{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T18:58:27Z","timestamp":1780513107481,"version":"3.54.1"},"reference-count":90,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2025,8,3]],"date-time":"2025-08-03T00:00:00Z","timestamp":1754179200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"University of Padova","award":["2024DAFNAE1DOR-00182"],"award-info":[{"award-number":["2024DAFNAE1DOR-00182"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This study investigates Bimi\u00ae (Brassica oleracea Italica \u00d7 Alboglabra), a hybrid between kailan and conventional broccoli, to evaluate its compositional, functional, and sensory properties in relation to industrial sous-vide processing and refrigerated storage. Proximate composition, amino acid and fatty acid profiles, and mineral content were determined in raw samples. Color, chlorophyll content, total polyphenols, and antioxidant capacity (FRAP, ABTS, DPPH) were analyzed before and after sous-vide treatment and following 60 days of storage. Microbiological and physicochemical stability was monitored over 90 days under standard (4 \u00b0C) and mildly abusive (6\u201310 \u00b0C) storage conditions. Sensory profiling of Bimi\u00ae and conventional broccoli was performed on sous-vide samples. The results showed an increase in total polyphenols and antioxidant activity after processing, while chlorophylls decreased. Microbiological safety was maintained under all conditions, with stable water activity and only moderate acidification. Bimi\u00ae provided a valuable source of protein (4.32 g\/100 g FW, 8.63% RDA), appreciable amounts of dietary fiber (2.96 g\/100 g FW, 11.85% RDA), and essential minerals such as potassium (15.59% RDA), phosphorus (14.05% RDA), and calcium (8.09% RDA). Sensory evaluation revealed a milder flavor profile than that of conventional broccoli, accompanied by an asparagus-like aroma. These findings support the suitability of Bimi\u00ae for industrial sous-vide processing and its potential as a nutritious convenience food.<\/jats:p>","DOI":"10.3390\/molecules30153255","type":"journal-article","created":{"date-parts":[[2025,8,4]],"date-time":"2025-08-04T13:11:11Z","timestamp":1754313071000},"page":"3255","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Characterization of Bimi\u00ae Broccoli as a Convenience Food: Nutritional Composition and Quality Traits Following Industrial Sous-Vide Processing"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-9423-032X","authenticated-orcid":false,"given":"Elisa","family":"Canazza","sequence":"first","affiliation":[{"name":"Department of Agronomy, Food, Natural Resources, Animals, and Environment\u2014DAFNAE, University of Padova, Viale dell\u2019Universit\u00e0, 16, 35020 Legnaro, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7826-2295","authenticated-orcid":false,"given":"Christine Mayr","family":"Marangon","sequence":"additional","affiliation":[{"name":"Department of Agronomy, Food, Natural Resources, Animals, and Environment\u2014DAFNAE, University of Padova, Viale dell\u2019Universit\u00e0, 16, 35020 Legnaro, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6144-9640","authenticated-orcid":false,"given":"Dasha","family":"Mihaylova","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Valerio","family":"Giaccone","sequence":"additional","affiliation":[{"name":"Department of Animal Medicine, Productions and Health, University of Padova, Viale dell\u2019Universit\u00e0, 16, 35020 Legnaro, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4709-9311","authenticated-orcid":false,"given":"Anna","family":"Lante","sequence":"additional","affiliation":[{"name":"Department of Agronomy, Food, Natural Resources, Animals, and Environment\u2014DAFNAE, University of Padova, Viale dell\u2019Universit\u00e0, 16, 35020 Legnaro, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.jfca.2016.11.010","article-title":"Quantification and Bioaccessibility of Intact Glucosinolates in Broccoli \u2018Parthenon\u2019 and Savoy Cabbage \u2018Dama\u2019","volume":"61","author":"Ayuso","year":"2017","journal-title":"J. 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