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Microencapsulation of sulforaphane from broccoli seed extracts by gelatin/gum arabic and gelatin/pectin complexes

2016; Elsevier BV; Volume: 201; Linguagem: Inglês

10.1016/j.foodchem.2016.01.087

1873-7072

Jesús S. García-Saldaña, Olga N. Campas‐Baypoli, Jaime López‐Cervántes, Dalia I. Sánchez‐Machado, Ernesto U. Cantú‐Soto, Roberto Rodríguez‐Ramírez,

Advanced Glycation End Products research

Sulforaphane is a phytochemical that has received attention in recent years due to its chemopreventive properties. However, the uses and applications of this compound are very limited, because is an unstable molecule that is degraded mainly by changes in temperature and pH. In this research, the use of food grade polymers for microencapsulation of sulforaphane was studied by a complex coacervation method using the interaction of oppositely charged polymers as gelatin/gum arabic and gelatin/pectin. The polymers used were previously characterized in moisture content, ash and nitrogen. The encapsulation yield was over 80%. The gelatin/pectin complex had highest encapsulation efficiency with 17.91%. The presence of sulforaphane in the complexes was confirmed by FTIR and UV/visible spectroscopy. The materials used in this work could be a new and attractive option for the protection of sulforaphane.