{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T10:58:58Z","timestamp":1785495538311,"version":"3.56.0"},"reference-count":40,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T00:00:00Z","timestamp":1785456000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Broccoli processing generates large quantities of leaves that remain underutilized despite being rich in bioactive compounds. Their valorization as a functional ingredient aligns with sustainable food production and offers an opportunity to enhance the nutritional quality of cereal-based foods. This study evaluated the impact of broccoli leaf powder (BLP) fortification (2.5 and 5%) on the phytochemical composition and functional properties of durum pasta under three drying regimes. BLP introduced glucosinolates, flavonols, carotenoids, and chlorophylls that were absent in the control samples, and their contents increased proportionally with the fortification level. The drying regime modulated compound stability, with low-temperature drying generally favoring retention, whereas cooking caused up to a 50% loss of glucosinolate, depending on the processing conditions. Functional properties were markedly enhanced by BLP addition. The 5% fortification level showed the greatest improvement, resulting in the highest antioxidant activity, antiglycation potential, and angiotensin-converting enzyme (ACE)-inhibitory activity compared to the control pasta. Antioxidant, antiglycation, and ACE-inhibitory activities increased proportionally with the fortification level, and although drying reduced some activities, the fortified pasta consistently outperformed the control. Among the tested formulations, pasta enriched with 5% BLP showed the most favorable overall functional and bioactive compound profiles. Overall, broccoli leaves represent a valuable by-product for developing nutritionally enriched pasta, and the processing conditions play a key role in shaping the stability and bioactivity of the incorporated compounds.<\/jats:p>","DOI":"10.3390\/molecules31152672","type":"journal-article","created":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T10:11:38Z","timestamp":1785492698000},"page":"2672","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Changes in the Profile of Phytochemicals During Processing of Durum Pasta Fortified with Broccoli Leaf Powder and Its Effect on Bioactive Properties"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5324-5982","authenticated-orcid":false,"given":"Natalia","family":"Drabi\u0144ska-Fois","sequence":"first","affiliation":[{"name":"Food Volatilomics and Sensomics Group, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-624 Pozna\u0144, Poland"},{"name":"InLife, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tryli\u0144skiego 18 Str., 10-683 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mariana","family":"Nogueira","sequence":"additional","affiliation":[{"name":"InLife, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tryli\u0144skiego 18 Str., 10-683 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5626-2662","authenticated-orcid":false,"given":"Paulina","family":"Nowicka","sequence":"additional","affiliation":[{"name":"Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego 37 Str., 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8532-4551","authenticated-orcid":false,"given":"Maja","family":"Je\u017c","sequence":"additional","affiliation":[{"name":"InLife, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tryli\u0144skiego 18 Str., 10-683 Olsztyn, Poland"},{"name":"PUM Clinical Research Support Center, Unii Lubelskiej 1, 71-252 Szczecin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6049-3092","authenticated-orcid":false,"given":"Joanna","family":"Honke","sequence":"additional","affiliation":[{"name":"InLife, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tryli\u0144skiego 18 Str., 10-683 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8091-7908","authenticated-orcid":false,"given":"Cristina","family":"Manis","sequence":"additional","affiliation":[{"name":"Department of Life and Environmental Sciences, University of Cagliari, Cittadella Universitaria di Monserrato, 09042 Monserrato, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8212-7894","authenticated-orcid":false,"given":"Anna","family":"Michalska-Ciechanowska","sequence":"additional","affiliation":[{"name":"Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego 37 Str., 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"203","DOI":"10.31883\/pjfns\/109280","article-title":"Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity","volume":"69","author":"Bruno","year":"2019","journal-title":"Pol. J. Food Nutr. Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"50","DOI":"10.31883\/pjfns\/159360","article-title":"Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality","volume":"73","author":"Nguyen","year":"2023","journal-title":"Pol. J. Food Nutr. Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"301","DOI":"10.31883\/pjfns\/172244","article-title":"Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber","volume":"73","author":"Ta","year":"2023","journal-title":"Pol. J. Food Nutr. Sci."},{"key":"ref_4","first-page":"210","article-title":"Impact of Sesame (Sesamum indicum L.) Oil Cake on Pasta Physicochemical Properties","volume":"74","author":"Saleh","year":"2024","journal-title":"Pol. J. Food Nutr. Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"193","DOI":"10.31883\/pjfns\/207619","article-title":"Pasta Fortified with Wild Garlic (Allium ursinum L.) as a Functional Food Rich in Phenolic Compounds","volume":"75","author":"Rosan","year":"2025","journal-title":"Pol. J. Food Nutr. Sci."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"113571","DOI":"10.1016\/j.jenvman.2021.113571","article-title":"Valorisation of Food Agro-Industrial by-Products: From the Past to the Present and Perspectives","volume":"299","author":"Campos","year":"2021","journal-title":"J. Environ. Manag."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"110871","DOI":"10.1016\/j.foodres.2021.110871","article-title":"Agro-Industrial by-Products: Valuable Sources of Bioactive Compounds","volume":"152","author":"Reguengo","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_8","first-page":"C383","article-title":"Broccoli-Derived By-Products-A Promising Source of Bioactive Ingredients","volume":"75","author":"Carvajal","year":"2010","journal-title":"J. Food Sci."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Ramirez, D., Abell\u00e1n-Victorio, A., Beretta, V., Camargo, A., and Moreno, D.A. (2020). Functional Ingredients from Brassicaceae Species: Overview and Perspectives. Int. J. Mol. Sci., 21.","DOI":"10.3390\/ijms21061998"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"361","DOI":"10.1016\/j.ifset.2011.04.005","article-title":"Composition and Antioxidant Capacity of a Novel Beverage Produced with Green Tea and Minimally-Processed Byproducts of Broccoli","volume":"12","author":"Moreno","year":"2011","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1080\/09637480802702015","article-title":"Biochemical Composition and Physicochemical Properties of Broccoli Flours","volume":"60","year":"2009","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.foodchem.2017.08.119","article-title":"Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes","volume":"267","author":"Ciska","year":"2018","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Drabi\u0144ska, N., Nogueira, M., and Szmatowicz, B. (2022). Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder. Molecules, 27.","DOI":"10.3390\/molecules27154672"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"273","DOI":"10.31883\/pjfns\/152070","article-title":"Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta","volume":"72","author":"Nogueira","year":"2022","journal-title":"Pol. J. Food Nutr. Sci."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Krupa-Kozak, U., Drabi\u0144ska, N., B\u0105czek, N., \u0160imkov\u00e1, K., Starowicz, M., and Jeli\u0144ski, T. (2021). Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality. Foods, 10.","DOI":"10.3390\/foods10040819"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Berndtsson, E., Andersson, R., Johansson, E., and Olsson, M.E. (2020). Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient. Int. J. Environ. Res. Public Health, 17.","DOI":"10.3390\/ijerph17072406"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.chroma.2012.04.066","article-title":"Supercritical Fluid Extraction of Free Amino Acids from Broccoli Leaves","volume":"1250","author":"Bernal","year":"2012","journal-title":"J. Chromatogr. A"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"30780","DOI":"10.1039\/C4RA11857J","article-title":"Structure and Quality of Pasta Enriched with Functional Ingredients","volume":"5","author":"Bustos","year":"2015","journal-title":"RSC Adv."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"523","DOI":"10.1080\/19476337.2016.1149226","article-title":"Effect of Drying Methods on the Physical Properties of Durum Wheat Pasta","volume":"14","author":"Wyrwisz","year":"2016","journal-title":"CyTA J. Food"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1016\/j.lwt.2015.03.080","article-title":"Effect of High Temperature Drying on Gluten-Free Pasta Properties","volume":"63","author":"Jekle","year":"2015","journal-title":"LWT"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2011.05.109","article-title":"Influence of the Chemical Structure on the Thermal Degradation of the Glucosinolates in Broccoli Sprouts","volume":"130","author":"Hanschen","year":"2012","journal-title":"Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"412","DOI":"10.1016\/j.jff.2016.03.006","article-title":"Effect of Cooking on the Contents of Glucosinolates and Their Degradation Products in Selected Brassica Vegetables","volume":"23","author":"Kusznierewicz","year":"2016","journal-title":"J. Funct. Foods"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"582","DOI":"10.1007\/s002170100293","article-title":"The Effect of Cooking on the Glucosinolates Content in White Cabbage","volume":"212","author":"Ciska","year":"2001","journal-title":"Eur. Food Res. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.jff.2015.09.008","article-title":"Boiled Brussels Sprouts: A Rich Source of Glucosinolates and the Corresponding Nitriles","volume":"19","author":"Ciska","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"340","DOI":"10.1016\/j.foodchem.2016.02.079","article-title":"Stability of Glucosinolates and Glucosinolate Degradation Products during Storage of Boiled White Cabbage","volume":"203","author":"Ciska","year":"2016","journal-title":"Food Chem."},{"key":"ref_26","first-page":"119123","article-title":"Preservation of Bioactive Compounds Occurring in Fresh Pasta Fortified with Artichoke Bracts and Tomato Powders Obtained with a Novel Pre-Treatment","volume":"187","author":"Rutigliano","year":"2023","journal-title":"LWT"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1111\/j.1365-2621.2005.01061.x","article-title":"Effects of Cooking Methods on Chlorophylls, Pheophytins and Colour of Selected Green Vegetables","volume":"41","author":"Turkmen","year":"2005","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/j.lwt.2019.01.011","article-title":"Effects of Cooking Process on Carotenoids and Antioxidant Activity of Orange-Fleshed Sweet Potato","volume":"104","author":"Kourouma","year":"2019","journal-title":"LWT"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1016\/j.lwt.2013.03.005","article-title":"Evaluation of the in Vitro Inhibitory Effects of Buckwheat Enhanced Wheat Bread Extracts on the Formation of Advanced Glycation End-Products (AGEs","volume":"58","author":"Koutsidis","year":"2014","journal-title":"LWT Food Sci. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.jfda.2016.10.017","article-title":"Polyphenols with Antiglycation Activity and Mechanisms of Action: A Review of Recent Findings","volume":"25","author":"Yeh","year":"2017","journal-title":"J. Food Drug Anal."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Wong, M.K.S. (2016). Angiotensin Converting Enzymes. Handbook of Hormones, Elsevier.","DOI":"10.1016\/B978-0-12-801028-0.00254-3"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"102399","DOI":"10.1016\/j.fbio.2023.102399","article-title":"Novel ACE Inhibitory Peptides Derived from Bighead Carp (Aristichthys Nobilis) Hydrolysates: Screening, Inhibition Mechanisms and the Bioconjugation Effect with Graphene Oxide","volume":"52","author":"Chen","year":"2023","journal-title":"Food Biosci."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Drabi\u0144ska, N., Je\u017c, M., and Nogueira, M. (2021). Variation in the Accumulation of Phytochemicals and Their Bioactive Properties among the Aerial Parts of Cauliflower. Antioxidants, 10.","DOI":"10.3390\/antiox10101597"},{"key":"#cr-split#-ref_34.1","unstructured":"Commission of the European Communities (1990). Commission Regulation"},{"key":"#cr-split#-ref_34.2","unstructured":"(EC) No 1864\/90 of 29 June 1990 Amending Regulation (EEC) No 147\/68 on the Drawing and Reduction of Samples and on Methods of Analysis in Respect of Oil Seed, Official Journal of the European Communities. L 170\/27-L 170\/34."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"125766","DOI":"10.1016\/j.foodchem.2019.125766","article-title":"UPLC-PDA-Q\/TOF-MS Profiling of Phenolic and Carotenoid Compounds and Their Influence on Anticholinergic Potential for AChE and BuChE Inhibition and on-Line Antioxidant Activity of Selected Hippopha\u00eb rhamnoides L. Cultivars","volume":"309","author":"Tkacz","year":"2020","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"129156","DOI":"10.1016\/j.foodchem.2021.129156","article-title":"Fruit Tree Leaves as Unconventional and Valuable Source of Chlorophyll and Carotenoid Compounds Determined by Liquid Chromatography-Photodiode-Quadrupole\/Time of Flight-Electrospray Ionization-Mass Spectrometry (LC-PDA-QTof-ESI-MS","volume":"349","author":"Nowicka","year":"2021","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"189","DOI":"10.3233\/JBR-2011-020","article-title":"Characterisation of Bioactive Compounds in Berry Juices by Traditional Photometric and Modern Microplate Methods","volume":"1","author":"Horszwald","year":"2011","journal-title":"J. Berry Res."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"126181","DOI":"10.1016\/j.foodchem.2020.126181","article-title":"Polyphenols and Inhibitory Effects of Crude and Purified Extracts from Tomato Varieties on the Formation of Advanced Glycation End Products and the Activity of Angiotensin-Converting and Acetylcholinesterase Enzymes","volume":"314","author":"Szwengiel","year":"2020","journal-title":"Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"546","DOI":"10.1016\/j.foodchem.2005.06.006","article-title":"A rapid, simple and sensitive fluorescence method for the assay of angiotensin-I converting enzyme","volume":"97","author":"Sentandreu","year":"2006","journal-title":"Food Chem."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/15\/2672\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T10:11:45Z","timestamp":1785492705000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/15\/2672"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,7,31]]},"references-count":40,"journal-issue":{"issue":"15","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["molecules31152672"],"URL":"https:\/\/doi.org\/10.3390\/molecules31152672","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,7,31]]}}}