Cruciferous vegetables represent a valuable source of bioactive compounds. However, there is currently a deficiency of information regarding the extent to which these compounds remain bioaccessible to the body following thermal treatment and digestion processes within the digestive tract. Accordingly, the aim of this study was to evaluate the impact of heat treatment and in vitro digestion on the level of selected bioactive compounds in Brussels sprouts. The Brussels sprouts samples were subjected to a range of thermal processing techniques, which were then followed by a simulated in vitro digestion. The investigated compounds were analyzed using UV-Vis spectrometry and liquid chromatography coupled with mass spectrometry (LC-MS). The findings revealed that the sous-vide method of cooking Brussels sprouts resulted in significantly higher losses of glucosinolates (GLS) in comparison to conventional cooking methods. No significant differences were observed with regard to isothiocyanates and indoles. The analysis of GLS following digestion revealed that the process was more effective after sous vide and traditional cooking, and slightly less effective after steam cooking. With regard to individual compounds, glucoraphanin (GRA), glucoraphenin (GIV), and gluconasturtiin (GNS) were found to be completely degraded, whereas methoxyglucobrassicin (metGBS) was the most resistant to digestion in both the sous vide and steamed Brussels sprouts. The results indicated that the process of simulating digestion had no significant impact on isothiocyanates and indoles. This suggests that, if present in the heat-treated samples, these compounds remained stable during the in vitro digestion procedure.

Background: The growing demand for sustainable and nutrient-rich food has drawn attention to aquatic plants, particularly those of the Lemnoideae subfamily, commonly known as duckweed. These fast-growing plants are rich in high-quality protein and offer an attractive alternative to traditional plant and animal protein sources, especially in the context of targeted nutrition and sustainable diets. Methods: This review is a critical assessment of Lemnoideae potential as a functional food ingredient for various population groups, including vegans, diabetics, the elderly, and individuals with specific dietary needs. Their amino acid profile, protein digestibility, allergenicity, and bioactive compound content are evaluated in the paper. Also examined are health-related outcomes and applications, including clinical and space nutrition, alongside current barriers such as limited consumer acceptance and regulatory hurdles. Results and conclusions: Lemnoideae demonstrate a favorable amino acid profile, high digestibility, and low allergenic potential. They are a source of bioactive compounds with antioxidant, anti-inflammatory, and antimicrobial properties, and show promising effects in managing metabolic disorders such as type 2 diabetes and cardiovascular disease. Legal approvals in the EU and U.S. mark a shift towards broader acceptance. While sensory attributes and consumer unfamiliarity remain challenges, the findings allow us to highlight Lemnoideae as a promising next-generation plant protein source that could contribute to sustainable food systems and support the development of novel functional foods tailored to specific dietary needs.

Cruciferous vegetables represent a valuable source of bioactive compounds. However, there is currently a paucity of information regarding the extent to which these compounds remain bioavailable to the body following thermal treatment and digestion processes within the digestive tract. Accordingly, the aim of this study was to evaluate the impact of heat treatment and in vitro digestion on the level of selected bioactive compounds in Brussels sprouts. The Brussels sprouts samples were subjected to a range of thermal processing techniques, which were then followed by a simulated in vitro digestion. The investigated compounds were analysed using UV-Vis spectrometry and liquid chromatography coupled to mass spectrometry (LC-MS). The findings revealed that the sous-vide method of cooking Brussels sprouts resulted in significantly higher losses of glucosinolates (GLS) in comparison to conventional cooking methods. No significant differences were observed with regard to isothiocyanates and indoles. The analysis of GLS following digestion revealed that the process was more effective after sous vide and traditional cooking, and slightly less effective after steam cooking. With regard to individual compounds, glucoraphanin (GRA), glucoraphenin (GIV) and gluconasturtiin (GNS) were found to be completely degraded, whereas methoxyglucobrassicin (metGBS) was the most resistant to digestion in both the sous vide and steamed Brussels sprouts. The results indicated that the process of simulating digestion had no significant effect on isothiocyanates and indoles. This suggests that, if present in the heat-treated samples, these compounds remained stable during the in vitro digestion procedure.