ArticleCurrent research in food science2023
Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 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
13 citing papers in PubMed, 35 citations in OpenAlex.
- Development and Quality Evaluation of Fiber-Enriched Pasta Incorporating Green Banana Flour and Whole Wheat Flour: Physicochemical, Antioxidant, and Sensory Properties.Food science & nutrition · 2026Article
- Agri-Food By-Products in Dairy Sector a Review Focused on Phytochemicals, Extraction Methods Health Benefits and Applications.Foods (Basel, Switzerland) · 2026Review
- Analysis of the Use of Carrots, Cauliflower and Broccoli Waste Materials as a Matrix for Thiamine.Foods (Basel, Switzerland) · 2026Article
- Review
- Valorization of agri-food crucifer vegetables waste for food, functional food and nutraceuticals applications.Bioresources and bioprocessing · 2025Review
- Sustainable Fortification of Corn Tortillas with Broccoli By-Products.Foods (Basel, Switzerland) · 2025Article
- Comprehensive Assessment of Anti-Inflammatory, Antiproliferative and Neuroprotective Properties of Cauliflower after Dehydration by Different Drying Methods.Foods (Basel, Switzerland) · 2024Article
- Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.Foods (Basel, Switzerland) · 2024Review
- Exploring Phenolic Compounds in Crop By-Products for Cosmetic Efficacy.International journal of molecular sciences · 2024Review
- Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties.Foods (Basel, Switzerland) · 2024Article
- The Valorization of Wastes and Byproducts from Cruciferous Vegetables: A Review on the Potential Utilization of Cabbage, Cauliflower, and Broccoli Byproducts.Foods (Basel, Switzerland) · 2024Review
- Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products.Antioxidants (Basel, Switzerland) · 2023Article
- Sea Fennel (Molecules (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Industrial cauliflower by-products still represent a no-value food waste, even though they are rich in bioactive compounds. With the aim of valorizing them, optimized special flours rich in glucobrassicin, lutein, β-carotene, and β-sitosterol obtained from leaves, orange and violet stalks were used at 10 and 30% w/w in the formulation of functional leavened bakery. For the first time, the effect of bioactive compounds enrichment in pizza products as well as the rheological properties were evaluated. As results, pizza making process affected the recovery of the bioactive compounds. The recovery of glucobrassicin and carotenoids in pizza depended on the aerial part of cauliflower. Pizza with violet stalks was the richest in glucobrassicin, providing 8.4 mg per portion (200 g). Pizza with leaves showed the highest carotenoid content with a 90% of recovery rate while pizza with orange stalks provided up to 5.8% of the phytosterols health claim requirement. All 10% enriched pizzas revealed viscoelastic and springiness properties similar to the control, contrary to 30% fortification level. Therefore, the use of 10% special flour in pizza should meet both technological industrial processing and consumer acceptance. Orange stalks are the most promising ingredients for high levels of fortification in pizzas.
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Registered trials
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