Food science meets plant science: A case study on improved nutritional quality by breeding for glucosinolate retention during food processing

Nutritional quality of vegetables is affected by several steps in the food chain. Up to now the effects of these different steps are mostly studied separately. We propose the cooperation between plant breeding and food technology by using food technological parameters as breeding traits to identify...

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Bibliographic Details
Published in:Trends in food science & technology 2014-01, Vol.35 (1), p.61-68
Main Authors: Hennig, K., Verkerk, R., van Boekel, M.A.J.S., Dekker, M., Bonnema, G.
Format: Article
Language:English
Subjects:
Biological and medical sciences
brassica-oleracea
broccoli sprouts
Cooperation
cruciferous vegetables
Food industries
Food processing
Foods
Fundamental and applied biological sciences. Psychology
Genetics
Glucosinolates
health
isothiocyanates
Loci
nitrile
Plants (organisms)
products
sulforaphane
thermally-induced degradation
Vegetables
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Summary:Nutritional quality of vegetables is affected by several steps in the food chain. Up to now the effects of these different steps are mostly studied separately. We propose the cooperation between plant breeding and food technology by using food technological parameters as breeding traits to identify genetic loci associated with food processing. An example of mechanistic studies of glucosinolate losses during cooking is used to discuss requirements, possibilities, challenges and benefits of such an integrated approach with the final aim to breed for vegetables with higher retention of glucosinolates, as example for other phytochemicals, during food processing. •An approach to improve food quality by combining plant and food science is presented.•Phytochemical (e.g. glucosinolate) stability was selected as quality attribute.•Benefits and challenges of such an interdisciplinary approach are identified.•Breeding for glucosinolate retention is a promising way to improve food quality.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2013.10.006