Broccoli has been consumed around the world in various ways; either raw, blanched, frozen, dehydrated or fermented; however, functional foods and nutraceuticals are currently being designed and marketed from broccoli, through the extraction of compounds such as sulforaphane, which according to several studies and depending on its bioavailability has a protective effect on some types of cancer. Likewise, several food technologies are reported to seek to offer innovative foods to increasingly careful and critical consumers, ensuring that they retain their nutritional and sensory attributes even after processing and that they are also safe. In this sense, studies on the effect of processing on compounds of interest to health are of great relevance. Therefore, this article presents an overview on the study of traditionally consumed broccoli and the design of new products from the use of agro-industrial residues that, due to their high content of fiber and fitochemical compounds, can benefit the quality of life of the human population.

An α, α^′-dipyridyl adduct of a complex compound hexaaquatribenzene-1,2,4,5-tetracarbonatotetra iron (III) with porous structure was synthesized for the first time. According to the results of elemental, X-ray, IR-spectroscopic and differential-thermal analyses the individuality, chemical formula, thermal destruction, and form of coordination of acidic anion and dipyridyl were established. During interaction of a complex compound with dipyridyl, it completely loses all crystallization molecule of water resulting in a compound with a chemical formula of Fe₄(C₆H₂(COO)₄)₃(dpy)₂(dipyridyl). Using the identification of diffraction pattern the parameters of lattice cell of the complex compound were determined.

In this paper, a new compound health drink of aloe and balsam pear was developed by using high-quality aloe and balsam pear as main raw materials and white granulated sugar and citric acid as auxiliary materials. The effects of the addition of aloe juice, balsam pear juice, white granulated sugar and citric acid on the sensory quality of the beverage were investigated and analyzed. On this basis, the orthogonal test was conducted to determine the best formula for the beverage. The results showed that the order of the factors affecting the quality of the finished product was the addition of aloe juice > white granulated sugar > citric acid > balsam pear juice; the optimal formula is 24% aloe juice, 10% balsam pear juice, 7% white granulated sugar and 0.09% citric acid and the resulting beverage was bright in color, sweet and sour with good flavor, and its physical, chemical and health indicators meet the national standards.