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A promising approach to fortification involves the use of plant by-products which are rich in bioactive compounds. This study evaluates the effects of incorporating broccoli by-product powder into corn-flour tortillas. Five formulations were developed: a control (100% corn flour) and variations replacing 2.5%, 5%, 7.5%, and 10% of the corn flour with broccoli by-product powder. Adding broccoli powder resulted in darker tortillas with slightly reduced firmness. Water and oil absorption capacities increased in fortified tortillas compared to the control. The broccoli powder in the tortillas significantly enhanced their nutritional profile. Calcium content increased nearly six-fold, while potassium and iron concentrations were tripled in tortillas fortified with 10% broccoli powder. Additionally, dietary fiber content rose by 23%. Antioxidant capacity improved significantly, particularly in total polyphenol content. Fortification also led to a significantly higher glucosinolate concentrations, notably neoglucobrassicin and glucoraphanin. Sensory evaluation showed that consumers found tortillas containing 2.5% to 7.5% broccoli powder to be the most acceptable. However, fortification at 10% negatively impacted overall acceptability, primarily due to the intensified brassica flavor. In conclusion, incorporating broccoli by-product powder into corn tortillas enhanced their nutritional and functional properties, whilst retaining acceptable sensory characteristics. This approach promotes the sustainable valorization of by-products, offering a viable, eco-friendly alternative for the development of functional, nutrient-rich foods that support sustainability in the food industry.<\/jats:p>","DOI":"10.3390\/foods14050799","type":"journal-article","created":{"date-parts":[[2025,2,26]],"date-time":"2025-02-26T08:28:31Z","timestamp":1740558511000},"page":"799","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Sustainable Fortification of Corn Tortillas with Broccoli By-Products"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-4868-9006","authenticated-orcid":false,"given":"Nieves","family":"Garc\u00eda-Lorca","sequence":"first","affiliation":[{"name":"Postharvest and Refrigeration Group, Universidad Polit\u00e9cnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain"},{"name":"Food Quality and Health Group, Institute of Plant Biotechnology (IBV-UPCT), Campus Muralla Del Mar, 30202 Cartagena, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Concetta","family":"Libero","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, University of Naples \u201cFederico II\u201d via Universit\u00e0, 100-80055 Portici, 80055 Naples, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carmela","family":"Livigni","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, University of Naples \u201cFederico II\u201d via Universit\u00e0, 100-80055 Portici, 80055 Naples, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-9775-4307","authenticated-orcid":false,"given":"Natalia Eleftheria","family":"Frouzaki","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, School of Environment, University of the Aegean, Metropolite Ioakeim 2, 81400 Myrina, Lemnos, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0052-4168","authenticated-orcid":false,"given":"Encarna","family":"Aguayo","sequence":"additional","affiliation":[{"name":"Postharvest and Refrigeration Group, Universidad Polit\u00e9cnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain"},{"name":"Food Quality and Health Group, Institute of Plant Biotechnology (IBV-UPCT), Campus Muralla Del Mar, 30202 Cartagena, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,26]]},"reference":[{"key":"ref_1","unstructured":"World Health Organization (2024, July 02). 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