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The doctoral student at the Polytechnic University of Cartagena (UPCT) Javier Navarro Wednesday Rico defends his thesis on the Bimi, a natural hybrid of broccoli and Chinese kale, where its beneficial health and optimal processing properties are shown minimum for extend its life and maintain and even increase their antioxidant capacity.
The doctoral thesis Navarro Rico, led by researchers at the School of Agricultural Engineering and the Institute of Plant Biotechnology (IBV) UPCT and Artés Artés Calero Hernandez has analyzed the different methods of minimal processing and its impact on the evolution of the quality of the new vegetable compared to a traditional broccoli variety.
The techniques, pioneers in Spain, electrolyzed water disinfection and exposure to ultraviolet light to inactivate pathogens C have proven very effective in achieving a "more than enough for marketing as a ready-to-eat" life of 15 days, says the doctoral student.
The Bimi is characterized by a similar broccoli and tender, thin asparagus stalk-like foil, allowing its oil intake.
In fact, research has found, with blood tests and urine of many volunteers that bioactive compounds (of anticancer, antioxidant and anti-inflammatory nature) of this product are better absorbed than other cruciferous as conventional broccoli, cauliflower or col.
These data were collected in collaboration with the Nutrition Unit of the Reina Sofía Hospital in Murcia.
Murcia is one of the major producing regions of this new vegetable in Europe, which, however, only sold in Spain.
Its flavor is milder and sweeter than conventional broccoli.
"This thesis provides the technological conditions to launch the Spanish market this fourth and fifth ranges up new vegetable maintaining its beneficial health properties," notes Francisco Artés Calero.
"This work allows consumers to meet the high health value of this new broccoli as a ready-to-eat" adds meanwhile Francisco Artes Hernández, "while giving access to producers and marketers technological innovations easy industrial application" .
The research, developed in the Group of postharvest and Refrigeration (GPR) Department of Food Engineering and the IBV UPCT, has resulted in numerous publications in scientific journals of high impact index.
Sakata Seeds Iberian company has funded the work through a research contract with the UPCT while Sacoje cooperative has provided plant material.
Source: UPCT
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