overview of Current and Future Prospective.Life (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
9 authors.
Funding
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Abstract
The main objective of this study was to increase the economic value of broccoli green agro-waste using three wet fractionation methods in the shadow of green biorefinery and the circular economy. Product candidates were obtained directly by using a mechanical press, and indirectly by using microwave coagulation or via lactic acid fermentation of green juice. The leaf protein concentrates (LPC) fractions displayed significantly higher dry matter content and crude protein content (34-39 m/m% on average) than the green juice fraction (27.4 m/m% on average), without considerable changes in the amino acids composition ratio. UHPLC-ESI-ORBITRAP-MS/MS analysis showed that kaemferol and quercetin are the most abundant flavonols, forming complexes with glycosides and hydroxycinnamic acids in green juice. Lacto-ermentation induced a considerable increase in the quantity of quercetin (48.75 μg·g
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Registered trials
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